NYT Cooking: This Carnival cake is more like a brioche, with a bitingly sweet frosting and sugared pecans for crunch. The recipe itself is a hybrid, adapting a cake recipe by David Guas, the chef of Bayou Bakery in Alexandria, Va., and pairing it with a frosting by the New Orleans chef John Besh.Browse the baby shower section of a party supply store for the Mardi Gras king cake baby, where plastic babies ar...