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Kings Cake

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Jessica Waite

on 6 March 2014

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Transcript of Kings Cake

King Cake
Mardi Gras
The King Cake is eaten from the end of the twelfth day (Jan. 6) of Christmas to Mardi Gras (This time span is known as "Mardi Gras Season", or "Carnival Season")
Mardi Gras is also known as "Fat Tuesday" or "Carnival"
Mardi Gras is the day before Lent (Lent goes from Ash Wednesday to Easter Sunday)
The first celebration in America was in 1699 when French Explorers held a celebration and named that spot Point du Mardi Gras
Mardi Gras Colors
The Mardi Gras colors purple, green, and gold were picked by Rex (the king of Mardi Gras) in honor of the visiting Russian Grand Duke whose house colors were purple, green and gold
Purple represents justice, green represents faith, and gold represents power.
These colors are on the top of the King Cake
The Baby
The baby is symbolic of the baby Jesus
It is usually made of plastic but can be made of porcelain or gold
The person who receives the baby inside there slice of cake has to hold the king cake party the following year
They are also king/ or queen for the day
The King's cake is in honor of that three kings (wise men) who brought gifts to Jesus Christ when he was born.
King Cake
1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1/2 cup warm milk (105 to 115 degrees)
1 cup melted unsalted butter, cooled
5 egg yolks
1 ½ teaspoons cinnamon
3 cups sifted powdered sugar
3 tablespoons butter melted
3 to 5 tablespoons milk
¼ teaspoon vanilla extract
Purple, green and gold sugar crystals

Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons, and ½ cup sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes.
After 10 minutes combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, and add warm milk, ½ cup of melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes).
Place the dough in a well-greased bowl. Turn once so greased surface is on top.
Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
Punch the dough down and place on a lightly floured surface. Roll the dough out until the size reaches 27- x 10 inch rectangle. Next take the remaining sugar and cinnamon and add them together and mix them. Take remaining butter and spread across one side of the dough, take cinnamon sugar mixture and evenly spread over the dough.
Roll up dough jellyroll fashion, starting at long side, and pinch seam to seal. Place dough roll, seam side down on a lightly greasing baking sheet. Shape into a oval ring, pinching ends together to seal. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes. Bake for 30 minutes, or until golden brown.
Allow the cake to cool.
Combine powdered sugar and butter. Add milk to reach desired consistency. For drizzling; stir in vanilla.
Drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors.

First attempt
I could not find candied citrons which was in the recipe
I put in a cinnamon and sugar mixture instead
I also put the seam on the top when you are supposed to put it on the bottom
I didn't have enough powered sugar, making the icing more of a glaze
Second attempt
I could have added more cinnamon and sugar
Third attempt
I wanted to bake a Kings Cake because Mardi Gras is a very big holiday, and I wanted to be apart of the holiday by learning how to make the cake that is eaten during Mardi Gras.
Full transcript