Keeping the King Cake Tradition Alive

It’s King Cake season! Growing up in Baton Rouge, I have so many cherished memories of King Cake and how it brought family and friends together. My dad, Ed Taggard, played a significant role in my Mardi Gras memories. I’ll never forget the time we went to the Spanish Town Mardi Gras parade in Baton Rouge. He was a dedicated member of Krewe Mystique de la Capitale and served as a Lieutenant, proudly wearing his vibrant purple costume. I was even presented as a Mardi Gras Maid by the Krewe, an honor I still cherish. 

After I got married and moved away from Louisiana, I found myself longing for the traditions of home. Baking my own King Cake became a way to connect with my roots and share my heritage with my children. It helped ease my homesickness during the Mardi Gras season and keeps this delicious custom alive. 

WHAT IS KING CAKE?

King Cake is much more than a pastry; it’s a symbol of celebration, community, and tradition. Decorated with colorful icing and sugar, it often hides a tiny baby figurine or a dried bean inside. The lucky person who finds the trinket is crowned “king” for theday—and is also tasked with bringing the next King Cake to share.

The cake’s origins tie back to the biblical story of the Wise Men’s journey, with the circular shape representing a king’s crown. Its vibrant colors—purple for justice, green for faith, and gold for power—add to its festive charm. Sharing King Cake is a beloved tradition from 12th Night through Mardi Gras, culminating on Fat Tuesday before the start of Lent on Ash Wednesday.

SHARING THE TRADITION

Whether bought from a beloved Louisiana bakery or made at home, King Cake is a delicious reminder of Mardi Gras magic. For me, each bite brings back memories of parades, family gatherings, and the joy of sharing a little piece of Louisiana culture with others.

Why not try baking your own King Cake? With my recipe and a little Mardi Gras spirit, you’ll be celebrating in no time.

Ingredients

DOUGH

1 cup warm milk

2¼ teaspoons active dry yeast

½ cup granulated sugar

3 large eggs

½ cup unsalted butter, melted

4½ cups all-purpose flour

1 teaspoon salt

1 teaspoon cinnamon

FILLING

8 oz cream cheese, softened

½ cup brown sugar

1 tablespoon cinnamon

TOPPING

2 cups powdered sugar

3-4 tablespoons milk

1 teaspoon vanilla extract

Purple, green, & gold sanding sugar

(Alternatively, you can purchase store-bought icing)

Instructions

PREPARE THE DOUGH

1. In a large bowl, combine warm milk and yeast, letting it sit for 5 minutes until foamy.

2. Then add sugar, eggs, melted butter, flour, salt, and cinnamon, mixing until a soft dough forms.

3. After kneading the dough for 8-10 minutes, place it in a greased bowl, cover it, and let it rise for 1 hour or until doubled.

SHAPE AND FILL

1. Roll out the dough into a rectangle and spread softened
cream cheese evenly over the surface. Then sprinkle it with
brown sugar and cinnamon.

2. Next, roll the dough into a log and shape it into a circle,
pinching the seams tightly. I place it on a parchment-lined
baking sheet and let it rise for 30 minutes.

BAKE

1. Preheat the oven to 350°F, bake the King Cake for 25-30
minutes or until golden brown. Let it cool completely.

DECORATE

1. Mix powdered sugar, milk, and vanilla to create a glaze, which I drizzle over the cooled cake. (Or you can use store-bought icing.)

2. Finally, I sprinkle purple, green, and gold sanding sugar in alternating sections.

Optional: I often insert a small plastic baby or dried bean into the cake after baking for an added surprise.