King's Cake

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I have bought king cakes from the bakery and I've tried other recipes but this one is the best I've tasted. We liked it so much I made it again (without the Mardi Gras colors for Easter Brunch. This recipe makes a lot so be sure to share with lots of friends or don't plan to give up sweets for lent because you won't be able to resist the leftovers.

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This was my first ever attempt at using yeast and i was nervous because it was about 55 degrees outside all day. I proofed it in the gas oven with the light on and it worked well. As other commenters noted, the cream cheese filling was runny and leaked out during proofing and baking, so I would recommend more sugar of more time in the fridge after mixing. Also, I omitted the fruit fillings and lightly dusted the rolled out dough with cinnamon just before rolling it up. It was light anf fluffy and delicious!

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I noticed while looking at the reviews that there was one thing left out. You are all right.....in my recipe, for the glaze, my recipe says...If icing is tooo stiff to spreadeasily add a little milk...If it is too thin, add more confectioners sugar. It should be fairly stiff. It will melt as it goes on the warm cake....Hope that helps clarify why it is stiff... :

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My husband is from the NOLA area and asked me to make a King Cake...my first so I reasearched what the most authentic filling and "cake" recepies were. I used the cream cheese filling...no fruit, I was told that that was not proper King Cake by a coupl of NOLA natives, and I used the "cake" recepie from Emeril's Mardi Gras Parade Episode. The filling was way too funny. Instead I am going to make it again and use he filling recepie that Emril has. My husband said that the filling was not supposed to be like that...and that Gambinos (? down in NOLA is where he traditionally gets his cakes and it is not like that t is suposed to be more like a cheese danish filling.

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This is a good recipe. It needs a little more clarification on the bread proofing. You need to bake it a little longer than 20 min. I would say about 30 would do. I also concur about the glaze. You need to use milk to make it. I am a Native New Orleanian and this is the closest to the real thing! I was very disappointed at Emeril's recipe-candied fruit in King Cake! Is he crazy?

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The receipe was easy to follow, however, an ingredient was left out of the glaze. I tried to make it and new something wasn't right so I had to log onto the food network and find another King Cake receipe to find that the glaze also needed two tablespoons of water. Other than that, the receipe was great! Thanks.

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Everyone loved the King Cake I made using this recipe. It wasn't easy, but it was worth it. I cut the recipe in half since I really only needed one cake. I would suggest a few variations when making this bread. First, when making the cream cheese filling, add the lemon juice last. Apparently my lemon was much larger than the one originally used and my filling was quite runny. I also altered the technique somewhat, after rolling out the dough I cut it in half and spread half with the blueberry filling and the other half with the cherry. Then rolled each have closed and did my best to twist them together, this is where the runny filling became a problem. It wasn't perfect but it worked 'ok'. The filling ran out during baking. Lastly, the glaze recipe. Not sure how you're supposed to make a glaze out of powdered sugar & butter, I ended up adding cream (milk would have worked too. Additionally, half the recipe wasn't enough to do the whole bread. Maybe because of the way mine spread out, not sure, but I suggest making the full batch of 'glaze'. Enjoy! P.S. I forgot to look for a platic baby, so I used an almond.