Recently, my daughter came home from high school and announced that she had an extra credit assignment for French class.
“Well, that’s neat,” I said. “What is it?”
“We have to bake a cake.”
Kelly showed me the recipe for King Cake. She could earn extra points if she baked the cake and sent a picture of it to her teacher.
It looked like a tasty project and that afternoon we went to the grocery store for ingredients, which included 2 cans of refrigerated biscuits — interesting.
In the evening, Kelly followed the recipe, baked the King Cake in a Bundt cake pan, and sent her teacher a picture. She did a great job; earned some extra points and we enjoyed the cake for dessert!
The King Cake is easy to bake, and mess free with no batter, bowls or beaters to clean afterwards. Plus, you can make it in a pinch like we did for Lee’s birthday.
The recipe follows in case you would like to try it.
2 cans refrigerated buttermilk biscuits
1/3 cup sugar
1/2 cup brown sugar
2/3 stick butter
1 teaspoon cinnamon
1 gallon size plastic bag
Preheat oven to 350 degrees F. Separate biscuits and cut into quarters. Roll quarters into balls. Mix 1/3 cup sugar and 1 teaspoon cinnamon in plastic bag. Shake biscuit rolls in the plastic bag until evenly coated. Place biscuit rolls in Bundt pan (or shape into an “O” on cookie sheet). Pour extra sugar mixture left over from bag on top. Mix brown sugar, butter, and 1 tsp. cinnamon in saucepan. Boil for 1 minute, and then pour over biscuits. Bake at 350 F for 35 minutes.
When the cake is done, alternate the three colored sugars around your cake. Make the first section purple, second section green and the third section gold. Repeat until the entire cake has about three sections of each color.