Comments on: King Cake Recipe

By: Laurie

Laurie — Thu, 12 Nov 2009 07:40:45 +0000

Hello,
Do you know where plastic feves can be purchased in the United States? I have been looking all over. Thanks so much.

By: Kerry

Kerry — Sun, 01 Mar 2009 20:05:44 +0000

This turned out to be a great recipe! I also used your shrimp ettouffe and red beans recipes for a party this weekend and both were hits. Thanks!!!

By: Dana

Dana — Mon, 23 Feb 2009 13:15:55 +0000

For the person asking about a bakery to order a king cake (even though mardi gras is almost here and gone) – Ambrosia Bakery in Baton Rouge, La. I am sure there are other great places but I have been ordering from here ever since I moved away from Louisiana and I can’t say one bad thing about their cake or delivery. Hope this helps.

By: Heather

Heather — Mon, 23 Feb 2009 02:02:40 +0000

I’m new to Mardi Gras celebrations, but this year I’m having a dinner party and wanted to include this treat. It smells and looks great, I can’t wait to taste it on Tuesday!
My only novice slip was that I rolled my dough too thin and it burst in a couple places, exposing the praline.
I plan on making this again, even if it isn’t for Mardi Gras. Thanks for the recipe.

By: MJ

MJ — Sat, 21 Feb 2009 21:47:39 +0000

For those of us not inclined to bake and living for from NOLA, which bakery is the best to purchase & have ship King Cake? (Maybe this year they’re putting in eight babies???)

By: Cheryl

Cheryl — Fri, 20 Feb 2009 18:01:54 +0000

Quick question… Does the dough have to refrigerate over night? I have seen many versions of the king cake recipe, and this is the only one that asks for it. What will happen if I do not have time for the overnight resting?
Thanks a mil.

By: Danno

Danno — Wed, 18 Feb 2009 18:25:57 +0000

Katie – Sorry for the typo, it is brushed on just before it goes into the oven.

By: Katie

Katie — Wed, 18 Feb 2009 18:22:36 +0000

The list of ingredients calls for an egg wash, but I don’t see when to apply it. Could the chef clarify? Thanks!

By: kim houg

kim houg — Wed, 11 Feb 2009 03:22:30 +0000

Last yeat I made this king cake. I’d never done a brioche dough before…it was hard, but boy, it was worth the trouble. Kim

By: chef joe davis

chef joe davis — Wed, 21 Jan 2009 00:51:05 +0000

like the new pecan filling tasted great