package (15.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
packets unflavored gelatin
cup Key Lime Pie Flavored Vodka
tablespoon key lime juice
drops each of yellow, green, purple food coloring, divided
cans (16 oz) Betty Crocker™ Rich & Creamy Frosting Creamy White
cup colored sprinkles in yellow, green, and purple
Betty Crocker™ Fruit Gushers™ Fruit Snacks
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
Using a biscuit cutter, cut the cake into individual cakes.
Using a wooden skewer pierce the cake about 6 times.
Bring the Sprite® to a boil in a medium saucepan.
Add boiling soda to gelatin in small bowl; stir 2 min. until completely dissolved. Stir in cold vodka and key lime juice.
Divide the jelly shot mixture into three seperate bowls (or squeeze bottles if you got them). Add yellow, green, and purple food coloring...so that you have one bowl(bottle) of each color.
Fill the holes with the different colors of jelly…don’t mix the colors. One color per hole.
Refridgerate for three hours.
Create a slit from the top of one of the cakes and add the Gusher to act as the baby.
Frost cakes on top and garnish with sprinkles.
More About This Recipe
- For this year's Mardi Gras, I am thinking "outside the box."Or "with the box" in this case. And I went a little crazy. But hey, it is Mardi Gras… can you be too crazy?I'm mixing things up in the jelly shot world – I added mine to cake. You know the fun poke cakes using gelatin, well this is an adaption of that: Mini Boozy King Cakes.While I am loosely calling this a King Cake, which is tradition at Mardi Gras time, it is in no way like one. More of a tribute cake if you will.The first thing I got rid of was the little plastic baby that you bake in the cake. Because #1 choking hazard anyone? #2 Even if you didn’t choke on it, wouldn’t you feel bad if you accidently bit a plastic baby (especially since it’s supposedly representing the baby Jesus)? Seemed wrong. So going with the jelly theme, I threw in a Gusher (a squishy fruit snack) to keep the tradition of being the lucky one to find it in the cake.You don’t need to make this into mini cakes, you could keep it at a 9x13 inch cake, but I thought that since theses are technically shots filled with booze, letting people cut their own seemed dangerous as knives and alcohol don’t mix (remember that kids). Also, you can use whatever flavor of vodka you want, but I love all things key limed flavor and decided to go with that.These fun mini King Cakes will be the hit of your Mardi Gras party!
Easy Mini King Cake Bites
Easy Mini King Cake Bites are a quick treat to celebrate Mardi Gras. Make with a few convenience items, you can have them ready in no time!
Mardi Gras is upon us. A King Cake is a well-known tradition. Mardi Gras is the culmination of the season of carnival that begins on Epiphany and ends the day before Ash Wednesday or Fat Tuesday.
Depending on where you live, the King Cake has different versions. Most familiar to us in the United States is a sweet twisted cinnamon roll-style dough topped with icing or sugar. Mardi Gras is fun and festive and these individual King Cakes are a nice addition to any celebration.
These mini King cakes are bite-size treats packed with cinnamon sugar then drizzled with a sweet glaze and topped with decorator sugars in the traditional colors of Mardi Gras – purple, green, and gold. They will disappear quickly so you may want to double the recipe, which is easy to do since this recipe starts with refrigerated crescent rolls. Enjoy these for breakfast or dessert.
I usually always have cinnamon sugar in a shaker in my pantry for my kids to use on toast or bagels. It’s easy to make. I mix three tablespoons of sugar with one teaspoon of ground cinnamon.
For Something Traditional&hellip
Manny Randazzo King Cakes: A classic king cake if there ever was one, Randazzo is a favorite among purists, and for good reason—the family has been making this beloved recipe since 1965. Their hand-braided, cinnamon-infused cake is covered in "Randazzo" icing and topped with the traditional tri-colored sprinkles. (Ships nationwide.)
Haydel&aposs Bakery: Now in its third generation, this family-owned bakery once operated out of a tiny 24-hour-a-day window. Today, Haydel&aposs is among the most popular choices for a classic king cake, with recipes deeply rooted in New Orleans tradition. The cake is made of Danish dough that&aposs hand-braided with cinnamon and sugar and topped with fondant icing along with purple, green, and gold sugar. (Ships nationwide.)
Dong Phuong Bake Shop: James Beard Award-winning Dong Phuong Bakery in New Orleans East became so popular that, just last season, folks were reportedly scalping the king cakes, while lines snaked down the block. This year, it&aposs pickup-only for the light and flakey brioche king cake that&aposs topped with a cream cheese icing.
As in the past I used my little bread machine to make the dough. I added the ingredients to the pan of the bread machine in the order listed and started it on the dough cycle. This time, however, I made the dough the night before. As soon as the kneading was finished, I removed the dough from the bread machine and placed it in a large oiled mixing cup. Then I covered the cup with plastic wrap, and put it in the refrigerator. I’ve found that refrigerated dough is generally easier to work with than room temperature dough.
By the next morning, the dough had risen nicely. I removed it from the refrigerator and placed it on a lightly floured piece of wax paper. I ended up with 32 ounces of dough. Because I was making Mini-King Cakes, cut the dough into 4 equal pieces that were 8 ounces each. I knew that I needed to roll the dough into a rectangle. Therefore, to make the job easier, I formed each piece into a log about 12-inches long.
Before actually rolling the dough into rectangles I made the two fillings: Cream cheese mixed with confectioners’ sugar and melted butter mixed with granulated sugar and ground cinnamon.
I rolled each dough log into a rectangle roughly 15-inches long and 6-inches wide. Using an offset spatula, I spread some of the cream cheese mixture on the rectangle. I made sure to leave about 1-inch free on one of the long edges (this is the edge that I will seal). Then I spread the cinnamon/sugar mixture on top of the cream cheese. Again, I left about 1-inch free on one of the long sides. Starting with the opposite long side, I carefully rolled the dough in jelly roll fashion, and sealed it by pinching the dough together.
I formed each log into a circle, that was roughly 5-inches in diameter on reusable parchment. I then carefully placed one end into the other end, again pinching to seal.
I covered the pans and let the dough rise for about 1 hour and 30 minutes.
Into a preheated 350° F oven the Mini-King Cakes went for about 20 minutes, until they were golden brown. While they were cooking, I made the cream cheese icing by beating together cream cheese, unsalted butter, vanilla extract and confectioners’ sugar.
When the Mini-King Cakes came out of the oven, I let them sit for about 10 minutes before I iced them. Now came the decorating variations on the theme as shown below. Susan decorated two of the Mini-King Cakes and I decorated the other two.
Rather than cook the plastic baby in the cake, Susan positioned one on each of the Mini-King Cakes. Laissez les bons temps rouler! Yum!
If you’re looking for a full size King Cake, check out my Mardi Gras Cinnamon Roll King Cake. Or if you’d like to try some fun variations of the King Cake, check out my Mardi Gras Cupcakes with Cinnamon Buttercream Frosting, Mardi Gras Lemon Bliss Bundt Cake, or Mini Mardi Gras Cinnamon Rolls. If you’re looking for other recipes for your Mardi Gras celebrations, check out my Ultimate Mardi Gras Recipe Collection or 20 Tantalizing Mardi Gras Recipes.
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Place your ice inside of a tumbler (or water bottle if you're on a budget) and assemble the rest of your ingredients.
Wet your glass with the water and roll the glass in the various sugars to make a sugar rim.
Pre-measure your various alcohols into a shot glass. After each measurement, pour the alcohol into the tumbler. Note: For a weaker cocktail, pour more Bailey's to taste. For a stronger cocktail, increase alcohol proportions as desired.
Once all alcohols have been incorporated into the tumbler with the ice, seal the tumbler and shake until the contents are chilled. Strain the contents into the glass.
Use a knife to make a small incision in the king cake and place the king cake slice on the rim of the glass and enjoy.
No matter if you prefer the classic cinnamon king cakes or the more adventurous ones with fillings, everyone can get behind this boozy version of our favorite carnival treat. Hopefully my rendition of a king cake cocktail will provide you the perfect drink to enjoy on your parade route this Mardi Gras season.