Monday, February 8, 2010

King Cakes for the Mardi Gras Season

by Terry Thornton

Sweetie and I have been baking King Cakes today. We made four as you can see in the photos below --- two have cream cheese filing and two have raisins-cinnamon-sugar filling.

I made the yeast dough (a standard hot roll recipe with extra sugar and lots more butter) in my bread machine and Sweetie made the fillings and rolled the dough into shape. I then baked them off. Sweetie put on the glaze and I added the Mardi Gras/Carnival three-color sugar sprinkles.

Tonight I deliver one and early tomorrow I deliver two --- leaving one all for me! Maybe I'll share some of it with Sweetie.

Happy Mardi Gras.

Some may enjoy reading about the tradition of King Cakes. Wikipedia has a good general article; click to read. No, we didn't put our sterling baby trinket in our cake this year --- but on two of the cakes we are giving we placed a shiny plastic baby trinket. The other one is going to someone we know who has a large collection of King Cake baby trinkets.


S. Lincecum said...

Even in Georgia these fly off the bakery shelves. I know, because I'm the one who has to bake them at our store! :-) Yours look very nice, and I'm sure they are delicious.

Terry Thornton said...

Thanks Stephanie. These did taste great --- I got to sample both types. Although the cheese cream filling is super, I like the cinnamon raisin sugar one best!