Al.com: King Cakes are a sure (and tasty) sign of Carnival

By David Holloway | dholloway@al.com

on January 28, 2013 at 1:49 PM, updated January 28, 2013 at 2:45 PM

Click here to view the story on al.com.

MOBILE, Alabama -- Mardi Gras is steeped in mystery and intrigue, a celebration marked by odd customs that can seem odd to folks unfamiliar with our brand of revelry.

Standing on a corner, for instance, and having strangers hurl trinkets and foodstuff to you from passing floats is an unusual way to get ready for the solemnity of Lent. As my good friend Wendell Quimby likes to say “It ain’t for everybody” and we know this and we like this.

But one of the more endearing and unusual customs of Mardi Gras involves a delicious cake that is only available during Carnival.

The King Cake goes on sale, according to legend, around New Year’s Day and is offered throughout the Carnival season. But come Ash Wednesday, when the 40 day lead up to Easter begins, the cake pans are packed away until next year.

Though the King Cake dates back to the 1600s, it is a relative newcomer to the Coastal Alabama party. It is widely held by folks who know (me) that the King Cake was first introduced to Alabama’s Mardi Gras celebration about 1959.

The man who is credited with bringing this tasty cake to the party is the late Fred Pollman of the famous bakery that still bears his family name. Mr. Pollman had visited the Crescent City and he discovered the locals there were all about a brioche cake that was decorated with the colors of Mardi Gras – purple, green and gold.

He fiddled with the recipe and, made it a tad lighter and less dense and he rest is history. It is often sold with a variety of fillings, from cream cheese to jellied fruit; among purists, though, the plain version is also very popular.

Yeah, but what’s the deal with the baby?

A tiny, pink, plastic baby is often hidden within the cake and the finder is then bound by custom to bring a King Cake to the next social gathering of the season. Some commercial bakers now opt not to include the tiny baby inside the cake, choosing to include it with the cake so you can put it in if you like.

King Cakes are widely available from a number of outlets, both in person and online. But if for some reason you don’t have access to one you can make it yourself at home. Be advised, it is a detailed and lengthy process but the cake is delicious.

Take heart, gentle readers. The folks over at Windmill Market in Fairhope, Ala., are going to show you how it’s done. They are hosting a series of King Cake-cooking classes, the next of which is Thursday, Jan. 31.

“Our cooking classes are small and intimate groups where everyone gets a chance to get their hands dirty and get in the middle of the cooking,” said Maggie Lacey with Windmill Market. And if you don’t want to get your hands dirty, she said you can just sit back and watch while enjoying a glass of wine.

“We offer private classes at any time for groups of 8 or more at no additional charge,” she said, adding that if the class is a success they will immediately plan more.

For information on the classes you can call the market at 251.990.8883. 

Cooking at the Market Kicks Off!

Last night the Windmill hosted a Guinea Pig Cooking Class.... wait, that's not right. No Guinea pigs were harmed in the making of these classes. I guess we should call it a test run of our cooking classes? At any rate, folks gathered, cooked, learned, drank wine, and in general had a great time.

It was the first in the Fall series of cooking classes hosted by Sweet Olive and the Windmill Market, and the theme was "Cooking for Company." Head Baker Jennifer Haffner showed those assembled how to prepare pulled pork on homemade challah rolls, fresh baked scones, cinnamon rolls, and more with easy recipes that can all be prepared in advance. That way you aren't slaving away in the kitchen when you're company arrives!

Each participant went home with fresh baked rolls and a gargantuan cinnamon roll, an incredibly full belly, as well as printed recipes and even some new friends!

Interested in giving it a try for yourself? The complete list of classes offered this Fall is listed below these images.

Sweet Olive is here!

I just realized how long it has been since we posted to our blog because we have been busy launching SWEET OLIVE! The artisan, European-style bakery, juice bar, coffee shop and deli opened at the beginning of March to rave reviews! And it has been keeping us busy ever since.

Head baker (and the brains behind the operation) Jennifer Haffner hit the ground running with this new venture, and she has been pulling her cinnamon rolls, baguettes, scones, granola, and more out of the oven at a steady pace ever since.

Located in the south-east corner of the Windmill, Sweet Olive has an ever-changing chalkboard menu of whatever is freshest and hot from the oven. Goods stay on the chalkboard as long as supplies last. You can get a sampling of what's available by visiting the website here. www.sweetolive.co

Then to have the Arts & Crafts fair in week number TWO of business kept us going, going, going. but we have recovered and are back at it getting Sweet Olive up and running. 

Come visit soon and give it a try!