A CANDY–AND–COOKIE “CROWN” CAKE!!!

January 19, 2015

Just back from the Fancy Food Show—where we put a new spin on the KING CAKE, an old New Orleans tradition!

This regal dessert was our crowning achievement at last week’s show. The crown gets its shape from a store-bought angel food cake. (Buying it in the bakery aisle at the grocery store, like we did, isn’t lazy. It’s GENIOSITY!)

Here’s the recipe:

Start with a cake baked in a traditionally shaped angel food pan and position it on a work surface, small side down (so it has a crown shape). Give the cake a crumb coat of yellow-tinted frosting. (That’s a thin coating to hold in the crumbs, a technique you’ll learn more about in our new book Cake My Day! —coming SOON, March 24.)

Then place the cake in the freezer for about 30 minutes to chill.

Once chilled, cover the entire cake with yellow frosting, using the frosting to fill any gaps or cracks, and smooth. Return to the freezer to chill for another 15 minutes (just to firm up the frosting so it is easier to decorate).

Using 20 Golden Oreo sandwich cookies, hold the two cookie sides and twist to separate into 40 individual cookies. Scrape the frosting from the separated cookies using a small knife or offset spatula.

Press 10 of the cookies into the frosting near the top edge, evenly spaced, around the crown.

Using a serrated knife, trim 1/4 inch from one side of the 10 remaining cookies.

Position the trimmed cookies, cut side down, upright, all around the top edge of the crown, in between and above the whole cookies.

Fill the center hole of the cake with candies up to about 1 inch from the top. (We used yellow Sixlets.) Place a mini-cupcake in the center of the cake, sitting it in the 1 inch opening on top of the Sixlets. (To keep things easy, we used a store bought mini cupcake.)

Frost the top of the cupcake with vanilla frosting (unless it is pre-frosted like ours). Using frosting to secure, surround the base of the cupcake with two rows of white pearlized Sixlets. Add a large red gumball to the top of the cupcake. Surround it with a ring of yellow Baby Tears, and top the gumball with a white pearlized Sixlet.

Scatter yellow Sixlets across the top of the cake to cover.

Again using frosting to secure, add a red Pearl to the top of the 10 upright cookies and 2 white Sixlets at the base of each cookie.

Finish the cake with a ring of white pearlized gumballs around the base.

Voila!! A cake fit for a king—and for Mardi Gras (which is only a few weeks away).

As they say in New Orleans: Laissez les bons temps rouler! (Let the good times roll!)

Happy Cake-making,

King Alan and Queen Karen

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