One of my favorite things about the East Coast is diners! There are tons of old-school diners, complete with bottomless coffee and a 15 page menu. It has become one of my favorite weekend activities, and is also the inspiration for this cake. It’s made with maple cake layers, a maple buttercream, and even has a maple caramel drizzle! To decorate the top, I also added real mini pancakes, candied bacon, and some fondant fried eggs. You can watch a full tutorial showing how to decorate this cake here:
The recipes can be found below:
1 batch vanilla cake batter + 1 Tbsp maple extract (I get mine at Whole Foods)
1.5 batches buttercream frosting + 1 Tbsp maple extract
1 batch caramel + 1 tsp maple extract
- 2 fondant fried eggs (made out of yellow and white fondant, with edges painted brown using gel food coloring and vodka)
- candied bacon (8-10 strips of bacon, sprinkled with brown sugar and tiny bit of cayenne pepper; baked at 400 degree F for about 20 minutes)
- 5 mini pancakes (about 2.5 inches in diameter, made with pancake mix)
- 1 pat of butter
- chocolate ganache
Use the cake recipe to make four, 8-inch cake layers. Chill the layers in the freezer once baked and cooled, to make them easier to frost (I wrap my layers in saran wrap, and freeze them overnight, then allow them the sit out for about 20 minutes before frosting). Once the buttercream and caramel are prepared, assemble the cake. Spread an even layer of buttercream onto each cake layer, and drizzle maple caramel over the entire layer on top of the frosting. Stack and repeat using remaining layers, flipping the top cake layer upside down (makes it easier to frost). Apply a thin layer of frosting around the entire cake (crumb coat), and chill the cake for about 5 minutes in the fridge or freezer. Once the frosting is firm to the touch, apply a second, thicker layer of frosting and smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.
Once frosted, begin decorating the cake by adding the hash brown boarder. Coat the sides of a frosting bag with chocolate ganache, and then fill with leftover buttercream.
Cut a small opening at the tip (1/4 inch), and pipe 1 inch lines in various directions around the base of the cake. The frosting should be streaked with the ganache giving it the look of browned hash browns.
Next, stack the mini pancakes on top of each other, and secure using a small skewer. Slice the candied bacon strips in half, and pile next to the pancakes. Add the fondant eggs to the remaining space on top of the cake.
Drizzle caramel over pancake stack and down the sides of the cake. Top the pancake stack with a pat of butter, then slice in and enjoy!!!