Originally Published March 8, 2011.
The King cake was especially fun because it was something that I’d seen often in grocery stores around the time of the Mardi Gras celebrations, but had never made myself. It turned out to closely resemble a coffee cake: soft, lightly sweet, fluffy, not too moist. Overall it was tasty, and I think the dough was perfect, but as I stated in the original post, I would add more of the filling to give it a bit more sweetness and flavor to suit my tastes. I would also refrain from sprinkling the colored sugar so thickly, instead perhaps leaving it with a colored glaze. Though it might have been fun when you were a kid, as an adult, there’s very little pleasure in biting into a crusty, grainy rock of overly-sweet raw sugar that has been glued to the top of an otherwise perfectly-good cake.
In hindsight, I am much more disappointed in the presentation of the cake. Yes, it tasted good regardless of it’s shape, but this sort of thing would never pass anywhere outside of my home kitchen. While I do admit to being somewhat lacking patience when it comes to creating baked goods such as this, It would have been much more beneficial to me to put the extra practice into doing it right. While I am clearly not a professional, yet, it wouldn’t hurt to create in myself the mindset of a professional. And in the culinary field, that means no excuses for imperfection.
Recipe Courtesy of BrownEyedBaker.com. If I were to do this again, I would probably make more filling, and perhaps throw in some chopped nuts or other addition. Otherwise, it was delicious. I brushed my cake with egg whites to give it a shiny golden crust. I unfortunately neglected to remember to insert a baby.