http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/ making life delicious blog Sat, 19 May 2012 16:00:24 +0000 hourly 1 http://wordpress.org/?v= http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-31080 Andrea Mon, 20 Feb 2012 20:28:40 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-31080 Hi JSaul. Fresh fruit will release liquid as it bakes, making the cake mushy, so I recommend using the canned fruit fillings or fruit preserves. Hi JSaul. Fresh fruit will release liquid as it bakes, making the cake mushy, so I recommend using the canned fruit fillings or fruit preserves.

]]> http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-31079 JSaul Mon, 20 Feb 2012 20:11:15 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-31079 Like recipe. Question: is it better to use fresh fruit (peaches, strawberries), canned or preserved? Like recipe. Question: is it better to use fresh fruit (peaches, strawberries), canned or preserved?

]]> http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-31011 Around the Web: Mardi Gras | SocialCafe Magazine Sat, 18 Feb 2012 20:14:25 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-31011 [...] Mardi Gras King Cake by Andrea’s Recipes [...] [...] Mardi Gras King Cake by Andrea’s Recipes [...]

]]> http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-30906 Mardi Gras and Fat Tuesday TodaysMama Thu, 16 Feb 2012 10:59:36 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-30906 [...] King Cake – from Andrea Meyers [...] [...] King Cake – from Andrea Meyers [...]

]]> http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-17430 Barbie Fri, 11 Mar 2011 14:42:41 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-17430 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 :) 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

]]> http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-16411 Cake fit for a king « Marliese's Sweet Treats Thu, 30 Dec 2010 21:30:17 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-16411 [...] Andrea’s King Cake with fruit and cream cheese filling [...] [...] Andrea’s King Cake with fruit and cream cheese filling [...]

]]> http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-5217 Andrea Tue, 05 Feb 2008 21:43:19 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-5217 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. 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.

]]> http://andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-5215 Carey Kurtz Tue, 05 Feb 2008 21:19:14 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-5215 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! 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!

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