DISH | cakey bacon, it's filthy tasty -

First, watch this video. Trust me. Just do it. It’ll be one of the best things you’ve ever done.

Amazing right?! Big thanks to Coastal at Night for finding this sucker and sharing via the twitter. And what could I do in turn but share with the rest of my bacon loving com padres. One such friend, a chef at work, was thrilled. And, since he was about to embark on some travelling in Europe, what a better way to send him off than Cakey Bacon. Yeah, that’s right. It happened.

Inspired by this hilarious video, I got out Big Red and devised a cake of bacon awesomeness. First, I made some candied bacon by tossing bacon with brown sugar and pepper and baking til crispy. This bacon, however, turned out on the chewy side so candied bacon, we shall meet again. Next up, the cake. To compliment the bacon, I decided on a Brown Butter Cake, using a recipe from Food and Wine. I knew its nutty buttery flavour would be perfect. If you have yet to experience the magic that is brown butter, I suggest you get on it. As if butter could get any better.

To really send this cake over the top, like way the fuck over the top, I whipped up some Maple Bacon Frosting using butter, bacon fat, maple syrup, vanilla, and icing sugar. Best.Frosting.Evah. Hold on to that bacon grease people. Stuff is pure gold. I swear next time – in fact there was already a second bacon cake for the wife’s birthday – but the next time I will perfect that bacon buttercream recipe and get it to you. In the meantime…

World meet Cakey Bacon.

Surprise, surprise, this cake was incredible. Mind blowing even. Salty and sweet and buttery and so very bacony. While this cake is not something you would indulge in often, it was worth every single bite and most certainly something everyone should experience at least once.

So listen to the Meat Wizard. Embrace the salty lil’ pig strip. It’s filthy tasty!

brown butter layer cake

2013-10-02 21:36:36

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Ingredients

3 sticks unsalted butter (12 ounces), plus more for greasing the pans
2 1/4 cups all-purpose flour, plus more for dusting
2 1/4 teaspoons baking powder
1 teaspoon salt
1 2/3 cups sugar
1 teaspoon vanilla
3 large egg yolks
2 large eggs
1 1/4 cups milk, at room temperature

Instructions

Preheat the oven to 325°. Butter two 9-inch cake pans and line the bottoms of the pans with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
In a medium saucepan, melt the 3 sticks of butter. Cook over low heat, stirring occasionally, until foamy, about 5 minutes. Continue to cook, stirring frequently, until the milk solids turn brown and the butter smells nutty, about 4 minutes longer. Scrape the melted butter and browned bits into a large heatproof bowl. Set the bowl in an ice water bath until the butter begins to set around the edge, about 8 minutes.
Meanwhile, in a medium bowl, whisk the 2 1/4 cups of all-purpose flour with the baking powder and salt.
Remove the bowl from the ice water and scrape up the hardened butter. Transfer the butter to the bowl of a standing electric mixer fitted with the paddle and beat until creamy. Add the sugar and vanilla and beat at medium-high speed until fluffy, about 3 minutes. Beat in the egg yolks followed by the whole eggs. Beat in the dry ingredients and milk in 3 alternating additions, scraping down the side and bottom of the bowl as necessary.
Pour the cake batter into the prepared pans and bake in the center of the oven for about 40 minutes, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the centers comes out clean. Cool the cakes in the pans for 20 minutes, then invert them onto a rack to let them cool completely. Peel off the parchment paper.

By Tom Douglas

Adapted from Food and Wine

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