Finding Time in 2013, I decided to make a King Cake. Every February, I start seeing King Cakes pop up all over the internet as Fat Tuesday nears, and every year I think to myself that I should make one...and then I never do. Mind you, I've never had a King Cake and I don't even celebrate Mardi Gras (the beads in the picture are from the one year I went to the Mardi Gras parade in St. Louis....one year was all I needed to realize it wasn't really my "scene"). This year I finally set aside a Sunday afternoon for some King Cake making.
One Year Ago: Freezer Sausage and Egg Burritos
Two Years Ago: Frozen Mocha Marbled Loaf Cake
Three Years Ago: Hot Fudge Cake
5. On a lightly floured surface, roll out dough into a 22 x 12 inch rectangle. Spread softened butter evenly over the rectangle, leaving a one-inch border. Stir together 1/4 cup of sugar with 3/4 tsp cinnamon and sprinkle over the butter.
6. Roll up the rectangle (jelly-roll fashion), starting at 1 long side. Place the roll, seam side down, on a baking sheet lightly greased or lined with parchment. Bring the two ends of the roll together to form a ring, moistening and pinching edges together to seal.
7. Cover and allow to rise in a warm place for 20-30 minutes. Preheat oven to 375F. Once risen, bake for 14-16 minutes or until golden. Allow cake to cool.
8. Mix together glaze ingredients. If desired, divide into three bowls and dye with food coloring. Spread glaze on cake as desired and top if sprinkles if desired.