When I think of Mardi Gras…what comes to mind is…Fat Tuesday….
…baby in a cake…carnivals.
Fat Tuesday precedes Ash Wednesday. It’s a time to celebrate prior to the
fasting season of Lent.
A bit of history of King Cakes …
“Epiphany, celebrated in European countries, marks the coming of the wise men who brought gifts to the Christ Child. Epiphany is also called Little Christmas on the Twelfth Night, and is celebrated twelve nights after Christmas. People from all of the world celebrate Epiphany by exchanging gifts and feasting.
A very popular custom that is still celebrated is the making of the “King’s Cake” which represents the three kings who brought gifts. A plastic baby is baked inside the King Cake, and the tradition is whoever receives the baby in their piece of cake must buy the next King Cake or throw the next party. King Cakes are made of a cinnamon filled dough in the shape of a hollow circle. The cake is topped with a delicious glazed topping and then sprinkled with colored sugar.
The three colors of the sugar are Purple (representing Justice), Green (representing Faith) and Gold (representing Power).
Today the King Cakes are baked with a wide assortment of fillings inside the cake. King Cake is the preferred dessert and snack in New Orleans during Mardi Gras. Hundreds of thousands of King Cakes are eaten in New Orleans during the Carnival season.
A Mardi Gras party would not be a Mardi Gras party without a KING CAKE.
You might be wondering, “Why on earth would a plastic baby be inside of a cake?”
Well, the baking of King Cakes is a tradition in New Orleans that begins on King’s Day, at the start of the Mardi Gras season. A tiny baby is baked into the cake. The person whose piece of cake contains the baby furnishes the King Cake for the next party (which are usually held once a week on Sundays until Fat Tuesday.) However, when celebrating Mardi Gras out of town, most people regard the person who ‘got the baby’ as the King or Queen of the party being held.“
The King Cake is a yeast bread, not a cake. It’s not something you want to make in an hour. It takes a few hours. There are two proofs of the bread before it is baked. The addition of cream cheese and raspberry filling was a great choice.
I used a RECIPE by Chef Ryan.
After the cake is baked and cooled, an icing is drizzled on it. A trio of colored sugars (purple, gold and green) are sprinkled on the cake. I don’t bake the plastic baby trinket in the cake. I insert it under the cooled cake.
Happy Mardi Gras!
Baking is my Zen
…sweet nibbles for the soul
Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.