For those of you who do not know, Mardi Gras is a big deal in New Orleans. I am talking about a parades-for-weeks, decorations-everywhere, time-off-from school-and-work, kind of big deal.
Not that I actually know this from personal experience. This is all based on the enthusiastic testimony of my husband Matt...the born and raised Louisiana boy.
Of the many, many Mardi Gras traditions, there is one that is perhaps most cherished by Louisiana expatriates. The thing that individuals who have experienced the glory of Mardi Gras and who are now exiled to other parts of the country wish for, pine for, and sigh over at this time of year.
The King Cake.
While king cakes come in a variety of flavors, the 'general template' involves a sweet bread dough (think of something similar to cinnamon rolls), a cream cheese filing, icing, and (of course), sprinkles in the colors of Mardi Gras (green, yellow, purple).
So, as the wife of an individual who wishes for, pines for, and sighs over king cake at this time of year, I decided to make a king cake.
No one in New Orleans makes their own king cake. I repeat- no one makes their own king cake (this may be an exaggeration, but it sounds very dramatic).
This is perhaps due to the fact that, over time, the bakeries there have achieved king cake perfection. It has become their art. This is an example of such a masterpiece:
This is what I was aiming to achieve.
I made my first king cake last year, for the Saints/Colts Superbowl game. We had around 12 people crammed into our tiny home and provided a variety of Louisiana-inspired dishes; jambalaya, chicory coffee and, of course, king cake.
That particular king cake looked not at all like the above king cake. Don't get me wrong- it had green, purple, and yellow sprinkles, and icing. However, while in the oven, the dough had completely baked together. There was no artistic hole in the center.
Next year, I vowed, it would be different. And this year was different. Behold, my creation:
First and foremost, there IS a center. Hooray! That is already a step up from last year's king cake. However, note the sad lack of frosting. Where did all the frosting go? Answer: it dribbled down the side and was not at all like the white frosting seen on professional king cakes. So sad.
This, however, did not deter Matt one bit. He was very happy to be enjoying a king cake. Even one with meager frosting.
And Matt's enjoyment made me happy, too. As did eating the king cake. :)
* Please take note that a certain Astrid Rodrigues greatly contributed to the creation of the above king cake. Sadly, Ms. Rodrigues' presence was not captured in any photos.
