I didn’t realise how long it had been since I last posted. I’m still baking – honest. This week was my husband’s birthday, and instead of making a normal birthday cake, I tried to make him a “King Cake”
King cake is something we discovered last year in New Orleans that plays a huge part of Mardi Gras celebrations. I’ve been to New Orleans twice – though never at Mardi Gras. We went to the “Mardi Gras World” Museum where they gave up samples of King Cake, and I was hooked. The below was the sample cake we had at Mardi Gras World
The “cake” is actually a bread dough similar to cinnamon buns, but one strand contains cinnamon sugar and the other contains a cream cheese filling.
This was my attempt at the spiralled strands:
Once baked, the cake is topped with an icing made from icing sugar, lemon juice and cream cheese, and then coated with Mardi Gras coloured sugars (gold, purple and green).
My result was rather TOO dense – but tasted a lot better if warmed up for 30 seconds in the microwave. You could just about see the cinnamon layer, but the cream cheese filling vanished in the dough:
