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Mardi Gras Kings Cake

February 19, 2012

You don’t need to live in New Orleans to enjoy the local festivities of Mardi Gras and Fat Tuesday!  There is something so colorful and fun about the New Orleans’ Kings Cake that I have to make it every year just to feel like I’m celebrating right along with the folks in New Orleans. 

Fat Tuesday is right around the corner wrapping up the the Mardi Gras or Carnival Season that is so well celebrated in New Orleans.  The season begins on January 6, also known as “King’s Day” honoring the meeting of the Three Wise Men with the baby Jesus.  The hiding of the baby in the cake was to symbolize the finding of the baby Jesus.

Before my move to Florida, I had considered a relocation to New Orleans.  I made several trips there to look around and during those times, the city grabbed my heart.  The people there seemed to live life to the max, enjoying food,drink and festivities of all the seasons.  It was there that I tasted my first Kings Cake, so sweet and naughty…it was love at first bite! 

There are many versions of the recipe; Jessica at Kitchenbelleicious posted her second version just the other day.  This is made as a brioche dough with a filling of both cream cheese and apples.  There are several steps involved but so well worth it!  Sprinkle on the colored sugars, the more the merrier and enjoy!!

Kings Cake

adapted from the LA Times test kichen

For the Apple filling:

2 tablespoons butter

2 large tart apples, such as Granny Smith, peeled, cored, quartered and sliced crosswise into 1/4-inch slices

1 tablespoon dark brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon salt

1/2 cup toasted pecan pieces

1 tablespoon Apple Jack Brandy

In a large skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes (the slices should still be crisp). Remove from heat and stir in the toasted pecans and Apple Jack Brandy. Remove to a separate container, cool, cover and refrigerate until needed.

For the Cream Cheese filling:

1 (8-ounce) package cream cheese

3/4 teaspoon vanilla extract

1/4 teaspoon salt

5 tablespoons sugar

1/2 beaten egg (save the other half egg to make the egg wash for the cake)

In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the cream cheese with the vanilla, salt and sugar. Add the beaten egg to the cream cheese mixture and beat until thoroughly combined. Cover and refrigerate until needed.

For the Brioche:

3/4 cup milk, divided

1 package (2½ teaspoons) active dry yeast

1/3 cup plus 1 teaspoon sugar, divided

2 eggs, plus ½ beaten egg (use the remaining half egg leftover from the cream cheese filling), divided

10 tablespoons (1 stick plus 2 tablespoons) butter, at room temperature

3 1/2 cups (15.75 ounces) bread flour, plus more for dusting

1/2 teaspoon salt

Apple filling

Cream cheese filling

In a small pan, heat one-half cup plus 2 tablespoons of milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon of sugar, then set aside until the milk is foamy and the yeast is activated, about 10 minutes.

Whisk the 2 eggs in the bowl of a stand mixer using the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining one-third cup of sugar until fully incorporated.

If using a stand mixer, switch to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time, until incorporated.

In a medium bowl, whisk together the flour and salt. With the mixer running, add the flour mixture, one spoonful at a time, until fully incorporated.

Remove the dough to a lightly floured surface and knead until it is soft and somewhat silky (it’s a rich dough and won’t be entirely smooth), 5 to  7 minutes. Place the dough in a large, oiled bowl and lightly cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1½ hours.

When the dough is doubled, punch it down (it will be very smooth and elastic) and roll it out onto a lightly floured surface into a 10-by-28-inch rectangle. Lightly cut the dough lengthwise to divide the dough into 2 equal halves.

Spoon the apple filling down the length of one side, leaving a 1½-inch border on the top, bottom and sides. Repeat with the cream cheese filling down the other side of the dough, leaving a 1½-inch border on the top, bottom and each side. Lightly brush the edges and center of the dough (along the score) with the egg wash to moisten. Gently and carefully pull the dough over the cream cheese filling, sealing the edge of the dough. Repeat with the apple filling. Press the sealed edges, making sure they are secure (otherwise the fillings could spill out while the cake bakes).

Gently twist the length of the dough to form a braid-like shape. Wrap the dough so it forms an oval wreath and gently press the edges together. Carefully transfer the wreath to a parchment-lined baking sheet.

Cover loosely with plastic wrap. Let the dough rise until almost doubled in volume, 45 minutes to an hour, or loosely cover and refrigerate the dough overnight, removing it from the refrigerator about 1 hour before baking for the dough to come to room temperature.

Preheat the oven to 375 degrees. Make an egg wash using the remaining beaten half egg (from the cream cheese filling) with the remaining 2 tablespoons of milk. Brush the top of the wreath lightly with the egg wash and place in the oven.

Bake the cake until golden brown on top and a toothpick inserted in the center comes out clean (the toothpick will remain moist if it hits the cream cheese filling, but there should be no crumbs sticking to it), about 30 minutes. Rotate the pan halfway through baking for even coloring.

For the Glaze:

2 cups confectioners sugar

3-4 tablespoons warm milk

1 tablespoon vanilla extract

In a medium bowl combine the confectioners sugar and vanilla extract. Slowly pour in the milk and stir until smooth and slightly thick. Add in the milk slowly, it will become smooth fairly quickly without alot of milk.

Purple, green and yellow colored sugars for decorating

Plastic baby, if desired

Allow the cake to cool before it is frosted. Drizzle the glaze evenly over the cake, then lightly sprinkle over the colored sugars. If using the plastic baby, hide it somewhere in the cake (press the baby in through the bottom of the cake so as not to disturb the top or sides of the cake). Serve the cake warm or at room temperature.  Serves approximately 12-16.

190 Comments leave one →
  1. February 19, 2012 1:30 pm

    I am loving this version of this celebratory cake with the apples. It brings it home!

  2. February 19, 2012 2:13 pm

    Sorry! My computer is stuffing up!
    Ok let me make this quickly typed :P

    I love the twist on the original king cake with addition of apples :D and your presentation is really pretty!

    Choc Chip Uru

  3. February 19, 2012 2:37 pm

    That is one incredible looking cake – may have to try your version next Epiphany!

    • February 20, 2012 10:48 am

      I hope you do! Beneath all the crazy colors is a great tasting cake – coffeecake like!

      • February 20, 2012 1:40 pm

        Woo, woo…you´re freshly pressed! How exciting, and many congratulations!

  4. February 19, 2012 2:43 pm

    Yours is the first king cake I’ve come across this season! Congrats!

  5. February 19, 2012 3:08 pm

    So colourful – gorgeous.
    :-) Mandy

  6. February 19, 2012 3:37 pm

    WOW! Looks like a joyful explosion! I think I’d like it even without the icing and sprinkles. That golden crust is fabulous!

    • February 20, 2012 10:49 am

      I actually do make this throughout the year – minus the sprinkles! The icing is good to sweeten it a bit and I’ve used different fillings. It makes a nice coffee cake / danish treat!

  7. February 19, 2012 3:42 pm

    This looks ace – so pretty, and the fillings sound amazing. I think I’d give the plastic baby a miss after almost cracking my teeth on one of these cakes they sell in France around New Year.

    • February 20, 2012 10:50 am

      Lol…thankfully no one has cracked a tooth OR swallowed the baby from one of mine!!

  8. February 19, 2012 3:58 pm

    This is just beautiful Linda! I love how you’ve decorated the cake too – so festive! I know the kids would just love to sprinkle the top of a King cake. I can just see the rainbow now. ;) What a fun way to celebrate Fat Tuesday. Love it!

    • February 20, 2012 10:51 am

      Oh, the kids would have fun with this one! They can go crazy with the sprinkles and definitely lay it on heavy!!

      • February 20, 2012 5:53 pm

        Isn’t that the point of the sanding sugar/sprinkles? To lay it on heavy? *wink*

  9. February 19, 2012 4:09 pm

    Your cake is beautiful and I love the apple filling, yummy.

    • February 20, 2012 10:51 am

      Thanks Karen – actually any other fruit filling would work well too.

      • February 21, 2012 9:50 am

        I had to come back to congratulate you for making freshly pressed. A delicious cake and wonderful photo.

  10. February 19, 2012 7:30 pm

    Just magnificent, Linda! Is there anything you can’t do in the kitchen? :) Your images make me want to dive in.

    • February 20, 2012 10:52 am

      aww..that’s sweet. I just have fun in the kitchen and honestly I make plenty of flops too!!

  11. February 20, 2012 12:30 am

    What a fabulous looking cake! I have heard of King Cake but never seen one that appeals so much!

  12. February 20, 2012 12:56 am

    Leave it to New Orleans to come up with a cake that all by itself screams, “laissez les bon temps rouler” but yet includes the Infant Jesus. And your cake, Linda, looks like you bought it in New Orleans. I bet that apple & cream cheese filling is delicious! Really quite beautifully done! Considering all that’s transpired in New Orleans, I think you made the better choice. Whew!

    • February 20, 2012 10:55 am

      Look at you throwing in a bit of French there!! I love it!! and yes, they do let the good times roll!! In the end, I did decide it was best to be a visitor to New Orleans than an actual resident. It worked out well!!

  13. February 20, 2012 1:15 am

    What a gorgeous king cake. The filling sounds so good!

  14. February 20, 2012 2:42 am

    it looks amazing! I loved New Orleans :)

    • February 20, 2012 10:56 am

      Thanks Tandy, There’s a certain charm in New Orleans that I simply adore!!

  15. February 20, 2012 5:13 am

    Wow Linda, that is incredible and it looks so professional. I don’t know where I’ve been but I’ve never heard of a King’s Cake. I didn’t know there was such a thing but now I know. And it looks so beautiful! Love how you styled it. Just precious! xxx

    • February 20, 2012 10:57 am

      Thank you. I was surprised when I brought in the cake to the office how many had not seen or heard of this! I’m glad to share this; it really is a fun and festive treat!!

  16. February 20, 2012 8:49 am

    Linda, congratulations for this elaborate, perfect cake! I had no idea King’s Cake was eaten also on Fat Tuesday in New Orleans (the French have different culinary traditions for these two days and in some regions a very similar cake is baked for 6th January). I love your colourful, carnival presentation.

    • February 20, 2012 10:59 am

      This cake is eaten all through the Carnival season actually. I just normally make it either in the beginning or near Fat Tuesday as the last day of eating all the sweets!!

  17. February 20, 2012 12:48 pm

    What a beautiful and festive king cake! Great job on this and thanks for sharing! This could get me in the mood for Mardi Gras any day of the week.

  18. February 20, 2012 12:50 pm

    Awesome festivity looking Kings Cake….where can I place my order? :-)

    • February 20, 2012 2:18 pm

      My coworkers have been wishing they placed orders too!! I should have posted sooner! Maybe next year!! :)

  19. February 20, 2012 1:10 pm

    This looks to die for and very complicated. I am sooooooo impressed with you Linda. What a gorgeous, gorgeous specimen of a king cake. I have never had one! Shameful, isn’t it? I may have to make this but it’s going to take some courage and maybe a cheering section. I Pinned your bread/cake pic before the goodies were added because I thought the bread/cake spoke for itself in that golden shot. Whoa.

    • February 20, 2012 2:21 pm

      Geni, by far you are the Queen of Baking and this would be easy peasy for you my dear!! I am surprised you’ve not had one yet, I’d invite you over for a slice but its all gone!! Now you’re getting more advanced on me…Pinned me?? You’re right on the plain look, I’ve made this with different fillings and not sprinkled up with colors throughout the year. It makes a nice danish type brunch / dessert treat.

  20. February 20, 2012 1:32 pm

    oh my…

  21. February 20, 2012 1:32 pm

    I will definitely try out this recipe. It looks delish!
    Congrats on being Freshly Pressed!

  22. February 20, 2012 1:36 pm

    Why does it seem that when most people mention Louisiana and/or Mardi Gras they almost invariably mention New Orleans, as if that city is the ONLY city that exists in Louisiana or that it’s the be all and end all and/or focus and locus of the state.

    Mardi Gras exists outside of New Orleans, and I dare say there are far better Mardi Gras celebrations in the rest of Louisiana, especially out in the country-side, the Cajun Mardi Gras.

    As for King Cakes… apples?! Maybe it’s just because I’m a purist. I don’t recall ever seeing, hearing or eating such a concoction. It might still be good though, but I don’t believe it’s true to form.

    C’est la vie.

    • February 20, 2012 2:24 pm

      You are correct, most people do say that. For me, I’ve only visited New Orleans area. I could mention the surrounding suburbs I visited while looking for a home but I’m not sure most would be familiar with those areas. And you’re right again about all areas of Louisiana celebrating as those suburban areas were enjoying lots of celebrations during the season.
      I actually did have apples in one of the King Cakes I purchased but maybe its not so common. Good but not so common!

  23. February 20, 2012 1:37 pm

    wooww!! looks utterly delicious!! :-D i’m definitely going to try it.. :-D

  24. February 20, 2012 1:42 pm

    so glad you were freshly pressed, cant wait to try some of these !

  25. February 20, 2012 1:58 pm


  26. February 20, 2012 2:19 pm

    What a beautiful cake! I had never heard of a King Cake, and I have family right outside of New Orleans… Hmmm… Oh well! It looks and sounds lovely! Thank you for sharing, and congratulations on getting freshly pressed!

    Peace and Harmony

    • February 20, 2012 4:06 pm

      Thank you – and someday you must try out this cake!! It’s one of a kind in color for sure!!

  27. February 20, 2012 3:09 pm

    Incredible creation!
    This post, I mean… you’ve been Freshly Pressed!
    Great dish as well!

  28. February 20, 2012 3:33 pm

    Some friends of ours used to get a tasty King Cake sent to them from New Orleans each year and shared it with us, but yours looks even more delicious! Wow.

    • February 20, 2012 4:04 pm

      Last week someone in the office received a King Cake they had ordered from New Orleans and shared with all of us. So today I brought mine in! Thanks for your sweet comment!

  29. February 20, 2012 3:35 pm

    Looks utterly and amazingly delicious! My mouth is watering, must try this recipe, and I love the look of the cake pre-icing and colored sugar even better actually, but you must go all out for Mardi Gras!

    • February 20, 2012 4:02 pm

      The cake is fabulous on its own, but the colorful look makes it all the more fun!!

  30. February 20, 2012 3:53 pm

    Wow! I want that. Love the sprinkle color combination. Great inspiration for a new piece of beaded jewelry.

    • February 20, 2012 4:01 pm

      Oooh, how pretty that would look!!

      • February 20, 2012 6:02 pm

        ladynblackdiamonds!: Those have been the traditional Mardi Gras colors since a member of the House of Romanov visited new Orel;ans in the nineteenth century. They were the House of Romanov colors until the Russian Revolution of 1914 put an end to the dynasty.

        I’ve just forgotten what the colors mean.

      • February 20, 2012 7:37 pm

        The colors are purple for justice, green for faith and gold for power!!

      • February 21, 2012 1:58 pm

        Thanks for telling me that since I couldnlt remember what the colors meant, sicegirlfla.

  31. February 20, 2012 4:20 pm

    I had my first King Cake last year when I spent 6 months in New Orleans. Thanks for this recipe–now I can enjoy some every Mardi Gras when I can’t be in NOLA!

    • February 20, 2012 7:42 pm

      That’s exactly how I felt about the enjoying this cake! You can always order one to be shipped out, but I think freshly baked – home made is best!!

  32. February 20, 2012 4:28 pm

    Beautiful cake! Congrats on getting freshly pressed!

  33. February 20, 2012 4:28 pm

    Reblogged this on LifeDelicacy's Blog and commented:
    I still ahve to go to Confession, especially after this Mardi Gras favorite!

  34. February 20, 2012 5:11 pm

    All I can say is mmmmmm yum!

  35. February 20, 2012 5:34 pm

    I feel like I’m in New Orleans just looking at this cake!

  36. February 20, 2012 6:05 pm

    Reblogged this on Amber Martingale's Blog and commented:
    That looks a lot yummier than the half sheet cakes with buttercream frosting I’ve eaten in Illinois for Mardi Gras!

    • February 20, 2012 9:03 pm

      Thanks for reblogging!! I’ve not seen sheet cakes decorated for Mardi Gras!!

    • February 21, 2012 2:04 pm

      Basically it’s a white/chocolate or a yellow/chocolate marble cake with white buttercream frosting background decorated with a plastic mask, a string or two of beads, dollops of Mardi Gras colors buttercream, a top border of green or purple frosting shells and a bottom border of the color that WASN’T used on the top border.

      Very boring looking: Seen one, seen ‘em all!

      • February 21, 2012 8:42 pm

        Lol!! I think I get the idea!!

      • February 22, 2012 1:30 pm

        Yeah….you probably have.

        Last night, I FINALLY had a piece of King Cake that was CLOSER in style to yours, though the filling was seedless raspberry rather than cream cheese with apples and cinnamon.

  37. February 20, 2012 6:13 pm

    I’ve wanted to try the King Cake for sometime now. I’ve also seen this recipe on KitchenBelleicious and thought it was amazing. My girlfriend is from New Orleans.. so I think I will pass this recipe on to her :)

    • February 20, 2012 9:03 pm

      There are many versions of the cake and Jessica did a good one – actually her take 2!!

  38. February 20, 2012 6:56 pm

    Wow looks great! Good job. :)

  39. February 20, 2012 7:46 pm

    Wow, I’ve never tried King Cake before (although a few of my New Orleans- born relatives have tried to make me change that). This looks absolutely beautiful! :)

    • February 20, 2012 9:07 pm

      Thank you, I hope you do try it sometime, don’t let the overdone colors scare you away!!

  40. February 20, 2012 8:17 pm

    I love the bright colors and decoration. I think I was in college the last time I had a piece of King cake. :)

  41. February 20, 2012 8:18 pm

    ‘O’ King Cake how I love thee!

  42. February 20, 2012 8:21 pm

    The whole King Cake thing is pretty fun, but I don’t really like how they taste.

  43. February 20, 2012 8:31 pm

    This turned out so beautiful Linda! My 5 y/o just saw your picture and wants me to make some tomorrow! lol Can you believe I’ve never had this king cake! The thing is I don’t think it will look or taste have as good as yours. You did a great job with dressing up the cake with the beads.

    • February 20, 2012 9:31 pm

      That’s so cute Lisa! This may break every rule of your diet but honestly a little goes a long way!! But you must try it one day! Your son would love to help with all the sprinkles!!

  44. February 20, 2012 9:36 pm

    Majesty worship His Majesty :)

  45. February 20, 2012 10:30 pm

    Lol…was savoring a piece of Publix King Cake while reading this post…I’m sure yours is MUCH better!! Thanks for sharing…

  46. February 20, 2012 11:49 pm

    I lived in New Orleans for a time and never saw King Cake with filling. Your cake is beautiful though and I will try the recipe. Mardi Gras Mombo! Let the good times roll!

    • February 21, 2012 6:36 pm

      I’m surprised when I hear that you’ve not seen a King Cake with filling!! I’ve had it in New Orelans and someone in the office had ordered one with a filling! I hope you do try the recipe one day…I think you’ll like it!!

  47. February 20, 2012 11:59 pm

    Love your post it sounds so good. In over 30 years I had never seen or heard of this cake. I seen one the other day in the store and knew it was something for Mardi Gras from looking at it. But could not figure out what the baby was for.

    I wish I was a baker so I could make one it looks so good. But I am not good at baking I could see this turning into a mess. Maybe I will buy one at the store even though I know it won’t be near as good or the same probably. Maybe I could talk my sister into making me one she bakes all kinds of cakes.

    • February 21, 2012 6:38 pm

      Start by buying one so you get the idea of the taste. Its like eating a danish, filling with fruit or cream cheeese filling. Those colors are definitely a give away to the Mardi Gras look!

      • February 21, 2012 10:56 pm

        I meant to get one today why i was out and forgot. I am going to put it at the top of my to do list tomorrow. Think we will be having dinner with my dad maybe we will have it then.

  48. February 21, 2012 2:50 am

    Great blog- really enjoyed reading it. and i will check back regular.

  49. February 21, 2012 3:43 am

    Oh I wish I could bake soon! This looks really festive. I’ll stick to cooking for now but I’ll definitely learn how to bake this year. :)

    • February 21, 2012 6:43 pm

      Thanks – but don’t be afraid of baking!! It’s all about practice, measuring exactly and following the directions carefully!!!

  50. tinasbigezkitchen permalink
    February 21, 2012 4:50 am

    Your recipe is spot on spicegirlfla! Too many King Cakes end up being just large sweet rolls but the “REAL” ones are brioche all the way! I make them year round but just use different colored sugars to decorate. Some I even leave in a log. If you have a bread machine, the dough will be a snap to start. Thanks for doing our King Cake justice girl!

    • February 21, 2012 6:48 pm

      Wow…thank you so much! I love to hear from someone who has made them. I’ve seen the log shape also. I had a bread machine a long time ago and I agree it would be easier!

  51. February 21, 2012 5:21 am

    firstly, love your attentiveness to your respondants, that’s pretty awesome. The cake, wow, it’s got more Ka-pow! than an old Green Hornet re-run.

    • February 21, 2012 6:51 pm

      Thanks James, I do appreciate those who stop by and leave me a comment! I’ll remember that Ka-pow! the next time I make this cake!

  52. February 21, 2012 5:53 am

    Yes it looks like a party. I love anything that looks good and tastes good. Sparkles are even better.

  53. February 21, 2012 6:13 am

    That is the prettiest cake I’ve ever seen! Love all the glittery colour! :D Think I may try the recipe too, my daughters birthday is coming up soon….

  54. February 21, 2012 6:52 am

    Thanks for sharing this lovely recipe and information!! I will use it with my students as we have already read about this subject.

  55. February 21, 2012 7:02 am

    The golden babies!! I’ve only tried King Cake once, and that one didn’t even look half as good as this one. Thanks for sharing the recipe

  56. February 21, 2012 7:15 am

    your filling is AMAZING! I only wish I would have thought of it! Wow, seriously, the cake is one thing but having the right filling is the key and this sounds perfect-very comforting after a long day of walking in mardi gras parades! Love it and thanks ever so much for the shoutout!

    • February 21, 2012 8:35 pm

      Your’s was great too Jessica! Guess we were thinking alike for celebrating Mardi Gras!

  57. February 21, 2012 8:08 am

    Spoken like a true New Orleanian (even though you live in Florida!) You’d love living in the “City That Care Forgot” also known as America’s Most Interesting City” Thanks for making an ex-pat home sick in a good way! I invite you to drop by and see my latest posting “Mardi Gras – A Local’s View”. I think that you will enjoy it. J.

    • February 21, 2012 8:45 pm

      Thanks!! I agree with the Most Interesting City for sure!!! I’m looking forward to reading your post!

  58. February 21, 2012 8:11 am

    i love your photos, looks really yummy! also love your artistry in making use of those beads to liven up the overall appearance of that yummy king cake. congrats on being FP.

  59. February 21, 2012 8:37 am

    Have to follow your blog. You use the magic word – cheesecake! I am actually nervous about showing your site to my daughter, real life may be overtaken as we make every recipe we see.

    Wonderful site.

    Lesley x

    • February 22, 2012 10:19 am

      Thanks Lesley, I’m so glad you love cheesecakes too!! I’m not a traditional “cake” lover. I’ll take and bake a cheesecake any day!!

  60. February 21, 2012 9:41 am

    Reblogged this on Inspiredweightloss and commented:
    King Cakes are so delicious and they are decorated beautifully! Many Americans may think of king cake as a New Orleans Mardi Gras tradition, but its origins reach back to early pagan Europeans. Surprisingly, though much about the tradition has changed over the years, the recipe, the involvement of a king figure and at least one trait of the king cake ritual remains much the same. Though often decorated ornately in recent history, this relatively simple cake with the royal name resembles a traditional coffee cake in taste, texture and presentation more than the extravagant cake the name implies.

  61. February 21, 2012 9:47 am

    We don’t celebrate this holiday in my culture, but apples and cream cheese sounds absolutely delish! Love how you’ve decorated the cake in the photos too – a sure magnet for those who spot this on Freshly Pressed. Congrats! :)

  62. February 21, 2012 9:57 am

    Very pretty! I love the way you incorporated the beads into your photo – awesome! Have a great day!

  63. February 21, 2012 9:57 am

    That cake looks weird but amazing at the same time!

  64. February 21, 2012 10:09 am

    A delicious and colourful recipe!

  65. February 21, 2012 11:03 am

    Yum! I had a King Cake for my birthday cake this year (the 12th) but I’ve never thought of making one myself. Maybe I should.

  66. February 21, 2012 11:20 am

    Looks beautiful and DELISH! I must try it! Congrats on being Freshly Pressed! Well Done!

  67. February 21, 2012 11:34 am

    We received a King cake during the Christmas season and were expecting one from our one of our vendors today but so far nothing. Oh well. Happy FAT TUESDAY.

  68. February 21, 2012 11:38 am

    Oh wow… I will try to make this today!!! Thx for sharing

  69. February 21, 2012 11:53 am

    Reblogged this on

  70. February 21, 2012 11:54 am

    Reblogged this on Kiara Lane.

  71. February 21, 2012 1:28 pm

    This sounds good, especially seeing how it actually comes together in the recipe. I am actually from Mobile which is actually the home to the first Mardi Gras, but I’ve never tried King Cake. Maybe I will one of these days. Congratulations on being freshly pressed!

    • February 21, 2012 8:29 pm

      thank you! As common as I thought it was for Mardi Gras, I’ve been finding there are alot of people who have never tried it!

  72. troismommy permalink
    February 21, 2012 1:54 pm

    Wow! That’s a pretty cake! Happy Mardi Gras!

  73. February 21, 2012 2:08 pm

    Priceless King Cake photo!!! Beautiful!!! Recipe looks good too. :)

  74. February 21, 2012 2:10 pm

    You make this look so easy, it’s daunting to even attempt it, but you’ve hooked me with the sweet naughtiness of it. Thanks for posting this and congrats on being Freshly Pressed!

    • February 21, 2012 7:10 pm

      Thanks Kate, it’s not something I’d make every week, but it’s less daunting when you plan ahead and take your time!!

  75. February 21, 2012 2:12 pm

    I’m hungry now!!! :D

    I really enjoyed your post. If you want, you can return the visit;;)


    Clams & Cods

  76. fireandair permalink
    February 21, 2012 3:32 pm

    My God. I never imagined any recipe could have this much butter in it without breaking physical law. It looks DELICIOUS, though. But definitely once-a-year-food!

  77. February 21, 2012 4:00 pm

    Reblogged this on Better Built Structures and commented:
    Trying to find a recipe to enjoy this evening for Mardi Gras? Picking up a King Cake from the local bakery is a quick fix to help get in on the fun of Mardi Gras. Mardi Gras is a day of fun, indulgence and celebration leading up to Lent, a Christian holiday observing the liturgical year. Typically, observers will select a vice or indulgence to give up for 40 days to honor and observe this 40 day period, mirroring the story in the Bible documenting Jesus’ 40 days of fasting in the desert, where he was tempted and confronted by the Devil but resisted.

    Are you observing Lent? If so, what are you giving up for 40 days? We’d love to hear from you here at Better Built!

  78. February 21, 2012 4:11 pm

    Reblogged this on TEES AND MORE.

  79. February 21, 2012 4:27 pm

    This is certainly a colourful cake! Looks delicious too.

  80. February 21, 2012 7:12 pm

    Hi there and congrats on being freshly pressed! Fab recipe as ever, we’ve had our pancakes so wishing you a happy Fat Tuesday too :)

  81. February 21, 2012 7:46 pm

    Reblogged this on Mary Writes Right and commented:
    Kings Day Food, The Epiphany

  82. February 21, 2012 8:09 pm

    Happy Mardi Gras! Yours came out much prettier than mine :) hehe. I love cream cheese fillings, and the apple filling looks delicious, too!

  83. February 21, 2012 8:31 pm

    Looks lovely — good enough to eat!

  84. February 21, 2012 9:29 pm

    Reblogged this on Heart of Sedona Weddings blog and commented:
    Andrew being from New Orleans, I had to re-post this blog! We’re missing the celebration, but this version of King Cake makes me feel like I’m right there celebrating!

  85. February 21, 2012 9:53 pm

    Reblogged this on The Back Porch.

  86. February 21, 2012 10:34 pm

    Reblogged this on readinggirl1976.

  87. February 22, 2012 12:07 am

    Mmmmmmm looks great! Congratulations on being Freshly Pressed!

  88. February 22, 2012 12:45 am

    Very nice! Always good to know there are non Louisianians out there who enjoy King Cake! Hope you had a fantastic Mardi Gras. Take Care

    • February 23, 2012 12:32 pm

      Thanks – there are many of us who just love Louisiana – food and all!

  89. February 22, 2012 1:04 am

    I almost cracked my teeth on a baby once! Thanks for reminding me of the King Cakes!

  90. February 22, 2012 2:48 am

    This looks Ah..mazeing. I bet it tastes wonderful.

  91. February 22, 2012 4:22 am

    Hmm I do love cake!

    Spain has a similar cake tradition on 6th January when the Wise Men apparently gave Jesus gifts (kind of like a second Christmas) – only it’s a bean instead of a baby. How funny that traditions can be so similar on opposite sides of the world!

  92. February 22, 2012 5:21 am

    Reblogged this on nevertoooldforfairytales.

  93. February 22, 2012 9:33 am

    I make one from an original Haydel’s Bakery recipe published in a New Orleans newspaper many year’s ago. As a native, this recipe is the closest you’ll get to the real deal. Cheers.

  94. February 22, 2012 11:06 am

    Reblogged this on finnegan2749.

  95. February 22, 2012 11:19 am

    I’ve always seen people make king cake but never knew that it had such tasty ingredients inside! This looks beautiful :)

  96. February 22, 2012 11:53 am

    I missed this for Mardi Gras but maybe I can make it later.

  97. blackshepherd permalink
    February 22, 2012 12:27 pm

    Sounds yummy! And if it “sounds” yummy I wonder what it must taste like!!! But…does the word “beaten” have to appear so frequently in the recipe? Sounds so “medieval” you know? And “twisted”…surely there are other words? How about “mixed vigorously” “gently persuaded over time until adapted to the form?” I know…too wordy…I’ll just pretend it’s only a cake…there…I’m better already…and famished!

  98. February 22, 2012 12:44 pm

    lovely ;-)

  99. February 22, 2012 1:14 pm

    looking so delicious.


  100. February 22, 2012 1:47 pm

    Wow, Linda… look at that incredible, festive looking crown! Fit for a King indeed. What a fabulous project you put together for us for Mardi Gras! So fun…

  101. February 22, 2012 1:50 pm

    Love it! Mardi Gras colors are the best, definitely makes me want to celebrate. I’m going to New Orleans for the first time in April, and I can’t wait! The idea of a real-deal king cake makes it even more exciting, too!

    • February 23, 2012 12:31 pm

      You should have a great time there!! Food, food and more food!! Well drinks too!! Gotta try the Hurricane!

      • February 23, 2012 1:56 pm

        I like the sound of that drink! It’s a work trip, but I’ll be ordering one of those anyway…

  102. February 22, 2012 3:06 pm

    Gorgeous King cake Linda! I saw it on LA Times, but not as courageous as you to make it…this is sure a beautiful cake…absolutely perfect…and I am running out of words to express how amazing your cake turned out…are you sending it to the paper so your picture can be published? Please do!
    Hope you are having a fabulous week :)

    • February 23, 2012 12:30 pm

      Thank you Juliana! I appreciate your comments and I did send it to the LA times!!

  103. February 22, 2012 7:58 pm

    Gorgeous cake Linda!!!! Can you believe I didn’t even realize it was Mardi Gras yesterday? Not until people were discussing it at a concert I was at. I’m embarrassed for myself, ha! Guess that explains why I saw so many King cakes floating around the blogosphere. ;) Must make one soon.

    • February 23, 2012 12:29 pm

      You must be one busy gal Caroline!! Though honestly not much of Mardi Gras was celebrated where I live so if I wasn’t so crazy about the holiday, I probably would have not noticed either!

  104. February 22, 2012 8:12 pm

    This cake is the cake these days…. I have been seeing so many version of this beauty lately…
    I have to say ur recipe looks fabulous… Rich and buttery just the way a King- Cake should be…

  105. katiethisdell permalink
    February 23, 2012 12:16 pm

    I was looking around all week for good recipes for King Cake, which I’ve never made before. I loved the apple and cream cheese combination in this recipe, so I actually made it last night! Turned out beautifully, though I had a hard time keeping the cream cheese piece of dough from coming apart, but it still baked well. Any idea if it freezes well? I wanted to save some for when my boyfriend is in town next week.

    • February 23, 2012 12:27 pm

      I’m so excited to hear you made this. Yes, the cream cheese filling could slip out, you need to seal the dough well. It will freeze well. By now I’m sure its cooled :) wrap tightly and freeze. It would last a month or two. I’ve baked two in the past and froze one. I have also just made the dough ahead and froze it to make the cake at a later time. I hope he likes it!!

  106. February 25, 2012 11:11 pm

    I wish I could sample this through the computer, it looks amazing.

  107. March 1, 2012 2:06 pm

    Linda, I make a Traditional King cake almost every year, I even posted it last year! This year, due to my being in Florida, I bought one at Publix!! Not the same!! Your King Cake looks fabulous! So absolutely perfect…love the apple filling! Maybe next year I’ll give this one a try!


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