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King Cake

Cake:
 
2 Tbsp. margarine                                        1 egg
1 (8 oz.) carton sour cream                          3 to 3 1/2 c. all-purpose flour, divided
3 Tbsp. sugar                                                1/4 c. sugar
1/2 tsp. salt                                                  1 tsp. ground cinnamon
1 pkg. dry yeast                                            3 Tbsp. margarine, softened
1 Tbsp. sugar                                                Colored Frostings
1/4 c. warm water (105 to 115 degrees)         Colored Sugars
 
 
     Combine first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally.  Let mixture cool to 105 to 115 degrees.
     Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes.  Add butter mixture, egg, and 1 cup flour; beat a medium speed of an electric mixer 2 minutes or until smooth.  Gradually stir in enough remaining flour to make a soft dough.
     Combine 1/4 sugar and cinnamon; set aside.
     Punch dough down and turn out onto a lightly floured surface, and roll to a 28 x 10-inch rectangle.  Spread with softened margarine and sprinkle cinnamon mixture on dough.  Roll dough, jellyroll fashion, starting at long side.  Gently place dough roll, seam side down, on a lightly greased baking sheet.  Bring end of dough together to form an oval ring, moistening and pinching the edges together to seal.  Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.  Bake at 375 degrees for 15 minutes or until golden.
     Decorate with bands of frosting and colored sugar.
 
Colored Frosting:
 
3 c. powdered sugar                         1 to 2 drops each of green, yellow,
3 Tbsp. margarine, melted                   yellow, and purple food
3 to 5 Tbsp. milk                                  coloring
1/4 tsp. vanilla extract
 
     Combine sugar and margarine.  Add milk to reach desired consistency for drizzling; stir in vanilla.  Divide frosting into 3 batches, tinting one green, one yellow, and one purple.  Yield: about 1 1/2 cups.
 
Colored Sugar:
 
1 1/2 c. sugar, divided                       1 to 2 drops each of green,
                                                             yellow, and purple food
                                                             coloring
 
     Combine 1/2 cup sugar and drip of green food coloring in a jar.  Place lid on jar, and shake vigorously to evenly mix color with sugar.  Repeat procedure twice for yellow and purple sugars.  Colored sugars are available in a wide variety.  This method is a substitution if needed.  Yield: 1/2 cups of each color.
 
     Traditional king cakes have a small plastic baby hidden inside which can be done before baking cake.  The person who receives the baby is to bring the next king cake.
 

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