Sugared Productions Blog

Mardi Gras Give-away!

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HAPPY MARDI GRAS EVERYONE!
Since it is Mardi Gras day down here in the Big Easy, I thought you might enjoy learning about another one of our unique culinary creations. I have recruited my big sister Barbara to do a guest blog entry on making a king cake. Barbara is the inventor of the original King Rock (more on that later). In addition to that, she is just the best big sister ever. She looks after me. She is an accountant by profession, so she helps with my business finances, taxes, and all that other icky stuff I have no clue about. She also comes on some of my cake trips with me to help me out with my demos and my vendor table. She is one of the most energetic, social, and fun to be with people I know. She is a very cool chick and I love her tons. So now I present to you… Barbara…..

 

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Hi, I’m Barbara, Sharon’s sister, and she’s asked me to do a guest blog. This is me getting ready for Mardi Gras, which this year falls on February 24.

 

(Note from Sharon: I have this same outfit and yes we do wear this when we go parading.)

Speaking of Mardi Gras, that brings me to the topic of the day. I am not a cake decorator. I see some of the magnificent pieces of art that you all do and I am in complete awe. But, I am here today to talk about the king of all cakes – the King Cake.

If you are not from the New Orleans are, you might be asking yourself “what is a King Cake?” A king cake is a brioche-style cake similar to a coffee cake that is served throughout the carnival season in New Orleans. The carnival season begins on the 12th Day of Christmas, the Epiphany (January 6), which is the day the three kings visited the Baby Jesus. It is believed that it took the three kings 12 days to find their way to the stable. The carnival season ends on Mardi Gras Day, which is the Tuesday before Ash Wednesday.

The king cake is circular, representing the circular path the three kings had to take to ward off King Herod, who was seeking them so that he could kill the Christ Child. The king cake is typically decorated with colored icing and/or sugar. The three colors are purple, green and gold, the colors of Mardi Gras, which represent justice, faith and power. I’ve also heard that the three colors represent the three gifts presented by the Magi (gold, frankincense, and myrrh.) Within each cake is hidden a small plastic doll, which represents the Baby Jesus. (In olden times, it used to be a porcelain doll, or a bean or pea.)

 

King Cake parties where all the rage when I was growing up. Whoever was lucky enough to get the doll in their piece of cake would be named king (or queen) of that party and had to throw the next party. Today, this tradition is very prevalent in offices throughout the city where the person who gets the doll must bring the next cake. King cake sales are so prosperous that many bakeries in New Orleans are more profitable during the carnival season than they are for the entire rest of the year.

 

The making of a king cake should not be taken lightly. Since this is a yeast sweet bread, it has to be kneaded and left to rise twice, and is a day-long commitment. There are many bakeries that make excellent king cakes, so why in the world would anyone want to make their own? Just for the fun of it!!

My introduction into making home-made king cakes came many years ago. I found a recipe and tried it out on my family. Geez almighty, it was horrible. It came out heavy and hard as a rock, so much so that they called it the King Rock. My other sister, Janice, told her office mates about it and they accused her of exaggerating – that it couldn’t possibly have been that bad. So, they asked me to make a cake for their office party. Much to my dismay, it was just as horrible, but everyone was so polite and complimentary so as not to hurt my feelings, but I knew it was a bomb. I hope to think that I have gotten a little better at it over the years, but it is still tricky. I continue to try out new recipes and techniques, as I continue my search for perfection.

The recipe below is a really good one. It produces a light, but moist cinnamon cake. A few pointers for success: You have to get the yeast at just the right temperature (105 to 115 degrees) and let it foam for at least 10 minutes. You have to be careful not to add too much flour and not to over knead it. The dough should be slightly sticky, but elastic and able to hold its own shape, but never firm.

 

You have to be careful not to over bake it or it will be dry. I now use an instant-read thermometer, which should register 195 to 200 degrees for doneness.

 

The recipe is below. Basically, this is what you do. It’s much like making a bread dough. Let it rise till double in bulk and then roll out into a rectangle.

 

Here’s what it looks like rolled out with the cinnamon sugar sprinkled on:

 

Then roll up each piece into a long string.

 

 

Pinch the edges together so that the filling doesn’t ooze out. Flatten down the pinched edge afterwards so that it lays flat.

Twist the two strings together.

 

 

Form into a circle on a baking pan.

Let rise until double in bulk.

This is what it looks like right out of the oven.

 

 

Let cool and then decorate with a glaze and colored sprinkles.

 

 

See the baby’s head?

 

 

 

And that’s me with my cake.

 

 

You can do these in a variety of ways. You can divide the rectangle of dough into thirds and braid it like this. I rolled these strings in the cinnamon sugar to get it on the outside, rather than on the inside.

 

This is what it looked like after it was left to rise, baked and decorated. This one raised a lot and was very light and airy.

 

 

This one was filled with cinnamon sugar, raisins, and pecans. If you put a lot of “stuff” in your cake, it won’t rise as much.

 

You can also use other fillings, such as cream cheese filling, apple pie filling, lemon pie filling, cherry pie filling, etc. But I don’t like those. They turn out too sweet for my taste and the filling overpowers the taste of the cake. I’m a purist and like just a little cinnamon sugar.

 

So, that’s it. I hope that you all give it a try and bring a bit of New Orleans to wherever you might live. Also, if you ever have the chance to visit New Orleans during Mardi Gras, the city would love to have you. Let me just say that Mardi Gras is not only what you see in the media. Yes, there are some unmentionable things that go on in the French Quarter, but that is a very small piece of what our carnival season is about. Mardi Gras outside of the Quarter is very family oriented. The parade routes are filled with kids and families having fun. When we were little kids, my family did not miss a parade. We loved every minute of it. We would lift Sharon, the youngest, smallest and spryest of all of us, over barricades to get that all-elusive string of beads, trinket or doubloon out of our reach. Police were all over the place supposedly monitoring such infractions, but because she was so cute, the police would just look at her and us, and just shake their heads. We trained her young; you should see how she still scoops up the parade throws.

 

Happy Mardi Gras!

 

KING CAKE RECIPE:

(This recipe makes two medium size cakes.)

¼ cup warm water (105 to 115 degrees)
1 tablespoon (1 package) dry yeast
1/3 cup sugar
5 ¾ to 6 ¼ cups unbleached all-purpose flour
1 ½ teaspoons salt
½ cup warm milk (105 to 115 degrees)
1 cup sour cream
3 large eggs
finely grated zest of 1 lemon or orange
8 tablespoons (1 stick) unsalted butter, at room temperature, cut into small pieces

Cinnamon Sugar:
1 cup sugar
4 teaspoons ground cinnamon

 

Frosting:

4 cups powdered sugar
4 tablespoons butter, melted
7 tablespoons hot water, more as needed
1/4 teaspoon almond flavoring

 

1) Pour warm water into small bowl. Sprinkle yeast and a pinch of sugar over the surface. Stir to dissolve and let stand at room temperature until foamy; about 10 minutes.

 

2) Place 1 ½ cups of the flour, the remaining sugar, and the salt in mixer bowl. Make a well and add the milk, sour cream, eggs, and zest in the center. Beat until smooth on medium-low speed, about 1 minute.

 

3) Add the yeast mixture and beat for 1 minute more.

 

4) Stop the machine and add 1 cup more flour. Beat for 1 minute.

 

5) Add the butter pieces and beat on low speed until incorporated.

 

6) Add the remaining four, ½ cup at a time, until a soft, smooth dough that just clears the sides of the bowl is formed. Switch to the dough hook when the dough thickens, about two-thirds through adding the flour.

 

7) When all flour is added, knead with dough hook for about 5 minutes on medium speed. (If you don’t have a dough hook for your mixer, you’ll need to turn the dough out onto a lightly floured surface and knead for about 5-10 minutes.)

 

8) Turn dough out onto lightly floured surface. Knead until smooth and just able to hold its own shape, under 1 minute if you used the dough hook (6 to 10 kneads to smooth it out), dusting with flour only 1 tablespoon at a time, just enough to prevent sticking to your hands and the work surface. This dough will be very smooth, with a definite soft elastic quality, a little sticky, but never stiff, and will hold its shape.

 

9) Place the dough ball in a greased deep container, turn once to grease the top, and cover loosely with plastic wrap. Let rise in a warm place until double in bulk, 2 ½ to 3 hours. Do not allow the dough to rise over double.

 

10) Punch dough down with fist. Turn out onto lightly floured surface. Let rest 10 minutes.

 

11) Divide the dough in half with a bench scraper, pizza cutter or knife, never tearing the dough.

 

12) Divide each half into thirds. Roll out to a rectangle approx. 20 x 12 inches.

 

13) Divide in half with pizza cutter. Brush with melted butter keeping edges dry. Sprinkle with cinnamon sugar.

 

14) Roll up and pinch ends together so filling does not ooze out. Flatten pinched edge.

 

15) Twist two long rolled pieces together. Form into a circle and fold edges under.

 

16) You can insert baby trinket into cake at this point or wait until after it is baked. (I like to wait after it is baked if it is plastic.) Insert from underneath. (If you don’t have a baby trinket, use a whole pecan, walnut or other object; just be careful it is big enough that it cannot be swallowed whole.)

 

17) Cover with greased plastic wrap or light cloth towels and let rise in a warm place until double in size, about 1 to 1 ½ hours.

 

18) Preheat oven to 350 degrees. Bake 20-25 minutes. An instant-read thermometer will read 195 to 200 degrees.

 

19) Let cakes completely cool.

 

20) To prepare frosting, mix melted butter, powdered sugar and flavoring; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. You don’t want this too thin because it will run right off the cake or too thick because it won’t drip down the side of the cake.

 

21) Pour frosting over cake; sprinkle with purple, green and gold colored sprinkles or colored sugar.

 

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Sharon again here. WOW! Was that great or what? Thanks Sis for showing me up on my own blog. Dang overachiever.  (Just kidding.) But seriously, I have been trying to convince Barb for months now to start her own food blog. She is a good cook, and photography has been a hobby of hers for a long time.

UPDATE : GIVE-AWAY WINNER IS VickiN!

THANKS ALL FOR ENTERING!

 

 

 

Good luck and Happy Mardi Gras Everyone!
Sharon

 

PS We’ve got a full video tutorial on making the King Cake in our online school:

 

Visit our online school

 

Comments

    • Donna Lomon says

      Can’t wait to try making a King Cake! Sharon, I am lucky like you, I too have a sister that sounds like an exact duplicate of your sister Barbara. She is my side kick at cake shows, #1 helper at all parties we host, etc.!! How blessed are we! Have a wonderful Mardi Gras!

      Reply

  4. Tonja Gurley says

    Happy Mardi Gras Sharon and the Sugared Staff. Thank you for the King Cake Tutorial…I can’t wait to try this one out. I am a New Orleans native. Growing up in Westwego, Louisiana. I now reside in Huntsville, Alabama where King Cakes, and Mardi Gras in non-existent. I always enjoy going back to my roots that’s why I enjoy being a member of Sugared Productions. Thanks again Sharon and Barbara.

    Reply

  5. Nancy says

    Thanks for the fun idea. We don’t have that in Cali that I’ve ever heard of so I’ll have to try this next year. Or, just head to the big easy!

    Reply

  10. Malissa Huddleston says

    Thanks for this recipe! I’m a Central Louisiana native , who was transferred to Houston. It’s so hard to find GOOD King Cake over here. So, I am extremely excited to try this recipe. Think I’ll use a strawberry cream cheese filling instead, though…. My favorite 😉

    Reply

    • Delynn Tracy says

      Sorry to hear about your bummer moment, but GREAT to know you are a true cake decorator… you improvised! This made me giggle a LOT … imagining the person that found the melted dinosaur BA HA HA HA! THANKS for making me smile today 🙂 I’m positive it’ll turn out better next time.

      Reply

  14. Waleska Rodriguez says

    Thank you for the wonderful recipes you graciously share with us. Looking forward to hear from you on Friday.??

    Reply

  19. LuAnn Smethers says

    Thanks Barb for one of the best explained tutorials I’ve had the privilege to read. Sharon must have gotten it from you because she also does a great job explaining a technique.

    Happy Mardi Gras!!

    Reply

  20. Yoli Laviolette says

    Oh, mai do I miss me some king cake, cher!
    I now live in Ohio and this recipe is going to be used!!!
    Thank you for sharing!

    You are such a talented cake artist.
    Because of you I made my first ever wedding cake without a single problem. I had your fondant dvd and it saved my life!

    Thank you!

    Reply

  22. Jan Rissr says

    Made this last year for our church supper and got rave reviews about the King’s Cake. It was delicious. Could not have made it withour the little hints Barbara gave. Thank you so much.

    Reply

  23. Jane Grove says

    I love the festive look of the King Cake but have never tried it. Working with yeast dough is something that I have been doing for many years so the recipe looks great to me. Thanks so much for putting the cake decorating items up for a chance to win.

    Reply

  25. Rachel says

    These look yummy. I’ve actually been on the hunt for the good ole plain McKenzie’s King Cake. I grew up in Metairie and have very fond memories of the simple cake. It didn’t have any fancy fillings or toppings. Just like a bread with sugar on top! Any ideas where I could find a recipe like that?

    Reply

  28. Elaine p says

    I have made the easy version of King cake and it is yummy but would love t9 try the real thing. I think I may try this recipe next year!

    Reply

  32. Jackie Begley says

    I just LOVE you!!!
    Such an inspiration to me..
    I look forward to your emails/newletters every week.
    Thanks so much.?

    Reply

  35. Mj says

    I first saw one of these at the ICES convention breakfast in New Orleans. I thought it was really funny that the babies were all on the top surface. Our table cake had over 20 babies on it! None inside. Everyone got multiple babies. Guess that was good since we all brought cakes to the convention!

    Reply

  36. Tonja Gurley says

    Hi Sharon I have an idea. Just an idea. How about a Sugared Productions float. I was thinking you could invite your members the opportunity to pay dues and ride each year on Mardi Gras Day in the truck parade. I know you have members from all over the world, but I think this is something that we all would enjoy and this could be a time for a few of us to get together to put a face with a name. This sounds like fun! Happy Mardi Gras!

    Reply

  37. Bunny Salter says

    Really nice tutorial and history lesson! It doesn’t seem as intimidating as I thought it would be…I might even make one next year.

    Reply

  38. jan says

    I have never tasted or made a King Cake in my life….it looks delicious though….thanks for the step by step pictures

    Reply

  39. Steph says

    A wonderful friend introduced me to King Cakes last year while she was visiting me after I had surgery.. I loved every bite! I think of them often but have yet to attempt one of my own.. now I might just have to change that! 🙂

    Reply

  40. Lydia Spencer-Spencer says

    Thank you for the recipe and all the great tips. Especially the one about putting the “plastic baby” in after it is baked. A customer at the shop bought a “plastic baby” and said she was going to put it in before she baked it and I told her I thought that was a bad idea since it was plastic. Glad to know I was right and hope she took my advice. 🙂 I love your blogs and videos. Thanks for all you do and Happy Mardi Gras!

    Reply

  43. Daleen van Zyl says

    Hi, I’m from South Africa and this is the first time I encounter a King Cake – and what a beautiful celebration of the Christian religion. I just love it.

    I’m definitely going to try to make a King Cake, because my whole family just loves cinnamon – we buy cinnamon buns (with the cream cheese frosting) every now and then, and I think this is going to be a much better tasting cake than those buns 🙂

    Thank you so much for this tutorial.

    Kind Regards
    Daleen

    Reply

  44. Linda says

    Sharon I volunteer at a school for special needs/school for the deaf…and am working with a wonderful group of very talented girls teaching them the art of decorating cupcakes (to begin with)-they want to start a small business – and your tutorials and tips have been an absolute godsend for both me and the class – thanks for your brilliance and ease of teaching. Linda

    Reply

  45. Pamela Prokasy says

    I’m originally from the MS Delta. I’ve lived in Athens GA since 1979. In both places, we often had King Cakes, complete with the “baby.” In 2003 it was finally my turn to get the baby! Sharon, thanks for the great enthusiasm, encouragement, and sharing of your gift. We love you.

    Reply

  47. Teresa Czapiewski says

    Thank You for sharing the recipe and meaning of Mardi Gras. I never thought about the meaning till now. I will share it with my family; Trying the recipe, Will let you know how it turns out.

    Reply

  50. Donna Ward says

    I love your post! I appreciate you sharing great ideas. You explain things so well. Everything is so “user friendly”.
    Thank you!

    Reply

  52. Sharon M says

    I’ve never had a King Cake but I have been to Bourbon Street when I was younger, it wasn’t even Mardi Gras but you Southern folk still know how to have a good time ? Loved the piano bar, crawfish etufee & beignets! I wanted to runaway from my family, live in the French Quarter, join the street performers that do backflips & volunteer at the aquarium but alas I became a cake decorator instead; no regrets ? Thanks for the cool giveaway!

    Reply

  58. Nicola Donnell says

    I’ve always wanted to try one of these. We don’t have them over here, just pancakes on Shrove Tuesday. Thanks for the recipe. That’s my plan for this week sorted 🙂

    Reply

  67. Susan Nienhuis says

    I’d love to try this recipe!! I hate to admit this but I’m TERRIFIED to make anything with yeast!! I tried a couple of times in my twenties (a couple weeks ago…wink wink!) and it was a massive FAIL each time! Maybe now that I have a stand mixer, and lots of free time, I should give it a try!! Thanks to you both!!

    Reply

  68. Connie says

    This is by far the best information I’ve read on Mardi Gras! I made my first King Cake lat year – it was mediocre at best. I will definitely give this one a try. Thank you both for sharing!

    Reply

  69. Goreti says

    I have never made a King cake. Thanks for including not only the recipe but the tutorial as well. Will have to try it this year.

    Reply

  70. Clara Abebefe says

    I cannot wait to try this recipe. I love Danishes(?) and other types of sweet bread, so I am sure I am going to like this one.

    Clara

    Reply

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