King Cake Review
Fat Tuesday was this week. Last weekend, I whipped up my first King Cake to celebrate. The recipe makes two. We enjoyed one at home, and I took one to work.
The history is pretty interesting. Around these parts, not a lot of people take part in Lent, the 40-day period before Easter. So here’s a quick summary. Lent begins on Ash Wednesday, and Mardi Gras, which means Fat Tuesday, is the party period that precedes it. King Cake gets its name from the three kings of the Christmas story. If you want to read more, click here.
The recipe I tried was pretty good. I would recommend a few changes, though. First, the oven temp was a bit too high. It was nice and golden brown before the inside was done. I found out that you can take the internal temperature of bread, much like checking to see if meat is done. When the thermometer reads 200 degrees your bread is done. Next time, I would bake it at 350 instead of 375. I would also do more with the filling. I split the filling amounts over the two cakes, and I would probably put that amount on one. This may take it away from the traditional taste, but I think it needs a little more moisture and flavor. The cream cheese and pecan filling sounds really good, too. The icing was the best part. It was lemony and a perfect compliment to the cake.
Sadly, I couldn’t find a baby to put in it. I’ll be on the hunt all year so I’ll be prepared next time. I also went with more of a party/celebration look instead of the traditional purple, green, and gold sugars.