page_title: King cake
section_title: Spanish-speaking countries
hierarchical_section_title: King cake / Regional variants / Spanish-speaking countries
caption_attribution_description: English: tortell de reis, a Catalan pastry Català: tortell de reis, un pastís català
context_page_description: A king cake is a type of cake associated in a number of countries with the festival of Epiphany at the end of the Christmas season; in other places, it is associated with the pre-Lenten celebrations of Mardi Gras/Carnival.
  What started out roughly 300 years ago as a dry French bread–type dough with sugar on top and a bean inside now comes in many varieties depending on the country. Some king cakes are made of a sweet brioche dough in the shape of a hollow circle with a glazed topping sprinkled with colored sugar. Hundreds of thousands of king cakes are eaten in New Orleans during the Carnival season. In other countries, king cakes are made with a puff pastry, filled with one of several fillings, and have a small figurine, called a fève, hidden inside. The figurine changes from bakery to bakery and can have a variety of themes. The person who gets the piece of cake with the fève has various privileges and obligations.
context_section_description: The roscón de reyes (ring of the kings) in Spain or rosca de reyes  in Latin America is traditionally eaten on January 6, during the celebration of the Día de los reyes magos (Epiphany or the "Day of the Three Wisemen"). Originally from Spain it is more commonly associated and celebrated in Mexico and Mexican diaspora throughout the world, as well as throughout the Hispanic world. Recipes vary from country to country and between cultures.  In most of Spain, Mexico and in Latino communities in the United States, this is the day when children get presents from the Three Wise Men. Before going to bed, children in Mexico and other Latin American countries, such as Argentina, leave a shoe outside their home or room, filled with hay or dried grass and a bowl of water as a present for the animals the reyes ride, along with a note for the reyes. The roscón de reyes has an oval shape to symbolize a crown. For decoration, people sometimes use dried and candied fruits such as figs, quince or cherries. The fruit symbolizes the many jewels that a crown would have.
  The tradition of placing a bean, candy or figurine of the baby Jesus inside the cake is followed. The figurine of the baby Jesus hidden in the bread represents the flight of the Holy Family, fleeing from King Herod's Massacre of the Innocents. Whoever finds the baby Jesus figurine is blessed and must take the figurine to the nearest church on February 2 (Candlemas Day, Día de la Candelaria), which celebrates the presentation of Jesus in the Temple. In Mexican culture, the tradition has a long list of traditions that vary based on region and family, as well as moving away from Mexico, and centers even more around sharing food and generosity with neighbors. The person who finds the baby Jesus has the responsibility of hosting a dinner and providing tamales and atole—traditional Christmas foods, (but which are highly labor intensive) to the guests. This celebration will often includes Pozole, (a hearty warming stew for cold weather and mornings) which is made for all of one's neighbors. Other observations state that the person who finds the baby Jesus is the "comadre" or "compadre" (guardian) of Jesus for that year. In Mexico and the Mexican diaspora in the United States, people who find the baby Jesus figurine in their piece of cake usually agree to host a party on Candlemas (February 2) and to provide the guests with tamales and atole.
  In Argentina, the tradition of consuming a rosca on January 6 is also followed, although no figurine is included. In addition, a similar version with whole cooked eggs on top of the cake is also served on Easter as rosca de Pascua.
  In some places, the rosca de reyes is replaced by panettone.
  Roscón de reyes generally has an oval shape due to the need to make cakes large enough for large groups. For decoration, figs, quinces, cherries, or dried and candied fruits are often, but not exclusively, used. It may be compared to a King Cake but is a distinct tradition from King Cake, in that it emerged from Hispanic culture and Latin America's unique observance of the holiday, but is similar to others in that it emerges from a Catholic observance of food, celebration, and reverence for the holidays.
  In Galicia and Argentina, a similar version of the pastry with whole eggs baked on top is served on Easter as rosca de Pascua.
caption: Catalan tortell
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