Create this easy King Cake to for Mardi Gras this year.
It’s that time of year when I start craving King Cake. I am not sure why as I am not from the south, have only spent a few hours in NOLA, I haven’t ‘earned beads’, and I’ve never celebrated Mardi Gras.
The only King Cake I’ve had was a few pieces that a friend bought from our local Midwest grocery store bakery. I have NO idea if that even tasted like the real thing, but I can’t get it out of my brain.
Sure, I could go to that grocery store and see if they made any this year…but what is the fun in that? I did a little searching online for an easy recipe and came across a few variations, but nothing was exactly what I wanted. I decided to put my craving to rest and create my own.
Easy King Cake
The ingredients to make this are really simple. I used refrigerated biscuits, cream cheese, jam, and colored candy sprinkles.
The biscuits are rolled together to form one big pastry. Spread on the cream cheese and jam, and then roll the pastry into a circle before baking.
You can top with a can of pre-made icing if you want. My favorite is this corn syrup icing recipe here. I always add Almond Extract to my icing! There is often some leftover in my fridge from a batch of cookies.
I think it turned out well, although I wish my purple sprinkles were brighter. How did it taste? YUMMY! Although, different from that King Cake I had last year.
What did I find on the first piece? The pecan! That means I have to make another one. I might try experimenting with crescent or cinnamon roll dough next time.
This yummy cake was on my mind, so I made another one with darker purple sprinkles. I love the look of this one! Have you ever had King Cake?
- 2 rolls of refrigerated dough (I used biscuits)
- 1/2 cup cream cheese
- 1/2 cup raspberry preserves
- plastic baby, bean, or pecan
- icing glaze
- green, purple, & yellow sprinkle sugar
- Preheat oven to 350 degrees.
- Lay out your biscuits in a rectangle (20 so it was 1 row of 6 and 2 rows of 7) and cover with plastic wrap and roll into a sheet. I put down a cookie liner and used a rolling pin to roll.
- Microwave the cream cheese for 10 seconds and spread on the dough.
- Microwave the raspberry preserves for 20 seconds and spread on top of the cream cheese.
- Carefully roll the dough long ways.
- Tuck the baby, bean, or pecan into the cake.
- Form a circle and pinch the ends together.
- The filling started to break through when biscuits tried to pull apart, but I pinched them together.
- Bake for 17-23 minutes or until brown on the edges. I baked mine for 17 mins and it was slightly doughy on the inside.
- Move the cake to a plate when it comes out of the oven, spread on the icing, then sprinkle with the green, purple, & yellow sprinkles.
Amount Per Serving: Calories: 806 Total Fat: 40g Saturated Fat: 23g Cholesterol: 117mg Sodium: 364mg Carbohydrates: 110g Sugar: 100g Protein: 7g
Posted 17 Feb 2012