King Cake

King cake has come to be a component of the Mardi Gras celebration in New Orleans.  It was introduced by the first French settlers to the area.  But, before that, it's history is rooted in early European tradition.  From the very beginning, king cake meant a sweet treat with a hidden surprise to celebrate a special time of year.  Tradition at that time mandated that the one who found the trinket in the cake would be "king for the year" but then he must sacrifice his life to insure a successful harvest.

Enter religious history and interpretation of the king cake tradition... since the 12th-centry French history, the very same type of cake with a hidden trinket brought only good luck to the trinket's finder.  While some believe the round shape is meant to represent a king's crown, many state that its shape depicts the circular route the Three Wise Men took to find the Christ Child in an effort to fool King Herod.

Generally, the trinket most noted is a tiny baby - intended to represent Baby Jesus.  However, in some cultures, manytrinkets are hidden in the cake.  Here is a sampling of the possibilities along with their meaning if found:

Baby - King or queen who is in charge of the following year's Epiphany Party.
Pea - Secretly you are a prince or princess
Dime - You will be rich
Penny:  You will be a pauper
Thimble:  You will be an old maid
Button:  You will be a bachelor
Ring:  You will marry
Raisin:  You will have wrinkles
Chocolate:  You will be a sweet person
Clove:  You will lead a spicy life

And, if you find nothing in your piece of king cake, well.... Remember God loves you, "blessed are those who have not seen and yet believe."  (John 20:29b)


Interested in making your own king cake - either for Mardi Gras or next year's Epiphany Celebration?
Here is one of many recipes you might try:

King's Cake Brioche Dough:         1/2 cup lukewarm water, 110 to 115 degrees 2 packages dry yeast 4 1/2 to 5 1/2 C sifted flour 1/2 cup sugar 1/2 teaspoon freshly grated nutmeg 2 teaspoons salt 1 teaspoon grated lemon rind 1/2 cup lukewarm milk 3 eggs 4 egg yolks 1/2 cup plus 2 tablespoons butter, softened 1 egg, lightly beaten with 1 tablespoon milk dime, dried bean, or miniature doll Sugars: green, purple, and yellow food coloring, pastes 3/4 cup granulated sugar (12 tablespoons) Icing: 3 cups confectioner's sugar 1/4 cup lemon juice, strained 3 to 6 tablespoons water 2 candied cherries, halved Soften yeast in water. Combine flour, sugar, nutmeg and salt in mixing bowl. Stir in lemon peel. Make a well in center and pour into it the yeast mixture and milk. Add eggs and egg yolks, and with a large wooden spoon gradually incorporate dry ingredients into liquid ones. Beat in butter and continute beating until dough forms ball. (Mixing of the dough can be done in a food processor.) Place ball on floured board and incorporate more flour if necessary, by sprinkling it over ball by the tablespoon. Knead until smooth and elastic. Brush inside of large bowl with 1 tablespoon softened butter. Set dough in bowl and turn it so as to butter entire surface. (At this point you can refregerate dough overnight.) Cover bowl and set aside for 1 1/2 hours or until doubled in bulk.  Brush a large baking sheet with remaining butter. Punch dough down on lightly floured surface. Knead, then pat and shape dough into a cylinder about 14 inches long. Place on baking sheet and form into a ring. Press bean or doll into dough so that it is hidden. Set aside again to rise. When ready to bake brush the top and sides of the ring with the egg-milk mixture. Bake King's Cake in middle of oven at 375 degrees for 25 to 30 minutes, or until golden brown. Slide cake onto wire rack to cool. Prepare the colored sugars by squeezing a dab of green paste into the palm of one hand. Sprinkle 2 tablespoons of sugar over the paste and rub your hands together to color the sugars evenly. Set aside and repeat process with green, then twice with purple and yellow. (Do not mix sugars.) When the cake has cooled prepare the icing. Combine the confectioner's sugar, lemon juice and 3 tablespoons of water in a deep bowl and stir until the icing mixture is smooth. If too stiff to spread, beat in 1 teaspoonful water at a time, until desired consistency is reached. With a small metal spatula, spread the incing over the top of the cake, allowing it to run down the sides. Sprinkle the colored sugars over the icing immediately, forming a row of purple, yellow, and green strips, each about 2 inches wide, on both sides of the ring. Arrange 2 cherry halves at each end of the cake, pressing them gently into the icing. .