Mini maple crêpe cakes with candied bacon

Maple crepe cake with candied bacon

Well hello! I love that it’s Tuesday and there only being 4 working days (for me at least) until the weekend begins. I’m off to Reading for my bestie’s birthday this weekend so I’m super excited. Did you have fun on the Bank Holiday? Or did you make a crazy long list of chores like I did? I managed to achieve pretty much everything on the list. I did some baking too, although not all of it was successful. I also got that haircut sorted and it still didn’t go well. My fringe has been cut way too short. I’m praying it will grow out quickly. Is there a fringe wig I can get to hide it? Or a mini paper bag?

So yes, one of my baking success stories was these mini maple crêpe cakes, topped with candied bacon. I really suggest you make extra candied bacon because a fair bit of it appeared to be missing when left alone with Mr Ltt…funny that! I was inspired by a couple of blog posts I read about crêpe cakes. I wanted to use buttercream all over but it seemed quite a challenge to try spread it around the sides once they were all stuck together. Maybe I needed to use a thicker buttercream that would stick them together solidly. Still, there’s plenty of buttercream and maple flavouring to keep you licking your lips. The candied bacon just works so well – a hint of salty flavour and bite mixed with the sugar sweetness on the maple syrup. I also used a mix of brown flour and white flour, to add a little hunt of nuttiness.

They’re pretty simple to make…first let’s get making that bacon. Cut it into strips

Raw bacon

Sprinkle with sugar…

Raw bacon coated with brown sugar

Bake in the oven for 15-20 minutes. Try not to eat straight away.

Candied bacon

Next we’re going to make the pancakes. Whip up the batter, pour a little in the pan…

Crepe making first side

Then flippety flip! (Or turn safely over with a spatula!)

Crepe making second side

Let those babies cool, then cut out miniature pancakes with a round cutter.

Cutting out mini pancakes

Next we’re going to make our maple buttercream (pic shows the creaming of the butter, not the completed item!)

Make maple buttercream

Now we’ll spread a thin layer on each little pancake and layer it up.

Spread maple buttercream

Top with candied bacon.

Maple crepe cake showing layers

{Makes 5 mini cakes}


For the candied bacon

  • 4 strips of streaky bacon
  • 6tbsps light brown sugar

For the pancakes

  • 90g brown flour
  • 90g white flour
  • 400ml milk
  • 3 medium eggs
  • 30g butter for greasing the pan

For the maple buttercream
  • 300g icing sugar
  • 4tbsp maple buttercream
  • 2tbsp milk
  • 60g butter


  1. Pre-heat the oven to 180°C. Using the blunt side of the knife, run it along the streaky bacon strips to stretch out and thin the bacon a little. The cut in half lengthways and widthways. Sprinkle half of the sugar on top, then cook for 10 minutes. Turn bacon pieces over and sprinkle the rest of the sugar over. Bake for another 5-10 minutes.
  2. To make the pancakes, sieve the flours, holding them high about the bowl to get plenty of air in. Whisk in the eggs then add the milk gradually.
  3. Heat the pan up to a high heat. When you hold your hand 4cm above the pan, you should be able to feel the heat coming off it. Using a piece of kitchen roll, rub a little of the butter onto the pan to grease it. I used a soup ladle about ¾ and gently poured it into the middle, swirling the batter and then shaking to cover up any holes. Leave for around 30-40 seconds, then slide a spatula underneath and flip over for around 20 seconds. Leave to cool.
  4. Cut out circles from each of the pancakes using a cutter (mine was about 7cm wide).
  5. To make the buttercream mix the butter, maple syrup and milk together with a quarter of the icing sugar on low then build up the speed. Add the rest of the icing sugar on low again (I also wrap a tea towel around my mixer) until mixed in, then build up the speed to medium and mix until smooth.
  6. Spread each mini pancake layer with a little buttercream (apart from the top ones). Layer about 12 on top of each other then finish with two strips of candied bacon.


  1. says

    Oh I love candied bacon, it’s that wonderful salty & sweet combo at its finest. This looks like a smashing way to eat pancakes!

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