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There are soft, chewy king cakes in bakeries all across the South when Mardi Gras rolls around. This Louisiana recipe is made with a sweet, flaky dough topped with a buttery icing glaze and green, gold, and purple sugar crystals. When it comes to king cake, our traditional recipe coined by Test Kitchen Professional Pam Lolley reigns supreme.
Get the full recipe here: murmursofricotta.com/king-cake and be sure to check out Do’s upcoming free virtual King Cake Baking Class on February 4 at 6:30 pm. Food puns promised! Maria Do is the creator of the food blog Murmurs of Ricotta where she shares delicious recipes inspired by her Vietnamese, French, and New Orleanian roots.
When it comes to king cake, our traditional recipe coined by Test Kitchen Professional Pam Lolley reigns supreme. Bake your cake at 375° for 14 to 16 minutes or until golden brown, and slightly cool before adding your creamy glaze. Follow along as Editor Hannah Hayes and Pam Lolley show you how to make this incredible Southern classic.
Poppy Tooker, an author in New Orleans, said king cake dates back to Ancient Rome and the Saturnalia Festival, a celebration of the god Saturn. “The tradition goes, they bake the bean into the cake, which really makes it sound like a king cake,” Ms. Tooker said.
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