
How crazy is it that Valentine’s Day, Chinese New Year, and Mardi Gras fall on 3 consecutive days?
Tonight, I’m making king cakes to take to school in the morning. This is a big Charleston Catholic tradition. Every year on Mardi Gras, we have the traditional king cakes, each with a tiny plastic baby tucked inside. At the end of the day, each class will have a cake, and they are always so tasty! Traditionally, the person who finds the baby is supposed to host next year’s Mardi Gras party, but we just assume the kid will have a lucky year.

Here is the recipe used by CCHS cake makers (makes 2 cakes):
1 16oz. container sour cream
1/3 cup sugar
1/4 cup butter
1 tsp salt
2 (1/4 oz) envelopes active dry yeast
1/2 cup warm water
1 tbsp sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour
1/3 cup butter, softened
1/2 cup sugar
1 1/2 tsp ground cinnamon
glaze
purple, green, and yellow sugar
Cook first 4 ingredients in medium saucepan over low heat, stirring ofrten, until butter melts. Set aside, and cool mixture to 100*.
Stir yeast, 1/2 cup warm water, and 1 tbsp sugar, let stand 5 min
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour until smooth. Reduce speed to low, and gradually add enough remaining flour until a soft dough forms.
Turn dough out onto a lightly floured surface, knead for about 10 min (until smooth and elastic.) Place in a well-greased bowl, turning to grease the top, cover and let rise in a warm place for about an hour, or until doubled.
Punch down the dough, and divide into two halves. Roll each portion out into a 22 X 12″ rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving about 1″ border. Stir together 1/2 cup sugar and 1 1/2 tsp ground cinnamon, and sprinkle evenly over each rectangle.
Roll each rectangle like a jelly roll, starting on one long side, tucking the baby into the roll somewhere. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching the ends together to seal. Repeat with second dough roll.
Cover and let rise in a warm place 20-30 minutes or until doubled.
Bake at 375 for 14-16 min, or until golden. Slightly cool cakes on pans on wire racks (about 10 min. Drizzle with glaze, then sprinkle with colored sugars, alternating colors to form bands. Let cool completely.
Glaze:
3 cups powdered sugar
3 tbsp butter, melted
2 tbsp fresh lemon juice
1/4 tsp vanilla extract
2-4 tablespoons milk
Stir together first 4 ingredients. Stir in 2 tbsp milk, adding additional milk, 1 tsp at a time, until spreading consistency.