Picture + 100 Words: This Mini King Cake
Tuesday is Mardi Gras day, which means there’s only two more days to eat King Cake this year (you absolutely cannot eat King Cake when it’s not in season), which is why I made this mini King Cake today. It’s small enough to finish before Tuesday at midnight. I made one third of this Cook’s Country recipe with changes – added lemon zest to dough. Braided strips and shaped into an oval (because who has ever heard of a King Cake in a bundt pan?). And, of course, I added a delicious cream cheese filling. Laissez les bon temps rouler!