Bringing my friend’s request to reality, this Korean Fried Chicken Cake is a savory cake made from rice and Korean fried chicken. Perfect for those who do not like sweets and real cakes.
I have been asked a lot by my friends to make a cake that is not a cake. What I mean about is not the usual sweet cakes from a mixture of flour, shortening, eggs, and sugar. But it is actually about cake alternatives made from other ingredients. Not only limited to sweet foods, but it could be savory foods or something that looks similar to cake shape.
When I still worked at my corporate job, the job of getting my coworkers’ birthday cake fell on my hands. I usually alternate the sweet and savory options. But in most cases, they asked me to make savory cakes because not everyone out there actually likes cakes. Shocking, right?
There were about a dozen people in my old office. Consider I had to make about one cake for each month. My creativity was tested because I did not like to do the same things over and over. I have done a lot from lasagna, okonomiyaki stacks to tortilla cakes. I did not usually post this kind of cake on my website, but my friends mostly know about this from my Instagram stories. That is how my friend knew about this and asked me to make an unusual cake like this Korean Fried Chicken Cake.
The Story Behind This Cake
This custom cake was made especially by request, considering the receiver did not like sweets. Last month, a friend commissioned me to make a cake with a reference to my previous Dakgangjeong recipe. She knew that I liked to experiment with new things and challenged me to make something out of ordinary. I was only given 5 days to send this cake to the customer and gave a certain of the budget for this project. That is how Korean Fried Chicken Cake was born.
This cake was basically a three layers cake. The bottom and the top were made from a mixture of steaming white rice with nori furikake seasoning and sesame oil. The middle layer and the topping were the boneless Korean Fried Chicken. For decoration, I drizzled the top with Kewpie mayonnaise, sprinkled sesame seeds, and topped it with curly green onion slices.
I could not find any reference for this cake, so I took a rough guess of how much rice and fried chicken I needed. For the cake size, I used the smallest ring I had, which was a 6-inch cake ring. I also estimated that 1kg of fried chicken would be enough, but apparently, it was not. Therefore, you will see why the rice proportion is too much considering how short the middle layer is. Fortunately, my friend was not that fussy about it.
I was actually very happy with how it looked. Next time if I have the chance to do this again, I would like to fix the proportion of rice and Korean fried chicken. It means more Korean fried chicken and less rice so that I got the nice same thickness layers.
How about you? Do you prefer an ordinary cake or something unusual like this for your birthday?