Frozen Mardi Gras Cake Recipes

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TRADITIONAL NEW ORLEANS KING CAKE



Traditional New Orleans King Cake image

Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 cake (12 pieces).

Number Of Ingredients 17

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup sugar, divided
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
2 large egg yolks, room temperature
1-1/4 teaspoons salt
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
3-1/4 to 3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 large egg, beaten
GLAZE:
1-1/2 cups confectioners' sugar
2 teaspoons lemon juice
2 to 3 tablespoons water
Green, purple and yellow sugars

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.

Nutrition Facts : Calories 321 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

SUPER EASY MARDI GRAS KING CAKE



Super Easy Mardi Gras King Cake image

Do you love the way a King Cake brightens up your party but hate the time it takes to bake one? Here's an easy recipe that's fast and fun and easier than pie! A small plastic baby inserted into the side of the cake will bring good luck in the coming year to whoever discovers it in their slice of cake. Beads, additional plastic babies, curly ribbon, and other festive trinkets can be used to decorate the cake.

Provided by BUDDHAFULDREAMER

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

3 (14 ounce) cans refrigerated sweet roll dough
2 (12 fluid ounce) cans creamy vanilla ready-to-spread frosting
¼ cup milk
2 drops green food coloring
2 drops yellow food coloring
1 drop red food coloring
1 drop blue food coloring
½ cup multi-colored sprinkles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil.
  • Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
  • Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
  • Divide the frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green, and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

Nutrition Facts : Calories 606.1 calories, Carbohydrate 95.4 g, Cholesterol 0.4 mg, Fat 22.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.8 g, Sodium 865.3 mg, Sugar 41.5 g

MARDI GRAS KING CAKE



Mardi Gras King Cake image

The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party.

Provided by Jo

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h30m

Yield 16

Number Of Ingredients 17

1 cup milk
¼ cup butter
2 (.25 ounce) packages active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
2 eggs
1 ½ teaspoons salt
½ teaspoon freshly grated nutmeg
5 ½ cups all-purpose flour
1 cup packed brown sugar
1 tablespoon ground cinnamon
⅔ cup chopped pecans
½ cup all-purpose flour
½ cup raisins
½ cup melted butter
1 cup confectioners' sugar
1 tablespoon water

Steps:

  • Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  • When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
  • To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  • Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  • Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 68.7 g, Cholesterol 47.3 mg, Fat 13.4 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 300.5 mg, Sugar 30.7 g

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