Twelfth Night Or Kings Cake Recipes

Steps:

• Preheat oven to 300 degrees. In a mixing bowl, cream the butter and sugar with a wooden spoon until pale and lemon-colored.
• In a separate bowl beat the eggs. Add the eggs and brandy to the butter-sugar mixture. Stir in the flour and spices and mix thoroughly. Add the raisins, almonds and good-luck bean. Mix thoroughly.
• Butter a 12-inch cake tin and line it with buttered wax paper. Pour in the cake mixture and bake for three hours. If the top browns too much during cooking, cover with foil.

Steps:

• On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
• Repeat this step with the second block of puff pastry.
• To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
• Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
• Now take from the heat away, add grated lemon zest, rum and ground almonds.
• Stir all together well.
• To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
• Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
• Place a trinket or dried bean in the filling.
• Place the second round of pastry over the filling, pressing the edges to seal.
• Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors.
• Glaze the top with lightly beaten egg.
• Chill in the refrigerator for 1 hour.
• Preheat oven to 375°F.
• Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
• Decorate with the gold paper crown.
• Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!

Steps:

• To make the Cake, take a pound and a half of the above-mentioned quality of flour, and put it in a wooden bread trough. Make a hole in the center of the flour, and put in a half ounce of yeast, dissolved in a little warm water.Add milk or tepid water to make the dough, using milk if you want it to be very rich and delicate, and water if you have not the milk. Knead and mix the flour with one hand, while adding milk or water with the other. Make a dough that is neither too stiff or too soft, and when perfectly smooth set the dough to rise in a moderately warm place, covering with a cloth. Remember that if you use milk to make the dought it must be scalded, that is, must be heated to the boiling point, and then allowed to grow tepid.
• Let the dough rise for five or six hours, and, when increased to twice its bulk, take it and add the reserved half pound of flour, into which you will have sifted the salt. Add six eggs, beaten very light with the sugar and butter, and mix all well together, kneading lightly with your hands, and adding more eggs if the dough is a little stiff.
• Then knead the dough by turning it over on itself three times, and set to rise again for an hour or three-quarters of an hour. Cover with a cloth. At the end of this time take it up and work it again lightly, and then form into a great ring, leaving of course, a hole in the center. Pat gently and flatten a little. Have ready a baking pan, with a buttered sheet of paper in it, and set the central roll in the middle.
• Cover the pan with a clean, stiff cloth, and set the Cake to rise for an hour longer. When well risen, set in an oven a few degrees cooler than that used for baking bread (360°); let bake for an hour and a half; if medium, an hour, and if very small, a half hour. Glace the Brioche lightly with a beaten egg, spread lightly over the top before placing in the oven. Decorate with dragees (French: a small candy), caramels, etc.

Steps:

• Soak citrus peel, raisins, pine nuts and cherries in the sherry or brandy overnight until plump. Measure 140g/5oz of the fl our in a large mixing bowl and mix with the yeast. Tip the remaining flour and salt into a separate bowl and set aside. Heat the milk until just warm, make a well in the centre of the flour mix, and gradually add the milk to form a batter, beating until smooth. Cover with a tea towel and leave for 20 mins, until frothy.
• In another bowl, beat butter, sugar and zests until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Don't worry if it curdles, this won't affect the final cake. Stir the mix into the batter, along with the remaining flour, to make a dough. Turn out onto a floured surface and knead for 5 mins, until smooth and elastic. Knead in the fruit mix, a bit at a time, kneading after each addition until evenly distributed. This bit is messy, but dust the dough and your hands with flour as you work.
• Pop the dough into a clean bowl and cover. Leave for 2 hrs, until doubled in size. Butter a large baking sheet. Knead the dough again briefly, then shape into a sausage, about 50cm long. Curl onto the baking sheet to make a ring, pinching the ends to join. Tuck the trinket under the cake, cover and leave for 1 hr, until doubled in size. Heat oven to 190C/fan 170C/gas 5.
• Slice the candied fruits and crush the sugar lumps into small pieces (put them in a cup and use the end of a rolling pin). Brush the top of the ring with egg and decorate with candied fruits and sugar. Bake for 45 mins, then transfer to a wire rack and brush the top with jam. Leave to cool before cutting.

Steps:

• Beast butter at medium speed until creamy; gradually add brown sugar, beating well.
• Add eggs, one at a time, beating after each addition.
• Combine 3 cups of flour, baking soda, and mace.
• Gradually add to the butter mixture. Mix at a low speed just until blended.
• Combine remaining 1/4 flour slivered almonds, raisins, currants, citron, and lemon peel until coated evenly.
• Stir mixture into batter.
• Spoon batter into three greased and wax paper-lined 9-inch round cake pans. (Drop bean and pea at this time). Bake at 375 for 30-35 or until wooden pick comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
• Spread apricot filling between layers of cake. Spread White Buttercream Forsting on top and sides. Decorate as desired.
• White Buttercream Frosting:.
• Combine water and meringue powder in a large bowl; beat at high speed until soft peaks form.
• Add 4 cups of confectioners sugar, 1 cup at a time, beating at low speed after each addition. Add remianing sugar alternately with shortening, beating after each. Stir in flavorings.
• Yields: 7 cups frosting for one 3-layer cake.