Comments on: King Cake Recipe

By: Recipes – All Recipes: Weekly Delicious Recipes… Recipe of this week “Bake Almost No Knead Bread” | Recipes All Recipes . Com

Tue, 13 Sep 2011 00:57:50 +0000

[...] Nola Cuisine » Blog Archive » King Cake Recipe – It’s Twelfth Night tonight, January 6th, the traditional start of the Carnival season, and that means King Cake parties in Louisiana. Whoever gets the baby trinket in their piece of King Cake either hosts the next King Cake party, … [...]

By: Anon, anon

Anon, anon — Sat, 26 Mar 2011 01:03:25 +0000

Something is wrong with this recipe. I’ve made breads and various pastries before, so I feel like I basically know what I’m doing. Once you’ve added the flour, the dough is so dry and tough that it’s almost impossible to knead, and you can forget about the butter staying solid while you work it in–the dough is just too tough.

By: Lilith

Lilith — Thu, 03 Mar 2011 00:24:49 +0000

I love this recipe! I just baked the cake off earlier today and it was a hit. It’s a bit on the small side compared to what you see at the grocery store but it enough to split with 8 adults who aren’t pigs. I used all milk for my liquid and it was fine. Love this recipe and plan on making it again next week

By: brownie winner and king cake recipe « Writeonthebay

brownie winner and king cake recipe « Writeonthebay — Sun, 27 Feb 2011 17:23:41 +0000

[...] Traditional Mardi Gras King Cake (recipe adapted from Emeril Lagasse and Danno) [...]

By: Nina

Nina — Sun, 13 Feb 2011 02:53:10 +0000

I love this site, but sadly this recipe was a total loss for me– I had to add about a cup more of flour, and though my yeast frothed, the dough never rose, so I threw it out… I’ll try again on a day in which fewer things have gone wrong (bad days often translate to bad bread) but… the thing that occurs to me is that I’ve never proofed yeast without sugar before? I’m sure that this is just me.

By: Delta

Delta — Fri, 07 Jan 2011 12:12:48 +0000

Thanks for the recipe! Though I’m admittedly partial to a King Cake filled with cream cheese and raspberry *drools*

By: Secret Ingredients: The New Yorker Book of Food and Drink edited by David Remnick « Wake County Libraries "Book a Day" Staff Pick

Tue, 16 Nov 2010 15:49:48 +0000

[...] can’t find fault with the abundance of holiday food. Roasts. Pies. Candies. Cakes (and with secret prizes!). Some of us are even allowed to use food as decoration, and Holidays, I’m very much in favor [...]

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