Best Giant King Cake Burger Recipes

GIANT KING CAKE POP-TART®

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with parchment paper.
• Mix brown sugar, butter, flour, cinnamon, and salt together for the tart in a medium bowl with a fork or clean hands until thoroughly combined. Set aside.
• Whisk egg and water together in a small bowl; set aside.
• Lightly dust a clean work surface with flour. Place one sheet of puff pastry on the surface; gently pinch the seams of the sheet together. Lightly dust surface of pastry with flour and roll into a 9x13-inch rectangle.
• Carefully transfer the puff pastry sheet to the prepared pan and prick the entire surface with a fork. Spread the brown sugar-cinnamon filling all over the puff pastry, leaving a 1-inch border around the edges. Use a pastry brush to brush this 1-inch border with egg wash.
• Repeat rolling process detailed in step 4 with the second sheet of pastry. Using your rolling pin, carefully place the second sheet of pastry on top of the first, lining up the corners and edges. Seal the two sheets of pastry around the edges by pressing together with the prongs of a fork. Prick the entire surface with a fork and brush all over with egg wash.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool for 10 to 15 minutes.
• While the tart cools, beat cream cheese and butter together for icing until smooth. Beat in the powdered sugar until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. Spread the icing over top of the tart. Decorate as desired with sanding sugars.

BIG BURGER CAKE

Steps:

• Heat oven to 300°F. Grease 1 1/2-quart round casserole with shortening; lightly flour.
• In medium bowl, beat cake mix, water and eggs with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into casserole.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cake from casserole and place rounded side up on cooling rack. Cool completely, about 1 hour.
• Cut cake horizontally into 3 equal layers. Freeze pieces uncovered about 1 hour for easier frosting if desired.
• In medium bowl, mix powdered sugar and peanut butter with spoon or electric mixer on low speed. Stir 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.
• Place bottom cake layer on serving plate. Frost side only of layer. Mix 3/4 cup of the remaining frosting and the cocoa; if necessary, stir in 1 to 3 teaspoons milk until spreadable. Frost top of bottom layer with part of the cocoa frosting. Place middle (hamburger) layer on top; frost top and side of middle layer with remaining cocoa frosting.
• Drizzle side of middle layer with preserves to look like ketchup. Place remaining (rounded) layer on top. Frost with remaining frosting. Immediately sprinkle top of cake with sesame seed.