Recipe courtesy of Wanna Make This?

Imposter Dessert BLT

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 1 serving
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Ingredients

Directions

Special equipment:
Decorative toothpicks with ruffle tops
  1. Toast the pound cake until light golden, then let cool. (For larger slices of pound cake, cut each slice in half. For a pound cake that is not as tall, in order to fake a full sandwich, 4 slices are needed.) Stack two sets of 2 slices, with the tops of the pound cake lined up with each other. Trim about 1/4-inch off the straight edged bottom of one stack and trim about 1/4-inch off the top edge of the other stack of two. When you put them together, they will look like one cohesive sandwich.
  2. Microwave the white chocolate on 50-percent power until just melted, about 20 seconds. Stir until smooth. Spoon into a small resealable plastic bag. 
  3. Unwrap the chocolate candy log and break off two 2-segment chunks. Microwave the chocolate chunks until just pliable, 5 seconds or less. Roll flat and use a paring knife or pizza cutter to cut into 2 curved slices of "bacon." Snip a tiny piece from the corner of the plastic bag and pipe 2 squiggly lines of white chocolate on each slice of bacon to resemble bacon fat. Place on a plate and refrigerate until the white chocolate is set, about 10 minutes. The chocolate log pieces will remain pliable so you can form slight waves to make it look more like bacon. 
  4. Slice the strawberries crosswise to get 4 to 6 thin slices, about 1/4-inch-thick. 
  5. Unroll the fruit roll, tear pieces off and ruffle together to make it look like pieces of lettuce. 
  6. To assemble, spread the vanilla frosting on the pound cake slices to resemble mayo. Add the strawberry "tomato" slices, "bacon" and "lettuce" to half the cake slices. Place the remaining cake slices on top, frosting side down. Secure each half with a toothpick. 

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