Comments on: King Cake Recipe

By: Sophia

Sophia — Mon, 19 Apr 2010 22:23:40 +0000

So many have asked in resting the brioche dough over night is necessary, I have been making brioche for close to seven years, while I do not think it is mandatory, it makes a much better dough and much much easier to handle, it is very soft and rich. I have not made a king cake though. The resting of the dough makes the dough create more gluten, but very slowly so that you also do not toughen up the dough at the same time. In fact many brioche recipes have you create a sponge for about 4 to 10 hours before you even begin the dough proper. The longer you let the dough ferment the better the taste. By placing it in the refrigerator, it does not grow too fast, or over ferment and go sour plus you have butter and eggs, and they can go off quickly if not properly stored. And I would assume that in NOLA the humidity and heat would not be so good for dough and sponge left out for 10 plus hours unless it is a dairy-less dough.

I love, truly love this site. I grew up eating a very spicy(Texan) variation of gumbo, fired catfish, greens and much other soul, creole and other sought tasties. This is by far the best content of the subject I have found and I making the muffuletta to take with us to the ball game this week. Cannot wait.

By: King Cake recipe at Nola Cuisine | Cuisine Junction

King Cake recipe at Nola Cuisine | Cuisine Junction — Thu, 01 Apr 2010 15:05:11 +0000

[...] made a King Cake yesterday for Twelfth Night, January 6th, the official start of Carnival season. My recipe is a [...]

By: Mandy

Mandy — Tue, 16 Feb 2010 20:43:16 +0000

I am an Activities Director at a nursing facility in a small town in Ohio. I have been throwing Mardi Gras parties for a few years now and I am just learning some of the background behind it. I plan on attempting this recipe as we are not having our party until Friday. I am excited to let the residents attempt something new. We dont even have king cakes in our stores so this is the first time I’ve seen one. While I mhere though, does anyone have any ideas for things that seniors can do to celebrate. I have beads but…. U know. LOL….. Thanks

By: Dawn

Dawn — Tue, 16 Feb 2010 16:43:48 +0000

This sounds sooo good. I plan to try it soon. Where do you buy the colored sugars or do you make it instead?

By: Jason P.

Jason P. — Tue, 16 Feb 2010 15:12:08 +0000

Hey,

I was looking for a king cake recipe and stumbled across this gem, I can’t wait to try it. I wanted to answer a question I saw about where to get a king cake shipped from. I heard someone mention Randazzo’s and unfortunately there are quite a few of them. The Randazzo’s that makes the best king cakes is Manny Randazzo’s, here’s their web-site where you can order some to be shipped: http://www.randazzokingcake.com

I live in New Orleans, and I’m sure just about anyone down here yall ask, they’ll tell you the best king cakes are at manny randazzo’s Well it’s fat tuesday today, thanks for the great recipe, now I’m off to go see Zulu and Rex!! Let the good times roll ya’ll!!!

By: Nicole

Nicole — Sat, 13 Feb 2010 16:31:05 +0000

I just wanted to know how many people will this cake serve? Thanks!

By: Jackie D.

Jackie D. — Fri, 05 Feb 2010 07:21:01 +0000

First, I must say that picture of your King Cake is absolutely beautiful. (Do you, by chance, bake & ship King Cakes that ACTUALLY LOOK like the one in the picture??? Actually full of cake & not empty space!?!)That was a joke. Now…at the risk of sounding stupid, I have a couple of questions. #1-What exactly is a “Brioche Dough”…& why is it called “Brioche”?? #2-”plastic or porcelain “Feves”??? What is a Feve?(All I can figure is it’s another name for the little baby in the cake.) & #3-on 17 Jan.,2010, Auggie had a very good question, but no one has answered it. I would also like to know…”Is it really necessary to cover & place the dough in the fridge overnight???” And if so, what purpose does that serve??? (Does it make the dough rise to make the cake look like the beautiful picture up top?) Obviously, I’m no “chef”. I can cook…I make a mean homemade Jambalaya & a “to die for Gumbo”, but I have never in my 49 years baked a “homemade king cake”. Don’t know why…just always buy them. (So hard to just walk past them in the grocery store without picking one up.) And yes, someone said they’re good for breakfast…they got that right. So, as your very 1st comment asked…”ARE YOU A CHEF???” Guess I could click on your name at top of page & get the answer to that. Thanks for the recipe, Danno. Looks so good. My mouth is watering. OH YEA…HOW ‘BOUT THEM SAINTS ! ! ! Just 2 days till the BIG DAY! ! ! I believe with all of my heart & soul that the SAINTS can & will win this SUPERBOWL! We’ve come way too far to not just go ahead & win this last game of the season…(I say this so casually, yet I’m really very nervous, anxious, EXCITED, or whatever the word is to describe what I’m feeling.) I’ve been a SAINTS fan for so many years. I remember the first time we actually had a “winning season” & all of the “brown bags” people wore on their heads. That really ticked me off, but guess-to each his own… Anyway, thanks for the recipe. Sounds like it’ll make a great King Cake. Jackie D.

By: Frank

Frank — Sat, 30 Jan 2010 15:34:56 +0000

Here Is a link to the history of the King Cake as well as several King Cake recipes:
http://mrlake.fncinc.net/viewtopic.php?f=3&t=3382

By: Red Head Rambler » Mardi Gras King Cake

Red Head Rambler » Mardi Gras King Cake — Tue, 26 Jan 2010 01:34:31 +0000

[...] where I get a lot of my cajun recipes, and I am trying their King Cake recipe today!Â Click HERE for the recipe.Â This is a picture of the one on the recipe’s [...]

By: Auggie

Auggie — Sun, 17 Jan 2010 19:50:16 +0000

I’ve actually never placed the dough in the refrigerator to chill overnight — this seems a little unneccesary. If you can get your hands on a King Cake mix, Mamm Papaul’s makes a really good one that you can buy at most any supermarket in New Orleans during Carnival season (Mamou Anne’s Mix is also good). You don’t even need a mixer with a dough hook; did cakes for years just using the plastic bag to mix everything in. As for my favorite bakery to buy from, I still like McKenzie’s the best! Was so sad to see them close after Carnival in 2001.