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By Carys Brown<\/p>\n\n\n\n
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Photo by Carys Brown<\/em><\/p>\n\n\n\n <\/p>\n\n\n\n Another Mardi Gras season has come and gone, and with its celebrations came everyone\u2019s favorite treat: the classic, confectionary king cake. Stores stocked up on their supply of the dessert in preparation for the whirlwind that is the whole Mardi Gras season. <\/p>\n\n\n\n <\/p>\n\n\n\n But, it\u2019s time to answer the age-old question, which king cake is best? <\/p>\n\n\n\n <\/p>\n\n\n\n Among Willow students asked, the leading cake was Randazzo\u2019s.<\/p>\n\n\n\n <\/p>\n\n\n\n \u201cRandazzo\u2019s is the best traditional king cake,\u201d said freshman Olivia Gelder. <\/p>\n\n\n\n <\/p>\n\n\n\n \u201cThe king cake made by Nona Randazzo is hands down the best king cake,\u201d agreed ninth grader Charlie Tabak.<\/p>\n\n\n\n <\/p>\n\n\n\n Then there are the outliers. Although the Randazzo brand king cakes seemed to draw the most sales among the Lions, other select brands appeared to be making a pull this Mardi Gras season.<\/p>\n\n\n\n <\/p>\n\n\n\n \u201cThe best kind, in my opinion, are the ones from Gracious Bakery in Whole Foods.\u201d said freshman Juniper Simpson.\u00a0<\/p>\n\n\n\n <\/p>\n\n\n\n Other notables were Dong Phuong and Bywater Bakery. Ms. Crockett brought a chantilly king cake from Bywater Bakery to her Publications classes, and it drew mixed opinions. <\/p>\n\n\n\n <\/p>\n\n\n\n \u201cIt\u2019s too much like normal cake,\u201d said senior Mia Montelibano.<\/p>\n\n\n\n <\/p>\n\n\n\n \u201cLook at the fresh berries and real whipped cream. It\u2019s not filling. They\u2019re fresh berries,\u201d said Avery Goldman and Liliana Gomez. <\/p>\n\n\n\n <\/p>\n\n\n\n So, with such an embarrassment of delicious riches, how to decide which is overall best?<\/p>\n\n\n\n <\/p>\n\n\n\n Is the basic king cake the best because it\u2019s the original? Is it best because it\u2019s what you expect it to taste like? Are the unique flavors best due to their new and changing quality between each and every bakery?<\/p>\n\n\n\n The general consensus is that, yes, the basic types, for instance, cream cheese or plain ol\u2019 king cake, end up being the favorite of most Willow students. But this doesn\u2019t mean that there aren’t good, special flavors to distinguish and discover between locations across New Orleans.<\/p>\n\n\n\n <\/p>\n\n\n\n \u201cEven though my favorite is the cream cheese at Rouses,\u201d said freshman Jaleah Burton, \u201capple is a close second.\u201d<\/p>\n\n\n\n <\/p>\n\n\n\n \u201cThe cinnamon, specifically from Dong Phuong, is my favorite flavor,\u201d added ninth grader Olivia Gelder.<\/p>\n\n\n\n Rich foods such as the king cake don\u2019t just develop overnight. They\u2019re made with fusions of culture and tradition, so how did the king cake evolve? Well, as does most things in Louisiana tend to, it starts, more or less, with the French. It\u2019s a tradition, one that originated in Europe as a pagan tradition, popularized in France over the millennia, and was brought to New Orleans. From that time on, it has evolved significantly from the French original (which can, by the way, be found at La Boulangerie by its French name, \u201cgalette des rois\u201d) and gained its own uniquely New Orleans familiar sweetness and iconic purple, green, and gold colored sprinkles. Each color has a recognized meaning of justice, faith, and power. <\/p>\n\n\n\n <\/p>\n\n\n\n In addition to the colors, the flavors have also changed and grown more exotic in recent years. They now include fruit, spices, and more to enhance the experience. These details of colors and adaptation have spread into everything Mardi Gras related, from clothing, to floats, and to flags, forever symbolizing the Carnival culture and tradition of New Orleans.<\/p>\n\n\n\n <\/p>\n\n\n\n After experiencing the Mardi Gras culture firsthand for my whole life while living here in New Orleans, thoughtful consideration, and painstaking consultation, I personally have come to the conclusion that Randazzo\u2019s is best and that other brands cannot compare to Nona Randazzo\u2019s recipe. Only 10 months to wait till next Carnival season!<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" By Carys Brown Photo by Carys Brown Another Mardi Gras season has come and gone, and with its celebrations came everyone\u2019s favorite treat: the classic,<\/p>\n","protected":false},"author":1,"featured_media":849,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[11],"tags":[],"class_list":["post-848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archived","two-columns"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/willowpostdiluvian.com\/wp-content\/uploads\/2025\/03\/kingcake.jpg?fit=%2C&ssl=1","_links":{"self":[{"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=\/wp\/v2\/posts\/848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=848"}],"version-history":[{"count":1,"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=\/wp\/v2\/posts\/848\/revisions"}],"predecessor-version":[{"id":850,"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=\/wp\/v2\/posts\/848\/revisions\/850"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=\/wp\/v2\/media\/849"}],"wp:attachment":[{"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willowpostdiluvian.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}