Traditional King Cakes are made with a trinket hidden inside the cake. Most commonly the trinket is a bean, a pea or a small plastic baby. Whoever finds the trinket in their slice is declared King or Queen of the Feast!
his all-purpose sugar is ideal for table use, baking, preserving, canning, and for sweetening beverages.
A very fine, powdered sugar with exceptionally smooth texture. Ideal for making frostings, glazes, fudge, and candy-making.
- 1 package active dry yeast 1 package active dry yeast
- 1/4 cup water, warm 1/4 cup water, warm
- 3/4 cup milk 3/4 cup milk
- 1/3 cup (2/3 stick) butter, softened 1/3 cup (2/3 stick) butter, softened
- 1/4 cup Domino® Granulated Sugar 1/4 cup Domino® Granulated Sugar
- 1 teaspoon salt 1 teaspoon salt
- 2 eggs 2 eggs
- 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon rind, grated 1/2 teaspoon lemon rind, grated
- 3 1/2 cups all-purpose flour 3 1/2 cups all-purpose flour
- 1 dried bean or pecan half 1 dried bean or pecan half
- 4 cups Domino® Confectioners Sugar 4 cups Domino® Confectioners Sugar
- 3 tablespoons meringue powder 3 tablespoons meringue powder
- 1/3 cup warm water 1/3 cup warm water
In small bowl, dissolve yeast in warm water; let stand 5 minutes.
In a medium saucepan, over low heat, bring milk just to a boil. Add butter, sugar and salt, stirring constantly until butter melts; let cool.
At medium speed with electric mixer, beat butter mixture with eggs, vanilla and lemon rind. Stir in yeast. Reduce speed and gradually add flour, beating well after each addition, until a soft dough forms.
Turn dough out onto lightly floured board; knead 8 minutes. Place dough in a large greased bowl; turn once. Cover bowl with plastic wrap; allow to rise in a warm place until double in bulk (up to 1 1/2 hours). Turn dough out onto lightly floured board; knead 1 minute.
Divide dough into thirds. Place a bean or pecan half in one of the dough sections. Roll out each third of dough into a 30-inch length rope. Loosely braid the three dough strips from end to end. Form into a circle and seal ends.
Place dough ring on a cookie sheet. Cover with plastic wrap; allow to rise in a warm place until double in bulk (about 1 hour).
Preheat oven to 350°F. Bake for 25 to 30 minutes until golden brown.
Combine all ingredients together in mixing bowl. Beat on low speed with whip attachment until combined then increase speed to medium high and beat for 5 – 8 minutes, adding 2-3 tablespoons more warm water, as necessary. Icing should be stiff enough to hold a peak when tested. Use this thick icing to outline cookies.
Put green, purple and yellow dyes in a separate bowls. Divide royal icing to each bowl. Mix until desired color is achieved.
Use royal icing immediately.