Baking a King Cake for Fat Tuesday is easy with make-ahead dough. The night before, mix and chill the dough. On Fat Tuesday, roll out the dough, add the filling, let rise in a warm, draft-free place until doubled in bulk, bake, cool, drizzle icing on top, sprinkle with green, gold, and purple sugar,hide the baby, serve, and celebrate!
King Cake is made with a brioche dough. This pastry dough is of French origin is an enriched bread with a high egg and butter content giving it a rich and tender crumb.
This dough has a thick pancake-like consistency. It's easy for beginner bakers and elaborate for experienced bakers!
Servings1king cake
Ingredients
1/4cupwarm water(80º-100º)
1packageyeast
3/4cupwhole milk, scalded and cooled
1/2cupsugar
1stickunsalted butter, melted and cooled
2eggs
1/2t.salt
1/2t.ground nutmeg
1zest of lemon
3 1/2 - 4cupsall-purpose flour
Filling: Blend together; 1 8-ounce Philadelphia cream cheese(room temperature), 1/2 cup sugar, 1/2 cup brown sugar, 2 T. whole milk, 1 T. cinnamon, 1 t. vanilla
Icing: Blend together; 8 ounces Philadelphia cream cheese(room temperature), 1 bag confectioners sugar, 1/2 cup whole milk, 1 t. vanilla
Instructions
Dissolve yeast and 1 t. sugar in warm water. Set aside until frothy, about 5 minutes.
In a small saucepan, scald the milk. Set aside to cool(less than 100º).
In the bowl of an electric mixer, add the yeast mixture, scalded & cooled milk, sugar, melted butter, eggs, salt, nutmeg, and lemon zest. Begin mixing, gradually add the flour. Continue to mix until smooth.
Cover the bowl with a plate or saran wrap. Allow to rise until doubled in bulk(about 2 hours) at room temperature or overnight in the refrigerator.
In the bowl of an electric mixer, blend the filling ingredients. Set aside.
In the bowl of an electric mixer, blend the icing ingredients. Set aside.
Preheat the oven to 375º.
On a heavily floured Silpat®, place 1/2 of the dough. Roll out to a 1/2" thickness. Spread with 1/2 of the filling. Starting at the widest edge, roll up to dough into a cylinder. Carefully pick up the dough and place on a Silpatº lined baking sheet. Cover with a clean dish towel. Allow to rise for 30 to 45 minutes.
Bake for 25 to 30 minutes or until a thermometer registers 200º.
If the King Cake is getting too brown, cover lightly with a sheet of aluminum foil.
Remove from oven. Place on a wire rack. Cool completely. Place on a serving platter.
Hide the baby in the King Cake!
Drizzle with the icing onto King Cake. (You might have a little icing depending on how much you prefer.)
Gluten free chocolate cake makes everything better. The secret ingredient is Bob's Red Mill® 1 to 1 baking flour!
Ingredients
3 1/2cupsBob's Red Mill® Gluten Free 1 to 1 Baking Flour
2cupssugar
1T. baking soda
1tsp.salt
2/3cupdutch processed cocoa
1/2cup boiling water
2 cupsVegetable Oil
2cupssour cream
6large eggs
2 tsp.vanilla
Instructions
Preheat oven to 350º degrees.
Line three 8 inch round cake pans with parchment paper and spray with cooking spray; set aside.
Combine dry ingredients, set aside.
Mix cocoa and boiling water, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix the remaining wet ingredients; add the cocoa mixture. Gradually, add dry ingredients.
Pour batter into the prepared cake pans.
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean.
Homemade with a short cut. . . starting with a yellow cake mix is easy. Adding ground ginger, cinnamon, cloves, and nutmeg spices up the cake!
Ingredients
1boxyellow-cake mix
1/2cupwater
1/2cupoil
1/2cupsmolasses
3large eggs
1t.ground ginger
1t.ground cinnamon
1t.cloves
1/2t.nutmeg
Instructions
Grease a gingerbread boy cake pan or 3 8" cake pans.
Set aside.
Preheat oven to 350º.
In the bowl of an electric mixer, add all of the ingredients.
On a medium setting, mix the ingredients for 5 to 10 minutes.
Pour into the prepared pans. If the gingerbread pans are different shapes, fill up half way. This allows for proper rising of the cake.
Bake for 30 to 35 minutes for the 8" rounds. Adjust the baking time for smaller or larger cake pans. Insert a toothpick into the middle of the cake. When it comes out clean, the cake is ready.
Remove from the oven and place on wire racks to cool. Place a wire rack on top of the cake pan. Flip over.
Allow to cool completely. Transfer to a serving piece.
Decorate with gumdrops, peppermint sticks, holiday candies, and royal icing.
Life is better with pancakes. For the holidays, make ginger pancakes with ginger, cinnamon, cloves and nutmeg. The gingerbread spices mixed with whole wheat flour, buttermilk and one secret ingredient. They rival my favorite gingerbread boys with much less sugar and butter. That’s how they became my new favorite holiday treat!
Brewed coffee adds another layer of flavor and blends well with the gingerbread spices!Life is better with pancakes . . . make some ginger pancakes for a festive holiday breakfast!
Delicious whole-wheat pancakes mixed with gingerbread spices are perfect to serve during the holiday season! Inspired by Dream Cafe's ginger pancakes.
Prep Time20minutes
Cook Time20minutes
Ingredients
2 1/2cupswhole-wheat flour
1/4cupbrown sugar, packed
1T.ground cinnamon
1t.ground ginger
1/2t.ground cloves
1/4t.nutmeg
1 1/2t.baking soda
1/2t.salt
2cupsbuttermilk
3large eggs, lightly beaten
1/4cupunsalted butter, melted and cooled
1/4cupbrewed coffee
Instructions
Combine the dry ingredients - flour, brown sugar, cinnamon, ginger, cloves, nutmeg, baking soda, and salt - in a bowl; mix well; set aside.
In another bowl, mix the buttermilk, eggs, butter and coffee.
Add the dry ingredients to the wet ingredients, blending until just incorporated.
Cook the pancakes on a lightly oiled, pancake griddle or in a cast-iron skillet for approximately 4 minutes on the first side and 1 minute after flipping.
Serve with fresh creamery butter and real maple syrup.
Life is better with pancakes . . . make some ginger pancakes for a festive holiday breakfast!
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