Monday, February 15, 2010

Happy Mardi Gras 2010!

Happy Mardi Gras! Hope everyone does something fun. If nothing else have a piece of virtual king cake!

I made three king cakes this year. One for us (above) and two to bring to work. The one I'm keeping has cream cheese/cinnamon/pecan filling. Here are the other two wrapped up and ready to go. This one has cream cheese/chocolate/caramel/pecan filling.

And this one is strawberry/cream cheese

I used the same recipe I've used for the past couple of years and it hasn't failed me yet. I highly recommend it if you've never tried one.

Cream Cheese filled King Cake
Adapted from Southern Living, February 2006

1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
3/4 cup sugar
2 (8-ounce) packages cream cheese, softened
1 large egg
2 teaspoons vanilla extract
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. My Note: I usually reduce the amount of cream cheese filling I spread on and add in other complimentary toppings: strawberry sauce/jam, pecans, chocolate syrup, caramel syrup, banana split (bananas, chocolate, strawberries), etc...use your imagination!

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

*6 to 6 1/2 cups all-purpose flour may be substituted.

Creamy Glaze
  • 3 cups powdered sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 to 4 tablespoons milk

Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.


Debbie said...

I would love, love a piece Suzy! When I think of Mardi Gras, I think of you :-) I adore that ribbon! Enjoy the day!

Jeanette said...

I enjoy Kings cake but never have baked one. Yours is lovely.

Foley said...

They all look fantastic and so festive looking!!! But, where's the baby?????????????? LOL

Mimi said...

So yummy looking...I think I will attempt a king's cake this year...I bought beads last year but can't find them! Thanks for the recipe.

Dishesdone said...

Wow, those look amazing! Very festive! The fillings sound delicious! Mardi Gras definitely makes me think of you! Did you put the little baby in the cakes?

Laissez le Bon temp rouler!

Marsha said...

Suzy, they are beautiful works of art! Like Barb, I want to know where are the babies :)

It was fun celebrating with you last year but I forgot this year - we need you to host a party next year for sure :) Loved the presentations so festive looking!

Kathleen said...

Ni, Carol, she didn't put the baby in the cake..cause
A dingo ate the baby, remember??:)
Suzy, the cakes look delicious!
Happy Lent! :( You know I don't look fwd to all the fish dinners that lie ahead!

Suzy said...

Thanks everybody! Yes..there is a baby in every cake and this year I made sure that someone else besides me got them!

Cynthia said...

Suzy, great looking King Cakes and very festive looking post. Between Mardi Gras and the Saints, you've had a lot to celebrate.

I thought of you Tuesday when I had a delicious bowl of gumbo. Laissez les bon temp rouler.

SavoringTime in the Kitchen said...

Another familiar photo! Last Tuesday night we had steamers for starters and instead of King Cake we had king crab legs on the grill with lots of melted butter and ice cream sundaes for dessert in the desert :)

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