http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/ "What's for dinner, Mom?" Food. Good food. Fri, 21 Nov 2008 23:00:32 +0000 http://wordpress.org/?v=2.6.3 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-5217 Andrea Tue, 05 Feb 2008 21:43:19 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-5217 Hi Carey! You know it's rather funny that you mentioned making your own sugar, because I used to make my own but grew frustrated with my seeming inability to get it the exact color I wanted, so I just started buying it. Each jar of colored sugar will cover several cakes, so I decided it was worth it for me. Hi Carey! You know it’s rather funny that you mentioned making your own sugar, because I used to make my own but grew frustrated with my seeming inability to get it the exact color I wanted, so I just started buying it. Each jar of colored sugar will cover several cakes, so I decided it was worth it for me.

]]> http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-5215 Carey Kurtz Tue, 05 Feb 2008 21:19:14 +0000 http://www.andreasrecipes.com/2006/03/05/mardi-gras-king-cake-the-recipe/#comment-5215 Love your blog! I've been making king cakes for a few years now, but am a celiac myself, so I can't eat them without getting sick (I was actually online today to find a gluten-free king cake recipe). What I wanted to share, tho, was that I make my own colored sugar...it's way less expensive and you can make it any shade you want, from light to dark. I use "wilton" food color paste, normally used to tint icing for cakes. (They are a couple of bucks each color, but you can make *pounds* of sugar with one little canister.) Simply put your sugar into a baggie, add a small amount of coloring (to start with) with a toothpick, and knead it into the sugar. It takes awhile, so if you have a patient kid or two to help you, that's probably the fastest way. For a more "professional" look, like if I'm giving the cake away, I like to sift the sugar afterwards, cuz it's nearly impossible too get all the dark little specks incorporated. I've found that 1/4 cup of each color sugar is plenty for one king cake. Enjoy! Love your blog! I’ve been making king cakes for a few years now, but am a celiac myself, so I can’t eat them without getting sick (I was actually online today to find a gluten-free king cake recipe).
What I wanted to share, tho, was that I make my own colored sugar…it’s way less expensive and you can make it any shade you want, from light to dark.
I use “wilton” food color paste, normally used to tint icing for cakes. (They are a couple of bucks each color, but you can make *pounds* of sugar with one little canister.) Simply put your sugar into a baggie, add a small amount of coloring (to start with) with a toothpick, and knead it into the sugar. It takes awhile, so if you have a patient kid or two to help you, that’s probably the fastest way. For a more “professional” look, like if I’m giving the cake away, I like to sift the sugar afterwards, cuz it’s nearly impossible too get all the dark little specks incorporated. I’ve found that 1/4 cup of each color sugar is plenty for one king cake. Enjoy!

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