Cake Fit For a King
QUICK!!! Name three things you know about New Orleans. GO.
When we made our list, we came up with:
3) Mardi Gras
This week we are celebrating Mardi Gras and then the beginning of Lent. When we did our research on Mardi Gras and some of the traditional foods associated with the celebration, we came across King Cake which is sort of like an extension of Christmas. Now it is no secret that we have trouble giving up our Christmas spirit each year, so the King Cake is the perfect solution to the post Christmas blues. The season for king cake extends from the end of Christmas, up until Mardi Gras. Technically, you could make this cake every week and be right on track! The cake is also decorated in the colors of Mardi Gras: purple represents Justice, green represents Faith, and gold/yellow represents Power.
Traditionally the King Cake is made of a yeast bread and is similar to a cinnamon roll. We decided to cut the baking process and time in more than 1/2 by using pre-made crescent rolls you can buy in the refrigerator section of your grocery store. We don’t consider this cheating. We consider it using our time wisely. We used a cream-cheese and cinnamon filling in our recipe and the result was FABULOUS! The rolls remained flakey and buttery while the inside was sweet and creamy. Instead of making a thin glaze, we decorated our cake with our favorite buttercream. This way it was more like a cake and less like fancy shaped cinnamon rolls. We hope you try it! It will be a fun addition to your Mardi Gras celebrations.
Ciao for now!
V & K
Mardi Gras King Cake
2 cans refrigerated crescent roll dough
8 oz. cream cheese, room temperature
3/4 cup dark brown sugar packed
1/2 teaspoon cinnamon
¼ tsp nutmeg
1/8 tsp cloves
1/2 cup pecans
Pre-heat oven to 350 degrees.
On sheet pan, arrange the crescents in a circle pattern by placing the small end of triangle pointing toward the middle.
Overlap each pastry triangle slightly until you have created a circle. You may have a few leftover rolls.
For the cream filling: Combine the cream cheese with the brown sugar until soft. Add spices and blend well. Fold in the pecan mixture. Working in three batches, spoon three “blobs” (that’s a very scientific measurement) of filling around the center of the pastry circle.
Using a butter knife spread the mixture so it creates a ring shape around the center of the ring.
Start at one end, tuck the outside edge of pastry over the filling until you reach the middle.
Continue around the entire ring until the filling is covered completely.
Pat the middle of the cake until there is a noticeable dip in the center of the cake. Make sure everything is sealed up tight so nothing escapes. Bake in oven for 20-25 minutes. Set aside to cool.
When cake is cool, prepare the frosting and decorate. Separate your frosting in three batches and dye them gold, purple, and green. Pipe the colors in a pattern on the top and sides of the cake. Serve the cake at room temperature with a smile! Happy Mardi Gras!