Happy Carnival, where King Cake rules supreme! In this hands-on class, we'll teach you two ways to make the quintessential centerpiece dessert for kicking off and closing out the Carnival season. First, we'll make the traditional French version featuring buttery layers of puff pastry filled with almond frangipane and a whole almond tucked inside. Both elegant and festive, the French King Cake is often made for the Christian feast day, Epiphany or Three King's Day, in January when the Carnival season starts. Get the slice with the whole almond inside and you’re crowned king (or queen) of the party.
Second, we'll make the more familiar New Orleans style of King Cake that's often served on Mardi Gras or Fat Tuesday at the end of the Carnival season. It's made with a tender sweet dough and decorated with green, purple, and gold icing in honor of The Big Easy's official Mardi Gras colors: green for faith, purple for justice, and gold for power. Receive the slice with the plastic baby tucked inside, and good luck and good fortune are yours.
You’ll leave the BAKE! class with our recipes, the knowledge to recreate them at home, the 2 King Cakes you made in class, and some great coupons.
|Dates for the Class