Mardi Gras Season is here, have some cake!

king cakeHappy New Year! Hope everyone had a great Christmas and New Year.

Whew! Being away from home for over 2 weeks was fun, but takes a lot of effort when you have to take 90% of your food. I spent all of last week unpacking, grocery shopping, putting away decorations and cooking to restock some sauces, marinades, dressings and baked goods. I am loving to cold weather we have had. It has made cooking dinner easy. I have made a few big batches of soups and chilli so we have just been eating that. Oh, only if the kiddos would want soup every night….

One of the things I baked was our first King Cake of the year. It is so delicious! It is rather easy to make and the recipe makes TWO! Yes, 2. So you can bake one for a friend, make 2 flavors or have plenty for your family. I always make one fo he kids and add the green, gold, and purple sprinkles for them. It is more festive when you can add the colors.

King Cake

Southern Living Magazine


¼ c butter

16 oz sour cream

1/3 c sugar

1 t salt

2 (.25 oz) packets active dry yeast

1 T sugar

½ c warm water

2 eggs

6 ½ c flour


½ c sugar

1 ½ t cinnamon

1/3 c butter, softened


3 c powdered sugar ( I use an organic powdered sugar made with tapioca starch)

3 T melted butter

3 T milk

king cake blueberryCook first 4 cake ingredients in saucepan over low heat, stir often, until butter melts and temp is 100 degrees.

Dissolve yeast and 1 T sugar into warm water in a mixing bowl. Let stand 5 minutes. Add butter mixture, eggs and 2 c flour. Beat until smooth and gradually add rest of flour. Knead on well floured surface until dough is soft and elastic. About 10 min. Place in a greased bowl, turn once and then cover and let rise about an hour or until doubled.

Punch down dough. Divide in half. Roll one half into a rectangle 28×10 inches. Spread half of the soft butter on dough then sprinkle with half of cinnamon mixture. Roll dough, jelly roll fashion, on long sides. Place seam side down on greased baking sheet, bring ends together to form an oval and seal. Repeat with remaining dough.

Cover and let rise 20 minutes. Cook at 375 until golden, about 15 minutes. Cool slightly then frost. Mix frosting ingredients together and spread over cake.

When I make mine I use all of the cinnamon filling in one cake. The second cake I spread with softened cream cheese and top with fresh berries, then roll up.

Laissez bon temps rouler!



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Categories: Baking & Cooking, Recipes

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