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I spent many years in the greater New Orleans area when I was growing up. My parents still live in the house they’ve owned since I was in 4th grade. One of the things we always looked forward to after Epiphany was the season of Mardi Gras ending on Fat Tuesday, the day before Ash Wednesday. In grade school, we had a small party every Friday with someone bringing a king cake. Whoever got the baby in it was responsible for the next week.
While it is fun to reminisce, what I sometimes have missed is being able to walk into a local store and buy a good king cake. Sure, there are some grocery stores outside of the deep south selling something called a king cake. But, it isn’t the same!
When I was in graduate school, my parent surprised me with a king cake from Paul’s Bakery sent overnight. My friends and I loved digging into this more gourmet king cake. However, the cost is a bit steep when you are on a more fixed income and have several boys who’d easily devour a small cake on their own!
Thankfully, one of my mom’s friends shared her family’s recipe for king cake with me years ago. I’ve made them to share at group events in the past, including the boys’ classrooms when they attended a parochial school in Ohio. However, I’d not made it since my youngest son was born 6 years ago.
Guess what this mama decided to do on a cold Alaskan winter day?
How to Make a King Cake
King cakes are sweet bread doughs made into a ring for baking. The trio of Mardi Gras colors (gold, green and purple) are placed on sections of the finished cake. If you have one, a small plastic baby or doubloon can be inserted from the underside after the cake is baked. Just make sure that anyone eating the cake knows it could be in there!
Have you ever enjoyed a GOOD King Cake?
Have you tried your hand at making one?