HOW TO MAKE A KING CAKE FROM SCRATCH RECIPES

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside In another bowl, add the buttermilk, oil and lemon extract and lemon juice.  Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter Divide batter between three prepared 8 inch cake pans. Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out. For the Whipped Lemon Mascarpone FrostingFreeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.  Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the whipped cream until stiff peaks form.  This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.   In another bowl combine the mascarpone, powdered sugar and extracts.  Beat until very smooth.  Fold the whipped cream into this mixture. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.  

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside In another bowl, add the buttermilk, oil and lemon extract and lemon juice.  Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter Divide batter between three prepared 8 inch cake pans. Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out. For the Whipped Lemon Mascarpone FrostingFreeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.  Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the whipped cream until stiff peaks form.  This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.   In another bowl combine the mascarpone, powdered sugar and extracts.  Beat until very smooth.  Fold the whipped cream into this mixture. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.