KING CAKE

CASTER & CHICORY: HOW TO BAKE THE PERFECT

ARTICLE BY MEREDITH MCKINNIE AND PHOTOGRAPHY BY KELLY MOORE CLARK

Cake Bosses: Joel and Jordan Myers, owners and operators of Caster & Chicory have perfected the art of baking king cakes.

Joel and Jordan Myers, owners and operators of Caster & Chicory, know baking. They have perfected their tricks of the trade over the last 14 years. Working in tandem, the parents of seven have listened to their customers, creating products locals love. Mardi Gras season keeps them busy, making thousands of king cakes for their loyal customers. Here the Myers provide details for how to bake a traditional, New Orleans’ style king cake in your own kitchen.

PREPARATION

Following a recipe for a good brioche dough is best for king cakes. For a one-pound recipe, about 3 ½ cups of flour is needed. Whisk in your dry ingredients; then slowly pour in water and then oil. Using a wooden spoon, stir in circles for at least 2 minutes.

Mix dough by hand, if possible. Jordan and Joel only recently started using a commercial mixer, as they now make thousands of king cakes each season. But in smaller quantities, the dough is best made hands-on. And don’t be afraid of a sticky dough. Often recipes will suggest adding more flour throughout for a smoother consistency, and it’s not necessary. Yes, use flour when rolling and forming, but otherwise embrace the sticky dough for the best final product.

Press dough out by hand and then roll into long strips, 36 inches long and 7 inches wide, for a traditional oval-shaped king cake.

Sprinkle large strips heavily with cinnamon and sugar mixture, liberally covering the dough. Using a pizza cutter, divide the strips in half longways.

If prepping a king cake without a filling, then crimp the dough longways, pinching together the sides. If adding a filling, spread over the cinnamon and sugar mixture before crimping.

Joel and Jordan suggest adding any filling before baking. This trick keeps the moisture in the dough. A common complaint of customers is a dry king cake, and this trick keeps the king cakes moist. For novice bakers, a 15-ounce can of pie filling should adequately cover one king cake.

While some bakers form cakes in a tube-shape, Jordan prefers a braid or a twist. When working with the dough, sometimes the dough will stick to the work surface. Use a metal spatula to push flour underneath the dough to release it. Create a loose braid, so the dough rises outward instead of upward. Otherwise, your king cake can end up looking more like a bundt cake.

Continue to work the dough stretching it back out to its original length before forming the oval shape and placing the dough on the baking sheet.

Then let the bread rise for at least an hour on the counter. This time allows the dough to build its own natural preservative.

BAKING

Bake at 325-350 degrees for 20-30 minutes and allow bread to completely cool.

Cut a small slit in the side of the dough after baking to insert the baby or coin.

The king cake originated in France, and often a coin or bean was buried in the cake symbolizing one’s search for treasure. Jordan and Joel prefer a large plastic coin to keep the cakes safe for child consumption.

Make the frosting from real butter and allow the frosting to completely cool so the glaze is not too thin. Decorate however you wish. Colored crunchy sugar is a popular topping, but the Myers prefer jimmies or donut sprinkles. Many customers have an aversion to the typical crunchy sugar and/or food coloring, so the jimmies are a safe alternative.

TIPS

Patience is essential. You can’t rush the process. Jordan allows for a long fermentation, using less yeast than others might suggest. Allowing the dough to ferment adds flavor and acts as a natural preservative, so none have to be added to the dough.

Fillings are best made from scratch, as the best flavors come from fresh fruits and ingredients. But for novice bakers, canned pie filling is perfectly acceptable and easy to work into the dough.

We wish everyone a Happy Mardi Gras season!
Caster & Chicory’s Bake Shop is located off of Antique Alley in West Monroe. The Beignet Food Truck changes locations. For a listing of where they will be, check their Facebook page or call them at 208.669.0107.