Tuesday, January 11, 2011

Tis the Season

It is officially King Cake season in New Orleans! I make no secret of the fact that I LOVE King Cake. I love it so much I'm having King Cake instead of Wedding Cake at my wedding. However, my office tends to have 3-5 King Cakes a week in the breakroom and I really don't need to eat a slice of cake every day from now until Mardi Gras (March 8, this year).
Over the years, I've learned that the best way to curb my King Cake consumption without feeling deprived is to make a few rules for myself.

1. I can have a slice of the first King Cake of the season if I want to, regardless of what flavor it is. (If the first king cake that comes into my office is from some place like Winn Dixie, I tend to pass and hold out for a nicer first taste).
2. After my first slice of King Cake, I will only eat filled cakes in flavors that I really like- apple, praline, and cream cheese. Since the filled cakes are more expensive, people usually buy plain, which means I'm eating cake maybe once a week or once every other week by instituting this rule.
3. I'll also try specialty cakes (goat cheese and apple my friend Sarah got at Cake Cafe was the highlight of last year's cake season for me) and plain cakes from the really good bakeries (Haydel's, Randazzo's, and Gambino's) the first time they show up at the office.

It's much easier to pass up a mediocre slice of cake when I know I'm holding out for the good stuff. I will add that I'm still debating whether or not I want to try a Hubig's Pies King Cake...

Who makes your favorite King Cake?


  1. My favorites are the ones that loving friends mail to San Francisco!

  2. Around here? Me, unfortunately. Too much yeast resulted in a Hutt-like mess out of a King Cake last year. :)