01 January 2011

Bacon Cake with Maple Bacon Buttercream Frosting

Yes, I know, you've been dying for me to turn this into a cooking blog. And what better recipe to start with than one that contains a pound of BACON?!?!?? You're excited, I can tell.

Anyway. Last night, for New Year's Eve, we planned a bacon-themed soiree before heading out to shows/bars/wherever we ended up. It was also a dear friend's birthday, and apparently I'm becoming known as a "bakestress" of sorts (I say that mostly in jest), so I was nominated to make a bacon-themed cake. So here's what I did.

First, I made the bacon. I bought 1 lb of Oscar Mayer Hickory smoked something or other deliciousness. I like to make my bacon in the oven - put a cooling rack in a jelly roll pan and preheat oven to 350 degrees. Place strips of bacon on the cooling rack and bake for 30 mins, turning once after 15 mins. This makes the bacon chewy but also slightly crispy -
just how I like it! It also helps drain off a decent amount of fat.

Then, I used the google to find a white cake recipe: click
Though it doesn't say to, I would recommend using clear vanilla extract for a true white cake. I also added an extra 1/2 c. of flour because I anticipated the bacon grease messing with the consistency of the cake... not sure I'd do that again. Then I took 1/2 lb of bacon and cut it into pieces about 1/2" square and folded them into the batter before I put into the 2 pans. This makes a somewhat dense cake. I might try and find a new recipe for a fluffier cake in the future... or just use a box mix.

After the rounds cooled, I made this:

Maple Bacon Butterceam Frosting

5 T. butter, softened
3 - 3 1/2 c. powdered sugar
1/4 c. maple syrup
1-2 T. milk
1/2 c. cooked bacon, cooled - chop into "bacon bits" size in food processor

Using electric mixer, cream butter. Alternate adding powdered sugar and maple syrup. Add milk to attain desired texture. Blend in about 1/3 c. bacon. Frost away!

I then sprinkled (most) of the remaining bacon bits on the top of the cake. (I ate the rest.)

Anyway, the result was a pretty savory cake. I personally would have liked it to be a little more maple-y, perhaps even with adding maple syrup to the cake mix. Definitely worth playing around with some more. Also, the frosting sort of looks like a bad case of acne. I seriously considered making another batch of plain buttercream frosting to go on top, but I thought that might be overkill. It looked better when I put the bacon bits on top.

Here are two beautiful models, and the cake is somewhere in the background. Thanks to Megs for the pic!

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