With Mardi Gras just around the corner, it seemed the perfect time to share a Louisiana classic, the famous King Cake. This royal treat isn’t really a cake, but a sweet yeast dough, filled with a variety of delicious fillings and rolled into a circle shape. Topped with a glaze and Mardi Gras’ traditional colors of purple, gold, and green, it’s the perfect way to enjoy Fat Tuesday.
One fun King Cake tradition is to bake a tiny baby, or a bean, coin, or pecan, inside the dough, and the lucky eater who gets “it” in their slice gets to provide the King Cake next year.
Thanks to my friend Claire, who shares my love for good food, and blessed me with a subscription to the Louisiana Cookin’ magazine. With a King Cake on the cover of my first issue, how could I resist? It was the perfect inspiration for my February Daytime TriCities appearance. I’ve included a link to the magazine’s online home here, where they share numerous King Cake recipes for you to choose from.
Laissez les bons temps rouler!
