Preheat oven to 350 degrees. Spray the bottom of a 9x13 pan with non-stick cooking spray. Lay down a piece of parchment paper and spray that as well. Don't worry about the sides of the pan.
In a large mixing bowl, add in the butter and sugar. Mix on medium until light and fluffy.
Add in the vanilla and maple extracts and the eggs one at a time. Once the first egg is completely incorporated, add in the second egg. Scrape down the sides.
Add in the maple syrup and mix until combined.
In a separate bowl, sift in the flour, baking powder, and ginger.
Add half of the dry mixture into the butter and sugar mixture. Mix until combined. Scrape down the sides.
Add in the 1 cup of buttermilk and mix on low until incorporated.
Add in the remaining flour and mix until the flour is thoroughly incorporated.
Pour the batter into the prepared baking pan and place in the oven. Bake for 35 - 40 minutes or until the cake is done. Insert a toothpick in the center of the cake, if the toothpick comes out clean or with a few moist crumbs, it's done. If there's still batter on the toothpick, leave it in for a few more minutes and test again.
Remove from the oven and let cool completely.
Preheat the oven to 375 degrees. Using a cooling rack and a sheet pan with sides on it, place the 10 pieces of bacon on the rack. Bake for 20 minutes and flip the pieces of bacon over. If you notice they're getting dark on the sides and not so much in the center, rearrange the bacon. Place the darker pieces in the center and let the ones not as done be on the outside.
Bake for another 15 - 20 minutes or until the bacon is done to your liking. I like mine a little on the lighter side and barely crisp. Keep an eye on it the last 10 minutes.
Remove from the oven and place on a paper towel lined plate to cool.
Cut the pieces of bacon into bite size pieces with a pair of clean kitchen scissors or a knife.
Add the extract to the frosting and give it a stir.
Crumble the cake in a large bowl or use the stand mixer if you have one. Add in the cup of frosting and all but a handful of the chopped pieces of bacon. You'll use the remaining bacon to garnish the outside of the cake pops. Mix until it forms a big cake ball.
Scoop out cake pops using a larger cookie scoop. Roll them into balls using your two palms. Place on a baking sheet and refrigerate for 15 - 30 minutes.
In a large microwave-safe bowl, add in the chocolate candy melts and shortening.
Microwave for 30 seconds and stir the chocolate. Repeat the microwaving for 30 seconds and stirring until the chocolate is completely melted.
Dip your cake pop sticks in the chocolate one at a time and into the center of your cake pops. Let the chocolate seal harden completely. If the cake pops have gotten too warm, place them back in the fridge for another 15 - 30 minutes.
Dip the cake pops in the chocolate and carefully tap the wrist that is holding the cake pop with your other hand. This will help remove the extra chocolate and will be gentle enough to not break your cake pop off the stick.
Place the cake pops on a piece of parchment paper to dry. Sprinkle some of the bacon that we set aside on the cake pops. Repeat with all of the cake pops.