Mardi Gras Quick King Cake
Ingredients
- 2 packages Crescent Rolls
- Melted butter
- Cinnamon and sugar, mixed together
- 1 cup sugar
- Green, gold and purple food color
- Beads and plastic baby
- 1/2 pound powdered sugar
- Milk (for glaze, about 1/4 cup)
- cream cheese, jam and pecans (optional)
Step-by-Step Instructions
- Preheat oven according to crescent roll package directions (usually 375°F).
- On a pastry sheet, spread out the two rectangles end to end (do not separate at perforations) and use a rolling pin to roll out each one to a large rectangle.
- Brush with melted butter and sprinkle with cinnamon and sugar. The cake may be filled with cream cheese, jam or pecans. If you fill the cake, spread a very thin layer while you’re rolling it up.
- Roll into a cylinder. Repeat with rest of dough and pinch together to form a complete circle.
- Transfer to baking sheet and bake as directed on crescent roll instructions (usually 12-15 minutes until golden brown).
- Colored Sugar: Place 1/3 cup sugar and a drop of the food coloring in a jar or zip lock bag. Shake to evenly distribute the color. Repeat for the other two colors (green, gold, and purple).
- Glaze: Mix 1/2 pound box of powdered sugar and gradually add enough milk to make a spreadable glaze (start with 2-3 tablespoons and add more as needed).
- After the cake is cooked and cooled slightly, spread the glaze over the warm cake. Sprinkle rows of colored sugar over the glaze in the traditional Mardi Gras colors.
- After the cake has cooled off, decorate with various Mardi Gras beads on top of or around the cake. Hide the baby at this time but be aware that it is a choking hazard. Maybe before any one takes a bite, have them look to see who has the baby. The one who is served the piece that has the baby has to have the next party or provide the next cake or wins a prize in the Mardi Gras Spirit. Have Fun!
Common Problems and Solutions
Q: Why is my dough circle coming apart?
A: Make sure to firmly pinch the ends of the two rolled cylinders together where they meet to form the circle. The dough should be slightly overlapped at the seam. You can also brush a little water on the ends before pinching to help them stick together.
Q: Can I make the colored sugar ahead of time?
A: Yes! The colored sugar can be made days or even weeks in advance. Just store each color in separate airtight containers or zip lock bags. Shake before using to break up any clumps.
Q: The glaze is too thick or too thin, what do I do?
A: If the glaze is too thick, add milk one teaspoon at a time until it's spreadable but not runny. If it's too thin, add more powdered sugar a tablespoon at a time. The glaze should coat the back of a spoon but still drip slowly.
Tips and Techniques
Brush the glaze on while the cake is still slightly warm so it adheres better, but make sure it’s not too hot or the glaze will just run off. For the filling, cream cheese should be at room temperature for easier spreading. If using jam, warm it slightly in the microwave to make it more spreadable. Don’t overfill or it will leak out during baking.
Ingredient Substitutions
- crescent rolls: canned cinnamon roll dough
- cream cheese filling: canned pie filling (cherry, blueberry, or apple)
- plastic baby: dried bean or whole almond
Equipment Needed
- Rolling pin
- Pastry sheet or parchment paper
- Baking sheet
- 3 jars or zip lock bags (for colored sugar)
- Pastry brush
Historical Context
King Cake is the centerpiece of Mardi Gras celebrations in Louisiana, eaten from Epiphany (January 6) through Fat Tuesday. The tradition of hiding a token (originally a bean, now a plastic baby) comes from European Twelfth Night celebrations brought to New Orleans by French and Spanish colonists.
