Maple Cake and Candied Bacon
This cake is reckless! And delicious. And not for the faint of heart.
Sweet and savory go great together… chocolate with nuts, caramel with salted pretzels, etc. I used to love dredging bacon through the syrup on Pancake Sunday mornings, which leads us to this cake.
After studying the many Maple Cake recipes online, I pieced together my own recipe with a strong flavor profile towards maple syrup, brown sugar, and vanilla.
For my friends who don’t eat bacon…do chopped fresh dates, walnuts, and maple syrup sound good?
My first step was to work with the bacon. It’s critical to use thinly sliced bacon; I had to slice my own and it was thicker than I’d have preferred. I developed the following recipe during the baking process and I look forward to making this again. Hot tip: Let the bacon cook the full 30 minutes but don’t let the sugar burn.
The cake baked so wonderfully. Everything needed to completely before I could construct the cake.
|I’m giving myself a gold star for the evenness of these cake layers.|
Oh… this wasn’t going to work. I didn’t like the ombre thing I was attempting. Plus, I chose the wrong tip and these two rows required 80% of the prepared buttercream. I did like the yellow…
I liked this. It was simple and clean and didn’t require more than one batch of buttercream.
This cake is amazing. So is my life partner. And our kids. Life is good; let’s have cake.