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SLG is Coming Top Leaderboard
The Student News Site of Louisiana State University

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SLG is Coming Top Leaderboard
The Student News Site of Louisiana State University

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All content by Aryanna Prasad
Setting the Table

Setting the Table

By Aryanna Prasad
November 12, 2014
Coastal Cost

The Coastal Coast

By Aryanna Prasad
November 12, 2014
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Student Affairs

By Aryanna Prasad
October 12, 2014
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Ruggers

By Aryanna Prasad
September 21, 2014
Juiced

Juiced

By Aryanna Prasad
March 30, 2014

Counting Ballots

By Aryanna Prasad
March 30, 2014
Why They Take The Cake: This New Orleans-based bakery is a favorite among New Orleanians and Baton Rougians alike, but what makes it so popular? Owner Ken Gambino lists three qualities that make them a delicious Louisiana tradition:1. All of the cakes are made fresh.2. They use a specialty European Danish dough 3. They’re stuffed, not filled.You’ll want to say “I do” to their stuffed wedding cake king cake. Gambino’s implements their stuffing technique with cake batter as well, letting you have your cake and eat it too (and then some). Simply opening the box allows the almond scent to waft into the air, meaning this cake is full of flavor. I propose you try one this Mardi Gras season before they run out—mine was the last one in the store. They bake from 1 am to 4 pm. That’s some serious dedication.Lagniappe: They are one of only a few bakeries that use Danish dough in Louisiana, causing their cakes to taste different at the base. 

Why They Take The Cake: Thee Heavenly Donut is a rising star on the king cake scene. Their cakes are made from homemade donut dough and deep fried, making their cake crispy on the outside and moist on the inside. Owner Kara Castille highlights the fact that her Cajun heritage “brings culture to the cakes.”Lagniappe: For all of you Lafayette kids craving Meche’s, your prayers have been answered:  Thee Heavenly Donut uses the same recipe. Castille is the granddaughter of Mrs. Meche, the founder of Meche’s Donuts. In lieu of college, she brought the family business to Baton Rouge while making a new name for herself. Their bananas foster king cake uses real rum and bananas, giving the cake a robust flavor. If you’re not interested in venturing from the familiar, I’d suggest their plain flavor, which is a classic for good reason. 

Why They Take The Cake: Calandro’s claims to represent the quintessential “Baton Rouge style” of king cakes. Owner Blaise Calandro III gave me the low-down on the difference. According to Calandro, New Orleans king cakes have a sweet dough and are more flaky. Unlike most king cakes, Calandro cakes are made with a cinnamon dough base rather than adding on cinnamon afterward. Calandro says their cakes are more full and flavorful because their shape traps moisture better than the traditional oval and the fillings are baked inside.Lagniappe: Between their two locations, Calandro’s expects to sell 16,000 cakes this Mardi Gras season. One of their more popular gourmet flavors is red velvet king cake, which has sweet cinnamon dough, cream cheese icing and bits of red velvet cake sprinkled on top. It’s a local twist on red velvet goodies and king cakes, but their cinnamon king cake encompasses the essence of Louisiana Mardi Gras. 

Why They Take The Cake: Though many stick to traditional, Baum’s continues to create new flavors. They offer new samples nearly every day. Their latest creation is a maple bacon king cake, which has quickly become a favorite in the Baton Rouge area. If you’re craving salty and sweet, this cake is full of cream cheese icing and garnished with maple glaze and bits of bacon.Lagniappe: If maple bacon is too fou for you, their most popular flavors are cream cheese and strawberry. They also offer Zulu, composed of cream cheese, coconut, chocolate chip and pecans. They were sold out when I went, so grab one before they fly off the shelves. When I stepped in, their sample of the day was bananas foster. Their take on the treat features cream cheese, bananas, pecans and caramel drizzle. If you want something less decadent, this is one to sample.

Everybody's All American (1988) was filmed in Tiger Statdium.

Scene By Scene

By Aryanna Prasad
February 17, 2014