Mardi Gras, also known as Fat Tuesday (Mardi Gras is French for “Fat Tuesday”) is the last day of feasting before Lent begins on Ash Wednesday. This year Mardi Gras is on February 24 – that’s this week!

In celebration of Mardi Gras, you may want to see if your local library carries Mardi Gras children’s books. One book you’d want to look for is King Cake for Cassius. It’s the story of Mardi Gras told by Cassius, a boxer (a dog – not a person):

The book begins with children discussing what they’re going to “be” for Mardi Gras. Cassius overhears that one of the children is unaware of the Mardi Gras tradition. She then explains that carnival season begins with the epiphany and ends with Mardi Gras. The dog also explains many of the traditions and terms associated with Mardi Gras including King Cake parties, parades, krewes and doubloons. She shares the name of her favorite parade which happens to be a dog parade named the Krewe of Barkus. The story concludes with Cassius stating that she’s going to be a wizard for Mardi Gras this year and asking “what are you going to be for Mardi Gras?”

The book contains a list of children’s Mardi Gras activities including a recipe for King Cake, instructions on how to make a shoe box float, and how to have a mini-parade.

If you can’t find it, no worry, because I have a recipe for King Cake from the National Honey Board for you.

The King Cake, a simple sweet bread, was brought to New Orleans by the Spanish and French colonists. The treat has been a Mardi Gras focal point since the eighteenth century.

Traditionally, a trinket such as a bean or “baby” is baked inside the cake.* When sliced, privileges or obligations are bestowed upon the lucky recipient of the trinket – from being crowned King or Queen of the Day to bringing a King Cake to the next celebration.

Mardi Gras Quick Honey King Cake

Ingredients:

1. 1/2 cup water
2. 1 cup milk
3. 2 pkgs. rapid-rise active dry yeast
4. 1/4 cup butter, melted
5. 1/2 cup pure honey
6. 1 1/2 teaspoons ground cinnamon
7. 2 teaspoons lemon zest
8. 2 teaspoons salt
9. 3 egg yolks, beaten
10. 4 cups flour
11. Dried bean or porcelain baby, optional*

Directions:

1. Heat water and milk in a saucepan over medium heat to 110°F. Pour mixture into a large bowl.
2. Sprinkle yeast over milk mixture to dissolve. Let stand until softened, about 5 minutes.
3. Add butter, honey, cinnamon, zest, salt, egg yolks and 2 cups flour.
4. Beat for 2 minutes at medium speed with an electric mixer, scraping down bowl as necessary.
5. Blend in remaining flour until smooth.
6. Cover with a clean cloth towel and let rise in a warm place for 30 minutes or until doubled in size.
7. Preheat oven to 350°F. Stir batter with a wooden spoon for about 25 strokes.
8. If desired, add a dried bean or porcelain baby to the batter (dried bean or baby can be omitted from the batter and served separately).
9. Spread batter evenly into a greased bundt pan.
10. Bake for 35 to 40 minutes, until golden brown. Cool in the pan on a rack 5 minutes.
11. Remove from pan, invert, and cool completely. Decorate as desired with honey icing (recipe below). 

Honey Icing

Ingredients:

1. 1 tablespoon pure honey
2. 1 1/2 cups powdered sugar
3. 1 tablespoon milk
4. Purple, gold, and green sugar sprinkles

Directions:

1. Combine honey, powdered sugar, and milk in a medium bowl; mix well. Add additional milk, if needed to reach a smooth, spreadable consistency.
2. Spread icing over the top of cake.
3. Sprinkle one third of icing with purple sugar, one third with gold, and one third with green.

*When slicing, please instruct guests to watch their bites for the trinket baked inside.  Please keep in mind that small objects may present a choking hazard.

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