King Cake is a beloved tradition that brings friends and family together during Mardi Gras season. Haydel’s Bakery in Louisiana has perfected this festive treat with a recipe that balances rich, sweet dough and vibrant icing. Each bite offers a taste of Southern culture and celebration.
Ingredients
To create an authentic Haydel’s Bakery King Cake, we carefully select ingredients that build the cake’s rich texture, sweet flavors, and vibrant appearance. Below you’ll find detailed lists for the dough, filling, and glaze to bring this Mardi Gras classic to life.
Dough Ingredients
Our dough forms the soft, buttery foundation of the King Cake, offering a tender crumb and subtle sweetness that melts in your mouth:
- 1 cup warm whole milk (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground nutmeg
- 4 ½ cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
Filling Ingredients
The filling gives the King Cake its signature sweet and spicy surprise. We use a cinnamon sugar mixture combined with brown sugar and a hint of butter for richness:
| Ingredient | Quantity | Notes |
|---|---|---|
| Dark brown sugar | 1 cup | Packed |
| Ground cinnamon | 2 tablespoons | Freshly ground preferred |
| Unsalted butter | ⅓ cup | Softened |
| Light brown sugar | ½ cup | Packed |
| Pecans | ½ cup | Chopped (optional) |
Glaze and Decoration Ingredients
The vibrant glaze finishes the Haydel’s King Cake with its iconic Mardi Gras colors of purple, green, and gold, creating visual appeal while adding a burst of sweetness:
- 2 cups powdered sugar, sifted
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- Food coloring: purple, green, and yellow (gold)
- Colored sanding sugar: purple, green, yellow (gold), for sprinkling
Equipment Needed
To achieve the perfect Haydel’s Bakery King Cake texture and flavor, having the right equipment is essential. Each tool plays a crucial role in crafting the rich, buttery dough and the vibrant, signature glaze.
- Stand Mixer with Dough Hook Attachment
We rely on a stand mixer to knead the dough evenly and efficiently. The dough hook develops the gluten structure perfectly, saving us time and effort.
- Large Mixing Bowls
Multiple large bowls help us mix ingredients separately, such as wet and dry components, and allow the dough to rise comfortably.
- Rolling Pin
A sturdy rolling pin is necessary to roll the dough evenly into a large rectangle, ensuring an even layer for the sweet filling.
- Baking Sheet or King Cake Pan
For shaping and baking the king cake, a rimmed baking sheet or a specialized king cake pan provides the ideal surface.
- Pastry Brush
We use a pastry brush to apply melted butter and egg wash, enhancing the crust’s golden color and shine.
- Measuring Cups and Spoons
Precise measurements of ingredients guarantee consistency in every batch, which is critical for this beloved King Cake.
- Kitchen Thermometer
This ensures liquids like milk are warmed to the perfect temperature, activating the yeast without killing it.
- Cooling Rack
Once baked, resting the cake on a cooling rack prevents sogginess and sets the perfect texture for glazing.
| Equipment | Purpose |
|---|---|
| Stand Mixer (with hook) | Kneading dough evenly without manual effort |
| Large Mixing Bowls | Mixing ingredients and allowing dough to rise |
| Rolling Pin | Rolling dough flat and uniform |
| Baking Sheet/Pan | Shaping and baking the King Cake |
| Pastry Brush | Applying egg wash and butter for crust finish |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Kitchen Thermometer | Checking liquid temperature to activate yeast |
| Cooling Rack | Cooling cake to retain texture pre-glaze |
Using this equipment ensures our Haydel’s Bakery King Cake recipe turns out flaky, flavorful, and festive every time, capturing the spirit of Mardi Gras with every bite.
Prep Work
Before we dive into assembling our Haydel’s Bakery King Cake, it’s crucial to meticulously prepare each component. Careful attention to the dough and filling will ensure the cake’s iconic soft texture and rich, sweet flavor.
Preparing the Dough
- Warm the liquids. Using a kitchen thermometer, heat the milk and water until they reach 110°F to 115°F. This is essential to activate the yeast without killing it.
- Activate the yeast. In a large mixing bowl, combine the warm milk and water with 2 ¼ teaspoons of active dry yeast. Stir gently and let it sit for 5 to 10 minutes until it becomes frothy. This confirms your yeast is ready.
- Mix dry ingredients. In a separate bowl, measure and combine the flour, sugar, and salt according to the recipe. Precise measurement is crucial for dough consistency.
- Combine and knead. Using a stand mixer fitted with a dough hook, gradually add the dry mix to the yeast mixture along with melted butter and eggs. Knead on medium speed for about 8 to 10 minutes until the dough is smooth and elastic.
- First rise. Transfer the dough to a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
| Step | Description | Key Temperature/Time |
|---|---|---|
| Warm liquids | Heat milk and water | 110°F to 115°F |
| Activate yeast | Mix yeast and warm liquids | 5 to 10 minutes, frothy |
| Knead dough | Use stand mixer with dough hook | 8 to 10 minutes |
| First rise | Let dough double in size, covered | 1 to 2 hours |
Preparing the Filling
- Combine ingredients. In a bowl, mix together brown sugar, cinnamon, and softened butter. This creates the signature sweet and spicy filling essential to the Haydel’s Bakery King Cake.
- Mix to a smooth paste. Use a spatula to blend the mixture until creamy and well combined, ensuring each bite bursts with flavor.
- Set aside for assembly. Keep the filling at room temperature until we are ready to roll and fill the dough, ensuring it spreads easily without melting or hardening.
Using these precise steps for both dough and filling preparation sets the foundation for our Haydel’s Bakery King Cake to shine with every fluffy layer and rich, flavorful bite.
Dough Preparation and First Rise
To begin the Haydel’s Bakery King Cake dough preparation, we start by activating the yeast, a vital step to ensure the dough achieves the light and airy texture this iconic cake is known for. Here’s how we proceed:
- Warm the liquids
Measure 1 cup of whole milk and heat it to about 110°F (43°C). Use a kitchen thermometer for accuracy. This temperature activates the yeast without killing it. Into the warm milk, sprinkle 2 ¼ teaspoons (one packet) of active dry yeast. Let it sit for 5 to 10 minutes until it looks foamy, signaling the yeast is awake and ready.
- Mix dry ingredients
In a large bowl, combine 4 cups of all-purpose flour, ¾ cup of granulated sugar, and 1 teaspoon of salt. Mix well to distribute the ingredients evenly.
- Combine wet and dry
Create a well in the dry ingredients. Pour in the yeast mixture, 3 large eggs, 2 tablespoons of softened unsalted butter, and 1 teaspoon of vanilla extract.
- Knead the dough
Using a stand mixer fitted with a dough hook, knead the dough on medium speed for 8 to 10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough onto a floured surface and work it using the heel of your hands for about 10 to 12 minutes.
- First rise
Transfer the dough to a large greased bowl and cover it with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free environment. We want the dough to double in size, which typically takes 1 to 1½ hours depending on room temperature.
| Step | Ingredients/Tools | Details |
|---|---|---|
| Warm liquids | 1 cup whole milk, yeast | 110°F, 5-10 minutes foamy |
| Mix dry ingredients | 4 cups flour, ¾ cup sugar, salt | Evenly combined |
| Combine wet & dry | Eggs, butter, vanilla, yeast mix | Form soft dough |
| Knead dough | Stand mixer or hands | 8-12 minutes, smooth texture |
| First rise | Greased bowl, towel/plastic wrap | Doubles in size, ~1-1½ hours |
“This first rise is the foundation of the perfect Haydel’s Bakery King Cake dough—patiently allowing the yeast to work its magic ensures every bite is delightfully fluffy.”
Once the dough has doubled, we gently punch it down to release excess gas and prepare for the next stages of rolling and filling. A sturdy, well-risen dough is the hallmark of a classic King Cake worthy of celebration.
Rolling and Filling the Dough
After the dough has doubled in size, it’s time to move to the essential step of rolling and filling the dough. This process shapes the foundation for the iconic layers and flavors of Haydel’s Bakery King Cake.
Step 1: Preparing the Work Surface
We lightly flour a clean surface to prevent sticking while rolling. Using a well-floured rolling pin, we carefully roll the dough into a large rectangle about 16 by 12 inches in size. The dough should be even in thickness, approximately 1/4 inch, to ensure uniform baking.
Step 2: Spreading the Filling
Next, we spread the prepared sweet and spicy filling evenly across the dough. This filling, a blend of brown sugar, cinnamon, and butter, adds the signature flavor and moisture to the cake.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Brown sugar | 1 cup | Sweetness and caramel notes |
| Ground cinnamon | 2 tbsp | Warm spice flavor |
| Unsalted butter | 1/2 cup, softened | Adds richness and moisture |
We use the back of a spoon or a spatula to evenly distribute the mixture, leaving a small border of about 1/2 inch around the edges to help seal the dough when rolled.
“Even spreading ensures every bite bursts with flavor,” one of our key principles when filling the dough.
Step 3: Rolling the Dough
Starting at one of the long edges, we carefully roll the dough into a tight log. Firm but gentle pressure helps maintain the shape without squeezing out the filling. The log should be smooth and compact.
Step 4: Shaping the King Cake
We then transfer the rolled dough to a greased baking sheet or pan. For the traditional King Cake shape, we carefully connect the ends to form a circle, pinching the seams to seal.
Step 5: Final Touches Before the Second Rise
Once shaped, the dough is ready for the second rise. We cover it loosely with a clean towel or plastic wrap. This step allows the dough to relax and expand, maintaining that tender and flaky texture characteristic of Haydel’s Bakery King Cake.
By following these steps with precision and care, the dough transforms into a beautifully layered ring, packed with the rich flavors that make this King Cake unforgettable.
Shaping the King Cake
Once our dough has completed its second rise, shaping the King Cake becomes the crucial next step to achieve that iconic Mardi Gras ring. Here’s how we transform our soft, filled dough into a beautiful, festive masterpiece:
- Prepare Your Workspace: Lightly flour a clean surface to prevent sticking. Gently transfer the risen dough from the bowl onto this floured area.
- Form the Log: Starting with the longest edge, gently roll the dough into a tight log. This ensures the filling stays evenly distributed inside each layer.
- Seal the Edges: Pinch the ends and any seams firmly together to close the dough ring. This step keeps the filling from leaking during baking.
- Create the Circle: Carefully lift the dough log and shape it into a circle with the ends joined to form a ring. Aim for an even thickness throughout to promote uniform baking.
- Add the Baby: Traditionally, a small plastic baby is inserted into the cake after baking to symbolize luck. If you prefer, you can lightly grease the dough with butter to prevent sticking before baking, selecting when and where to place the baby after the cake is fully baked and cooled.
- Final Touch: Place the shaped dough onto a parchment-lined baking sheet or a king cake pan. Cover loosely with a clean cloth and allow it to rest for 30 to 45 minutes. This final rest lets the dough relax and puff slightly before going into the oven.
King Cake Shaping Summary
| Step | Details | Purpose |
|---|---|---|
| Flour Workspace | Lightly dust surface | Prevents sticking |
| Roll Dough | Form tight log starting at long edge | Keeps filling evenly spread |
| Seal Edges | Pinch ends and seams together | Prevents filling leaks |
| Shape Circle | Curve log into even ring | Ensures uniform baking |
| Optional Baby Insert | Insert after baking or grease to prevent stick | Tradition and ease |
| Final Rest | Cover and rest 30-45 minutes | Allows dough to relax and rise |
By carefully following these shaping steps we ensure that each Haydel’s Bakery King Cake has the perfect round form, with delicate layers of filling baked inside. This stage is vital to recreating the festive, fluffy texture and unmistakable look of the beloved Mardi Gras treat.
Second Rise
After shaping our dough into a perfect circle, it’s time for the second rise—a crucial step that ensures our Haydel’s Bakery King Cake achieves that iconic light, fluffy texture. We gently place the shaped dough on a parchment-lined baking sheet to prevent sticking and cover it loosely with a clean kitchen towel or plastic wrap. This coverage maintains moisture and warmth, creating the ideal environment for the dough to expand fully.
Key Conditions for the Second Rise
We want to let the dough rise until it has visibly puffed up, approximately 45 to 60 minutes. Ideally, the temperature should be warm but not hot—around 75°F to 80°F—to activate the yeast without speeding the process too much. If your kitchen is cooler, consider placing the dough near a warm oven or using a proofing box.
| Step | Details |
|---|---|
| Duration | 45 – 60 minutes |
| Ideal Temperature | 75°F – 80°F (24°C – 27°C) |
| Coverage | Clean towel or lightly greased plastic wrap |
| Placement | Warm draft-free area |
What to Look for During the Second Rise
- The dough should expand noticeably but retain its shape.
- When gently pressed with a fingertip, the indentation should spring back partially, indicating perfect readiness for baking.
- Avoid over-proofing; a dough risen too long may collapse and lose structure.
We recommend checking halfway through to gauge progress and adjust time if needed. This patient second rise allows the flavors to deepen and the texture to develop into the soft, airy crumb that defines an authentic Haydel’s Bakery King Cake.
“The second rise is our final chance to perfect the dough’s texture before baking—it’s where patience transforms our cake into a tender, airy masterpiece.“
Once risen, the dough is ready to receive its classic Mardi Gras glaze and toppings, bringing us one step closer to the ultimate celebration treat.
Baking Instructions
To achieve the perfect Haydel’s Bakery King Cake, we follow precise baking steps that ensure a golden crust and a tender, flaky crumb. Here’s how to bake your King Cake to perfection:
Preheat and Prepare
- Preheat the oven to 350°F (175°C). This temperature allows the dough to bake evenly while developing a rich, golden color.
- Line a large baking sheet with parchment paper to prevent sticking and promote even baking.
Baking the King Cake
- Place the shaped and risen King Cake gently onto the prepared baking sheet.
- Bake on the middle rack for 25 to 30 minutes. This duration helps the cake cook thoroughly, keeping the inside soft while creating a slightly crisp exterior.
- Keep an eye on the King Cake during the last 5 minutes to avoid overbaking, which can dry out the dough.
Doneness Indicators
We check doneness by observing these signs:
- The crust turns a deep golden brown.
- The cake sounds hollow when tapped lightly at the bottom.
- A digital kitchen thermometer inserted into the thickest part should read 190°F (88°C).
| Baking Parameter | Specification |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 25 to 30 minutes |
| Internal Temp | 190°F (88°C) |
Cooling and Glazing
- Remove the King Cake from the oven and transfer it to a cooling rack immediately.
- Allow it to cool for 15 to 20 minutes before glazing. This rest time preserves the soft texture and prevents glaze melting.
- Use a pastry brush to apply the vibrant Mardi Gras glaze evenly over the warm cake, capturing the festive spirit in every bite.
Tip: Handling the Plastic Baby
- If you included a small plastic baby inside the dough, wait until after baking to insert it.
- Insert the cleaned plastic baby carefully into the bottom of the cooled King Cake to avoid melting or damage.
By following these detailed Baking Instructions, we ensure that each Haydel’s Bakery King Cake emerges with the iconic lightness, luscious layers, and celebration-ready appearance that embodies the Mardi Gras tradition.
Glazing and Decorating the King Cake
Once our Haydel’s Bakery King Cake has cooled to the perfect temperature, it’s time to move on to the glazing and decorating—the vital step that transforms it into a vibrant Mardi Gras celebration centerpiece.
Preparing the Mardi Gras Glaze
We start by preparing the iconic Mardi Gras glaze, which features the traditional colors of purple, green, and gold. Here’s how we create each color glaze:
| Color | Ingredients | Preparation |
|---|---|---|
| Purple | Powdered sugar, milk, vanilla extract, purple food coloring | Mix 1 cup powdered sugar with 2-3 tbsp milk and a few drops of vanilla. Add purple food coloring until desired shade. |
| Green | Powdered sugar, milk, vanilla extract, green food coloring | Repeat with green food coloring. |
| Gold | Powdered sugar, milk, vanilla extract, yellow food coloring | Repeat with yellow food coloring for gold tone. |
We recommend keeping the glazes in separate small bowls with a spoon or small whisk for easy application.
Applying the Glaze
- Brush the King Cake Checkpoint: Ensure the cake is fully cooled to avoid melting the vibrant glaze.
- Drizzle and Layer: Using a spoon or small ladle, drizzle each colored glaze generously over the cake in stripes or random patterns. We alternate purple, green, and gold in a visually appealing sequence to echo traditional Mardi Gras colors.
- Let it Set: Allow the glaze to slightly set at room temperature. This usually takes about 10 minutes and gives the glaze a shiny, smooth finish without being sticky.
Adding the Sprinkles
To elevate the decorative appeal and texture, we sprinkle chunky colored sugar or Mardi Gras-colored sanding sugar over the wet glaze.
- Tip: Sprinkle while the glaze is still wet for better adherence.
- Use purple, green, and gold sanding sugar liberally for a festive sparkle.
Inserting the Traditional Plastic Baby
Once the cake is glazed and decorated:
- If not inserted before baking, gently push the small plastic baby into the underside or a discreet part of the cake. This tradition ensures fun and surprise during the Mardi Gras festivities.
Summary of Glazing and Decorating Steps
| Step | Action | Notes |
|---|---|---|
| Cool Cake | Let cake cool for 15-20 minutes after baking | Prevents glaze melting |
| Prepare Glazes | Mix powdered sugar, milk, vanilla, and food coloring | Use separate bowls for each color |
| Apply Glaze | Drizzle purple, green, and gold glaze over the cake | Alternate colors for vibrant effect |
| Sprinkle Sugar | Add colored sanding sugar over glaze | Do this while glaze is still wet |
| Insert Plastic Baby | Place plastic baby inside cake if not pre-baked | Tradition and fun during Mardi Gras |
By following these detailed steps in glazing and decorating, our Haydel’s Bakery King Cake will capture the authenticity and bold spirit of Mardi Gras beautifully. The bright colors, sweet glaze, and iconic baby will make our celebration truly unforgettable.
Serving Suggestions
To fully enjoy our Haydel’s Bakery King Cake, serving it with thoughtful touches enhances the Mardi Gras celebration spirit. Follow these steps for the best experience:
- Serve Warm or Room Temperature: The cake’s soft, fluffy texture shines when served slightly warm or at room temperature. Warm slices release the sweet cinnamon aroma and the buttery filling melts delightfully on the palate.
- Pair with Classic Beverages: Complement the King Cake with traditional Mardi Gras drinks such as:
- Coffee or Café au lait to balance the sweetness.
- Hot chocolate for cozy indulgence.
- For festive gatherings, offer Champagne or a light white wine to elevate the celebration.
- Slice with Care: Use a serrated knife to slice the King Cake gently to maintain its delicate layers and prevent crumbling. Each slice reveals the swirl of rich filling, making every bite visually appealing and flavorful.
- Accompany with Fresh Fruit: Balance the richness by serving alongside fresh fruit like oranges, strawberries, or blueberries. Their natural acidity and freshness provide a contrast that refreshes the palate.
- Include the Traditional Baby Reveal: Announce the person who finds the hidden plastic baby in their slice. It adds interactive fun and upholds the Mardi Gras tradition where the finder often hosts the next party.
- Present on a Festive Platter: Arrange the sliced King Cake on a colorful platter to enhance the Mardi Gras atmosphere. Garnish with extra colored sanding sugar or edible glitter matching the signature purple, green, and gold colors.
| Serving Element | Description |
|---|---|
| Temperature | Warm or room temperature for best texture and flavor |
| Beverage Pairings | Coffee, café au lait, hot chocolate, champagne, light white wine |
| Cutting Technique | Serrated knife for clean, even slices |
| Fruit Accompaniments | Oranges, strawberries, blueberries for palate balance |
| Interactive Tradition | Plastic baby reveal to engage guests |
| Presentation | Festive platter with colored sanding sugar or edible glitter |
“Sharing our Haydel’s Bakery King Cake sliced warm with a steaming cup of coffee brings the spirit of Mardi Gras right to our table.”
By serving your King Cake this way, we celebrate not only flavors but the joyous traditions behind this iconic Southern pastry.
Storage and Make-Ahead Tips
Proper storage and thoughtful make-ahead strategies ensure our Haydel’s Bakery King Cake retains its fresh, flaky texture and vibrant flavors long after baking. Here’s how to keep your King Cake delicious and ready for any Mardi Gras celebration.
Short-Term Storage
- Cool Completely: After glazing, allow the King Cake to cool for at least 30 minutes to set the icing properly.
- Wrap Tightly: Use plastic wrap or aluminum foil to cover the cake securely, preventing it from drying out.
- Room Temperature: Store your wrapped King Cake in a cool dry place at room temperature for up to 2 days. Avoid direct sunlight and excess moisture.
Refrigeration for Longer Freshness
- Wrap and Seal: For storage beyond 2 days, wrap the cake tightly in plastic wrap, then place it in an airtight container or a resealable plastic bag.
- Refrigerate: Keep the King Cake refrigerated for up to 5 days. This step slows staling while preserving the buttery layers.
- Return to Room Temp: Before serving, let the cake sit at room temperature for about 1 hour to revive its softness and flavor.
Freezing Instructions
- Wrap for Freezing: Wrap the unglazed King Cake tightly with plastic wrap, then cover with aluminum foil to avoid freezer burn.
- Freeze Duration: The cake can be frozen for up to 3 months.
- Thawing: Move the frozen King Cake to the refrigerator overnight for gradual thawing. Before serving, bring it to room temperature for maximum freshness.
- Glazing Post-Thaw: We recommend glazing after thawing to maintain vibrant colors and a fresh glaze texture.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Wrap tightly, avoid sunlight |
| Refrigeration | Up to 5 days | Airtight container, let warm before serving |
| Freezing | Up to 3 months | Freeze unglazed, glaze after thawing |
Make-Ahead Preparation
- Prepare Dough Ahead: We can complete the dough preparation, first rise, rolling, filling, and shaping a day before baking. Cover the shaped King Cake and refrigerate overnight to slow the second rise.
- Bake Fresh: Remove from the refrigerator 1 hour before baking to come to room temperature. Proceed with the second rise and bake per instructions for optimal freshness.
- Glaze and Decorate: Complete these final touches right before serving to preserve bright Mardi Gras colors and moist texture.
Pro Tip
“For the best flavor and texture, avoid freezing the King Cake after glazing.” The glaze can lose its glossy finish and may crack. Instead, freeze unglazed dough and add the colorful glaze fresh.
By following these Storage and Make-Ahead Tips, our Haydel’s Bakery King Cake will stay as festive and delicious as the moment it first comes out of the oven.
Conclusion
Making Haydel’s Bakery King Cake is more than just baking—it’s about embracing a rich tradition that brings people together. With the right ingredients, tools, and techniques, we can recreate this iconic Mardi Gras treat right in our kitchens.
Every step, from kneading the dough to glazing with vibrant colors, adds to the festive spirit and flavor. Whether you’re celebrating with family or friends, this recipe ensures a delicious centerpiece that honors Southern culture and the joy of the season.
Let’s keep the Mardi Gras magic alive by sharing this sweet, colorful tradition one slice at a time.
Frequently Asked Questions
What is a King Cake, and why is it popular during Mardi Gras?
King Cake is a traditional sweet pastry enjoyed during Mardi Gras. It symbolizes togetherness and celebration among friends and family, featuring colorful icing in purple, green, and gold that represent justice, faith, and power.
What ingredients are needed to make an authentic Haydel’s Bakery King Cake?
Key ingredients include soft, buttery dough, a sweet and spicy filling of brown sugar and cinnamon, and a vibrant Mardi Gras glaze in purple, green, and gold.
What equipment is essential for baking a King Cake?
You’ll need a stand mixer with a dough hook, mixing bowls, rolling pin, baking sheet or king cake pan, pastry brush, measuring tools, a kitchen thermometer, and a cooling rack.
How important is the dough rising process?
The first and second rises are crucial for fluffy, light texture and flavor development. The dough should double in size initially, then rise again after shaping for 45–60 minutes.
How do you shape the King Cake properly?
Roll the dough into a rectangle, spread the filling, roll it tightly into a log, seal the edges, and form it into a circle. Insert the plastic baby for tradition, then let it rest before baking.
At what temperature and time should I bake the King Cake?
Preheat your oven to 350°F (175°C). Bake the cake for 25 to 30 minutes until it has a deep golden crust and an internal temperature of 190°F (88°C).
When should the plastic baby be inserted in the King Cake?
To avoid damage, insert the plastic baby after baking and cooling the cake, just before glazing or serving.
How do I glaze and decorate the King Cake?
Prepare colorful glazes in purple, green, and gold. Apply in alternating stripes and sprinkle colored sanding sugar for sparkle. Let the glaze set for a shiny finish.
What are the best ways to serve King Cake?
Serve warm or room temperature. Pair it with coffee, hot chocolate, or Champagne. Use a serrated knife for slices and offer fresh fruit to balance richness.
How should I store King Cake to maintain freshness?
Cool completely, wrap tightly, and keep at room temperature for up to 2 days. Refrigerate for up to 5 days or freeze for up to 3 months. Re-glaze after thawing.
Can I prepare the King Cake dough in advance?
Yes, you can prepare and shape the dough a day ahead. Store it properly in the fridge and bake fresh for best results.