Laissez Les Bon Temps Rouler

21 Feb

Mardi Gras Mambo

Happy Mardi Gras to all and to all a great night! I am a born and bred Louisianan, and Mardi Gras is one of the best times of the year. The entire state takes three days off to eat great food, drink bloody Marys and catch some beads. It is a time to let loose and enjoy all things Louisiana. It lands smack dab in the middle of crawfish season, which is one of my favorite parts. But the best part (besides no work and the great music) are the King Cakes!

Unfortunately, New York doesn’t seem to recognize the greatness that is Louisiana Heritage, so I was not able to attend Mardi Gras this year. But I did make my very own King Cakes to celebrate. If you have never had a King Cake, I highly suggest you either order one online, or use this recipe to make one. Yes you can order online and have it shipped overnight to anywhere in the US for around $50. Check out Manny Randazzo’s website, my Aunt Candy sent me one this year and it was gone in a few days.

If you are feeling a bit adventurous, try making your own. You can even customize the colors to fit the holiday or theme, because once you have had a King Cake you will want it at every gathering. Both my friend, Leighanne, and I have made one and modified the original recipe to make it even better!

My Homemade King Cake - Traditional Mardi Gras Colors


  • 18; cup butter
  • 1 (8 ounce) container sour cream
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2 (18; ounce) envelopes active dry yeast
  • ½ tablespoon white sugar
  • ¼ cup warm water (100 to 110 degrees)
  • 1 eggs
  • 3 ¼ cups all-purpose flour , divided
  • Ground Cinnamon

Cream Cheese Filling

  • 2 (4 ounce) packages cream cheese , softened (16 ounces total)
  • ½ egg
  • ½ cup sugar
  • 116; teaspoon salt
  • 1 teaspoon vanilla

White Frosting

My King Cake Attempt #2 - Who Dat Saints Colors

  • 1 ½ cups powdered sugar
  • 1 ½ tablespoons butter , melted
  • 1 ½ tablespoons milk
  • 18; teaspoon vanilla extract

Colored sugars

  • ¾ cup white sugar
  • 1 drop green food coloring
  • 1 drop yellow food coloring
  • 1 drop red food coloring
  • 1 drop blue food coloring


  1. Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
  2. Dissolve yeast and 1 tablespoon sugar in 1/2 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 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
  3. 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.
  4. Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
  5. Punch dough down; Turn out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Sprinkle ground cinnamon onto the dough; Spread cream cheese mixture on dough; Roll dough, jelly roll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal
  6. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
  7. Bake at 375 degrees for 15 minutes or until golden.
  8. Decorate with bands with frosting, and sprinkle with Colored Sugars.
  9. FROSTING: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla
  10. COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar. Remember you can customize and do as many colors as you wish!

    Leighanne's Traditional Colored King Cake

If you want to double or even triple the recipe, check out the original website for revised directions. However, I made a few tweaks by adding the cinnamon and removing the colored frosting to simplify the process.  Read more:

Lucky Scottie boy was able to go to Mardi Gras this year without me AND were in an actually parade. This is his brother and Scott dressed in traditional Mardi Gras costumes tossing beads. I wish I could have been there! There is always next year…

Throw Me Something Mister!


One Response to “Laissez Les Bon Temps Rouler”

  1. Leighanne February 21, 2012 at 10:28 pm #

    Love the shout out! I want to make another one now!

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