I made a king cake over the weekend in order to practice for our little Mardi Gras gathering we’ll be hosting on Fat Tuesday this year. Shipping a king cake or two in from Louisiana gets pretty pricey, and I don’t trust the baked goods passed off as “king cakes” here in Texas. So, I decided to try making my own this year.
I was thrilled with the results! I won’t share how much of the king cake we consumed over the weekend, but the sad number of slices remaining with which I sent my husband to work this morning is testament to this confection’s fabulousness. The recipe itself needs a tad bit of tweaking before sharing: I’ve got to fine-tune the baking time and temperature, determine the exact ratio for the frosting ingredients, and perfect the fine art of putting the sprinkles on once the frosting is set enough but hasn’t hardened too much. I’ll be sharing the recipe with you very soon!
In the meantime, I hope you all, wherever you are, get to have a tiny taste of Mardi Gras this Carnival Season!