I am thinking of taking a drive out there with the old lady and see how
everything came out.
I will bring the sleeper camper with us so we don't have to worry about
anything.  Some hard emotions on going back  but I never miss Mardi Gras to
much action, too much Jazz , too much not to go.  I know this will be a hot
one  everyone trying to make it back to normal

Sorry about the bakery but tell her to bake one (if she has an oven, that
is!)

 a.. 2 envelopes active dry yeast
 b.. 1/2 cup granulated sugar
 c.. 1/4 pound (1 stick) unsalted butter, melted
 d.. 1/2 cup warm milk (about 110°F)
 e.. 5 large egg yolks, at room temperature
 f.. 4 1/2 cups bleached all-purpose flour
 g.. 2 teaspoons salt
 h.. 1 teaspoon freshly grated nutmeg
 i.. 1 teaspoon grated lemon zest
 j.. 1 teaspoon vegetable oil
 k.. 1 pound cream cheese, at room temperature
 l.. 4 cups confectioner's sugar
 m.. 1 plastic king cake baby or a pecan half
 n.. 5 tablespoons milk, at room temperature
 o.. 3 tablespoons fresh lemon juice
 p.. Purple-, green-, and gold-tinted sugar sprinkles
Combine the yeast and granulated sugar in the bowl of a stand mixer fitted
with a dough hook. Add the melted butter and warm milk. Beat at low speed
for 1 minute. With the mixer running, add the egg yolks, then beat for 1
minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and
beat until everything is incorporated. Increase the speed to high and beat
until the dough pulls away from the sides of the bowl, forms a ball, and
starts to climb up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a
smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in
the bowl and turn it to oil all sides. Cover with plastic wrap and set aside
in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream
cheese and 1 cup of the confectioner's sugar. Blend by hand or with an
electric mixer on low speed. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers,
pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip
the top half of the dough over the filling. Seal the edges, pinching the
dough together. Shape the dough into a cylinder and place it on the prepared
baking sheet seam side down. Shape the dough into a ring and pinch the ends
together so there isn't a seam. Insert the king cake baby or pecan half into
the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a
warm, draft-free place. Let the dough rise until doubled in size, about 45
minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until
golden brown, 25 to 30 minutes. Remove from the oven and let cool completely
on a wire rack.

Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice,
and the remaining 3 cups confectioner's sugar in medium-size mixing bowl.
Stir to blend well. With a rubber spatula, spread the icing evenly over the
top of the cake. Sprinkle with the sugar crystals, alternating colors around
the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests
in attendance.

YIELD: 20 to 22 servings

Jill by way of (uggh) Emeril