King cakes are a vibrant part of the Mardi Gras tradition in New Orleans.
The celebration of Mardi Gras came to North America from France where it had been celebrated since the Middle Ages. In 1699, French explorer, Iberville and his men explored the Mississippi River from the Gulf of Mexico. On a spot 60 miles south of the present location of New Orleans, they set up camp on the river’s West Bank. Knowing that the day, March 3, was celebrated as a major holiday in Paris, they christened the site Point du Mardi Gras.
As part of New Orleans’s Christian faith, the coming of the wise men bearing gifts to the Christ Child is celebrated twelve days after Christmas. This is referred to as the Feast of Epiphany, or Little Christmas on the Twelfth Night. This is a time of celebration, exchanging gifts and feasting. Today, the tradition continues as people all over the world gather for festive Twelfth Night celebrations. A popular custom was and still is the baking of a special cake in honor of the three kings, called “A King’s Cake.
Originally, king cakes were a simple ring of dough with a small amount of decoration. Today’s king cakes are much more festive. After the rich Danish dough is braded and bake, the “baby” is inserted. The top of the ring or oval cake is then covered with delicious sugar toppings in the traditional Mardi Gras colors of purple, green and gold. The person who is the lucky one to get the piece of cake with the plastic baby has various privileges and obligations.
In more recent years, recipes have become more creative with stuffing and toppings from cream cheese and fruit fillings.
Mardi Gras season actually begins January 6th, which is the Twelfth night after Christmas. Of course Mardi Gras Day is known as Fat Tuesday and is always 47 days prior to Easter Sunday (the day before Ash Wednesday.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
