New Orleans "King Cake" Cronuts with a Brown Sugar-Cinnamon Custard Filling, Toasted Pecan Sugar, Bourbon Glaze, + Festive Mardi Gras Sprinkles

As many of y'all know, my Mountain Man and I made a trip recently to New Orleans for New Years Eve. And although it was the greatest trip... you know the part where I fractured my foot about 30 minutes after leaving our hotel room. Yeah that part sucked, so did the crutches, and being cooped up in our hotel room for three days, but I still was able to explore the city for one day. And that one day drew a bunch of inspiration for future recipes. I know I want to make some beignets, a fried green tomato + shrimp remoulade po'boy, bacon pecan pralines, and a king cake. Well I took all of that food to heart and used it as inspiration for some upcoming recipes. So today we're taking a glance at King Cake, with a delightful twist. For the last year, I think the country has been enamored with the new pastry concoction that marries a croissant with a doughnut. You might know them by name, the infamous "Cronut". I've made about 5 versions at home and featured two recipes on this blog. So what do you get when a Cronut and King Cake come together? A KING CAKE CRONUT. And it's just about as good as it gets when it comes to pastry confections. I started off by making the Cronut dough, which involves making a yeast based dough that is laminated with some sticks of softened butter. I began this process about two days before because I wanted to take my time and not rush any of the components. After all that tedious folding, I used a doughnut cutter to make them into the specific doughnut shape, and then I moved onto everything else. Most King Cake recipes involve the following ingredients... the cake itself, brown sugar, cinnamon, pecans, and bourbon (if you're lucky). So, a filling of a Brown Sugar-Cinnamon Pastry Cream seemed to be a necessity. It is thick, luscious, smooth, and perfectly oozes in between the flaky layers of the croissant. After frying the Cronuts to a crisp, golden brown, I let them cool before I filled them with the pastry cream. Meanwhile, I toasted some pecans in a  pan and pulsed them with some sugar to make a Toasted Pecan Rolling Sugar. Then it was time to fill the insides of the Cronuts with the chilled pastry cream, followed by rolling the entire thing in the pecan sugar. By far the best part of this whole recipe is decorating the King Cake Cronut. I whipped up a thick bourbon-infused glaze to squeeze on top of the Cronut before finishing it with Mardi Gras-inspired purple, green, and yellow sparkling sugars. Not only do they look amazing, but they taste even better!! Just for some advice, two regular ole squeeze bottles with me needed to complete the recipe... one to inject the filling into the Cronut and one for the bourbon glaze on top. Now since I live in Georgia, I went on quite the escapade to find some miniature babies to top the King Cake Cronuts with, but to no such luck. So instead, we did tiny pigs, which seemed fitting considering that we are bacon-fanactics and we were slightly depressed that we couldn't incorporate any pork products into this pastry. Oh well, the pig is there as a stand-in, and might I add, I think they are adorable :) Now I completely understand that this project seems daunting, but every now + then I love to completely challenge myself culinarily, so I really enjoyed the whole process of it all. And hey, getting a real Cronut from NYC is harder than making them at home. Once you finish, just stand back and enjoy the creation you have completed... before eating everything single one!! Enjoy :)

some cronut frying action

the perks of frying cronuts... eating the holes right away :)

a cronut after being injected with the pastry cream

all tossed in some toasted pecan rolling sugar

hereeeeee piggy piggy pig

oink oink

oh yes those layers + pastry cream oozing

For the Cronuts:

¾C Milk, Warmed

1T Active Dry Yeast

1/3C Sugar

2 Large eggs

1t Vanilla Extract

3 ½C AP Flour (divided)

1t Kosher Salt

1 Cup of Butter (or two sticks), at least room temperature  

Brown Sugar-Cinnamon Custard Filling:

1 ½C Whole Milk

¾C Brown Sugar

¼C Cake Flour

½t Sea Salt

1T Cinnamon

4 Large Egg Yolks

1 Vanilla Bean, Split & Scraped for Seeds

2t Vanilla Extract 

½t Butter Extract

¼t Almond Extract    

For the Toasted Pecan Sugar:

1C Toasted Pecans

1C Granulated Sugar

For the Bourbon Glaze:

2C Confectioners’ Sugar

Pinch of Salt

2T Whole Milk

1T Bourbon

¼t Vanilla Extract

 

For the King Cake Cronuts:

Prepared Cronut Dough, Cut into Doughnut Rounds

Chilled Brown Sugar-Cinnamon Custard Filling (put into a squeeze bottle)

Prepared Toasted Pecan Rolling Sugar

Prepared Bourbon Glaze (put into a squeeze bottle)

Purple, Green, & Yellow Sparkling Sugar Sprinkles, For Decorating

Directions: 

1. Prepping the Cronuts: In the bowl of a standing mixer, stir together the warmed milk and yeast. Stir in the sugar, eggs, and vanilla. Mix well. Add a cup of flour and the salt, and then gradually add another 2 ¼C of flour, stirring and then kneading for a few minutes, until it’s smooth, elastic, and still a little bit tacky. Transfer to a baking sheet and cover with plastic wrap. Chill in the refrigerator for 30 minutes to an hour. Meanwhile, beat the butter and remaining ¼C of AP Flour with an electric mixer for a couple minutes, scraping down the sides of a bowl, until smooth. When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about ¼inch thick. Spread the butter evenly over the dough, and then fold it as you would a letter, in thirds. Cover the dough in plastic wrap and place it into the fridge for another 30 minutes to an hour.

2. Laminating the Dough: Pull the dough back out and put it back onto the floured surface, with the open sides facing the left and right. Roll it out into another rectangle that is ¼inch thick. Fold the left third over the middle, and then the right third over the middle (this is referred to a “turn”). Chill the dough for another 30 minutes to an hour. Roll, fold, and refrigerate the dough two more times, so that is had been “turned” for a total of four times. Cover and refrigerate it for at least an hour or preferably overnight.

3. For the Brown Sugar-Cinnamon Custard Filling: In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together brown sugar, flour, cinnamon, and salt. In a medium bowl, whisk together egg yolks and vanilla bean seeds until well combined; slowly whisk in flour mixture until thick and pasty. Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat. Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla extract, butter extract, and almond extract. Strain into a plastic squeeze bottle and refrigerate for at least 4 hours, but preferably overnight.

4. For the Toasted Pecan Rolling Sugar: Toast 1C of Pecans in a sauté pan over medium heat. Continuously move the nuts around, so that they will not get burned. Once they have reached a nutty fragrance and slightly browned, they are done! This should only take a few minutes. Place the toasted (make sure to cool first) pecans into a food processor and pulse until small grind has been achieved. Add in the cup of sugar and continue to process until you have a finely ground pecan sugar. Pour into a bowl and set aside until you are ready to use.

5. Frying the Cronuts: Cut the dough, using a doughnut cutter, into rounds (it should make about 12 Cronuts total). In a heavy pot, heat a couple inches of oil to 350 degrees and a scrap of the dough sizzles when you dip it in. Cook the Cronuts in batches, without crowding the pot (because that can cool down the oil), flipping as necessary until they reach a golden brown color. Transfer to a baking sheet, lined with paper towels, and let them sit until excess oil is completely soaked up. Next, move them to a cooling rack.

6. For the Bourbon Glaze: Add all of the ingredients into a mixing bowl and whisk together until a smooth, cohesive glaze has been made. Pour this white glaze into a squeeze bottle and set aside until you are ready to use it.

7. Assembling the Cronuts: It is now time to start filling the fried Cronuts. I did this “Twinkie-style” by using the squeeze bottle that is filled with the brown sugar-cinnamon pastry cream. Gently poke holes into the bottom of a Cronut and fill them all the way through with cream. Repeat this process until you have about 5-6 cream filling holes in each Cronut. Scrape off any excess cream that begins to ooze out. Now that they have all been filled, roll them in the toasted pecan sugar before placing them back onto the cooling rack (make sure the poke holes are facing up) and squeeze some of the prepared bourbon glaze in a circle around the top of the Cronut.

8. Finishing the Cronuts: Garnish the top of the glazed Cronuts with the purple, green, and yellow colored sparkling sugars, making sure to alternate colors, that way you form bands. Let them cool and enjoy!!

"Elvis" Yeasted Banana Bread Beer Doughnuts with Creamy Peanut Butter Glaze, Crumbled Bacon, & a Drizzle of Honey

"Elvis" Yeasted Banana Bread Beer Doughnuts with Creamy Peanut Butter Glaze,
Crumbled Bacon, & a Drizzle of Honey

Happy Easter, y'all! I hope that you got to catch up with friends and family, or even better, do an Easter egg hunt. I especially love Easter because of the food. I mean, I guess that goes without saying for any holiday celebration, they each revolve around a certain cuisine, course, or classic food traditions. In my family, we have always done an Easter brunch after attending our church's morning service. I live for brunch, like literally. Some classic recipes that we usually make are quiches, french toast casseroles, cinnamon rolls, eggs benedict, and a honey baked ham. Well, these doughnuts I'm featuring today should most certainly make that beloved list. Now, you're probably a little hesitant to make these, mainly because of the strange flavor combination, but trust me it works. You know how I know that? Elvis "The King" Presley had a fondness for peanut butter, banana, & bacon sandwiches, so much so that he would binge eat, sandwich after sandwich. That's my kinda man, my friends. If you can't trust me, trust Elvis... he's got culinary street cred. Now onto my recipe, I knew I didn't want to make the classic sandwiched treat. I had to rejuvenate it with a little twist and a whole lot of flavor. Enter the Elvis Doughnut. I knew from the get-go that I wanted to make a light + pillowy yeasted doughnut, no heavy or dense cake variations allowed. I scoured the internet looking for a banana flavored yeasted doughnut recipe, but to no avail. So, I had to play around with my favorite recipe, which proved to be quite the task. I kept thinking about what I could add that would banana flavor, but wouldn't compromise the lovely texture that comes from yeast + proofing. The dough includes three elements of banana... mashed ripe bananas, banana extract, and BANANA BREAD BEER. You heard me right, I found a Banana Bread Beer at my local grocery store and it tastes exactly like banana bread (epic). The only thing that you have to do is measuring out the required amount and let it become flat in the refrigerator overnight (or you can whisk the crap out of it to speed up the process). Doughnuts are already delicious, but then you add a flavored beer, and it becomes untouchable. After you fry them up, you've got to dunk n' double dip them into the Creamy Peanut Butter Glaze, so they are nice + covered.  I personally like to submerge the entire doughnut, let the excess glaze drip off, and then allow the thin coating to harden. The next step is just another dunking, but this time, you want a thick layer on the top of the doughnut. This will help to keep the toppings from falling off, and well, it also tastes so much better! Now y'all know me well enough by now that we are bacon-lovin' people. So, we fried up a whole mess of thick-cut bacon until they became extra crispy, and then we finely chopped them into homemade, rustic bacon bits. And these bacon bits cover a lot of real estate, "doughnut real estate" to be exact. All that's left for you to do is drizzling the honey for the final garnish. Who knew that these flavors could work so harmoniously with each other? Well, apparently Elvis did, and boy was he right!! Enjoy :)

Look at that thick & creamy layer of peanut butter glaze...

There's nothing more satisfying than a big 'ole stack of doughnuts!

Homemade Bacon Bits

For the Yeasted Banana Bread Doughnuts:

2 Very Ripe Bananas, Thoroughly Mashed

1C + 2T Banana Bread Beer, Flat (all of the carbonation has to be removed)

2T Milk Powder

¼C Sugar

2 ½t Active Dry Yeast

2 Whole Large eggs, Beaten

1 Stick + 2T Unsalted Butter, Browned & Cooled

1t Vanilla & Banana Flavored Extract (add the banana if you want a really strong flavor)

4 ½C AP Flour

¼t Salt & Cinnamon

A pinch of Freshly Grated Nutmeg

1Q Canola, For Frying

For the Peanut Butter Glaze:

1 ½C Confectioners’ Sugar, Sifted

4T Homemade Peanut Butter

1t Vanilla Extract

4T Whole Milk (or a little more if it is too thick)

Pinch of Salt

For the “Elvis” Doughnuts:

Yeasted Banana Bread Doughnuts, Fried

Prepared Peanut Butter Glaze

Crispy Bacon Pieces, For Topping (we used about 2-3lbs of bacon for 24 doughnuts)

Honey, For Drizzling (optional)

Directions:

1. To Flatten the Beer:Measure out the banana bread bear and leave open overnight, or pour beer into a bowl and whisk vigorously to remove some carbonation.
2. For the Mashed Bananas Component: Place the ripe bananas into a mixing bowl and mash until only little pieces of bananas remain. Heat a sauté pan over medium heat and add the mashed bananas to the pan. While cooking the bananas, use a rubber spatula to keep the mixture moving, so there will not be any burnt spots. This process will help remove extra liquid from the bananas (it should be thicker).  I cooked my mixture for 10 minutes, but it could require another 5-10 minutes if you have bigger or riper bananas. Remove the reduced banana mash to a mixing bowl and let it cool completely.
3. To Make the Dough: In a mixing bowl, whisk together the flour and spices. Once the beer has rested, whisk in 2T of milk powder (since I substituted beer for milk, I added milk powder for a little creaminess). Warm the beer and milk powder is nice and warm, but not overly hot. Add sugar to milk. Stir to dissolve. Add yeast into a small bowl. Pour beer/milk/sugar mixture over yeast. Stir gently, and then let it sit for 10 minutes. Stir the brown butter and beaten eggs into the cooled bananas, along with the vanilla and banana flavored extract (if you are using it). Add the banana mixture to the bowl of an electric mixer fitted with a dough hook. With the mixer on medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combine. With the mixer still going, add ½C increments of the flour mixture until it is all gone. Stop the mixer, scrape the bowl, and then turn the mixer on the same speed for 5 minutes. After 5 minutes, stop the mixer and scrape the bottom of the mixer. Turn on the mixer for 30 seconds. Turn off the mixer off and let the dough sit, undisturbed, for 10 minutes. After 10 minutes, transfer the dough to a lightly oiled bowl. Toss the dough to coat, then cover with plastic wrap and place straight in the fridge. Refrigerate for at least 8 hours, or overnight.
4. To Make the Doughnuts: Remove the bowl from the fridge and turn out the dough onto a lightly floured surface. Roll out to ¼inch thickness. Using a 3inch cutter, cut as many rounds as you can, then roll out the remaining dough and once again cut as many as you can (repeat until you can’t anymore). Cut holes out of each round using a 1-½inch cutter. Cover with a large tea towel and place in a warm place in your kitchen. Allow the doughnuts to rise undisturbed for at least one hour. They should be visibly puffier and appear to be airy.
5. To Fry the Doughnuts:Heat the canola oil in your deep fryer to 375 degrees. One to two doughnuts at a time gently grab the doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. Remove the doughnut from the oil with a slotted spoon, allowing all the oil to drip off. Place the doughnut immediately on paper towels, for about 5 seconds, and then flip it. Allow the doughnuts to cool slightly.
6. For the Peanut Butter Glaze:Add all of the ingredients and whisk until smooth. Once it is ready, immediately glaze the doughnuts, by dipping each doughnut into the glaze until submerged. Remove from the glaze, and then turn right side up on a cooling rack over a cookie sheet (to catch extra glaze). Top the glazed doughnuts with a thick coating of crumbled bacon. Just a tip: we like to double dip our doughnuts, so that they have a thick glaze. So, we doubled the glaze recipe. After the second glazing, we immediately dipped them into the crumbled bacon (the technique you use is up to you). 
7. Right before serving, drizzle the tops of the doughnuts with honey. Enjoy... immediately!!

The Ultimate Fried Chicken Biscuit with a Homemade Black Pepper-Buttermilk Biscuit, Spicy Fried Chicken Breast, Smoked Cheddar Cheese, Red Eye Glazed Bacon, & a Fried Egg

The Ultimate Fried Chicken Biscuit with a Homemade Black Pepper-Buttermilk Biscuit,
Spicy Fried Chicken Breast, Smoked Cheddar Cheese, Red Eye Glazed Bacon & a Fried Egg

Way back from my days at the University of Alabama, my Mountain Man & I would always make a mammoth breakfast sandwich right as we woke up. This kept us full until lunchtime tailgate food and it also became a superstitious tradition that had to be repeated every game day Saturday. Well, back then, it was all store-bought ingredients, but dang, it was still pretty darn tasty. I finally got around to revamping that boring 'ole lucky breakfast sandwich into something even greater. The bagel changed into a Homemade Black Pepper-Buttermilk Biscuit that is perfectly flaky and buttery. I added a fried egg, so that the runny yolk would add some richness and moisture. Then, I made a spicy battered chicken breast, very similar to Chickfila, so it gives a a yummy spiciness to burn the tongue a bit. I wasn't quite sure what cheese would complement all these flavors, but I eventually picked a smoked cheddar because I thought it would balance these strong components and bring them all together. But what's the best part, you ask? Well, it's the Red Eye Glazed Bacon. I know some of y'al might not know of Southern Red Eye Gravy, but it's delicious and certainly a staple at breakfast down here in the South. So, I thought to myself, "why not reduce down some red eye gravy and turn it into a glaze?" Well, I did and it was awesome. I first cooked up the thick cut bacon until crispy, and then used a brush to cover the bacon slices all over. They became sticky-icky, sweet yet salty, but candied in nature. And what's not good about candied bacon? I declare that candied bacon should be on each + every dish in America. Okay, that's slightly extreme, but I'd probably do it in my household... that's for sure!! Well, I hope y'all enjoy this Ultimate Fried Chicken Biscuit because we sure did :)

Runny Fried Egg

Lots of Red Eye Glazed Bacon

There's everything just slightly peaking out...

Ahhh, the first bite is so good

Homemade Black Pepper-Buttermilk Biscuits:

2 ½C AP Flour

½T + ¼t Baking Powder

2t Salt

4T Butter, Cut into Cubes & Chilled

½C + 6T Chilled Buttermilk (you might need a little more depending on the texture)

Extra Butter, Melted (for brushing)

Fresh Cracked Pepper, For Garnishing

For the Spicy Fried Chicken:

4 Chicken Cutlets (season them with paprika, cayenne, chili powder, & Cajun spices)

1 Egg

½C Milk

1T Hot Sauce

¾C AP Flour

¼C WW Flour

1T Dry Milk

1T Powdered Sugar

1t Paprika

¼t Baking Soda & Dry Mustard

For the Red Eye Glazed Bacon:

8 Slices of Thick Cut Applewood Smoked Bacon

½C Coffee

¼C Coca Cola & Beef Broth

1T Honey

Salt & Pepper (if needed)

Splash of Water (if needed because the flavor might be too strong for some people)

 

For the Ultimate Fried Chicken Biscuits:

Prepared Homemade Buttermilk Biscuits, Warm

Spicy Fried Chicken Cutlets, Warm

Prepared Red Eye Glazed Bacon

Slices of Smoked Cheddar Cheese

Fried Eggs (or they can be cooked any way you like, scrambled eggs would be great too)

Directions:

1. For the Homemade Buttermilk Biscuits: Preheat oven to 500 degrees F. Put the flour, baking powder and salt in a mixing bowl. Whisk well to combine. Add the cold butter and, working quickly, coat in flour, and then using a pastry cutter, cut in the butter until it is coarsely blended and the flour-butter mixture resembles pea-sized crumbs, but small pieces of butter still remain. Make a well in the flour mixture and pour in the buttermilk. Stir quickly, just until the dough is blended and begins to mass. The dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in the bowl. If dough is too dry, add a few tablespoons more buttermilk. Turn dough immediately onto a generously floured surface, and with floured hands knead briskly 8 to 10 times until cohesive dough is formed. Gently flatten the dough with your hands so it is of an even thickness. Then, using a floured rolling pin, roll it out to a uniform thickness. With a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals. Lightly flour a large biscuit cutter and stamp out rounds. (Do not twist the cutter when stamping out biscuits.) Cut the biscuits from the dough as close together as you can for a maximum yield. Arrange cut biscuits on a heavy, ungreased or parchment-lined baking sheet so that they almost touch (I throw away the scrapes and don’t re-roll them because they become tough in texture). Brush the biscuits with melted butter and sprinkle heavily with fresh cracked pepper. Bake in upper third of the oven for 8 to 12 minutes until crusty golden brown. (Check about 6 minutes into baking and rotate pan if needed to ensure even cooking.) Remove from the oven and brush with more melted butter. Serve hot.

2. For the Spicy Fried Chicken: Place each cutlet between plastic wrap and pound until they are about ¼inch thick. Season the chicken heavily with spicy seasonings (you can make them as spicy as you like). Next, you have to set up a battering station. I use 2 pie tins. For the first station, I whisk together the eggs, milk, and hot sauce. For the second station, I mix the AP & WW Flours, dry milk, powdered sugar, baking soda, dry mustard, paprika, salt, and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a skillet. Working in batches, dip the chicken into the egg mixture, turning to coat, then dredge in the flour mixture, making sure to shake off any excess flour. Fry the chicken in the hot oil until golden brown and crispy, about 4-5 minutes. Drain on paper towels and sprinkle with salt.

3. For the Red Eye Glazed Bacon: In a saucepan, heat the coffee, cola, and honey on medium high until the mixture simmers. Reduce the heat just enough to maintain a simmer. Cook this mixture for 30 minutes or until it is a thick syrup (add a splash of water or seasonings if needed). Pour into a jar and let it cool completely (to plain taste, this might not be the most amazing glaze, but when brushed on bacon, it really brings it over the top, just trust me on this one). Cook the bacon in a skillet until golden brown & crispy. Transfer the bacon to a paper towel lined plate and let them drain of excess oil. Repeat with any extra bacon slices. Once the bacon is cool enough to touch, remove the paper towels, and brush heavily with the red eye gravy glaze (on all slides). It is important to make sure they are completely glazed. Next, immediately layer onto the biscuits.

4. Assembling the Biscuits: Cut a buttermilk biscuit in half and top the bottom biscuit slice with a piece of spicy fried chicken, smoked cheddar cheese slice, red eye glazed bacon, and a fried egg. Enjoy immediately while still hot.

Glazed Funfetti Poundcake

Glazed Funfetti Poundcake

It's just one of those days, ya know? Where you need something happy to cheer you up. Or just sprinkles. Lots & lots of sprinkles. Don't they just make you smile? Such pretty little things they are. And I mean, there's nothing too crazy about this recipe. It's just a good 'ole poundcake recipe. Moist, sweet, and delicious. I based the recipe off of a classic sour cream poundcake, but I also added in some cream cheese and white chocolate chips for even more flavor. You can be like me and top it with a sugary glaze and more sprinkles. It's just better that way. Every day's your birthday when you eat it... I guarantee it!! Enjoy :)

For the Funfetti Poundcake:

2 Sticks of Unsalted Butter

4oz Cream Cheese, Softened

3C Sugar

1C Sour Cream

3C AP Flour

½t Baking Soda

½-1t Salt (depending on your taste)

6 Large Eggs

1t Vanilla

½t Almond Extract

½C White Chocolate Chips

1C Rainbow Sprinkles (heaping)

For the Glaze:

2C Confectioners’ Sugar, Sifted

3T Heavy Cream

1t Vanilla

Sprinkles, For Garnishing

Directions:

1. Preheat the oven to 325 degrees and line two loaf pans with aluminum foil and spray with Pam. Set these pans aside.

2. For the Poundcake: In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter, cream cheese, and sugar until light and fluffy. Add in the sour cream and mix until incorporated. In another bowl, sift together the flour, baking soda, and salt. Add this flour mixture in groups, alternating with the eggs, beating each egg one at time. Add in the vanilla and almond extract. Fold in the white chocolate chips and rainbow sprinkles until they are thoroughly incorporated. Pour the Poundcake batter evenly into the prepared pans. Bake the Poundcakes for roughly 45 minutes to an hour each, depending on your oven. Remove the Poundcakes from the oven and allow them to cool in their pans for about 10 minutes, and then place them onto a cooling rack to allow them to cool completely to room temperature.

3. For the Glaze: Once the Poundcakes have completely cooled, whisk all of the glaze ingredients in a mixing bowl until smooth. Pour the glaze all over both cakes until completely covered. Garnish with extra sprinkles. Let the glaze harden before enjoying.