Slim Fit King Cake Recipes

KING CAKE

Steps:

• For the dough: Melt the butter in a small saucepan over low heat. Remove from the heat and pour in the milk and water. The mixture should be just warm to the touch, about 110 degrees F; let cool or heat over low heat as needed. Stir in the yeast and let stand for 5 minutes, until bubbles come to the surface.
• In a large bowl, whisk together the flour, salt, cinnamon and nutmeg.
• In a small bowl, stir together the brown sugar, orange zest and egg yolks. Whisk in the yeast mixture. Add the liquid mixture to the dry ingredients; fold with a rubber spatula until all the flour is incorporated and a slightly sticky dough forms.
• Turn the dough out onto a floured work surface and sprinkle the top with flour. Knead for 2 to 3 minutes, until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with the canola oil and add the dough, turning to coat. Cover the bowl and let proof in a warm place until doubled in size, about 1 hour.
• For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and smooth. Set aside.
• Bake the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Remove the proofed dough to a lightly floured work surface and roll into an 8-by-28-inch rectangle, about 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add the plastic baby to the filling, and then roll the dough into a 28-inch log. With the log seam-side down, bring both ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet, making sure to form it back into a circle--it should be approximately 10-inches in diameter. Using a paring knife, make six 2- to 3-inch diagonal slits in the top of the dough (to act as vents during baking). Let the dough rise an additional 30 minutes, until puffed up and the vents have opened slightly.
• Bake the cake for 40 minutes, until the top and bottom have a deep golden-brown crust. The slits may also widen as during baking; that is normal. Remove the cake from oven and let cool for 30 minutes on the baking sheet.
• For the icing: Whisk together the confectioners' sugar, milk and orange juice until smooth. Spoon the icing over the top of the cooled cake, pushing it to either side. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again; you want to make sure the entire cake is covered in icing. Working quickly, so the icing doesn't set, sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple. Continue in this pattern until the entire cake is covered in sanding sugar.
• Transfer the cake to a cake stand and serve immediately, or hold at room temperature until ready to serve. This cake is best served the same day.

SLIM FIT KING CAKE

Steps:

• Heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• Remove saucepan from heat and stir in 1/4 cup margarine. Allow mixture to cool until lukewarm.
• Using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• Stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• Gradually stir in half of the whole wheat flour until no dry spots remain.
• Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Cover dough with a damp cloth and allow to rest for 10 minutes.
• Mix the cream cheese, bananas, and pineapple together in a bowl.
• Stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• Roll the dough out to about 9x12-inches.
• Spread the banana filling about 2-inches away from one of the longer edges.
• Roll the dough into a cylinder shape, beginning with the edge without filling.
• Pinch the seam to seal.
• Shape the dough into a ring by bringing the two open edges together; pinch to seal.
• Wipe any filling from the outside of the ring.
• Cover with a damp cloth and allow to rise for 30 minutes more.
• Preheat an oven to 375 degrees F (190 degrees C).
• Transfer the dough ring to a greased and floured baking sheet.
• Bake in the preheated oven until browned, about 20 minutes.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• Stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• Drizzle about 1/4 of the icing over the cooled cake.
• Divide the remaining icing into 3 small bowls.
• Stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• Drizzle each of the colored icings over the cake.

SLIM FIT KING CAKE

Steps:

• Heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• Remove saucepan from heat and stir in 1/4 cup margarine. Allow mixture to cool until lukewarm.
• Using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• Stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• Gradually stir in half of the whole wheat flour until no dry spots remain.
• Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Cover dough with a damp cloth and allow to rest for 10 minutes.
• Mix the cream cheese, bananas, and pineapple together in a bowl.
• Stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• Roll the dough out to about 9x12-inches.
• Spread the banana filling about 2-inches away from one of the longer edges.
• Roll the dough into a cylinder shape, beginning with the edge without filling.
• Pinch the seam to seal.
• Shape the dough into a ring by bringing the two open edges together; pinch to seal.
• Wipe any filling from the outside of the ring.
• Cover with a damp cloth and allow to rise for 30 minutes more.
• Preheat an oven to 375 degrees F (190 degrees C).
• Transfer the dough ring to a greased and floured baking sheet.
• Bake in the preheated oven until browned, about 20 minutes.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• Stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• Drizzle about 1/4 of the icing over the cooled cake.
• Divide the remaining icing into 3 small bowls.
• Stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• Drizzle each of the colored icings over the cake.

KING CAKE

Steps:

• Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
• Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
• Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
• Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
• Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
• Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
• Bake at 375 degrees for 15 minutes or until golden.
• Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
• COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
• COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.