Toni Patisserie and Cafe
65 E Washington
Chicago
www.tonipatisserie.com
King cakes available through February 21

To read more about the cafe:

www.metromix.com


Kings Cake
This traditional Mardi Gras cake makes (1 ) 9 inch Kings cake to serve 8 to 10 people. It is topped with a powdered sugar glaze and festive yellow, green and purple sanding sugar. You will need a plastic baby, Mardi Gras beads and a paper crown. The baby will be hidden in the bottom of the baked and decorated cake. You should warn your guests that it is hidden in the cake and that the person who finds it in their slice, is the King for the day. They will wear the crown and beads. The winner is obligated to bring the Kings cake to the next Mardi Gras celebration.

Kings Cake This traditional Mardi Gras cake makes (1 ) 9 inch Kings cake to serve 8 to 10 people. It is topped with a powdered sugar glaze and festive yellow, green and purple sanding sugar. You will need a plastic baby, Mardi Gras beads and a paper crown. The baby will be hidden in the bottom of the baked and decorated cake. You should warn your guests that it is hidden in the cake and that the person who finds it in their slice, is the King for the day. They will wear the crown and beads. The winner is obligated to bring the Kings cake to the next Mardi Gras celebration. Pre-heat oven to 350 degree Fahrenheit Sponge ¼ Cup warm milk (not hot) 1 package dry active yeast 2 TBS sour cream 2/3 Cup Bread Flour Combine in the mixing bowl. Use the dough attachment of an electric mixer and mix on low for 3 minutes. Let mixture rest for 30 minutes in a warm area it should double in size. Stir in- 3 TBS Granulated Sugar Pinch of Salt Pinch of Cardamon Mix well using mixer, until sugar is completely dissolved. Add- 1 Lg. Egg 1 Lg. Egg Yolk ¼ tsp. Vanilla extract 1 Cup Bread Flour Combine eggs and vanilla and add to sponge mixture by alternating with flour in two separate portions.

Add- 4 Tablespoons and 1 ½ teaspoons Melted Unsalted Butter With mixer on low speed pour butter into dough mixture in a steady stream. Mix until dough is a smooth consistency, scrape bowl ½ way through. Let dough rest covered for ½ an hour. Roll dough out on a lightly floured surface into a rectangle about 12" by 7". Prepare- 1 Tablespoon Melted Unsalted Butter 1 ½ Teaspoons of Cinnamon ½ Cup of granulated sugar 9 inch cake pan lightly buttered and dusted with flour. Combine sugar and cinnamon, set aside. Brush the melted butter onto the dough rectangle and sprinkle with cinnamon sugar, don't go quite to the edges of the rectangle. Roll up the dough into a log shape, starting from the bottom of the longer side toward the top of the longer side. Place the log into the prepared cake pan so it is a donut shape, tuck one end of the log into the other end of the log. Lightly cover with a towel and place in a warm place to proof for about 30 to 40 minutes. It should double in size. Bake in a 350F oven for about 20 minutes until golden brown. Let cool completely and gently remove from pan. Combine- 1 ½ Cups of Powder Sugar ¼ teaspoon of vanilla extract 4 to 5 tablespoons of milk or water.

Add the vanilla to the powder sugar stir in the milk one tablespoon at a time adding just enough so that the icing is spreadable. Pour the icing onto the cooled cake and spread to cover. Some of the icing will come down the sides. While the icing is still sticky put the different colored sanding sugar in three distinct blocks of color on the ring completely cover the icing with the sugars. Lift up the cake and tuck the baby into the bottom of the cake in a way that it can't be seen from the top or sides.