AppId is over the quota
After fiddling around with almond cream filling for the Epiphany cake, I found I had taken a liking to it. Actually, I developed an unrelenting craving for it, so I worked on incorporating it into a king cake recipe for Mardi Gras next month. Let me tell you, it's delicious. The flavor of rich almond cream melds so deftly into the mildly spiced sweet bread that it could be a year-round treat. Just make sure to trade the tri-color sugar sparkles for something subtle, like pearl-toned sanding sugar; otherwise, the bright colors may get some well, that's sure creative "compliments" any other time of the year.
Kings Cake Photo: Martin Rottler
No comments:
Post a Comment