I made a King Cake a couple years ago for a Mardi Gras themed birthday party for a friend. I stayed up all night before the party babying that thing (Ha! No pun intended.) I was amazed that it came out so good! :drool I know, a southern California girl successfully making a King Cake seems about as likely as a guy named Dong Phuong doing it. Just goes to show you that miracles do happen.

Baking is an art. Just like other arts, practice makes perfect. The good news is that you get to eat your mistakes. Bad news is that bad bakers are fat. Good bakers are fatter. Skinny bakers should be viewed with suspicion (unless they have chickens). And pastry chefs run the gambit.

Now I want a king cake. Only 5 months to wait. It's bad form to bake one out of season.
 
I could walk out my back gate..cross the main street and be at the shop in less then 2 minutes.

So yeah..it's pretty much next door.
I won't be going back for a while though....so the recipe is going to have to wait.

That is way too close. I couldn't live that close to a donut shop. What do they do with the day old donuts? Sounds like chicken treats.

I'm surprised they still make king cakes, being such a choking hazard. Man I'd love to have some beignets right now. Down by the river...

They put the baby on the side so you can see it. If you choose to, you can slip it into the cake for the next one to bring a king cake (or host the party is the official reason of the baby).
 
Never had them that way. It was always powdered sugar at Cafe du Monde.

And sticky fingers either way. Finger licking good. I'd suck my teeth for an hour after those beignets. (There is another French word that I bet a lot of people are pronouncing wrong. If you are not saying "been-yeah", you are doing it wrong.)
 

New posts New threads Active threads

Back
Top Bottom