Kings Cake is a Must-Have Dessert During Mardi Gras
By: Leah Rodrigues
Published: February 15, 2012

Kings cake is a must-have dessert during Mardi Gras.These cakes are especially popular in the Southern United States.  Each cake is baked with a figurine and the lucky person to gets it is crowned King or Queen of the day (however, in some states, it means the person who receives the trinket will have a baby soon).  The cake is similar to a cinnamon roll with sweet icing and Mardi Gras colored sugar sprinkles.  If you are not planning on traveling down south this winter for the occasion, make kings cake at home to celebrate.
Kings Cake
Ingredients:



1/4 cup of butter
1 teaspoon salt
16 ounces sour cream
2 packages dry yeast
2 eggs
6 cups to 6 ½ of all purpose flour divided
1/2 cup sugar
1/2 teaspoon cinnamon
cup butter, softened
1/2 cup brown sugar
Colored Frosting:
3 cups of sifted powdered sugar
3 tablespoons butter
5 tablespoons milk
1/4 teaspoon vanilla extract
2 drops of food coloring.
Colored Sugars:
1 1/2 cups sugar divided
2 drops of green, yellow, red and blue food coloring.
 
Directions:
 








Combine ¼ cup of butter, salt, and sour cream in saucepan. Heat until all has melted, stirring occasionally. Cool slightly.


   
Dissolve yeast and 1 teaspoon of sugar in warm water as according to directions on package. Let yeast stand for 10 minutes.


   
Add butter/ sour cream mixture, eggs, and 2 cups of flour in a large bowl. Beat at medium speed of an electric mixer for about 2 minutes or until smooth. Gradually stir in remaining 4 cups of flour to make a soft dough.


   
Turn dough out on a lightly floured surface and knead for about 10 minutes, until elastic. Place dough in a well greased bowl, turning to grease the top. Cover and let rise in a warm place (80-85 degrees) for one hour. Dough will double in bulk.


   
Combine ½ cup of sugar, 1/2 cup of brown sugar, melted butter, and cinnamon. Set aside.


   
Punch dough down and divide in half. Turn one portion of dough out onto a lightly floured surface and roll onto a 28x10 rectangle. Spread softened butter and cinnamon mixture on dough. Roll dough in jellyroll fashion, starting at one end and roll towards other end. Halfway down the roll, add filling of choice (cream cheese, chocolate, Bavarian cream, fruit filling, etc.)


   
Finish rolling to end and gently place dough roll seam side down on a lightly greased baking sheet. Bring ends of dough together to form an oval ring, moistening and pinching the edges together to seal.


   
Cover and let rise in a warm place 20 minutes.


   
Bake a 375 degrees for 15-20 minutes or until golden.


   
Repeat procedure with remaining dough, butter, and cinnamon mixture.


   
Combine powdered sugar and butter. Add milk (at room temperature) to desired consistency for drizzling. Stir in vanilla. Divide frosting into three batches, tinting one green, one yellow, one combining red and blue for purple. Yields about 1 ½ cups.


   
Place divided sugar in three jars or bowls. Place a drop of green in one container and mix well. Repeat for yellow and purple colored sugar.


   
Decorate each cake with batches of colored frosting and sprinkle with colored sugar.

Combine ¼ cup of butter, salt, and sour cream in saucepan. Heat until all has melted, stirring occasionally. Cool slightly.


     
Dissolve yeast and 1 teaspoon of sugar in warm water as according to directions on package. Let yeast stand for 10 minutes.


     
Add butter/ sour cream mixture, eggs, and 2 cups of flour in a large bowl. Beat at medium speed of an electric mixer for about 2 minutes or until smooth. Gradually stir in remaining 4 cups of flour to make a soft dough.


     
Turn dough out on a lightly floured surface and knead for about 10 minutes, until elastic. Place dough in a well greased bowl, turning to grease the top. Cover and let rise in a warm place (80-85 degrees) for one hour. Dough will double in bulk.


     
Combine ½ cup of sugar, 1/2 cup of brown sugar, melted butter, and cinnamon. Set aside.


     
Punch dough down and divide in half. Turn one portion of dough out onto a lightly floured surface and roll onto a 28x10 rectangle. Spread softened butter and cinnamon mixture on dough. Roll dough in jellyroll fashion, starting at one end and roll towards other end. Halfway down the roll, add filling of choice (cream cheese, chocolate, Bavarian cream, fruit filling, etc.)


     
Finish rolling to end and gently place dough roll seam side down on a lightly greased baking sheet. Bring ends of dough together to form an oval ring, moistening and pinching the edges together to seal.


     
Cover and let rise in a warm place 20 minutes.


     
Bake a 375 degrees for 15-20 minutes or until golden.


     
Repeat procedure with remaining dough, butter, and cinnamon mixture.


     
Combine powdered sugar and butter. Add milk (at room temperature) to desired consistency for drizzling. Stir in vanilla. Divide frosting into three batches, tinting one green, one yellow, one combining red and blue for purple. Yields about 1 ½ cups.


     
Place divided sugar in three jars or bowls. Place a drop of green in one container and mix well. Repeat for yellow and purple colored sugar.


     
Decorate each cake with batches of colored frosting and sprinkle with colored sugar.