Unleash the Joy of Mardi Gras with a Homemade King Cake

Ah, Mardi Gras! A vibrant tapestry of color, music, and joyous celebration. It’s a festival that transcends its regional roots, inviting everyone to embrace the spirit of revelry. But what is it about Mardi Gras that sparks such universal joy?

Here at Robert Kline Art, we’ve explored the history and family-friendly traditions of Mardi Gras before. Today, let’s delve into the heart of its allure. It’s more than just the dazzling parades or the echoing sound of laughter. It’s the infectious spirit of joyous abandon that draws us in.

Mardi Gras is a siren call to let loose, to dance without reservation, and to embrace life’s vibrant tapestry. It whispers, “Let the good times roll!” It’s a reminder that amidst life’s routines, there’s always room for a little magic, a splash of color, and a whole lot of fun.

What better way to capture the essence of Mardi Gras than by baking a traditional King Cake? This delightful treat, with its vibrant colors and hidden surprise, is a delicious embodiment of the festive spirit. So, join me, and let’s bake a slice of Mardi Gras magic!

Crafting Your Own Mardi Gras Masterpiece: A Step-by-Step Guide

This recipe yields a rich, sweet dough that’s best prepared with a stand mixer or bread machine. Don’t worry, the process is as enjoyable as the celebration itself!

Ingredients for the Dough:

• 8 tablespoons (113g) unsalted butter, melted
• ¾ cup (170g) milk, lukewarm
• 2 large eggs + 1 large egg yolk, white reserved (for later), at room temperature
• 3 ½ cups (418g) King Arthur Unbleached All-Purpose Flour (or your preferred brand)
• ¼ cup (50g) granulated sugar
• ¼ cup (28g) Baker’s Special Dry Milk or nonfat dry milk
• 1 ¼ teaspoons salt
• 2 ½ teaspoons instant yeast
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon Fiori di Sicilia or lemon oil, or 1 teaspoon grated lemon rind

Bringing the Dough Together:

1. In your mixer bowl or bread machine bucket, combine the melted butter and lukewarm milk.
2. In a separate bowl, whisk together the eggs and egg yolk. Add this to the butter and milk mixture.
3. In another bowl, whisk together the flour, sugar, dry milk, salt, yeast, nutmeg, and your chosen flavoring (Fiori di Sicilia, lemon oil, or lemon rind).
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the paddle attachment until the dough starts to come together.
5. Switch to the dough hook attachment and knead for 4-5 minutes on medium speed. You’re aiming for a soft, smooth, and pliable dough that’s slightly tacky to the touch.

The First Rise:

• Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for about an hour.
• Remember, rich doughs like this one might not double in size like leaner doughs, but they’ll become noticeably puffy.

Filling Your King Cake with Sweetness and Joy

While the dough is enjoying its first rise, let’s prepare the luscious filling that will be swirled within.

Ingredients for the Filling:

• One 8-ounce package (227g) cream cheese, softened
• ½ cup (99g) granulated sugar
• 3 tablespoons (25g) King Arthur Unbleached All-Purpose Flour (or your preferred brand)
• 1 large egg, at room temperature, lightly beaten
• 2 teaspoons vanilla extract, or 1/8 teaspoon Fiori di Sicilia, or lemon oil

Creating the Creamy Filling:

1. In a clean mixing bowl, combine the softened cream cheese and granulated sugar. Beat on medium speed until light and fluffy.
2. Add the flour and beaten egg to the cream cheese mixture, and beat until well combined.
3. Stir in the vanilla extract (or alternative flavoring) until evenly incorporated.

Shaping the Festive Ring:

1. Gently punch down the risen dough to release any air bubbles. Turn it out onto a lightly floured surface.
2. Roll the dough into a rectangle about 6 inches wide and 24 inches long. If your rectangle ends up a bit larger, don’t worry! It won’t affect the final cake.
3. Spread the cream cheese filling evenly over the rolled-out dough, leaving about a ½-inch border along all edges.
4. Starting from a long side, carefully roll the dough into a log, just as you would for cinnamon rolls. Pinch the seam to seal it well.
5. Now, for the fun part! Shape the log into a ring on a parchment-lined baking sheet. To secure the ends, flatten one end of the log slightly and overlap it with the other end, pressing gently to seal. Don’t fret about minor tears or holes; the dough is forgiving and will bake beautifully.

The Second Rise and Pre-Bake Prep:

• Loosely cover the shaped King Cake with lightly greased plastic wrap and let it rise for another hour in a warm, draft-free place.
• Pro Tip: If your kitchen is a bit chilly, create a warm environment by placing the baking sheet in a turned-OFF oven with the oven light on. The gentle heat from the light bulb will help the dough rise.
• Preheat your oven to 350°F (175°C) about 40 minutes into the second rise.
• Before baking, whisk the reserved egg white with 1 tablespoon of water to create an egg wash. Gently brush this over the risen King Cake to give it a beautiful golden sheen.

Baking the King Cake to Golden Perfection:

1. Bake the cake for 20 minutes at 350°F (175°C).
2. To prevent excessive browning, loosely tent the cake with aluminum foil and bake for an additional 30 minutes. The cake is ready when it’s a deep golden brown, and the internal temperature reaches 190°F (88°C) when checked with a digital thermometer.

The Finishing Touch: A Royal Icing

While the cake cools, prepare the icing that will transform it into a true Mardi Gras spectacle.

Ingredients for the Icing:

• 2 cups (227g) confectioners’ sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or water, as needed

Creating the Icing:

1. In a bowl, combine the confectioners’ sugar and salt.
2. Gradually add the vanilla extract and milk (or water), 1 tablespoon at a time, until you achieve a smooth and thick but pourable icing.

Decorating Your Mardi Gras King Cake:

1. Once the baked King Cake has cooled for about 20-30 minutes, it’s time for the crowning glory – the icing! Pour the icing generously over the cake, allowing it to drip down the sides in a beautiful cascade.
2. While the icing is still wet, sprinkle generously with colored sugars (purple, green, and gold) in the traditional Mardi Gras colors.

Important Note: If you’re continuing the tradition of hiding a small plastic baby (or another trinket) in the cake, carefully insert it before adding the icing. Remember to warn your guests so no one accidentally bites into it! Tradition dictates that whoever finds the baby is crowned the “king” or “queen” of the celebration and is tasked with bringing the King Cake next year.

Savor the Flavor, Share the Joy!

There you have it! Your very own homemade Mardi Gras King Cake, bursting with flavor and festive cheer. Slice it up, share it with loved ones, and let the good times roll.

Let me know in the comments below if you tried this recipe and how your Mardi Gras celebration turned out. And for more unique, handmade gift ideas to add a touch of handcrafted joy to any occasion, explore the curated collection on Robert Kline Art!