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Justin Wilson...Cookin Cajun and Creole..

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Creole Cooking

A Louisiana Tradition


Cooking and baking are somethings Creoles are good at...I remember My Mom's cooking..."Nothing like it in the whole World...She could make a meal from little or nothing...From corn Pones, to home made pies and cakes, Tea Cakes, Tamales, to snow ice cream, she cooked it all.. with only Corn ,flour,Vanilla extract and with a little Mother-wit she made it happen.

Believe it or not eating at home was the best part of living with Mom. Since We were poor and without a Father (Who passed away at a very early age) We really struggled to survive..Her king cakes were, with out question,were the best in town..Being the Creole she Is; she definately did not not need recipes...Below , You can know just what king cakes are all about.. Compliments of.. Estelle... a Certified Chicago Creole







 "King Cake"

Gateau du Roi" 

King Cakes have a rich history- especially in New Orleans.

It originated in France was brought to  Louisiana.


"Gateau du Roi" or "Kings Cake"

as it is commonly called,


is related to the Carnival Balls. The Creole custom of selecting a king or a queen on Kings Day or the "Twelfth Night" after Christmas and commemorates the gifts of "Gold, Frankincense and Myrrh"brought to baby Jesus. The colors of the sugar sprinkled on top of the cake are "gold" for power and the coins, the "purple" for  royalty,frankincense and "Green" for justice, myrrh.

Traditionally the cake was baked on the Eve of Epiphany and served to visiting friends and family. In each cake a "bean, pecan or a porcelain baby or figurine  called  "Feves" was baked. Feves are still common in France.



Estelle's King Cakes



This has been replaced with a plastic "baby" that represents Jesus. The person who receives the "baby" in his slice has to provide the cake for the next year's festival. Some people "crown" the finder of the baby with a paper crown.

Traditionally the cake is more like a Brioche dough and is cinnamon flavored.

Then it is topped with icing and sprinkled with the gold, purple and green sugar.

Some may be filled with flavored fillings like a traditional coffee cake.

Bakeries that sell  & ship "King Cakes":


Haydel's Bakery
(800) 442-1342

Haydel's ships king cakes year-round.
Gambino's Bakery
(800) 426-2468
Bakeries that sell  & ship "King Cakes": 
"King Cake "Cup Cake" Recipe



These are fun for a school, birthday or mardi gras party!You will need 12-14 plastic babies  ( available at craft or hobby shops )



Vanilla Cupcakes:

( Makes 12-14 cupcakes )


1/2 cup (113 grams) unsalted butter room temperature

2/3 cup (130 grams) granulated  fine white sugar

3 large eggs

3 teaspoons pure vanilla extract

1 1/2 cups (210 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk



Heat oven to 350 degrees F (177 degrees C) 
Line 12 muffin cups with paper liners. Set aside.


Cream the butter and sugar until light and fluffy. 
Add the eggs, one at a time, beating well after each egg.

Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder and salt.Add to the butter and egg mixture, along with the milk, and beat until combined.

Evenly fill the muffin cups 2/3 of the way full with the batter. Do NOT over fill! Bake for about 18-20 minutes or until lightly golden brown and a toothpick inserted into a cupcake comes out clean. 

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled. ( 40-50 minutes ) Frost with the butter cream frosting below and decorate.


Butter cream Frosting:


2 cups (230 grams) confectioners sugar ( icing or powdered sugar), well sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 1/2 teaspoons pure vanilla extract

2 tablespoons milk or light cream

Put Butter in a large bowl add sugar slowly and blend well. Stir in vanilla and milk or cream beat until light and fluffy.


To frost the cupcakes:

Pour the colored sugar crystals onto 3 small dishes  ( one color per plateTake a cooled cup cake and holding the bottom dip the top of the cup cake into the frosting swirling the cup cake.

Then carefully holding the cupcake sideways dip 1/3 of the cupcake top into each of the colored sugar crystals and top with a plastic baby.

Frost all the cup cakes the same way.





Excellent Creole Food links


Nola Crusine

New Orleans Cuisine

Cook's Journal






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