- Soft Sweet Dough
- Brown Sugar Pecan Fruit Filling
- Vanilla Bean Glaze
- Pecan Praline Candies
- Chocolate Bourbon Caramel Cups
New for 2024! You’ve learned the French King’s Cake, now let’s see how it transformed on its way through Creole country. Chef Nate will show you all the steps from sweet dough through the final obligatory glaze and tricolored sugar. Students will learn the importance of fermenting, degassing, and tightly rolling the cake on the way to a lightly sweet, subtly spiced piece of cake. Hopefully, you are the one getting the plastic baby and being the king for the day. As a bonus during fermenting and resting times, Chef Nate will show you a couple of candies that will transport you to the French Quarter if you close your eyes.
At the conclusion of class, participants will take home their own King’s Cakes complete with plastic babies as well as a handful of candies. Try to save some candies for others that you know, though the urge to eat them all is strong.
This is a seasonal class that will only happen during Mardi Gras week.
*Please Note: Recipes may be altered based on the availability of products.