Remember Mardi Gras? Oh so long ago now, it seems. Me and two friends decided to have a get together to hang out and eat some good old Louisiana cooking. While they whipped up a tasty chicken and shrimp jambalaya, I set my heart on king cake. A leavened cake with a delicious baby inside? I'm in. Then I found an Emeril recipe with cream cheese filling. Sounds like heaven right? Well, not if I'm cooking it.
See, I let the dough rise overnight in the refrigerator. I don't think this would have been a problem if I hadn't been so rushed the next day. The dough was taking so long to thaw, let alone rise a second time, that I had to just go ahead and bake it. Well, since it rolled so thick (still cold), I really had to stretch to get enough. Plus, I have very little counter space so I had to roll in sections. Ugh. This turned the cake into something resembling a dense pastry. Drier and harder than I really wanted, but with the filling, it tasted like something I would like with coffee. Still tasty, but not king cake. Plus, I couldn't find a baby to sacrifice so I used a piece of candied ginger.
Notice the powdered sugar fiasco. I lost so much of it to a mixing distaster that I ran out of it and had to make a sugar "wash" as opposed to icing. Proof:
Considering that neither of my friends had ever had it, and one had never even heard of it, I think this was a poor introduction. However, we all enjoyed it for what it was and I have more confidence for next year.