Cakes Archives - Page 34 of 35 - Good Food St. Louis

Ever made a King Cake for Mardi Gras? Me neither. But Corrine Beakley of Jefferson City makes one. Originally, she used a Southern Living recipe, that is, until she came upon the King Cake kit. It includes the main ingredients needed: cake mix, yeast, praline mix, glaze mix, green/purple/gold sugar crystals and, of course, the baby. All you add is the egg and butter.

Corrine took pictures of the process, that looks like it was fun and even allowed for a little time by the fireplace while the dough was rising nearby.

This is the King Cake kit that was purchased at World Market.

Combine the cake mix according to directions and place on the hearth to rise until double in size. Have some tea by the fire while you wait.

Roll dough to form a 30″ by 5″ rectangle.

Measure and trim edges to get exact measurement.

Spread the brown sugar praline mix evenly over the dough and form into a 30″ roll, pinching the edge to seal.

Admire your work; you’re almost done.

Shape dough into oval and place on cookie sheet.

Let rise again until doubled in size, about 30 minutes. Read your email.

Bake at 375 degrees for about 20 minutes and let cool before icing.

Ice with powdered sugar glaze.

It looks good enough to eat. . . but hold on, there’s a few more touches to make the cake authentic.

Sprinkle with green, purple and gold sugar crystals.

Last, but not least, add the baby.

Place the baby under the cake so that the recipient easily detects it when they receive a slice.

Be fully informed; read the history of the King Cake on the box.

What better way to celebrate Mardi Gras than to have some Cajun cookin’ topped off with a slice of King Cake and the beverage of your choice. Thanks, Corrine, for making it look easy.

Easy Strawberry Cake

This recipe of Martha Stewart's is a favorite, so easy, colorful, and delicious.

Course Cake

Ingredients

6 Tbs. unsalted butter
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup plus 2 Tbs. sugar
1 large egg
1/2 cup milk
1 tsp. pure vanilla extract
1 lb. strawberries hulled and halved

Instructions

Preheat oven to 350 degrees. Butter a 10-inch pie pan. Sift flour, baking powder, and salt together into medium bowl.
Beat butter and 1 cup sugar in a bowl until pale and fluffy, about 3 minutes.
Mix in egg, milk and vanilla
Gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 Tbs. sugar over berries.
Bake cake 10 minutes. Then reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour.
Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.