Mardi Gras is approaching, and I’m craving king cake. Although the king cakes at Publix are looking better than they did a couple of weeks ago, I’m tempted to make my own this year. Only the extremely complicated recipe that my mom culled from Southern Living a couple of decades ago takes the better part of a day to make. It also yields two king cakes, a bonus if everyone in the household works in an office, but about 1.5 king cakes too many if one person works at home with a finicky tabby cat.
I may have found my answer over at Southern Plate, where Christy Jordan has made a perfectly presentable king cake using a roll of frozen bread dough. I don’t know that I can abide hot pink sugar on my king cake, and I may skip the cream cheese filling in favor of my usual buttery cinnamon sugar, but other than those two elements, I think Christy may be my inspiration this year.
Entirely Adequate 
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