Yes, it is something else, isn’t it? This is the traditional look, the colored sugar and everything. The cake tastes great. It really does. And with decoration like that, well, you just can not help but celebrate! Thank you so much for stopping by The Front burner. I hope you return often.

Thanks for the kind words. I have seen King Cakes for years, but never made one. And when I saw the LA Times article, well, I was inspired. The recipe is really simple, and the cake is darn good. It’s always fun to explore festival food!

The colors are something, aren’t they? And I always wondered what I would do with that purple sanding sugar! The cake is surprisingly easy to make, and the dough is a dream to work with. It is supple, and so easy to roll. Try this one. You will be pleased with the results. Thank you so much for stopping by The Front Burner. Laissez les bon temps roulez!

This cake is fun. It is just too wild. Like Mardi Gras, I suppose. I saw the recipe in the Times, and wanted to try it right then. So I checked my colored sugar & deco box, and all the colors were right there, Even the purple. Plus I had my little ceramic king for my Galette des Rois; I was, as they say, in business. Dig it. This was a good one, even if it is not Italian! Laissez les bon temps roulez!

Oh my, “Empress”! I love hearing that! Well let me say that after I put all the beads down I had a most mischievous idea. Yes, I did it. I introduced some of the good stuff into the mix. And what’s more, for a brief moment I actually contemplated a contest “Find the real stuff and win a cookbook!” But I worried that might be just a tad too decadent. Just a tad. And the answer for how to get the icing and colored sugar off is “quickly and with a damp cloth.” I hope all is well with you, and thanks so much for stopping by the Front Burner. Laissez les bon temps roulez!

It is good to see your comment. I always love to hear your opinion. I have seen King Cake recipes for ages, but had never made one. I saw the recipe in last Thursday’s LA Times, and I decided to try it. I looked in my colored sugar box, and lo and behold I had all the colors, even the purple. So I figured it was meant to be. It is a great recipe, and really not at all hard to do. I hope all is well with you AND your new and VERY spiffy stove! Thanks for stopping by.

Thanks for the kind words. Yes, indeed I have been busy in the kitchen. This one was very spur of the moment. The recipe ran in the Times, and I just jumped on it. I couldn’t resist. It was really delicious, and II can honestly say it was pretty easy to do. I hope all is well with you and Guy. Thanks again for your comment!