Brad, Lindsey, Ryan & Me
In honor of Mardi Gras I baked a King's Cake for the first time. I hadn't even heard of them until this year! So I thought I would try it out. I got the recipe off Sandra Lee's Semi-Homemade show, but I tweaked it a little bit. Her recipe didn't have any cinnamon or sugar and I heard that is a must in a King's Cake. Ryan ate almost the whole thing in one setting so I would say it was a success. I might try a harder recipe next year. We'll see. :)
Ingredients
1 (13.9-ounce) can bread sticks (I used cinnamon roll dough and just rolled it)
1 (1-inch) heat proof plastic baby
1 (12-ounce) can whipped cream cheese frosting
1 (13.9-ounce) can bread sticks (I used cinnamon roll dough and just rolled it)
1 (1-inch) heat proof plastic baby
1 (12-ounce) can whipped cream cheese frosting
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
Open bread sticks. Press together the ends of 2 of the sticks to make 1 long stick. Repeat with the remaining bread sticks giving you 6 long sticks. Taking 3 at a time, loosely braid together. Repeat with remaining dough. Pinch the braids together end to end. (Again, I just used cinnamon roll dough and rolled it into a long stick)
Leaving a 3-inch hole in the middle, loosely coil braids around one another on prepared baking sheet. Press ends together.
Bake in preheated oven for 16 to 20 minutes or until completely golden brown. Remove from oven and cool completely. Carefully insert the baby into the cake in between the seams of the braid.
In a medium pot combine the cream cheese frosting and heavy cream. Heat over low heat until warm and smooth, stirring constantly. Pour glaze over cake and sprinkle with sanding sugars.
No comments:
Post a Comment
I'd love to hear from you!