Mixing: Very important in the dough’s development.
First Fermentation or Proofing: Develops the dough’s flavor and texture.
Chunking: The proofed dough is cut into 20 pound chunks.
Blocking: The chunked dough is formed into a rectangle block.
Cold Proof: The dough blocks are rested in the cooler for a secret amount of time to chill the dough for easier king cake make up and to further develop the flavor.
Sheeting: The dough block is sheeted into a long uniform dough sheet.
Butter: Dianne’s King Cakes uses real butter and secret flavorings to help moisten the dough and add flavor.
Make Cinnamon Sugar: Mix cinnamon and sugar formula.
Apply Cinnamon Sugar: We apply the cinnamon sugar because that’s next!
Stripping: The dough sheet is cut into two to three long strips.
Folding: The long strips are folded in thirds to form long king cake bands with the butter and sugar enclosed inside the dough.
Dividing: The long strips are then cut into king cake lengths.
Braiding: The dough strips are cut into three strips and braided
Shaping: the braided dough is shaped into a king cake an put on pans.
Cold Proof #2: The shaped doughs are cold proofed a secret amount of time to further develop its flavor and texture.
Warm Proofing: The cold king cakes are proofed in a warm moist cabinet electronically controlled to within a 1% variance of a secret temperature and precise humidity for an exact amount of time.
Make Fillings: Mix all the different fillings.
Fill: the Filled King Cakes
Cooking: Bake in a revolving oven with forced air to cook the cakes evenly all over for a secret amount of time.
Make the Secret Glaze: It’s a secret!
Apply Glaze: The warm cakes are sprayed with the secret formula.
Boarding: The cakes are placed on boards.
Baby Insertion:Place plastic baby in a secret spot
Make the Icing
Apply Icing: The cakes are iced by hand.
Sprinkles: The cakes are sprinkled with colored toppers.
Drying: King cakes are placed in racks to dry.
Bagging and Closing
Boxing: This includes applying labels, enclosing beads, cups, and doubloons and history, and securing the box with tape for shipping.
