I made my very first King Cake this weekend. It’s something I’ve wanted to do for a few years now. I love trying regional recipes or those with historical or cultural significance – like Hoppin’ John on New Year’s day – so King Cake on the last weekend before Fat Tuesday seemed especially appropriate. And since blog reader Doris made 14 of these last week and then sent me her recipe, along with lots of encouragement, I decided to give it a go.
It’s a yeast bread that’s shaped into a rectangle and filled with cinnamon and sugar and then rolled up. After it’s baked it’s covered in frosting and purple, green and yellow sugar.
It’s delicious and colorful and a great Mardi Gras tradition, even if I didn’t have a plastic baby to put inside.