Mardi Gras, fondly known as Fat Tuesday, marks the ritual last day of pigging out before Ash Wednesday, the beginning of the Lenten season. Besides dressing up in various hues of yellow, green, and purple, many indulge in Cajun cuisine and desserts, such as king cake. This circular cake is usually decorated in traditional Mardi Gras colors and adorned with beads. No No’s Cafe, in Littleton, let us have a sneak peek into the making of their king cake, and let’s just say we couldn’t help but indulge our sweet tooth.

A decorated king cake from No No’s Cafe with the baby figurine, representing a baby Jesus. Traditionally, the baby Jesus is baked inside the cake and whoever receives the piece with the figurine either has to buy the next cake or host the next Mardi Gras celebration
“There are many different ways to make a king cake,” says No No’s Cafe night kitchen manager Kristi Tutt. She walked us through No No’s special recipe, beginning by spliting the dough up into two even portions and rolling each piece flat. She coated each piece with butter
Next, Tutt added the filling, which consisted of cream cheese, praline pecans and a bourbon sauce, onto the rolled out dough. The two flat pieces of dough, covered with filling, were then rolled up and braided together
Tutt braids the pieces together to form the circular cake formation. The special part about No No’s king cakes are the addition of orange and lemon zest into the dough’s batter. The glaze, added after the cake has baked, includes orange juice which enhances the citrus flavors
After the cake is thoroughly cooked, Tutt covers the cake with a glaze and decorates using yellow, purple and green sprinkles. As a finishing touch, Mardi Gras beads are draped over the top
A decorated king cake from No No’s Cafe with the baby figurine, representing a baby Jesus. Traditionally, the baby Jesus is baked inside the cake and whoever receives the piece with the figurine either has to buy the next cake or host the next Mardi Gras celebration
“There are many different ways to make a king cake,” says No No’s Cafe night kitchen manager Kristi Tutt. She walked us through No No’s special recipe, beginning by spliting the dough up into two even portions and rolling each piece flat. She coated each piece with butter
Next, Tutt added the filling, which consisted of cream cheese, praline pecans and a bourbon sauce, onto the rolled out dough. The two flat pieces of dough, covered with filling, were then rolled up and braided together
Tutt braids the pieces together to form the circular cake formation. The special part about No No’s king cakes are the addition of orange and lemon zest into the dough’s batter. The glaze, added after the cake has baked, includes orange juice which enhances the citrus flavors
After the cake is thoroughly cooked, Tutt covers the cake with a glaze and decorates using yellow, purple and green sprinkles. As a finishing touch, Mardi Gras beads are draped over the top

Sarah Banks
Sarah Banks
Sarah produces, photographs and researches the photography in the print edition of 5280. In addition, she photographs and writes for 5280.com.