Bon jour, y'all. (I made a King Cake!) Laissez les bon temps rouler.
- Thread starter steve2-in-la
- Start date
carianna-in-wa
Well-known member
It's too early - until I blinked twice I read this as "WOW! What were you wearing?"
michael-in-phoenix
Well-known member
Let the good times roll! Nice job Steve-o.
barbara-in-va
Well-known member
Steve, that's fantastic! I wanna piece smileys/smile.gif
mariadnoca
Moderator
Lovely cake! Joyeux mardi gras! Did you bake in a baby?
When I've made these in the past I baked in the baby and then was terrified someone would choke on it!
When I've made these in the past I baked in the baby and then was terrified someone would choke on it!
steve2-in-la
Well-known member
Thanks all. Happy to share with anyone who wants to stop by. I always thought one was supposed to
bake the baby into the cake but actually, you push it into the underside before serving. Prolly 'cause the color, chemicals and other "goodies" might leach out and the figure could melt. (This bad-boy baked at 375 F.)
The tradition of baking-in comes from past cakes when the "baby" was usually a dried bean which symbolized the bambino of note. Cochon restaurant, Donald Linke's fabulous pork-based store in N.O., serves their king cake with a plastic baby pig, making the entire thing decidedly un-kosher but I'd do it in an instant.
By the way, this was from a John Besh recipe and it was one of the best I found. Hardest part was finding the colored sugars. Turns out our local party store stocked them. Who knew? Until next year, then.
bake the baby into the cake but actually, you push it into the underside before serving. Prolly 'cause the color, chemicals and other "goodies" might leach out and the figure could melt. (This bad-boy baked at 375 F.)
The tradition of baking-in comes from past cakes when the "baby" was usually a dried bean which symbolized the bambino of note. Cochon restaurant, Donald Linke's fabulous pork-based store in N.O., serves their king cake with a plastic baby pig, making the entire thing decidedly un-kosher but I'd do it in an instant.
By the way, this was from a John Besh recipe and it was one of the best I found. Hardest part was finding the colored sugars. Turns out our local party store stocked them. Who knew? Until next year, then.
steve2-in-la
Well-known member
I wasn't entertaining, actually. Just wanted to make one to serve to our friends & neighbors. This
was my second attempt. First time, I tried making KA Flour's recipe for Mini-King Cakes but they turned out quite dry and I didn't have any purple sugar (I used blue which just doesn't cut it.) Got pissed-off and decided to do it right with a braided bread, streusel filling and properly colored sugars. I think this was a far better result.
was my second attempt. First time, I tried making KA Flour's recipe for Mini-King Cakes but they turned out quite dry and I didn't have any purple sugar (I used blue which just doesn't cut it.) Got pissed-off and decided to do it right with a braided bread, streusel filling and properly colored sugars. I think this was a far better result.
mariadnoca
Moderator
Steve you can make your own colored sugar with food coloring...
I do it all the time.
It's been a while since I made a King Cake, you're right...I didn't bake the baby in I stuck it in from the back. I think maybe they did when they were made from porcelain (?) but I only found plastic ones.
I use Bubba's recipe from this site, have you tried it? If so, how did it compare to this one?
http://bakingbites.com/2007/12/how-to-make-your-own-colored-sugars/
I do it all the time.
It's been a while since I made a King Cake, you're right...I didn't bake the baby in I stuck it in from the back. I think maybe they did when they were made from porcelain (?) but I only found plastic ones.
I use Bubba's recipe from this site, have you tried it? If so, how did it compare to this one?
http://bakingbites.com/2007/12/how-to-make-your-own-colored-sugars/
steve2-in-la
Well-known member
Purple sugar proved impossible for me to make. No matter how I mixed it, kept turning out gray.
I'm not sure which Bubba recipe you're talking about. Would like to take a look if you have a link or a URL.
I'm not sure which Bubba recipe you're talking about. Would like to take a look if you have a link or a URL.