Hello Baby! — 13 Comments

  1. My mouth is watering as I’m reading this post and drinking my coffee…….a piece of king cake would really get my morning off to a good start!

  2. That sounds so good. I see them in the store but, they are so expensive. One of these days, I am going to splurge and get one. I did bake a cake today for hubby for a Valentine treat. It is a fruit cocktail cake and he loves them.

    • B.W. actually has a recipe for King Cake somewhere on this blog. If you decide to make one and don’t have a baby, you could do what they did YEARS ago…they put a Kidney bean in the cake. Like BW, I too prefer the traditional cake.

      • Hey lady! That’s what the little search bar is for! I try to make things as easy as I possibly can! If you’re like me, Steph, all store-bought King Cakes are over-priced!! J baked some at Vo-tec again this year and brought one home the other day. He did a heck of a job! It was plain with the butter, cinnamon, sugar filling like a cinnamon bun, and very, very good!

    • Cammy, I have an easy King Cake recipe that’s really a cheater made with canned crescent rolls, and then there’s a more traditional one where you have to proof the dough and all that jazz!!!

      • I found the ez to do cake and I pinned it to my Pinterest boards. I think I will try it with a cinnamon and cream cheese filling instead of the fruit. That should be a bit closer to the original one.

  3. King Cake is alive and well in Texas. At least in East Texas. Cinnamon is best for me to. Any plain cake is mighty good. Bill

    • In East Texas? Now, that’s a stretch for me. As in Kilgore area? Just doesn’t seem right! Yep, I go for the old-style plain ones, too, Bill.

    • From TX to MS, looks like King Cakes are spreading far and wide, like my hips if I eat more than my fair share! LOL! Plain cinnamon and sugar wasn’t good enough down south La. They’ve taken to filling them with flavored fillings, like pie filling, mixed with cream cheese. Now all that fancy stuff might taste good, but in my way of thinking, that’s NOT what a King Cake was ever meant to be. So, I’m sticking to the plain ones!!!

  4. Hi, BW, normally I just lurk since I’m a long way from the Bayou, but I have to jump in here! I think your King Cake is clearly a descendant of the French Couronne des Rois—‘the Crown of the Kings’—which is a special cake made to celebrate Epiphany, the feast that honours the visit of the Three Kings or wise men to the Baby Jesus and is traditionally celebrated on 6 January. In France this cake is made in the shape of a ring, with a gold paper ‘crown’ placed on the top, and a small ‘feve’ either baked into the cake or slid under it so that someone gets it along with their slice of cake. The feve is a tiny figure, usually of ceramic, which can be almost anything: a bird, a little man, there are many variations, but whoever gets the feve has good luck for the coming year. There are many regional variants of the cake itself: some are a rich brioche, some include crystallised fruits, some have sugar sprinkled on top, etc. You can see a picture of a typical couronne from Provence here:

    I think your King Cake, with the little figures in it, clearly comes from this old French tradition. (Although it’s a lot more colourful than any cake I’ve ever seen in France, and probably a lot sweeter, too.)

    Incidentally, Mardi Gras is a different thing altogether from Epiphany. Epiphany more or less ends the Christmas season, while Mardi Gras is a preparation for the season of Lent which starts the next day (‘Ash Wednesday’). Mardi Gras, ‘fat Tuesday’, is literally the day you eat up all the butter and eggs which you would avoid during Lent. In England, the same tradition is honoured in a slightly different way: the Tuesday before Ash Wednesday is often called Pancake Day, and it is traditional to eat pancakes for dinner on that night, again to use up butter and eggs.

    It’s lovely the way the same festivals have generated so many different, but related, traditions!

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