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	<title>Comments on: King Cake</title>
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		<title>By: reluctantsouthernbelle</title>
		<link>https://tastykitchen.com/recipes/breads/king-cake-2/?review_page=1#review-55579</link>
		<dc:creator><![CDATA[reluctantsouthernbelle]]></dc:creator>
		<pubDate>Mon, 31 Jan 2011 16:49:43 +0000</pubDate>
		<guid isPermaLink="false">https://tastykitchen.com/recipes/?p=47685#comment-55579</guid>
		<description><![CDATA[Just got done with two years in Mobile for graduate school, and I was missing a king cake. As you know, hardly anyone outside the gulf coast is able to make a decent one, so I knew I would have to tackle making one.

This recipe is awesome! The bread is awesome it somehow manages to be flaky yet dense at the same time. The filling was really good too. The issues I had were mostly from inexperience with construction. I have a few suggestions for future king cake makers:
1. If you decide to not use the fruit filling, make a little more cream cheese filling just to make sure there is enough for the whole cake.
2. Also, try to make sure that the filling makes it way all the way to the ends of the roll and stays there. Otherwise you end up with a big section of your ring that has no filling. One of ours ended up that way.
3. Also, final transport to the cookie sheet is a delicate step. Be cautious of sliding filling and small tears.

This recipe is a &quot;go to&quot; recipe. Laissez Les Bon Temps Rouler!]]></description>
		<content:encoded><![CDATA[<p>Just got done with two years in Mobile for graduate school, and I was missing a king cake. As you know, hardly anyone outside the gulf coast is able to make a decent one, so I knew I would have to tackle making one.</p>
<p>This recipe is awesome! The bread is awesome it somehow manages to be flaky yet dense at the same time. The filling was really good too. The issues I had were mostly from inexperience with construction. I have a few suggestions for future king cake makers:<br />
1. If you decide to not use the fruit filling, make a little more cream cheese filling just to make sure there is enough for the whole cake.<br />
2. Also, try to make sure that the filling makes it way all the way to the ends of the roll and stays there. Otherwise you end up with a big section of your ring that has no filling. One of ours ended up that way.<br />
3. Also, final transport to the cookie sheet is a delicate step. Be cautious of sliding filling and small tears.</p>
<p>This recipe is a &#8220;go to&#8221; recipe. Laissez Les Bon Temps Rouler!</p>
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		<title>By: maryosi</title>
		<link>https://tastykitchen.com/recipes/breads/king-cake-2/comment-page-1/#comment-17609</link>
		<dc:creator><![CDATA[maryosi]]></dc:creator>
		<pubDate>Wed, 17 Feb 2010 12:58:46 +0000</pubDate>
		<guid isPermaLink="false">https://tastykitchen.com/recipes/?p=47685#comment-17609</guid>
		<description><![CDATA[My family just moved to upstate New York this year after living in Mississippi or Louisianna for the prior 16 years.  I was really missing Mardi Gras this year so I made these cakes yesterday and took them to my husbands lodge .  It wasn&#039;t as complicated to make as I thought it would be and everyone enjoyed the &quot;oddity&quot;.  I filled one with the cream cheese mixture and cherry pie filling and the other I filled with a butter-brown sugar- cinnamon.  They both were wonderful.  I would definitely make this again.]]></description>
		<content:encoded><![CDATA[<p>My family just moved to upstate New York this year after living in Mississippi or Louisianna for the prior 16 years.  I was really missing Mardi Gras this year so I made these cakes yesterday and took them to my husbands lodge .  It wasn&#8217;t as complicated to make as I thought it would be and everyone enjoyed the &#8220;oddity&#8221;.  I filled one with the cream cheese mixture and cherry pie filling and the other I filled with a butter-brown sugar- cinnamon.  They both were wonderful.  I would definitely make this again.</p>
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