Giant King Cake Burger Food

GIANT KING CAKE BURGER

Steps:

• Line a 10-inch round cake pan with plastic wrap.
• Mix ground beef, onion, steak sauce, Worcestershire sauce, salt, and pepper together in a bowl. Press beef mixture firmly into prepared cake pan to form a giant beef patty. Cover pan with plastic wrap and refrigerate until firm, about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Lightly oil a pizza peel. Remove plastic wrap from top of beef patty and invert pan on top of pizza peel to release patty from the pan. Remove remaining plastic wrap. Use a grill spatula and a slight shaking motion to gently slide the patty from the pizza peel onto the preheated grill.
• Cook beef patty on the preheated grill until browned on one side, 7 to 10 minutes. Use the grill spatula and pizza peel to carefully flip the patty. Place cheese and bacon slices on top of the burger and cook until burger is firm and no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Place the bottom half of the king cake on a serving platter. Place the burger on top of the bottom king cake 'bun' and place the top half of the king cake on the burger. Spread reserved icing over the top 'bun' and sprinkle purple, yellow, and green decorating sugars over the top.

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.