18 Reviews of King Cake

From: wildeyeris

On Jan 6, 2006

I made this tonight for my church's Epiphany party. It was quite a hit, although I was very skeptical that it would be for a few reasons. I have eaten many king cakes down in Louisiana, but I have never tried to make one. I now know why people buy them! Not that it was overly hard to make, it was just "iffy." I baked it for 15 minutes and the outside was rock hard, but I could tell the inside dough was very gooey, so I covered it with tinfoil and put it in for another 10 minutes. I took it out because I was worried that it might dry out. My end result tasted good, but the outside was a bit dryer than I would have liked, and the inside layers were still not quite done. I usually don't have problems with my oven, so I don't know what was going on. I am not by any means bashing the recipe, it just made me worried while making it. The end result was tasty and I was told to pass along the recipe for the person who got the baby Jesus so they could make the same cake next year. If you don’t want cream cheese, there is no reason why a raspberry or other fruit filling wouldn’t work. I think I may try making it with a raspberry cream cheese filling, or praline filling. Mmm…I think this recipe will be passed along for a few years. Thank you!

From: mrsjjkool

On Jan 14, 2005

I made it today with my class and it was GREAT! I used a cinnamon roll dough instead of the one here, and it turned out really good. It took a while to make but it was DEFINATELY worth the time. I will use this recipe many times in the future! Thanks!

From: fluffernutter

On Feb 27, 2006

We made the dough two days ahead of time and refrigerated it, then brought to room temperature. In a slightly desperate dinner situation, we used about a quarter of it for pizza crust. It was declared our best pizza crust ever. Then we made the cake, and it was a huge hit — the filling is easy and delicious. Laissez les bon temps etcetera!

From: krisarrieta

On Mar 7, 2009

This is a great recipe. I made it exactly as written and it turned out perfect. It deserves 5 stars. People who change a recipe and give less than 5 stars without making it as written make me NUTS!

From: MaggietheBaker

On Jan 21, 2007

The cake itself baked up beautifully. Wish I'd rotated it mid bake because it rose unevenly. I'd suggest sifting the powdered sugar before mixing and aiming for "spreading" consistency rather than "drizzling." So the decoration on mine wasn't too pretty. Also, couldn't get a baby. However, the taste got rave reviews, and one party-goer at our Saints/Bears party said the cake made from this recipe was better than some cakes he'd had from the famous Paul's Pastry. Kudos!

From: Tastings by CeCe

On Mar 7, 2007

This cake was awesome. I had ordered a bakery-made cake before coming across this recipe so we had both. This cake "beat out" the professionally made one by a dozen doubloons! And is was so easy. I sprinkled colored sugars on a white icing and added apple pie filling alongside the cream cheese prior to the foldover. I already have orders for next year!

From: BakerNurse

On Jan 7, 2008

I wanted to take a King Cake to the LSU-Ohio BCS championship game - so I picked this recipe. I cut the recipe in half and added raspberry jelly on top of the cream cheese filling. I used a juice glass to "hold the center hole" while baking - but the glass didn't conduct the heat very well and when I pulled it out at the end of the 15 minutes, the center was still wet - I put it back for another 5 minutes and it was still a little wet, but ok. I tucked a tiger into the cake instead of a baby Jesus and the cake was an instant hit. My husband said it was the best King Cake he ever ate!! 10 stars!!!!!!!!! I think next time I will make a struesel mixture of butter, brown sugar and pecans and put that in the center instead - the cream cheese can get sloppy and make it a little hard to roll - but it is really delicious!!!!!!!! also, I did not tint my icing but left it white and then used the tinted sugars!

From: Chef #626573

On Apr 30, 2009

I did this for a mardi gras party, and it turned out great!! This was my first time making a "filled" cake, and it was a bit messy, but really fun to make!

From: Donna Matthews

On Mar 1, 2006

I had some problems. Because there were only 5 of us, I cut the recipe in half. This worked fine for the dough, but the filling was very runny, presumeably because I used a whole egg. The dough was very easy to work with, but when I tried to roll it up with the filling spread on top, the filling kept running toward the far side so it was very difficult to get the roll to seal. In the baking, the filling cooked to a nice custard, but I did lose a bit at one point where it leaked out. The runny filling also made it hard to transfer the roll to a baking sheet and my "circle" was not connected well, so the end product was not very professional looking. The cooking took longer than the specified time to get baked through, so the crust was a bit too brown, despite covering with foil toward the end. But the colorful frosting disguised the crust well. We only used about 1/3 of the colored sugars. It was a fun dessert for Mardi Gras and tasted good; but I'm not sure whether I would brave trying it again.

From: Chef #636291

On Nov 3, 2007

delish