I made a King cake today for fun. It was the first time I ever made
one. It was OK, but nothing like the one we ordered a couple years ago
from Haydels Bakery. Does anybody have a good recipe that tastes more
like the "real deal"?

"Denise~*" > wrote in message
news
>
> I made a King cake today for fun. It was the first time I ever made
> one. It was OK, but nothing like the one we ordered a couple years ago
> from Haydels Bakery. Does anybody have a good recipe that tastes more
> like the "real deal"?

Here are a bunch I found with my BigOven database:

-= Exported from BigOven =-

Kathys King Cake #7

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Cake


-= Ingredients =-
1 pk (1/4 oz) active dry yeast
1/4 cup Lukewarm water; (110-115
1/3 cup Plus 1 t Sugar
1 teaspoon Salt
1 cup Butter; divided
1 cup Milk; scalded
3 Eggs; divided
1/2 teaspoon Vanilla
1/2 teaspoon Lemon extract
1/4 teaspoon Mace
4 cups Sifted all-purpose flour
1/3 cup Chopped pecans
~~ TOPPING ~~
1 teaspoon Vanilla
Water to form paste
3/4 cup Sugar; divided and colored,
1 dr Yellow food color; (up to 2)
1 dr Green food color; (up to 2)
1 dr Purple food color; (1 drop

-= Instructions =-
Dissolve yeast and 1 teaspoon sugar in lukewarm water. Set aside. In large
mixing bowl, combine remaining sugar, salt, 1/4 cup butter cut into chunks
and scalded milk. Mix with electric mixer on low speed until blended. Cool
to lukewarm. Beat in 2 eggs. Add yeast mixture, vanilla, lemon extract,
mace and 3 cups flour. Mix until smooth. Stir in remaining flour by hand.
Cover with damp towel and allow to rise in warm place until doubled in
bulk, about 1 1/2 hours. On lightly floured surface, roll dough into a
square 1/3 inch thick. Dot with half the remaining butter and fold in
half. Repeat by rolling dough into a square 1/3 inch thick and repeat the
folding process. Place in greased bowl, cover with towel and let stand 20
minutes, then refrigerate for 2 hours. Remove from refrigerator and
roll on lightly floured surfact to a rectangle 1/2 inch thick. Cut into
twelve l inch strips. Braid strips in sets of 3; use 2 braids to form an
oval, making 2 cakes. Place ovals on ungreased baking sheets. Hide a
Kings token (plastic baby or dried bean) in each cake. Cover with a towel
and allow to rise until slightly less than double in bulk, about 45 min.
Beat remaining egg, brush cakes, then sprinkle with nuts. Bake in 400
degree oven for 20 minutes. Cool. Topping: Combine confectioners
sugar, vanilla and enough water to make a paste. Brush on cake. Divide
sugar into thirds. Color each with one or two drops of each color.
Sprinkle in alternate bands on cakes. Variations on the theme of King
Cakes: These cakes are pretty good as is, but I prefer them with a
filling inside, and this is becoming a trend in South Louisiana.
Generally softened cream cheese is mixed with sugar and vanilla, placed
down one side of the rectangle, but well within the side and the rectangle
is folded over this. Also popular locally is the cream cheese mixture,
topped with caramel sauce (bottled caramel topping if you are lazy) and
roasted pecans. Or the cream cheese is topped with strawberry, cherry, or
blueberry topping (and the dough folded over this before baking). The
icing and colored sugar tops the baked cake. Posted to Bakery-Shoppe
Digest V1 #499 by Lee Ann Hamm > on Jan 10, 1998


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-= Exported from BigOven =-

King Cake

Recipe By:
Serving Size: 10
Cuisine: Uncategorized
Main Ingredient: Cake
Categories: Cakes

-= Ingredients =-
KING CAKE, BATON ROUGE CAJUN

-= Instructions =-
2 pkg. yeast 1/2 c. lukewarm water 1/2 t. sugar 1 c. scalded milk 1/2
stick good margarine 3/8 c. sugar 2 t. salt 1 egg 5-6 c. flour Scald milk
and add melted margarine. LET COOL. Soften yeast in water, add 1/2 t.
sugar to yeast. Let sit 30 seconds to activate yeast. Add yeast mixture,
eggs, sugar and salt to COOLED milk. Add flour a little at at time until
you have a thick dough. Let rest 10 minutes, knead 20 minutes. Divide
dough into two portions. Roll one portion out into a rectangle until
dough is approx. 1/2 in. thick. Spread softened butter onto dough.
Sprinkle with a mixture of 3/4 c. sugar and 2 t. cinnamon. Roll dough up
starting at widest end and them form a circle and squeeze together at
opening ends of circle. Carefully place on cookie sheet. Let rise till
double and bake 350 deg. oven for 20-25 min. Make confectioner sugar thin
icing and divide into three bowls. Color each icing bowl, purple, green
and yellow. If you have a plastic baby doll put it inside the bake
cake.If not, some true Cajuns add a red bean inside the cake. FROST the
cake with the three different colors. Now I sometimes make a cream cheese
filling. Simply mix soften cream cheese (16 oz) with 1 c. confectioner
sugar and 1 t. almond extract. Instead of the butter/cinnamon sugar
filling, I put this cream cheese filling. IT IS VERY VERY GOOD. Here in
Louisiana,it is traditional that whoever get the baby or bean when served
the cake has to bring the cake to the next party or office coffee shop.
LAISSEZ LES BON TEMPS ROULLER! From Geminis MASSIVE MealMaster
collection at www.synapse.com/~gemini


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-= Exported from BigOven =-

King Cake

Recipe By:
Serving Size: 2
Cuisine: Cajun
Main Ingredient: Cake
Categories: Milk, Butter, Bean, Cakes, Cajun

-= Ingredients =-
Dough of your choice for
2 ounces Fresh compressed yeast
Or
4 pk Active dry yeast
4 cups =TO=
5 cups Flour
1 cup Lukewarm scalded milk
3/4 cup Sugar
1 teaspoon Salt
5 Eggs
1 teaspoon Vanilla extract
3/4 cup Salted butter)
~~ For recipe ~~
1 Dried bean or tiny (3/4"
1 cup Sugar
5 Or more small bottles of
1 cup Candied fruit

-= Instructions =-
After mixing the dough (addint the bean or doll now, if desired) and
letting it rise, shape it into an oval ring, following the description
given abaove for the approximate dimensions**. Sprinkle the top of the
cake evenly with sugar and make swirls with food coloring all over the
top, with the swirl of one color slightly overlapping the next. Imbed the
the pieces of candied fruit in the top of the cake, con- centrating most
of them in a band about 1-1/4" wide all the way around. Set the cake on a
baking sheet and bake according to instructions in the recipe you use.
The finished cake should be lightly browned wherever the dough shows
through; the parts covered with colored sugar should appear slightly
crust. * The cakes that you purchase in the local bakeries do not have
the fruit on them. **Dimensions-Shape-an oval ring about 2-1/2" thick
and about 3" high at the highest point; and the decoration, as elaborate
and colorful as possible in order to make the cake look like a jeweled
crown. As for the bean or doll, it can be baked into the batter or pushed
into the finished cake from underneath-just so long as its done secretly,
so no one knows in advance which slice will designate the monarch for the
week. Posted on $P BREADS AND PIZZA on 01/05 by WALDINE VAN GEFFEN
(VGHC42A) MM by Cathy Svitek


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-= Exported from BigOven =-

King Cake #4

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Cake


-= Ingredients =-
1 pk Dry yeast
1/4 cup Warm water
1 tablespoon Sugar
1 cup Warm milk
1/2 cup Butter; softened
1/2 cup Sugar
1 teaspoon Salt
31 cups Flour
1/2 cup Brown sugar
1 1/2 cups Pecans; toasted
4 tablespoons Butter
~~ ICING ~~
2 tablespoons Butter
2 cups Powdered sugar
3 tablespoons Milk; (up to 4)
1 teaspoon Vanilla
1/2 cup Toasted pecans

-= Instructions =-
Combine yeast, water, and 1 T sugar. Set aside for five minutes. Add milk,
softened butter, salt and sugar. Add flour, 1 cup at a time, mixing
until stickiness is gone. On floured surface, knead until smooth and
elastic, about 10 minutes. Form into a ball, place in a buttered bowl,
cover, and set aside until doubled in size, about 1 to 1 1/2 hours.
Toast pecans with 4 T Butter in a 350 degree oven for 15
minutes...stirring occassionally to keep the pecans from scorching.
Punch dough down on floured surface. Rool into rectangle 18 X 12 inches.
Brush dough with melted butter, sprinkle with brown sugar and toasted
pecans. Roll into 18 inch jelly roll. Pinch ends and sides together.
Form into an oval. Place baby or bean into the underside of the
dough....but well into the dough. Place on buttered baking sheet.
Slice down at 1 inch intervals and turn each piece to create a braided
effect. Bake in a 350 degree oven until brown. Prepare icing by
combining all the icing ingredients and blending until smooth. Cool
cake on a rack and spoon on icing, leting it drip over the sides.
(Sprinkle with colored sugar as described in the other recipes) Posted
to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm > on
Jan 10, 1998


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-= Exported from BigOven =-

King Cake #6

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Cake


-= Ingredients =-
~~ BRIOCHE DOUGH ~~
1/2 cup Lukewarm water; (110-115
2 pk Dry yeast
4 1/2 cups Sifted flour; (up to 5-1/2)
1/2 cup Sugar
1/2 teaspoon Freshly grated nutmeg
2 teaspoons Salt
1 teaspoon Grated lemon rind
1/2 cup Lukewarm milk
3 Eggs
4 Egg yolks
1/2 cup Plus 2 T Butter; softened
1 Baby; dry bean, or
~~ ICING ~~
1/4 cup Strained fresh lemon juice
3 tablespoons Water; (up to 6)
2 Candied cherries; halved
~~ COLORED SUGAR ~~
12 tablespoons Granulated sugar; divided
Green; purple and yellow

-= Instructions =-
Soften yeast in lukewarm water. Combine flour, sugar, nutmeg and salt in
mixing bowl. Stir in lemon rind. Make a well in the center of the flour
mixture and pour in the yeast mixture and milk. Add eggs and egg yolks
and with a large wooden spoon gradually incorporate dry ingredients into
liquid mixture. Beat in 1/2 cup butter and continue beating until dough
forms ball. (Mixing of the dough can be done in a food processor).
Place ball on floured board and incorporate more flour if necessary, by
sprinkling it over ball by the tablespoon. Knead until smooth and elastic.
Brush inside of large bowl with 1 T softened butter. Set dough in bowl and
turn it so as to butter entire surface. (At this point you can refrigerate
dough overnight.) Cover bowl and set aside for 1 1/2 hours or until
doubled in bulk. Brush a large baking sheet with remaining butter. Punch
dough down on lightly floured surface. Knead, then pat and shape dough
into a cylinder about 14 inches long. Place on baking sheet and form
into a ring or oval. Press bean, coin, or baby into dough so that it is
hidden. Set aside again to rise. When ready to bake, brush the top and
sides of the ring with the egg-milk wash. Bake in the middle of the
oven at 375 degrees for 25 to 30 minutes, or until golden brown. Slide
cake onto a wire rack to cool. Icing: When the cake has cooled, prepare
the icing. Combine the confectioners sugar, lemon juice and 3 T of water
in a deep bowl and stir until the icing mixture is smooth. If too stiff
to spread, beat in 1 tsp. water at a time, until desired consistency is
reached. With a small metal spatula, spread the icing over the top of the
cake, allowing it to run down the sides. Colored Sugar: Sprinkle the
colored sugars over the icing immediately, forming a row of purple,
yellow, and green strips, each about 2 inches wide. Do both sides of the
ring. Arrange the two cherry halves at each end of the cake, pressing
them gently into the icing. Posted to Bakery-Shoppe Digest V1 #499 by
Lee Ann Hamm > on Jan 10, 1998


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-= Exported from BigOven =-

King Cake No 1

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Cake


-= Ingredients =-
2 pk (16 oz) Pillsbury hot woll
1 3/4 cups Granulated sugar
1 tablespoon Grated orange peel
1 tablespoon Grated lemon peel
4 Egg yolks; (from large eggs)
6 tablespoons Butter or margarine; melted
All purpose flour
1 Pecan half or one plastic
1 1/2 teaspoons Ground cinnamon
1/2 cup Heavy cream
1 teaspoon Vanilla extract
Violet; green and yellow

-= Instructions =-
1. Combine hot roll mix with yeast, 3/r cup granulated sugar and grated
peels in large bowl. Sir in egg yolks, 4 T melted butter (reserve the
other 2) and 2 cups very hot tap water; turn dough out onto well-floured
work surface. Knead dough 2 minutes until smooth; let rest, covered, for
5 minutes. Heat oven to 375 degrees F. Roll dough out to 20 X 12-inch
rectangle; brush with remaining 2 tbs. melted butter. Sprinkle 1/4 cup
granulated sugar and cinnamon over dough. Fold dough lengthwise in half;
roll rolling pen lightly over dough to seal. Cut dough into three
lengthwise strips. Braid strips, starting at center and working toward
each end; do not seal strips at ends. Tuck pecan (or baby) between two
strips of braid to conceal. Place braid on lightly greased cookie sheet,
forming into oval with ends touching. Brush ends of strips lightly with
water; pinch opposing strip ends together to form a continuous braid.
Cover with kitchen towel; let rise in warm, draft-free place 20 minutes
until slightly puffed. Bake 10 minutes; reduce oven temperature to 350
degrees F; bake 20 minutes longer until golden brown, covering with foil
for the last 5 minutes if it is becoming too brown. Note: If using a
dark colored baking sheet, reduce oven temperature by 25 to 50 degrees
and cook longer to avoid scorching the bottom of the cake. Cool cake on
rack. Meanwhile, beat confectioners sugar, cream, and vanilla in large
bowl with mixer at medium speed until smooth. Pour frosting over cooled
cake, allowing it to run down the sides. Divide remaining 3/4 cup
granulated sugar amoung three small bowls; stir a different color paste
into each. Sprinkle colored sugars alternately over frosting. Makes 10 to
12 servings. Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm
> on Jan 10, 1998


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-= Exported from BigOven =-

King Cake/emeril

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Cake
Categories: Milk, Lemon, Butter, Cakes

-= Ingredients =-
1/2 cup Warm water, 105-115 deg
2 pk Dry yeast
2 teaspoons Sugar
4 cups Flour (up to 5)
1/2 cup Sugar
2 teaspoons Salt
1 teaspoon Ground nutmeg
1 teaspoon Grated lemon rind
1/2 cup Warm milk (105 to 115
1/2 cup Unsalted butter, melt/cool
5 Egg yolks
1/2 cup Finely chopped candied
1 Pecan half, uncooked dried
~~ GLAZE ~~
2 cups Sifted powdered sugar
2 tablespoons Lemon juice
2 tablespoons Water
Purple, Green & Gold Sugar

-= Instructions =-
ESSENCE OF EMERIL SHOW KING CAKE/Emeril YIELD: 10-12 SERVINGS Preheat the
oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a
small bowl. Mix well and set aside to a warm place for about 10 minutes.
Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and
add warm milk, melted butter, egg yolks and yeast mixture. Beat until
smooth. Turn dough out on a lightly floured surface. Kneed in enough
remaining flour until the dough is no longer sticky. Continue kneading
until the dough is smooth and elastic (about 10 minutes). Place the dough
in a well- greased bowl. Turn once so greased surface is on top. Cover the
dough and let rise in a warm place until doubled in bulk (about 1 1/2
hours). Punch the dough down and place on a lightly floured surface.
Sprinkle with the citron and knead until the citron is evenly distributed.
Shape the dough into a cylinder, about 30 inches long. Place the cylinder
on a buttered baking sheet. Shape into a ring, pinching ends together to
seal. Place a well-greased 2-pound coffee can or shortening can in the
center of the ring to maintain shape during baking. Press the boy, pecan
half or dried bean into the ring from the bottom so that it is completely
hidden by the dough. Covers the ring with a towel, and let rise in a warm
place until doubled in bulk, about 45 minutes. Bake for 30 minutes, or
until golden brown. Remove the coffee can immediately. Allow the cake to
cool. For the glaze: Combine the ingredients and beat until smooth. To
assemble, drizzle cake with the glaze. Sprinkle with sugar crystals,
alternating colors. Cut into the cake and hope you do not get the baby.
Posted to MC-Recipe Digest V1 #469 by Nancy Berry > on
Feb 03, 1997.


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Mardi Gras King Cake

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Cake
Categories: Milk, Butter, Bean, Corn, Cakes

-= Ingredients =-
1 pk Yeast
1/4 cup Warm water
6 teaspoons Milk, scalded and cooled
4 cups Flour (to 5 cups)
1/2 pound Butter
3/4 cup Sugar
1/4 teaspoon Salt
4 Eggs
2 teaspoons Melted butter
Small plastic doll (or bean)
Light corn syrup for topping
Granulated sugar for topping

-= Instructions =-
Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a
large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix
thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough.
Place in a greased bowl and brush with melted butter. Cover with a damp
cloth and allow to rise until double in volume, about 3 hours. Use 1 cup
or more flour to knead dough and roll into a 4 to 5 foot long rope. Form
into a oval on a 14 x 17" greased cookie sheet, connecting ends of the
rope with a few drops of water. Press the doll (or bean) into the dough
from underneath. Cover with a damp cloth and let rise until double in
volume, about 1 hour. Bake @ 325 degrees for 35 to 45 minutes or until
lightly browned. Brush top of cake with corn syrup and sprinkle with
alternating bands of colored sugar. Cake freezes well. From Geminis
MASSIVE MealMaster collection at www.synapse.com/~gemini


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Mardi Gras Prize King Cake

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Cake
Categories: Milk, Lemon, Butter, Cakes

-= Ingredients =-
1/2 cup Water, warm 105
2 Dry yeast
31 cups Flour (to 4 1/2 cups)
1/2 cup Sugar
1/2 teaspoon Nutmeg
2 teaspoons Salt
1 teaspoon Lemon rind
1/2 cup Water
3 Eggs
4 Egg yolks
1/2 cup Butter
1 Egg, beaten w/ 1 tsp milk
1 King Cake Baby
3 cups Confectioners sugar
1/4 cup Lemon juice
3 teaspoons Water
Green, purple and yellow

-= Instructions =-
Soften yeast in water in warm water (105F.). Combine flour, sugar,
nutmeg, salt and lemon rind in a large bowl. Make a well in center. Add
yeast mixture, milk, eggs, egg yolks and combine completely. Beat in
butter until dough forms a ball. Place on floured board; incorporate
more flour if necessary. Knead until smooth and elastic. Stir dough in
well buttered bowl and turn so all surfaces are buttered. Cover with a
towel and let rise 1 1/2 hours or until doubled in bulk. Brush baking
sheet in butter. Punch down on lightly floured board. Knead, then pat
into a 14" cylinder. Place on baking sheet and form into a large ring.
Press trinket into dough so that it is hidden. Set aside, covered with
a towel, to rise 1 to 1 1/2 hours. Before baking, brush top with the egg
milk mixture. Bake in a preheated 375 degree oven for 25 to 30 minutes,
or until golden brown. Cool on wire rack. Beat icing ingredients until
smooth. Spread over top of cake, letting drip down sides. Immediately
sprinkle sugars over icing in 2" wide strips of purple, green and yellow
stripes. *Colored sugar is sold in baking supply houses. If you cant
find it, tint icing with food coloring. Recipe by: =20 Posted to
MC-Recipe Digest V1 #469 by (sue and bill) on Feb 03,
1997.


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MoM wrote:
> "Denise~*" > wrote in message
> news >
>>I made a King cake today for fun. It was the first time I ever made
>>one. It was OK, but nothing like the one we ordered a couple years ago
>>from Haydels Bakery. Does anybody have a good recipe that tastes more
>>like the "real deal"?
>
>
> Here are a bunch I found with my BigOven database:
>

Thanks, but have you made any of them?

On Wed 01 Mar 2006 12:00:07a, Thus Spake Zarathustra, or was it Denise~*?

>
> I made a King cake today for fun. It was the first time I ever made
> one. It was OK, but nothing like the one we ordered a couple years ago
> from Haydels Bakery. Does anybody have a good recipe that tastes more
> like the "real deal"?
>

You didn't post the recipe you used, but most are quite similar. Many of
the commercial cakes are quite "over the top", and not really like the
"real deal".

The following recipe is from The Soulard Renaissance. It's the "real
deal".

Official Mardi Gras King Cake Recipe
Contributed by Dena Connor

Ingredients
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
31/2 41/2 cups unsifted flour
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut in slices and softened, plus 2 tablespoons more
1 egg slightly beaten with a tablespoon of milk
1 teaspoon cinnamon
1 tiny plastic doll (not more than 1")

Directions

Pour the warm water into a small shallow bowl and sprinkle yeast and 2
teaspoons sugar into it. Allow the yeast and sugar to rest for three
minutes, then mix thoroughly. Set bowl in a warm place for 10 minutes until
yeast bubbles up. Combine 31/2 cups of flour, remaining sugar, nutmeg and
salt and sift into a large mixing bowl.

Stir in lemon zest. Separate center of mixture to form a hole and pour in
yeast mixture and milk. Add egg yolks and using a wooden spoon, combine dry
ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8
tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes
or until dough can be formed into a medium soft ball.

Place ball of dough on floured surface and knead, gradually adding up to 1
cup more of flour. When dough is no longer sticky, knead 10 minutes more
until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one
tablespoon softened butter. Place dough ball in the bowl and rotate until
the entire surface is buttered. Cover bowl with a heavier kitchen towel and
allow dough to rise in a warm place for about 11/2 hours or until it
doubles in volume. Coat a large baking sheet with one tablespoon of butter
and set aside. After the first rising, place the dough on a floured surface
and punch it down with a heavy blow. Sprinkle cinnamon, then pat and shape
the dough into a long 'snake' or 'cylinder'. Form a twist by folding the
long cylinder in half, end to end, and pinching the ends together. Then
twist the dough. Form a ring with the completed twist pinch the ends
together. Place the completed ring on the buttered baking sheet, cover it
with a towel and allow it to rise for 45 minutes or until it doubles in
volume.

After the second rising, brush the top and sides of the cake with the egg
and milk wash. Bake in a preheated oven at 375 degrees for 25-35 minutes or
until golden brown. Cool on a wire rack and hide the plastic baby in the
cake.

Icing (2 parts)
Colored sugar
Green, purple and yellow coloring paste (sold with cake decorating
supplies)
12 tablespoons sugar

Divide sugar into three portions (for green, yellow and purple).
Add a tiny amount of the coloring paste to each sugar portion. Try mixing
the sugar and colored pasted between your palms for best results. Set
aside.

Poured icing
3/4 cups confectioners sugar
1/4 cup lemon juice
36 tablespoons of water

Combine ingredients until smooth, adding more water if it's too thick.
Spoon icing over top of cake. Immediately sprinkle on colored sugars,
alternating between the three colors. Serve in 2"3" pieces.




--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:
> On Wed 01 Mar 2006 12:00:07a, Thus Spake Zarathustra, or was it Denise~*?

Naw, I'm not that esoteric

>>I made a King cake today for fun. It was the first time I ever made
>>one. It was OK, but nothing like the one we ordered a couple years ago
>>from Haydels Bakery. Does anybody have a good recipe that tastes more
>>like the "real deal"?
>>
>
>
> You didn't post the recipe you used, but most are quite similar. Many of
> the commercial cakes are quite "over the top", and not really like the
> "real deal".
>

Well, to me it doesn't really mater what the orig recipe is, it could be
just a slight variation or a different method that might make it closer
to a bakery style. The one we ordered from Haydels was not a "filled"
cake & they are right in LA. The problem is, they are VERY expensive.

Thanks though, I'll try the recipe you sent some day when I have the
energy to try again :-)

On Fri 03 Mar 2006 12:07:40a, Thus Spake Zarathustra, or was it Denise~*?

> Wayne Boatwright wrote:
>> On Wed 01 Mar 2006 12:00:07a, Thus Spake Zarathustra, or was it
>> Denise~*?
>
> Naw, I'm not that esoteric
>
>>>I made a King cake today for fun. It was the first time I ever made
>>>one. It was OK, but nothing like the one we ordered a couple years ago
>>>from Haydels Bakery. Does anybody have a good recipe that tastes more
>>>like the "real deal"?
>>>
>>
>>
>> You didn't post the recipe you used, but most are quite similar. Many
>> of the commercial cakes are quite "over the top", and not really like
>> the "real deal".
>>
>
> Well, to me it doesn't really mater what the orig recipe is, it could be
> just a slight variation or a different method that might make it closer
> to a bakery style. The one we ordered from Haydels was not a "filled"
> cake & they are right in LA. The problem is, they are VERY expensive.
>
> Thanks though, I'll try the recipe you sent some day when I have the
> energy to try again :-)

Good luck!

--
Wayne Boatwright o¿o
____________________

BIOYA

Denise~* wrote:

> Well, to me it doesn't really mater what the orig recipe is, it could be
> just a slight variation or a different method that might make it closer
> to a bakery style. The one we ordered from Haydels was not a "filled"
> cake & they are right in LA. The problem is, they are VERY expensive.

We used to live in New Orleans and once I year I'll splurge and order a
King Cake shipped. I bet the bakeries were especially busy this year.

1) Many bakeries may not be back in business.
2) Displaced New Orleanians probably increased the normal order load.

--Charlene


--
Most people are more comfortable with old problems than with new
solutions. -- Anonymous


email perronnellec at earthlink . net
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"Charlene Charette" > wrote

> We used to live in New Orleans and once I year I'll splurge and order a
> King Cake shipped. I bet the bakeries were especially busy this year.
>
> 1) Many bakeries may not be back in business.
> 2) Displaced New Orleanians probably increased the normal order load.

Any recommendations where I could try to order one?
Your favorite?

nancy

My husband is from a little town in LA called Crowley. There's a place
that we always get ours from called Meches' (sp?) Donut King and they
are to die for. But I think it may be too late to order one. Ours
just came via UPS today and I think we got our order in just under the
wire earlier this week.

I just had a late night snack of a piece of our cream cheese King Cake
and I think I'm getting a stomach ache...uuuhoy (but it was worth it!!)

> wrote

> My husband is from a little town in LA called Crowley. There's a place
> that we always get ours from called Meches' (sp?) Donut King and they
> are to die for. But I think it may be too late to order one. Ours
> just came via UPS today and I think we got our order in just under the
> wire earlier this week.
>
> I just had a late night snack of a piece of our cream cheese King Cake
> and I think I'm getting a stomach ache...uuuhoy (but it was worth it!!)

Thanks! I think maybe some places are taking a breather after
the rush but will start making them again ... I hope. Would be a nice
surprise.

nancy

Nancy Young wrote:

> Thanks! I think maybe some places are taking a breather after
> the rush but will start making them again ... I hope. Would be a nice
> surprise.

They're a seasonal item -- available from Twelfth Night to Mardi Gras.

--Charlene


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Most people are more comfortable with old problems than with new
solutions. -- Anonymous


email perronnellec at earthlink . net
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Nancy Young wrote:

> "Charlene Charette" > wrote
>
>
>>We used to live in New Orleans and once I year I'll splurge and order a
>>King Cake shipped. I bet the bakeries were especially busy this year.
>>
>>1) Many bakeries may not be back in business.
>>2) Displaced New Orleanians probably increased the normal order load.
>
>
> Any recommendations where I could try to order one?
> Your favorite?
>
> nancy
>
>

I usually order from Frances' Bakery in Metairie. They have a web site,
but I've always ordered over the phone.

http://www.francesbakery.com/

Usual disclaimers -- no affiliation, just a happy customer.

--Charlene

--
Most people are more comfortable with old problems than with new
solutions. -- Anonymous


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