BACON AND EGGS BRUNCH CAKE & CUPCAKES! BRUNCH BIRTHDAY CAKE RECIPE | WAFFLE, FRIED EGGS & BACON CAKE

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and calories, while ham is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is usually cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine can be less expensive.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, while honey is often cheaper.

Spoon a small amount of white candy melts onto a baking sheet lined with parchment paper or a Silpat baking mat.

Shape the candy melts into an X or star shape, or just a dollop for round egg whites.

Press a yellow candy melt into the center to create a fried egg appearance.

Spoon red candy melts onto a baking sheet and shape into a wavy rectangle for bacon.

Spread two lines of white candy melts on top for the bacon fat strips using a Popsicle stick.

Refrigerate the bacon and eggs for about half an hour to set.

Slice the tops and bottoms off the cakes to smooth the surface and remove excess browning.

Brush the surface of the first cake layer with maple syrup.

Spread buttercream on top of the first layer, dyed light pink or any color of choice.

Place another layer of cake on top and remove the center using a 3-inch round cookie cutter or knife.

Spread more maple syrup on top and add more buttercream.

Remove the center of another layer of cake and place it on top, repeating with maple syrup and buttercream.

Fill the center with gummy fried eggs.

Place the final layer of cake on top without brushing it with maple syrup.

Coat the entire cake with a thin layer of buttercream as a crumb coat and refrigerate for about twenty minutes.

Coat the cake in a thick layer of buttercream and smooth with a palette knife.

Stick the chocolate eggs onto the sides of the cake, alternating positions.

Toast a frozen Belgian waffle and stick it on top of the cake, securing it with lollipop sticks.

Cut the base of the waffle to stick it into two pieces or use multiple waffles if desired.

Top the cake with fresh strawberries, chocolate eggs, and chocolate bacon.

Pipe little dollops of buttercream onto the cake for decoration support if desired.

Brush the cupcakes with maple syrup, poking holes with a toothpick for deeper soaking if desired.

Pipe swirls of buttercream onto each cupcake using a star-shaped piping tip.

Place a strawberry on one side of each cupcake, with chocolate bacon behind it and a chocolate egg at the front.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens