Mardi Gras King Cake
Well, I’ve never been a Mardi Gras reveler, and until today I had never made a King Cake. But Noelle Carter’s recipe in last Thursday’s LA Times Food Section was a temptation I could not resist. And why should I? After all, Mardi Gras, Fat Tuesday, the great day of indulgence, is upon us.
King Cake season runs from Twelfth Night to Ash Wednesday and comes to us from the Catholic tradition and believe it or not, ancient Rome. The cake represents the Three Wise Men who brought gifts to the infant Jesus; baked in each King Cake is a small charm, most commonly a baby representing the infant Jesus. Less often seen in America is a charm depicting a King wearing a crown. The notion of this trinket has its origins in the ancient Roman Saturnalia banquets where beans were used to elect the King of the Feast. The rite continued, but over time, the voting gave way to the bean (and later a small trinket) being baked into a celebration pastry, and the old gods gave way to the new.
This King Cake is composed of a brioche dough and two fillings, one of sauteed apples with raisins and pecans and the other a vanilla scented cream cheese mixture. I was particularly pleased at how easily this cake came together. The brioche dough is rolled into a rectangle, filled, sealed, and twisted to form a wreath. The dough was an absolute dream to work with. Satiny and fragrant, it rolled easily, needing almost no coaxing. All three components were very lightly sweetened, perhaps in preparation for the extravaganza that topped this iconic pastry. The wreath-shaped cake is generously decorated with a cream cheese glaze and brightly colored sugar, as Ms. Carter wrote “…the colors of Mardi Gras — purple (to represent justice), green (faith) and gold (power)…” And, yes, I did pretty much go all out on the sugar, but hey, why not? It’s time to celebrate.
Laissez les bon temps roulez!
For the recipe and to learn how to make Mardi Gras King Cake, click here for Noelle Carter’s LA Times recipe.
Note: You can click on any picture for a larger image, and to see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Sunday, February 19th 2012 at 10:28 am |
What a great looking Mardi Gras cake. The photo is so pretty. And, all those jewels!!Love it.
Sunday, February 19th 2012 at 10:39 am |
Ciao sorella!
I am glad you like it. Your bead collection put it over the top. I added a few strands also. I contemplated having a contest “Find the real jewels in this photo and win a cookbook!” Laissez les bon temps roulez!
Sunday, February 19th 2012 at 1:33 pm |
Adri,
You have just been baking and cooking up a storm. As always, the food looks so delicious, the pictures are perfect and your writing is fabulous! Keep ’em coming! Love, Janet
Sunday, February 19th 2012 at 9:06 pm |
Hi Janet,
Thanks for the kind words. Yes, indeed I have been busy in the kitchen. This one was very spur of the moment. The recipe ran in the LA Times, and I just jumped on it. I couldn’t resist. It was really delicious, and I can honestly say it was pretty easy to do. I hope all is well with you and Guy. Thanks again for your comment!
Sunday, February 19th 2012 at 2:13 pm |
I haven’t commented of many of the great recipes on the front burner, but this is so beautiful and yummy looking, I had to weigh in. I also scrolled down to several of the recent entries and that Poached Pear just leaped out…OMG… it makes you want to plan an entire menu around it. Keep it up Chef Adri!!
Sunday, February 19th 2012 at 9:10 pm |
Ciao Prof!
It is good to see your comment. I always love to hear your opinion. I have seen King Cake recipes for ages, but had never made one. I saw the recipe in last Thursday’s LA Times, and I decided to try it. I looked in my colored sugar box, and lo and behold I had all the colors, even the purple. So I figured it was meant to be. It is a great recipe, and really not at all hard to do. I hope all is well with you AND your new and VERY spiffy stove! Thanks for stopping by.
Sunday, February 19th 2012 at 5:37 pm |
Such a colorful cake, Empress. I do hope the represented jewelry is not “THE” pearls. How does one get frosting off pearls, lick? You are truly an artist. Lynne
Sunday, February 19th 2012 at 9:16 pm |
Ciao Lynne,
Oh my, “Empress”! I love hearing that! Well let me say that after I put all the beads down I had a most mischievous idea. Yes, I did it. I introduced some of the good stuff into the mix. And what’s more, for a brief moment I actually contemplated a contest “Find the real stuff and win a cookbook!” But I worried that might be just a tad too decadent. Just a tad. And the answer for how to get the icing and colored sugar off is “quickly and with a damp cloth.” I hope all is well with you, and thanks so much for stopping by. Laissez les bon temps roulez!
Sunday, February 19th 2012 at 8:19 pm |
This cake just makes me smile it looks fun
Sunday, February 19th 2012 at 9:22 pm |
Hi Anthony,
This cake is fun. It is just too wild. Like Mardi Gras, I suppose. I saw the recipe in the LA Times, and wanted to try it right then. So I checked my colored sugar & deco box, and all the colors were right there, even the purple. Plus I had my little ceramic king for my Galette des Rois; I was, as they say, in business. Dig it. This was a good one, even if it is not Italian! Laissez les bon temps roulez!
Sunday, February 19th 2012 at 10:39 pm |
I love the colors… I’ll have to try the cake. Is it very hard to put together?
Monday, February 20th 2012 at 11:23 am |
Ciao LA Foodie,
The colors are something, aren’t they? And I always wondered what I would do with that purple sanding sugar! The cake is surprisingly easy to make, and the dough is a dream to work with. It is supple, and so easy to roll. Try this one. You will be pleased with the results. Thank you so much for stopping by. Laissez les bon temps roulez!
Sunday, February 26th 2012 at 9:29 am |
Adri – I love reading your blog and revelling in the beauty of it. Your Mardi Gras King cake is gorgeous! Really, a work of art. I wish I could have been there to watch you make it. Keep up the fabulous posts. Trisha
Sunday, February 26th 2012 at 4:20 pm |
Hi Trisha,
Thanks for the kind words. I have seen King Cakes for years, but never made one. And when I saw the LA Times article, well, I was inspired. The recipe is really simple, and the cake is darn good. It’s always fun to explore festival food!
Wednesday, February 29th 2012 at 5:33 am |
The cake looks funny though, but beautiful. It’s soo colorful, unique, and looks delicious. 🙂 I love it!
Wednesday, February 29th 2012 at 6:47 am |
Benvenuto!
Yes, it is something else, isn’t it? This is the traditional look, the colored sugar and everything. The cake tastes great. It really does. And with decoration like that, well, you just can not help but celebrate! Thank you so much for stopping by. I hope you return often.