King's/Queen's Cake
King Cakes are as unique as their maker, so when I decided to make this cake, I knew I had to find a truly unique recipe. After searching a multitude of recipes, I combined a few ideas from the best I found, and landed on this staggering beauty. The end result led to eyes rolling deeply back in my taste testers’ heads, followed by “Omigod, that is soooo good!”
My version of a King’s Cake is a rolled buttery, yeasted sweet bread filled with a delicious almond filling that has a very unique twist, then topped with a thick glaze and all the gorgeous Mardi Gras colors.
While this cake is a Mardi Gras staple, everyone who’s had this would argue, without the Mardi Gras themed colored sugar on top, this cake would make a wonderful addition to any brunch or tea time any time of year. And please know, I have sprinkles to match any and every holiday/occasion!
And if you don’t do tea time, you need to start. It’s a brilliant addition to your day. And so would this cake be to your newly found tea time.
Mardi Gras tradition states that a baby is baked into the cake, and whoever gets the baby in their slice will have good luck and prosperity in the coming year. Lest I break tradition, and after the baking is done, I pop a plastic baby into the bottom of the cake so someone can feel lucky when they get the creepy baby. Sorry…I looked high and low for a plastic baby that wasn’t creepy, and this was the least creepy I could find.
When we photographed the creepy plastic baby…it kept just staring at us. It was unintentional that it was sitting next to the knife used to cut the cake, but then it all somehow seemed to work…like the creepy baby was, well, being creepy.
You know what, I can leave that little bugger out of the cake, if you’d like. It was definitely as fantastic conversation piece for quite some time, though.
And, I’d like to argue from my bakery, this be renamed Queen’s Cake. Just sayin’.
Feeds approximately 8-12 people.
Allergens: wheat, eggs, milk, tree nuts (almonds)
Available for pickup or delivery only.
King Cakes are as unique as their maker, so when I decided to make this cake, I knew I had to find a truly unique recipe. After searching a multitude of recipes, I combined a few ideas from the best I found, and landed on this staggering beauty. The end result led to eyes rolling deeply back in my taste testers’ heads, followed by “Omigod, that is soooo good!”
My version of a King’s Cake is a rolled buttery, yeasted sweet bread filled with a delicious almond filling that has a very unique twist, then topped with a thick glaze and all the gorgeous Mardi Gras colors.
While this cake is a Mardi Gras staple, everyone who’s had this would argue, without the Mardi Gras themed colored sugar on top, this cake would make a wonderful addition to any brunch or tea time any time of year. And please know, I have sprinkles to match any and every holiday/occasion!
And if you don’t do tea time, you need to start. It’s a brilliant addition to your day. And so would this cake be to your newly found tea time.
Mardi Gras tradition states that a baby is baked into the cake, and whoever gets the baby in their slice will have good luck and prosperity in the coming year. Lest I break tradition, and after the baking is done, I pop a plastic baby into the bottom of the cake so someone can feel lucky when they get the creepy baby. Sorry…I looked high and low for a plastic baby that wasn’t creepy, and this was the least creepy I could find.
When we photographed the creepy plastic baby…it kept just staring at us. It was unintentional that it was sitting next to the knife used to cut the cake, but then it all somehow seemed to work…like the creepy baby was, well, being creepy.
You know what, I can leave that little bugger out of the cake, if you’d like. It was definitely as fantastic conversation piece for quite some time, though.
And, I’d like to argue from my bakery, this be renamed Queen’s Cake. Just sayin’.
Feeds approximately 8-12 people.
Allergens: wheat, eggs, milk, tree nuts (almonds)
Available for pickup or delivery only.
King Cakes are as unique as their maker, so when I decided to make this cake, I knew I had to find a truly unique recipe. After searching a multitude of recipes, I combined a few ideas from the best I found, and landed on this staggering beauty. The end result led to eyes rolling deeply back in my taste testers’ heads, followed by “Omigod, that is soooo good!”
My version of a King’s Cake is a rolled buttery, yeasted sweet bread filled with a delicious almond filling that has a very unique twist, then topped with a thick glaze and all the gorgeous Mardi Gras colors.
While this cake is a Mardi Gras staple, everyone who’s had this would argue, without the Mardi Gras themed colored sugar on top, this cake would make a wonderful addition to any brunch or tea time any time of year. And please know, I have sprinkles to match any and every holiday/occasion!
And if you don’t do tea time, you need to start. It’s a brilliant addition to your day. And so would this cake be to your newly found tea time.
Mardi Gras tradition states that a baby is baked into the cake, and whoever gets the baby in their slice will have good luck and prosperity in the coming year. Lest I break tradition, and after the baking is done, I pop a plastic baby into the bottom of the cake so someone can feel lucky when they get the creepy baby. Sorry…I looked high and low for a plastic baby that wasn’t creepy, and this was the least creepy I could find.
When we photographed the creepy plastic baby…it kept just staring at us. It was unintentional that it was sitting next to the knife used to cut the cake, but then it all somehow seemed to work…like the creepy baby was, well, being creepy.
You know what, I can leave that little bugger out of the cake, if you’d like. It was definitely as fantastic conversation piece for quite some time, though.
And, I’d like to argue from my bakery, this be renamed Queen’s Cake. Just sayin’.
Feeds approximately 8-12 people.
Allergens: wheat, eggs, milk, tree nuts (almonds)
Available for pickup or delivery only.