How to Make an Easy King Cake for Mardi Gras Super Safeway

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Preheat oven to 325 degrees. Bake the pie crust until lightly browned, about 15 mins. Allow to cool completely. In the bowl of a mixer, beat cream cheese with sugar, salt, nutmeg, cinnamon, vanilla, and lemon zest. Add eggs one at a time, then add in the heavy cream, rum, and lemon juice. Stir until well combined.

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Unfold pastry sheet on a lightly floured surface or Silpat. If pastry cracks when unfolding, sprinkle the crack with water and press the edges together to seal. If necessary, use a rolling pin to roll the pastry sheet to 9 inches wide. Cut pastry sheets into two 9-inch circles. (Use a round 9-inch cake pan as a guide.)

How to Make an Easy King Cake for Mardi Gras Super Safeway

Pinch the ends together. Cover and let rise for about an hour, until it's puffy. Preheat the oven to 350°F while the dough rises. Whisk the reserved egg white with 1 tablespoon water (egg wash), and brush it over the risen cake. Bake the cake for 20 minutes, then tent it lightly with aluminum foil.

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Preparation of the French King Cake: Preheat oven to 450°F. Buttered large baking sheet (not dark metal). 1. In a food processor, purée the almond paste, sugar, butter and pinch of salt until smooth. 2. Add 1 egg, vanilla and almond extracts and purée until incorporated. 3. Add the flour and pulse to mix it in.

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Bring ends of the roll together to form into a ring, pinching ends together trying to make an evenly seamless ring. Cover with plastic wrap or a damp towel and allow to rise for an hour in a draft-free place. Preheat oven to 375°F. Brush the risen King Cake with egg wash on all sides and bake for 20 minutes.

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1. Crust. Follow our classic double pie crust recipe step by step, and you'll have the tools you need to make your own flaky, tender crust. 2. Bake. Learn the special techniques you need to create a delicious finished pie, from filling to baking. 3. Inspiration.

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Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top.

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The King Cake Lady's king cake, available only at the Fulshear Farmers Market, was voted the No. 2 best king cake in Katy. Courtesy/The King Cake Lady Proud Pie

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Add the dry ingredients including the yeast to the cake pan and whisk to combine. Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan. Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping.

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If you prefer a classic Mardi Gras-style king cake, the bakery also offers those for the same price with fillings like Bavarian, chocolate, and cream cheese. $69 for a 10-inch cake (includes shipping) poupartsbakery.com; 1902 W. Pinhook Road Lafayette, LA 70508; 337-232-7921.

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Preheat oven to 325 degrees. In the bowl of a mixer, beat cream cheese with sugar, salt, nutmeg, cinnamon, vanilla, and lemon zest. Add eggs one at a time, then the cream, rum, and lemon juice.

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Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper. Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges.

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Stir in 8 tablespoons (1 stick) softened unsalted butter, 1/4 cup whole or 2% milk, 2 lightly beaten eggs, 2 tablespoons granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg. Add 3 cups of the flour and stir to form a shaggy dough. Reserve the remaining 1/2 cup of flour.

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For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and.

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Use the base of a 9 in/23cm round cake tin as a guide to cut a circle of pastry from each of the pieces of puff pastry. Put each on a piece of parchment on a baking sheet and chill in the fridge. Lightly beat the eggs and the remove 1tbsp of the egg to a small bowl. Add the milk and gently mix together. Set aside.

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To make the cakes: Preheat the oven to 325°F. Lightly grease two 9" round pans or line with parchment paper rounds. Beat the sugar and eggs together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer. Slowly beat in the vegetable oil.