Make it a Marijuana Mardi Gras by bringing Mary Jane to the party in the form of this amazing infused Cannabis King Cake.
A traditional King Cake is actually more of a rich sweet bread than a traditional cake. Likewise, it uses yeast bread techniques to make.
This is a simple version flavored with lemon and a few spices. You could also stir in raisins or nuts. Some chefs even make fancy fillings.
If you don’t have an electric mixer, you can also mix the dough in a large, heavy-duty food processor. If you want a workout you could even do it by hand, but expect to do a lot of kneading!
I use Marijuana Butter to medicate this recipe. Check out my Making Marijuana Butter tutorial for directions on how to make it.
A note about the Dosing on this recipe!
Each of the 16 servings this recipe makes will have about 20 mg THC per slice, IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce (14 grams) of marijuana to make 1 cup butter. To adjust the dosage up or down to meet your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
Cannabis King Cake for Marijuana Mardi Gras
- 1/2 cup warm water 100-115 degrees F
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/2 cup granulated sugar plus 2 teaspoons
- 3 3/4 cups all-purpose flour
- 1 teaspoon nutmeg
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoon lemon zest
- 1/2 cup warm milk
- 5 egg yolks
- 1/4 cup cannabis infused butter softened
- 1/3 cup butter softened
- 1 egg beaten with 1 tablespoon milk for egg wash
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- granulated sugar
- food coloring
- 1 tiny plastic baby doll
- Sprinkle yeast and 2 teaspoons sugar over warm water in a small, shallow bowl. Allow to rest for 10 minutes, in a warm, draft-free place until yeast starts to bubble up and mixture almost doubles in volume, about 10 minutes.
- In a large mixing bowl, mix flour, 1/2 cup sugar, nutmeg, cinnamon, salt, and lemon zest. In the mixing bowl of a heavy duty electric mixer fitted with a dough hook, combine yeast mixture, warm milk and egg yolks. Gradually add dry ingredients, and softened canna-butter, adding additional flour, as necessary to achieve a medium-soft ball of dough. Continue mixing for 3 to 5 minutes, until elastic.
- Place dough in a buttered bowl, in a warm, draft-free place, and cover with a clean kitchen towel. Let rise until doubled in size, about 1 1/2 hours.
- In the meantime, butter a large baking sheet and set aside, or use a silicone mat like in the photo. When dough has risen, remove from bowl and punch down and roll into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Place on prepared baking sheet or mat. Once again, cover and let rise until doubled, about 45 minutes.
- Pre-heat oven to 375 degrees F. Brush top and sides of cake with egg wash and bake for 25-35 minutes, or until golden brown. Cool on wire rack completely before hiding baby doll inside and decorating.
- Find a spot you like and push the plastic baby doll into the cake.
- Make colored sugar by mixing a few drops of food coloring into about a half cup of granulated sugar. If your food color kit did not come with green you can make it by mixing a few drops of yellow and blue into the sugar. For purple mix a few drops of red and blue. Just keep stirring until everything is evenly incorporated and you have a shade you like.
- Make the icing by whisking the lemon juice with the confectioner’s sugar. Spoon icing over cake, let set for 5 minutes, then spoon stripes of yellow, purple, and green colored sugar over the icing as shown in the photo.