Comments on: King Cake

By: Justin

Justin — Thu, 07 Feb 2008 17:08:04 +0000

Thanks so much for this recipe, Tim. It came out amazing. Here are my results.

By: King Cake - A Year Later « Cooking with Herb St. Absinthe

King Cake - A Year Later « Cooking with Herb St. Absinthe — Wed, 09 Jan 2008 18:47:04 +0000

[...] The recipe. [...]

By: Amy

Amy — Tue, 09 Jan 2007 19:51:48 +0000

Oooh, I’ll be trying out your king cake recipe this weekend - the extra day off should help me work up my nerve.

I just found your site searching for a mirliton casserole recipe and I’m having a ball reading the archives! As a displaced Cajun living in NJ, it’s nice to see I’m not alone in carrying the torch for my home state. We’ll be serving red beans & rice and king cake (assuming I get the hang of making it) at our Super Bowl party, in honor of the Saints’ remarkable season.

I have to respectfully disagree with you about Emeril, though. He’s impossible to watch, but any recipe of his I’ve tried has turned out great. Expensive to make with the 20+ ingredients he typically calls for, but very, very tasty.

By: Tim

Tim — Mon, 08 Jan 2007 05:46:13 +0000

Thanks! It tastes rocking too!

A good purple is a bitch to make. In fact, I should warn everyone that coloring your own sugar is not a good idea. It sucks. I found colored sanding sugar today at a party supply place and that’s what you want to use instead. Trust me! It’ll look nicer, taste better, and your hands won’t turn colors.

Amerika, I like that.

Emeril is a dillhole. I try to avoid all recipes from him, mostly because I just think he’s creepy.

By: ashley

ashley — Mon, 08 Jan 2007 05:32:21 +0000

This looks rocking. One year when stranded in Amerika, we tried to make a king cake using an Emeril recipe. I swear, the man doesn’t have a test kitchen.

Also, we had no purple sugar, so tried to mix red and blue. We got black.