King Cake, a round, brioche-like treat topped with purple, green and gold sugar, is a Mardi Gras season tradition in New Orleans. Each January they appear in stores all over the city, but they’re fun and easy to make at home, too.
Why did my dough not rise ? I did everything correctly.
Hi Marshawn, We're sorry to hear that you had trouble with the dough not rising. There are several factors that could cause this to happen, cold weather, out of date yeast to name a few. Your information was forwarded to our Consumer Affairs department. Someone will be reaching out to help. Happy baking.
Made it for our Fellowship after Mass and in honor of Fat Tuesday.The kitchen Cree cut it into bite size pieces.It was completely gone before any of the doughnuts were touched.
The recipe for the King Cake states for the rising on the made King Cake cover with plastic wrap.Does the wrap need to be lightly oiled to keep the dough from sticking to the plastic?
Hi Catherine, Lightly oiling the plastic wrap is advisable. Happy baking!
The Whipping Cream pound cake is the best pound cake I have ever eaten and made. My family loves this cake, I bake it every other week, if not weekly with fresh yard eggs.
I am so excited about baking my first Mardi Gras King Cake. All comments have been very informative….thank you.
My mother always used Swansdown, unfortunately, I need to be gluten and dairy free! Do your recipes work with gluten free flour blend?
Hi Linda, Unfortunately we haven't tested our recipes using a gluten free flour. We have shared with our R & D department requests for a gluten free cake flour for consideration. Thank you for inquiring. Happy baking!
Love the whipping cream pound cake recipe on your box!
All I have is a hand mixer-no dough hook. Can I use my mixer, or do I have to mix by hand?
Hi Cindy,
This dough will be too dense for a standard hand mixer. You can mix the milk, sugar, yolks and yeast together with an electric mixer then incorporate the flour into the milk using a large rubber spatula. At this point you may need to begin to mix by hand. Add butter and continue to Step 2. Happy baking!
Can this be frozen?
Or how long if kept refrigerated?
Hi Lynn, Tips from the Swans Down Kitchen on refrigeration or freezing this dough:
For the king cake you can make up to and through Step 6. At this point you can freeze it. You would then need to remove from the freezer, allow it to proof in a warm spot in the kitchen (so it will need to defrost and then proof) and then continue on with the recipe as written.
It can be frozen for at least one month but we don't recommend any longer for fear of freezer burn.
Alternatively, you can make dough one day ahead and let it proof in refrigerator for up to 24 hours. Let dough come to room temperature, about 30 minutes, before proceeding with recipe.
Please come back and let us know how it turns out. Happy baking and Laissez les bons temps rouler!
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Why did my dough not rise ? I did everything correctly.
Hi Marshawn, We're sorry to hear that you had trouble with the dough not rising. There are several factors that could cause this to happen, cold weather, out of date yeast to name a few. Your information was forwarded to our Consumer Affairs department. Someone will be reaching out to help. Happy baking.
Made it for our Fellowship after Mass and in honor of Fat Tuesday.The kitchen Cree cut it into bite size pieces.It was completely gone before any of the doughnuts were touched.
The recipe for the King Cake states for the rising on the made King Cake cover with plastic wrap.Does the wrap need to be lightly oiled to keep the dough from sticking to the plastic?
Hi Catherine, Lightly oiling the plastic wrap is advisable. Happy baking!
The Whipping Cream pound cake is the best pound cake I have ever eaten and made. My family loves this cake, I bake it every other week, if not weekly with fresh yard eggs.
I am so excited about baking my first Mardi Gras King Cake. All comments have been very informative….thank you.
My mother always used Swansdown, unfortunately, I need to be gluten and dairy free! Do your recipes work with gluten free flour blend?
Hi Linda, Unfortunately we haven't tested our recipes using a gluten free flour. We have shared with our R & D department requests for a gluten free cake flour for consideration. Thank you for inquiring. Happy baking!
Love the whipping cream pound cake recipe on your box!
All I have is a hand mixer-no dough hook. Can I use my mixer, or do I have to mix by hand?
Hi Cindy,
This dough will be too dense for a standard hand mixer. You can mix the milk, sugar, yolks and yeast together with an electric mixer then incorporate the flour into the milk using a large rubber spatula. At this point you may need to begin to mix by hand. Add butter and continue to Step 2. Happy baking!
Can this be frozen?
Or how long if kept refrigerated?
Hi Lynn, Tips from the Swans Down Kitchen on refrigeration or freezing this dough:
For the king cake you can make up to and through Step 6. At this point you can freeze it. You would then need to remove from the freezer, allow it to proof in a warm spot in the kitchen (so it will need to defrost and then proof) and then continue on with the recipe as written.
It can be frozen for at least one month but we don't recommend any longer for fear of freezer burn.
Alternatively, you can make dough one day ahead and let it proof in refrigerator for up to 24 hours. Let dough come to room temperature, about 30 minutes, before proceeding with recipe.
Please come back and let us know how it turns out. Happy baking and Laissez les bons temps rouler!
Where is the plastic baby?