Want to bake your own king cake for Mardi Gras? NOLA.com has a good story this week that walks you through the process. We’ve enjoyed our store-bought cakes this month, but one day it’d be fun to attempt our own cake.
From NOLA.com (full story):
Why would anyone want to make their own king cake, when we in New Orleans are surrounded by bakeries churning them out by the semi-truckload?
Several reasons spring to mind. The first one, though, is most important: Homemade king cakes can be delicious. Second – and this is probably the reason why most king cakes are made from scratch in homes – you want a bite of Carnival season and you don’t live near all the bakeries (looking at you gesture here, online readers).
In addition, king cakes can be expensive. Making a king cake is much less expensive than paying $20 and more for one, especially when you add in the shipping.
King cakes made at home, like any yeast bread, are a labor of love. There’s a reason why the easiest king cake in our recipe database on nola.com is one of our most popular recipes. (It’s below, as well.)
For this story and this recipe, I made half a dozen king cakes, and plenty of mistakes so you don’t have to. The resulting king cake is an amalgam of recipes from a yeast company, from chef John Besh’s first cookbook and a couple of other sources, along with technique ideas from the box of Mam Papaul’s New Orleans King Cake Mix.