The cake is probably about as big as my helmet. It’s huge! I didn’t use the colors for the glaze, and accidentally used too much vanilla and had to compensate by adding more powdered sugar and milk so it because a bit of a mess. But I am looking forward to trying it later this evening with some strawberries fresh from the market!
- 1/2 cup lukewarm water
- 2 packages dry yeast
- 4 1/2 to 5 1/2 cups sifted flour
- 1/2 cup sugar
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons salt
- 1 teaspoon grated lemon rind (I used liberally squirted lemon juice)
- 1/2 cup lukewarm milk
- 3 eggs
- 4 egg yolks
- 1/2 cup butter, softened
- 2 tablespoons butter, set aside
- 1 dried bean, a coin, or tiny china baby doll (optional, I left this out)
- 1/2 cup sifted confectioners’ sugar
- 2 teaspoons milk
- 1/4 teaspoon vanilla
- colored sugars, purple, yellow, and green (optional)
- candied cherries and other fruits for garnish, as desired
Soften yeast in water. Combine flour, sugar, nutmeg and salt in mixing bowl. Stir in lemon peel. Make a well in center and pour into it the yeast mixture and milk. Add eggs and egg yolks, and with a large wooden spoon gradually incorporate dry ingredients into liquid ones. Beat in butter and continute beating until dough forms ball. (Mixing of the dough can be done in a food processor.) Place ball on floured board and incorporate more flour if necessary, by sprinkling it over ball by the tablespoon. Knead until smooth and elastic. Brush inside of large bowl with 1 tablespoon softened butter. Set dough in bowl and turn it so as to butter entire surface. Cover bowl and set aside for 1 1/2 hours or until doubled in bulk. Brush a large baking sheet with remaining butter. Punch dough down on lightly floured surface. Knead, then pat and shape dough into a long roll about 14 inches long. Place on baking sheet and form into a circle. Press bean or doll into dough so that it is hidden. Set aside again to rise (I left it about half an hour).
Bake King’s Cake in middle of oven at 375° for 25 to 30 minutes, or until golden brown wherever the cake shows through. Parts of the cake with sugar covering should look crusty. Slide cake onto wire rack to cool.
Vanilla Glaze: In a small mixing bowl combine 1/2 cup sifted confectioners’ sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir glaze until smooth; drizzle over cake. Sprinkle cake generously with the colored sugars then embed the candied fruit “jewels” in the King’s “crown.”
Notes: Reading the instructions again and again, it makes it sound like you should put the glaze on before cooking it even though that would mean these instructions are poorly written. I agree with the idea that I likely should have done it before baking it. As it is, I put it on directly after.
If you do not have one of those new-fangled food processors, be very careful when mixing by hand. It will get all over everything. Nor will it look like a smooth, elastic ball, but a rather lumpy gooey mess. But after letting it sit it will turn out perfectly!
I do apologize! It seems that, between the holidays and preparing for the wedding, my little bakery in this bustling city of Corona has become quite overwhelmed.
All the same, I still have managed to complete the King’s Cake on 12th night. I hope you are all prepared to have a little mayhem! Recipe to follow.
It’s wintertime here in Corona, my fellow citizens, and the streets are filled with the sounds of festivities!
Here at Atilla’s Cupcakes, you should expect an onslaught of holiday-styled recipes. Starting later this week, Gingerbread!
I will also like to give you a heads up but as part of a traditional “12 days of Christmas”, starting Christmas day and going until the 6th of January, I shall be posting recipes that will in some way relate to those days. Hopefully to culminate on the 6th with the traditional King’s Cake.
I hope you all keep warm and eat well this holiday season!
It’s a pub thug! Arrest him…anyone who’s here. I miss this RP :’(
W-What?! Arrest me?! But I’ve been a good citizen—!
No pubbing or thugging for this baker!
(I miss you guys too ♥ most everyone else deleted their accounts :c)
* 8-10 apples (I used gala for a less tart or intense taste)
* 1/2-1 cup sugar
* 4 tablespoons cinnamon (or 4 cinnamon sticks)
* 4 tablespoons allspice
1. Quarter your apples (no need to remove peel or seeds).
2. In a large stock pot add your apples and fill with water—just enough to cover the apples.
3. Add your sugar.
4. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
5. Boil on high for one hour (uncovered) checking on it frequently.
6. Turn down heat and let simmer for two hours (covered).
7. Take off the heat after two hours of simmering and let cool.
8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
10. (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
11. You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
12. Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or marshmallow creme.
13. also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.
2 cups water
2 cinnamon sticks
1 tablespoon whole cloves
1/2 teaspoon whole allspice
2 quarts apple cider
1 lemon, thinly sliced
1 orange, thinly sliced
Combine water and spices in a large Dutch oven; bring to a boil. Reduce heat and simmer 10 minutes. Strain mixture discarding spices, return water to Dutch oven. Add apple cider, lemon and orange; cook over low heat until thoroughly heated. Serve warm.
Serving Size: 10.
Remember what I said about moving all those recipes to my main blog and stuff?
Hey guys, Atilla is back and I am bringing more recipes.
- 1/2 cup brown sugar
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1/4 teaspoon salt
- 1 dash nutmeg
- 3 cinnamon sticks (3 inch)
- 2 quarts apple cider
- to taste orange wedge
- 1 whole cloves
1. Combine brown sugar, allspice, 1 teaspoon cloves, salt, nutmeg, cinnamon and apple cider in large saucepan.
2. Bring to boiling.
3. Cover and simmer for 20 minutes.
4. Strain to remove spices.
5. Serve in mugs with clove-studded orange wedges.
This was originally created as an RP journal. And, well, now most of the people involved with have deleted their tumblrs.
I’m not going to be deleting this one simply because I have no other need for this email on tumblr, but I will be changing the name and then moving this particular blog to be an off-shoot of my main blog! I’m going to reblog all my posts from here onto that blog. So from now on, any new recipes will be posted over there.
If you’re interested in continuing to follow, just keep an eye out on lil-miss-banana as I will make an announcement there. I will make one here as well once I officially move over!
Thank you all of you for following me through the RP and through my recipe spam phase! I hope that I will see some of you on the new blog as well!
Hugs and cupcakes,
It’s been a bit quiet, so here is a recipe.
- 1 cup shortening
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 2 (8 ounce) packages cream cheese
- 1/4 cup white sugar
- 2 eggs
- 1 cup chopped pecans
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
- In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
- Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don’t worry if there are gaps; the batter will spread.
- Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.