OUR TOWN COOKS!
By DONNA NICKEL
Mardi Gras is one of those things you just have to experience for yourself. Our family spent two years in Lake Charles, LA before moving to North Canton 14 years ago. Like most Yankees, my impression of Mardi Gras was formed by short news clips on television showing wild parades on Bourbon St. I discovered Mardi Gras (meaning “fat Tuesday”) is the culmination of an entire festive season that stretches from January 6 through the day before Ash Wednesday. The season is celebrated not only in New Orleans, but throughout the Gulf States from Florida all the way to eastern Texas.
The centerpiece of all Mardi Gras parties is the King Cake. Resembling an oval coffee cake, the King Cake is decorated with traditional Mardi Gras colors - purple, representing justice, green for faith, and gold for power – with a small, plastic baby hidden inside. In keeping with the religious theme of the celebration, the baby represents the Christ child. The lucky person who finds the baby in his/her slice of cake is dubbed the king or queen for the day and is expected to bring a King Cake to the next Mardi Gras celebration.
This recipe is from the Jan. 1990 issue of Southern Living Magazine. Many of my LA neighbors used this same recipe as it closely resembles the King Cakes sold in mass quantities by the local bakeries. Though lenghy, the recipe is not difficult. This year, Mardi Gras falls on Feb. 20. Gather your ingredients, block off some time, roll up your sleeves and as they say at Mardi Gras: Laissez Les Bon Temps Rouler or Let the Good Times Roll!
Tips:
If you're short on time, canned white frosting works just as well.
For the sprinkles, I use tinted crystal sugar available for under a dollar at Beiler's Market at 13160 Cleveland Ave. in Uniontown.
Plastic babies for the King Cake may be purchased on-line at the many Mardi Gras web stores. They are sometimes available at The Cake Box on 12th St. in Canton.
PUT THE BABY IN THE CAKE AFTER IT COMES OUT OF THE OVEN
Make sure everyone knows to look for the hidden baby – a choking incident or broken tooth puts a damper on any party.
If you have questions about making the cake, e-mail me at sixnickels@sbcglobal.net
Cake
¼ cup butter or margarine
1 (16 oz.) container sour cream
1/3 cup sugar
1 tsp. salt
2 (.25 oz.) envelopes active dry yeast
1 Tbsp. white sugar
2 eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ tsp. ground cinnamon
1/3 cup butter or margarine, softened
Icing
3 cups powdered sugar
3 Tbsp. butter, melted
3 Tbsp. milk
¼ tsp. vanilla extract
Cook first four ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 –110 degrees.
Dissolve yeast and 1 Tbsp. sugar in ½ cup warm water in a large bowl. Let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour. Beat at medium speed with an electric mixer for 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Stir together ½ cup sugar and cinnamon and set aside.
Punch dough down and divide in half. Turn one portion out onto a lightly floured surface. Roll to a 28x10-inch rectangle. Spread half each of the cinnamon mixture and the softened butter on the dough. Roll dough jellyroll fashion, starting on long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring. Moisten edges and pinch together to seal. Repeat with remaining dough, cinnamon mix and butter.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
Insert the Mardi Gras Baby into the cake from the side or bottom.
Bake at 375 degrees for 15 minutes or until golden.
To Make Icing: Stir together powdered sugar and melted butter. Add milk to reach desired consistency, stir in vanilla.
Decorating the King Cake: Ice the entire top and sides of cake. Decorate 1/3 of the cake with gold sprinkles, 1/3 with green sprinkles and 1/3 with purple sprinkles.
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