Mardi Gras King Cake
92%Read ReviewsReady To Eat
Freezer Friendly
Mardi Gras King Cake consists of hand-braided brioche dough baked with rich cinnamon, filled with cream cheese, and decorated with traditional purple, green, and gold icing and sugar. Commander’s Palace partnered with local baker La Louisiane to create this first-ever King Cake with Cream Cheese Filling made from scratch using locally sourced ingredients.
This package serves 6-8 people and includes
- 1 King Cake
- 1 King Cake Baby
- Assortment of Mardi Gras Beads
- Each cake measures approx. 9" and weighs approx. 1.55 lbs.
- King Cake arrives ready to share!
- Upon arrival, store at room temperature for up to 3 days.
- If you don’t plan to enjoy the cake right away, store in freezer for up to 3 months.
To Serve
- For optimal quality, the cake should be thawed prior to serving. To do so, either place it in the refrigerator for 8 hours (or overnight), or leave it covered at room temperature for 2-4 hours.
- Serve and enjoy!
- King Cake – Flour, Skim Milk, Salt, Eggs, Margarine, Baking Powder, Water, Sugar, Butter, Corn Syrup, Yeast, Whey Solids, Lecithin, Calcium Phosphate, And Calcium Oxide, Annatto & Turmeric Less Than 2% Of: Soybean Oil, Cinnamon, Cornstarch, Sodium Stearoyl Lactylate, Dates, Rice Flour, Molasses, Maltodextrin, Natural And Artificial Flavor, Natural And Artificial Colors Allergens: Milk, Eggs, Gluten
This Item Is Produced In A Facility That Also Processes Products Containing Peanuts And Tree Nuts
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
