King's Cake

King's Cake
King's Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling:

  • 4

    ounces (half of a large block) cream cheese

  • 1/2

    cup brown sugar, packed

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    cup raisins, soaked in hot water for 15 minutes, drained and patted dry on paper towels

  • 1/2

    cup pecan halves

  • Cake:

  • 2

    cans (total of 16 rolls) refrigerated crescent rolls

  • Frosting:

  • 1 1/2

    cups powdered sugar

  • 3 to 4

    tablespoons milk or cream

  • 1

    teaspoon pure vanilla extract

  • Purple, green and yellow colored sugar crystals or food coloring

Directions

Make the Filling 01Place the cream cheese, brown sugar, cinnamon and raisins in the bowl of a food processor fitted with a metal blade. 02Whiz until combined. 03Add the pecan halves and pulse until the pecans are chopped to about 1/4-inch pieces. 04Set aside. Make the Cake 01Heat the oven to 350 F. Coat a pizza pan or baking sheet with butter-flavored cooking spray. 02Unroll the crescent roll dough and separate it into triangles. 03Position the triangles next to each other with the points toward the center, overlapping the long sides about 1/4 inch, forming a large round, on the baking sheet. Where the pieces overlap, press the seams together only in the center of each seam, leaving the ends of the seams unsealed so you can fold them up over the filling. 04Spread the filling around in a ring covering the center sealed seam of each triangle. 05Place a small ceramic or heatproof plastic baby or dried bean somewhere in the filling. (The person who gets this piece will have good luck for the year.) 06Fold the wide end of each triangle toward the center just to the edge of the filling to cover. 07Pull the pointed ends of the triangles toward the outer rim of the pan to fully enclose the filling, tucking under the points. Lightly press the seams. 08Bake 20 to 25 minutes or until golden brown. Let cool to room temperature. Make the Frosting 01Whisk together the powdered sugar, milk or cream and vanilla until smooth. The consistency should be fairly thick but still thin enough to slowly drip down the sides. Add more milk as necessary. 02Spoon the frosting in a circle over the top of the king cake and allow it to slowly drip down the sides. 03To decorate for Mardi Gras, sprinkle wide stripes of purple-, green- and yellow-colored sugar crystals. If You're Using Food Coloring 01Whisk together frosting as described above. 02Divide the frosting evenly among three bowls. 03Add two drops each of red and blue food coloring to the first bowl to make purple. Use two drops each of yellow and green in the remaining two bowls. 04Scrape each individual bowl of frosting into its own ziptop bag. Squeeze out all the air and seal. 05Snip off one corner of the bag and use as a pastry bag to pipe wide stripes of frosting onto the king cake. The bags will give you more control than using a spoon or spatula. 06The frosting should firm up a bit in about an hour.

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