Making King Cakes (a montage)


Urmilla Kuttikad

[media url=”″ width=”640″ height=”360″] King Cakes are heavenly. The aroma in the Baking and Pastry kitchen when the students are making them is one of cinnamon and fresh dough and butter, and it might be the most glorious harmony known to man. There’s something about the soft wreaths of dough and thick, lemon-spiked heapings of cream cheese icing that make you want to drop everything and join Baking and Pastry. But if that’s not entirely possible, watching them get made and, if you’re lucky, getting to try one, is a pretty close second.
King Cakes date back to the 1870s and are made in honor of the three biblical kings. The cakes are made anywhere from the end of the 12 days of Christmas (Jan. 6) to Mardi Gras (today). Traditionally, a tiny plastic baby, symbolizing the baby Jesus, is inserted into the cake, and whoever gets the baby in their slice is obligated to host the next year’s King Cake party. The Baking and Pastry students at the Career Center receive orders for King Cakes every year and make them in class.
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Video by Urmila Kutikkad
Music by Asa Lory
Photos by Daphne Yu
How are you celebrating Mardi Gras?