The individual King Cake servings rolled out today! Currently it’s braided croissant dough with raisins, cinnamon and sugar and our apple tartin.
The shape is non-traditional for the pieces to be cut into individual portions. The whole cakes will be the more recognizable crown-shaped round. Also, by the weekend there will be a change over from croissant dough to brioche, being a more traditional dough for a king cake, as well as making for nicer braids.
Ok…much confection work awaits! Happy Thursday all, looks like there might actually be some sunshine!