King Cake story in WSJ

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“There’s a very simple reason you don’t find favors in king cakes anymore: We have too many lawyers in America,” said Poppy Tooker, host of “Louisiana Eats,” a radio program heard on some NPR affiliates in the South.

Louisiana is one of the few places where the king-cake tradition is alive and well, but the local confection doesn’t look anything like the almond-and-puff-pastry version. Instead, it is ring-shaped, made of Danish-style dough, glazed and sprinkled with yellow, green and purple sugar—the colors of Mardi Gras in New Orleans, with which the cake is closely associated.

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