I love waking up to have breakfast.  I am especially fond of the sweet type.  Crumble topped muffins, waffles that have been buttered and drizzled with maple syrup, cinnamon buns, pastriesall the good stuff.

My Mega Breakfast Cake is the perfect combination of my favourite breakfast foods rolled into one cake.  With yummy strawberry buttercream holding it all together and cream cheese frosting drizzled on top. Don’t worry, I’ll make sure to have some fresh berries on the side for good measure.


Where Do I Buy My Ingredients & Tools???
Make sure you get your ingredients and tools way before actually making this cake. If you've already got everything you need, you can walk straight from your bed to the kitchen! Find everything I used to make my Mega Breakfast Cake on my Parsel page here

For Your Cakes!

Ingredients & Tools You Will Need:

3 x 8” round Blueberry Buttermilk Muffin Cakes - find my recipe here

3 x 8” round Waffles (see recipe below or a package of store bought waffles)

Cinnamon Roll Pastries (recipe below)

Crumble Topping (recipe below)

Strawberry Buttercream (recipe below)

1 pint Blueberries

¼ cup Melted Unsalted Butter

Maple Syrup

Cream Cheese Frosting  (see details below)

Let’s begin by making all of the components of this delicious Mega Breakfast Cake:


For The Waffles!

Ingredients & Tools You Will Need:

2 eggs, separated

½ cup vegetable oil

1 ¾ cups flour

1 Tablespoon Sugar

1 Tablespoon Baking Powder

1 teaspoon Salt


Waffle Maker

Beat the egg whites until stiff but not dry and set aside.  Whisk all your dry ingredients together and set aside.

Beat the eggs yolks until they are thick and pale yellow.  Whisk in the milk and the vegetable oil.

Whisk you wet ingredients into your dry.  Fold in the egg whites.

Cook according to your waffle maker’s directions and allow to cool completely.



For The Cinnamon Roll Pastries!

Ingredients & Tools You Will Need:

¾ cup Unsalted Butter, at room temperature

1 cup Brown Sugar

1 package Frozen Butter Puff Pastry (2 sheets) thawed in the fridge

2 teaspoons Cinnamon

Muffin Pan

Pastry Brush


Chef’s Knife

Measure 2 Tablespoons of butter and place it in a microwave safe bowl to melt.  

Stir together the remaining butter with ½ cup of brown sugar until it forms a paste.

Fill the bottom of all 12 openings in your muffin pan with 1 tablespoon of the mixture. Spread it around the bottom with your fingertips.

Mix the rest of your brown sugar with your cinnamon.

Roll out the first sheet of thawed puff pastry across your work surface, leaving the parchment paper sheet underneath it.  Brush melted butter across the entire surface.  Sprinkle half of the cinnamon sugar recipe over the surface leaving a 1” border along the top.  Spread it and pat it down gently with your hands.




Begin to roll up the pastry starting with the bottom edge closest to you.  Use the parchment paper to help you press and roll up the pastry away from you.  



Cut off the uneven ends of the pastry roll with a sharp knife.  Cut the roll evenly into pieces that measure about 1 ¼” thick.  Place the pieces into each opening of the muffin pan with the spiral facing up.  




Bake the pastries at 400º for 30 minutes until they are golden brown.  Allow the buns to cool for 5 minutes, and then carefully remove them from the pan and place on a lined tray to cool.




** Caking Tip - Instead of an apron, I HIGHLY recommend making this recipe in your pyjamas...and my Ok, But First Cake Tee! Make sure you buy yours before March 10th - these tees are literally you snooze, you lose. ;) **

Making Your Crumble Topping!

Ingredients & Tools You Will Need:

1 cup Flour

½ cup Brown Sugar

½ teaspoon Cinnamon

½ cup Unsalted Butter, chilled


Chefs Knife

Baking Tray, lined with a silicone mat or parchment paper


Whisk the dry ingredients together in a bowl.  Cut your chilled butter into small chunks. Work the butter into the dry ingredients by rubbing the mixture through your fingertips. The mixture should keep it’s shape when squeezed together and form crumble.

Spread the morsels of crumble onto your prepared baking tray.  Bake at 350º for 15-20 minutes and golden brown.

Whipping Up Your Strawberry Buttercream!

Ingredients & Tools You Will Need:

2 cups Italian Meringue Buttercream - find my recipe here

1 Quart Strawberries

Chefs Knife

Cutting Board

Rubber Spatula

Finely dice ½ cup of washed and dries strawberries.  Cut the red skin off 3-4 strawberries and dice it as finely as you can almost creating a paste.

Fold the diced strawberries and the paste into your Italian meringue buttercream.  You will need to continue stirring until all of the liquid is absorbed and it come together.  Yum.




Reserve the remaining strawberries for the Mega Breakfast Cake.

Creating Your Cream Cheese Frosting!

Ingredients & Tools You Will Need:

2 oz Cream Cheese, room temperature

¼ teaspoon Vanilla

2 Tablespoons Unsalted Butter, Room Temperature

4oz Icing Sugar

2 Tablespoons Whipping Cream

I made ¼ of my cream cheese frosting recipe found here.  I thinned the frosting out by adding 2 tablespoons of whipping cream at the end.  Now it is ready to drizzle!

Assembling Your Mega Breakfast Cake!  

Ingredients & Tools You Will Need:

Simple Syrup - find my recipe here


Serrated Knife

Small Offset Spatula

Chefs Knife

Cutting Board

Disposable or Parchment Piping Bag

Level all three layers of your Blueberry Buttermilk Muffin cakes, and cut a thin layer off the bottom to remove the caramelization.  Shower the layers with simple syrup.



Slice your remaining strawberries.  Make sure your butter is melted and ready to go.

Begin building your cake by placing a blueberry buttermilk cake layer down first.  Spread a thin layer of strawberry buttercream onto the cake.  Sprinkle the baked crumble topping onto the buttercream and press down.  Now spread some more strawberry buttercream to fill in the gaps and create an even layer.




Brush the melted butter into the nooks and crannies of a waffle and place it on top of the buttercream layer.  Pour on as much maple syrup as you like, and top the waffle with blueberries and sliced strawberries.




Repeat this process one more time beginning with a blueberry buttermilk cake layer on top of the fresh fruit.

Place your final cake layer on top of the second fresh fruit topped waffle.  Spread your remaining little bit of buttercream on top.  Lay down a buttered waffle, and this time spread cream cheese frosting onto the surface. Fill your piping bag with the rest of the cream cheese frosting and cut the tip open.

Pile the top of your cake with a ring of cinnamon pastries and drizzle with cream cheese frosting.  Make smaller ring of pastry on top and drizzle again!  Yes again!


Eating Your Mega Breakfast Cake!

You Will Need:

Hot coffee or tea

A BIG appetite

Your pyjamas (click mine up here)



Now get to it!  You can do it.