The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mardi Gras King Cake

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Mardi Gras King Cake

Editor's note: I wrote this recipe last year, before hurricane Katrina devastated New Orleans.

Baking a King Cake is still a fun way to celebrate Mardi Gras, but at least North American readers may want to consider ordering one from a bakery in Louisiana as a way of helping those folks get back on their feet. Many of the ads that appear at the top, side, or bottom of this page are for bakeries that will bake and ship them to order. Consider clicking though and ordering one!


Although not as popular a method of celebrating Mardi Gras as drinking excessively and pressuring young women to remove their clothing, making a King Cake is a fun, festive way of taking part in a centuries old tradition of excess.

Below is a bit about the history of Mardi Gras and instructions on making this sweet, rich, festive bread.
History of Mardi Gras

The origins of Mardi Gras are obscure: it is possible that many of the traditions predate Christianity and were adapted from the Roman celebration of Lupercalia. What we do know is that by the Middle Ages Christians throughout Europe celebrated the period between the end of the Christmas Season (the Twelfth Night, January 5th) and the beginning of Lent (Ash Wednesday) as a period of merriment and excess.

Mardi Gras, as the final day of this period of festivities known as Carnival (believed to be derived from Latin carnem (meat) + levare (lighten or raise), literally "stop eating meat," since Lent will be a time of fasting), became the pinnacle of this period of self-indulgence. Think about it: it is the last evening that you are going to be able to eat meat, butter, and eggs for over a month. What are you going to do?

Laissez les bons temps rouler!

As you probably know, "Mardi Gras" literally means "Fat Tuesday." In the English speaking world it was known as "Shrove Tuesday," derived from the old English word "shrive" which means to hear confession of, assign penance to, and absolve.

Throughout the Christian world the tradition developed of using up all of the extra eggs, milk, and butter in the house by baking rich cakes and pastries. The Brits often celebrated Shrove Tuesday by eating pancakes. The Scots also celebrate Pancake Tuesday, the Aussies Pancake Day. The Swedes and Poles also celebrate the day with rich regional baked goods.

Which brings us back to the King Cake.

The King Cake

The King Cake is a rich, sweet, yeasted bread that is eaten in celebration of Mardi Gras. It is believed to have been originally baked in 19th century France to honor the three kings who visited the newborn baby Jesus. The round shape of the cake is believed to represent the unity of the Christian community. The tri-colored sugar represents the three kings and also symbolize justice (purple), faith (green), and power (yellow).

Hidden in the cake is a small toy baby. Whoever gets the slice of cake containing the toy baby is crowned the king or queen of the celebration (and also gets a lesson in the Heimlich maneuver, if she isn't careful about removing the toy from her slice before putting it in her mouth... let this be a warning).

My King Cake

Let me begin with the disclaimer that I live in Oregon, about 2,000 miles from New Orleans. I have only been to New Orleans once and it was not for Mardi Gras. Everything I know about King Cakes I've learned from the internet and a disreputable liturgist I work with, so my interpretation of the King Cake may not 100% accurate. If you are worried about accuracy, take a look at some of the other recipes available online (here or here or here or here), or order one online from here. However, this was a blast to make and everyone who tasted it enjoyed it. I believe it captures the spirit of the season.

I found quite a bit of variety in King Cake recipes. Some were filled with sweet cream cheese, others with nuts and raisins, and others were unfilled. Some were completely covered with colored sugar and others were just lightly iced. They all were rich, but while some were merely artery-hardeningly rich, others were stroke-inducingly rich. I opted for nuts and raisins and a less rich cake: were I having a party and having many people help me eat it I'd consider making it richer, but as it is only myself, my wife, my son, and perhaps a few close friends eating it, I thought the less heavy recipe gave us a better chance of completing it.

To begin, I mixed together the dry ingredients:

4 cups flour
2 tablespoons instant yeast
1/2 cup white sugar
2 teaspoons salt
1 teaspoon grated nutmeg
1 teaspoon lemon zest

To that I added the following wet ingredients:

5 egg yolks
1 cup warm milk
1/2 cup (1 stick) melted butter
1/4 - 1/2 cup room temperature water

I mixed everything together, adding a little more flour as I mixed until I had a nice moist (but not wet), waxy dough to knead. I kneaded the dough for around 10 minutes and then put it in a greased bowl, covered it with plastic wrap, and set it aside to rise for an hour.

While it was rising, I created a simple filling:

1/2 cup raisins
1/4 chopped walnuts (pecans would be more appropriate, but I didn't have any around)
1/2 brown sugar
1 teaspoon cinnamon
1/4 cup (1/2 a stick) melted butter


When the dough had risen to twice its original size, I removed it from the bowl and stretched it into a long skinny strip.


I spread the filling on top of it and then picked the sides of the dough together, creating a long, skinny tube of filled dough.


I carefully lifted the tube of dough onto a greased cookie sheet.


Then I twisted the dough and brought the ends together, creating a loop.


I covered the dough with a kitchen towel and set it aside to rise again.

Approximately an hour later I preheated the oven to 375. Just before placing it in the oven I brushed the outside of the dough with an egg wash (I used some of the egg whites left over from the 5 yokes that are in the dough). I put the dough in the oven and baked it for 30 minutes, rotating it once so that it would brown evenly about half way through.


After the cake had cooled a bit, I slipped the toy baby into one of the seams that had burst open when the cake was baking.

insertion of The Lord
We found the toy baby in the baby shower section of a local party supply store. Resist the temptation to use a toy troll, Smurf, or army man if you cannot find a toy baby: some of your guests may take offense. Using a crucifix is also probably inappropriate: discovering Christ on the Cross in your cake is not nearly as festive as the baby Jesus.


I coated the cake with a simple powdered sugar and lemon juice glaze (approximately one cup of powdered sugar mixed with the juice of half a lemon).


Then I sprinkled colored sugar over the top.

I made the colored sugar by putting 1/4 cup white sugar in a Ziploc bag with 5 or 6 drops of food coloring and shaking well. I was a bit concerned about where we were going to find purple food coloring when my wife reminded me that you can make purple by adding an equal amount of red and blue, two of the four colors in your basic grocery store food color kit (the other two being green and yellow, the two other colors needed to decorate this cake). I guess it is rather obvious which one of us thought about being an art major and which one has never painted in his life.

Aftermath: The Glucose Hangover

The cake turned out very good. The cake itself was rich and yellow and had a nice, subtle spiced sweetness.

The icing and the filling were a bit much for me. Three hours after eating a couple of slices my teeth started throbbing and I felt let down like a kid who just ate his whole bag of Halloween candy. Perhaps if you are raised on a Southern diet of Krispy Kreme Donuts, Pecan Pie, and Goo Goo Clusters you can handle this much sugar, but for me it was too much. My wife sufferred no ill effects, but she exercised more restraint, choosing to have only one slice of cake with her tea.

But perhaps that is the point, isn't it? Indulge yourself in such excess on the final day before Lent that you won't miss all of the treats you can't eat again until Easter. Well, at least not if you are Catholic.

Happy Mardi Gras, all.

Comments

Anonymous's picture
Anonymous (not verified)

that looks so yummy! i may (time willing) try to put this together tonight. i will use almonds, rather than pecans or walnuts, since my honey likes neither of them.

tori's picture
tori

(that was me ... forgot to log in)

tori's picture
tori

ok, i made the cake last night.

i was a bit distracted while preparing, so maybe i goofed somewhere, but i ended up having to add over a cup of extra flour. it was just far too wet to work with.

then i discovered that tj had eaten almost all the raisins in the house. the almonds that i thought were raw were roasted and lightly salted. well, i was already mostly done at that point, so i carried on.

the biggest surprise? the rise in the oven! it nearly tripled. i had some for breakfast this morning, and it is yummy, after all. i can have a lot of fun with this, changing fillings and whatnot. thanks, floyd!

Floydm's picture
Floydm

Glad to hear it worked out.

Having to add an extra cup of flour is not a problem. I don't think I added that much extra, but I definitely kept sprinkling flour on it while kneading it. It probably absorbed at least an extra half a cup.

I agree about the rise: mine got huge. Two tablespoons is a lot of yeast, much more than I would expect to find in a single loaf. But every recipe I looked at seemed to use at least that much. I'm guessing that this is to overcome all the butter, eggs, and the heavy fillings: you want to play it safe and make sure you get a rise despite everything weighing the loaf down.

Also, yeast feeds on the sugar in sweet breads instead of the flour. It's like junk food for the yeast. Adding more yeast makes sure at least some of it still gives you a rise. At least that is my best guess.

Anonymous's picture
Anonymous (not verified)

Floyd,

I made my first King's Cake based on your tutorial. I did a few things differently, but it turned out to be SO GOOD!!!

This was the first bread project that has really worked for me (after much frustration, complete with colorful explatives and failed bread dough in the trash can), and it was really great. I even impressed my mother. :-D

Thanks for posting that.

(I'll post pictures at www.livejournal.com/users/wyllow42 as soon as they're uploaded)

breedloves's picture
breedloves

How awesome are you Floyd?!? Your king cake looks divine and you are so good to encourage people to order their own from the bakeries on the Gulf Coast. I am just planning on making one for a church potluck coming up this Wednesday, and your sight will prove very helpful. Thank you.

HogieWan's picture
HogieWan

a bit of a correction - yeast always feeds on sugar (they can't eat the long-stranded starches), but the enzymes in the flour (mostly from the malted barley that is always added) break the starches down to sugar, but it's a slow release of limited amount of sugar. Added sugar gives them more readily available food to munch on.

 

BTW - I live in Lafayette, LA, so I know all about good king cakes. I am a semi-noob at baking (but have been brewing my own beer for a few years, hence the yeast knowledge), so this recipe will be my first stab at a king cake.

katfisch7's picture
katfisch7

I doubled this recipe so I could bring one cake to work and keep one cake for my own Fat Tuesday/Super Tuesday party. Besides being a bit large to knead, the doubling went quite well. Both turned out wonderfully! I didn't have any milk, so I used warm plain soy milk instead to activate the yeast (didn't have instant yeast).

I also used cage-free eggs (warmed to room temp.) and organic butter. I left out the raisins and used chopped pecans for the filling. I think the ingredients made all the difference. The cakes were very moist, had a beautiful golden brown color and a slightly spicy flavor from the nutmeg.

This was my first attempt at a King Cake, though they have been a Mardi Gras tradition at my office for 15 years. A few of my co-workers commented that this was the best one they had ever had.

Thanks for the great recipe with easy to follow pictures and instruction!

 

 

Dancing Bear's picture
Dancing Bear

Made this for a pre-Mardi Gras party with my wife and four other NO exiles in attendance.  It was pronounced a dead ringer for McKenzie's . . . which felt pretty good for a baker whose one trip to NO was with the marching band in high school.


Made a few minor changes:


I've got a nice wild yeast starter (75%) that I like, so I put in about 1/4 c. that and cut the yeast in half.  Growth was Explosive!  Wish I'd had time to get a picture - just gorgeous - but time before the party was tight, and there wasn't much to shoot afterwards.


Used goat-milk and cage-free eggs (which gave the most gorgeous yellow color).


Filling was:


1/2 c. homemade (goat) cream cheese


1/4 c. brown sugar


1/4 c. honey


1/2 c. dried cranberries


1 tsp. cinnamon


dash of vanilla


and about 1/2 c. strawberry jam (at my wife's request) applied in separate blobs from the above.


It was a bit runny, and pretty comical getting it all wound up in the dough.


Also used orange zest and juice instead of lemon, and a little orange liquer in the icing.


Glucose hangover was phenomenal, but well worth it :)


Looking forward to making another!