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The McKenzie king cake is a study in simplicity. The cake is moist brioche. There is no filling or even cinnamon inside. On top, it’s decorated with colored sugar and nothing else. Without a sticky layers of icing to hold down the sugar, each bite unleashes a cascade of purple, green and gold.
Baby: A pink baby stuck into the top of the cake. I said it: “Midway through this Carnival season and after so many sweet and gooey cakes, the McKenzie’s king cake arrives like a welcome palate cleanser.” Price: $14.26. Shipping: Yes (Call Chef John Folse & Co. directly at 800.256.2433, *810).
Cover with plastic wrap or a damp towel and allow to rise for an hour in a draft-free place. Brush the risen King Cake with egg wash on all sides and bake for 20 minutes. Cool cake and drizzle with icing and sprinkle with colored sanding sugar or sugar crystals.
Brush the risen King Cake with egg wash on all sides and bake for 20 minutes. Cool cake and drizzle with icing and sprinkle with colored sanding sugar or sugar crystals. Combine the butter, brown sugar, cinnamon, and flour in a small bowl mixing together with a spoon.
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