Comments on: Mardi Gras King Cake (the recipe)

By: Barbie

Barbie — Fri, 11 Mar 2011 14:42:41 +0000

GREAT RECIPE! My family loves the cream cheese and fruit filling. If you get the baby/bean/pecan/ etc, it means you have good luck for a year

By: Cake fit for a king « Marliese's Sweet Treats

Cake fit for a king « Marliese's Sweet Treats — Thu, 30 Dec 2010 21:30:17 +0000

[...] Andrea’s King Cake with fruit and cream cheese filling [...]

By: Andrea

Andrea — Tue, 05 Feb 2008 21:43:19 +0000

Hi Carey! You know it’s rather funny that you mentioned making your own sugar, because I used to make my own but grew frustrated with my seeming inability to get it the exact color I wanted, so I just started buying it. Each jar of colored sugar will cover several cakes, so I decided it was worth it for me.

By: Carey Kurtz

Carey Kurtz — Tue, 05 Feb 2008 21:19:14 +0000

Love your blog! I’ve been making king cakes for a few years now, but am a celiac myself, so I can’t eat them without getting sick (I was actually online today to find a gluten-free king cake recipe).
What I wanted to share, tho, was that I make my own colored sugar…it’s way less expensive and you can make it any shade you want, from light to dark.
I use “wilton” food color paste, normally used to tint icing for cakes. (They are a couple of bucks each color, but you can make *pounds* of sugar with one little canister.) Simply put your sugar into a baggie, add a small amount of coloring (to start with) with a toothpick, and knead it into the sugar. It takes awhile, so if you have a patient kid or two to help you, that’s probably the fastest way. For a more “professional” look, like if I’m giving the cake away, I like to sift the sugar afterwards, cuz it’s nearly impossible too get all the dark little specks incorporated. I’ve found that 1/4 cup of each color sugar is plenty for one king cake. Enjoy!