Unfortunately, I won't be at any Mardi Gras parades this year. Maybe I'll host my own at-home party by pulling out my stash of beads, plastic cups, and doubloons and then assembling my krewe—two cats and my boyfriend—and yelling "throw me something, mister" at each of them. Maybe not…
I am, however, going to keep with the tradition of celebrating Mardi Gras with a king cake—the brioche-and-cinnamon-roll-like cake that is covered with icing and multicolored sugar and has a plastic baby hidden inside. I know, it sounds kind of crazy, but it's delicious and worth the effort.
You can find multiple sources online that discuss the history of and traditions surrounding the cake, so I'll avoid that here because the recipe is quite long. Enjoy the cake and the party, and laissez les bons temps rouler!
King Cake1 pkg. dry active yeast2 Tbsp. warm water1 tsp. salt3 Tbsp. sugar1/4 cup soy milk2 tsp. lemon zest1/4 tsp. nutmeg2 1/2 cups flourEgg replacer equivalent to 2 eggs (try Ener-G brand)8 Tbsp. cold margarine, cut into small piecesFilling (see recipe below)Plastic baby or dried beanFrosting (see recipe below)Sprinkles (see recipe below)
Makes 1 medium cake
For the Filling:1/2 cup sugar1 1/2 tsp. cinnamon1/3 cup margarine, softened
For the Frosting:1 1/2 Tbsp. margarine1 1/2 cups sifted powdered sugar1/4 tsp. vanilla2 Tbsp. soy milk
For the Sprinkles:1 cup sugar, divided into 3 equal partsYellow, green, and purple food coloring
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