It’s party time! Mardi Gras is coming up next week, Tuesday, Feb. 21, and per Liz’s special request I’ve been assigned the task of figuring out an EASY way to make a King Cake. Thanks Liz, I don’t have enough to keep me busy. But never fear, I’ve done it, and I think you’re going to like it. It’s easy. It looks impressive, and it tastes even better.
So, what IS a King Cake? And why bake a baby into it?
A king cake… is a type of cake associated…with Mardi Gras and Carnival. In the United States, which celebrates Carnival in the Southeastern region, it is associated…with Mardi Gras traditions.
The cake has a small trinket (often a small plastic baby, sometimes said to represent Baby Jesus) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations (such as buying the cake for the next celebration). ~ Wikipedia
Tradition says that if you are the one to eat the piece of cake with the baby in it, you will have good luck throughout the year…AND you will have to provide the cake for the next Mardi Gras. Double edged sword, I’d say. This recipe is so easy, though, that it’s well worth a year of good luck in exchange for making next year’s cake.
Mardi Gras King Cake
- 8 ounces cream cheese, softened
- 1 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- 2 tubes (total of 12 crescent rolls) LARGE refrigerated crescent rolls
- 3 cups powdered sugar
- 1 teaspoon vanilla
- food coloring
- colored sprinkles
Preheat oven to 350 F. Spray a pizza pan or baking sheet with cooking spray.
So there it is, your easy peasy Mardi Gras King Cake. I told Liz while I was coming up with this recipe. “If it aint easy, I aint gonna make it.” Maybe this should be my new cooking motto. I kinda like it!
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