We love a good excuse to bake a cake, and Mardi Gras is no exception! Together with our friend Kenan Hill, we used the Saveur Magazine King Cake recipe with Banner Butter unsalted butter and fresh buttermilk to create what may be the most delicious cake we’ve ever had.
AND For a detailed history of the origin and variations on king cakes, check out this blog post from manyeats.com
What’s cake without a little gelato? We added a scoop of Honeysuckle Gelato’s Cinnamon Roll gelato to top it all off!
Find the recipe here!