Choc Caramel Popcorn Cel­e­bra­tion Cake

Our birth­day cake has our favourite flavours – Michelle Southan - - THIS MONTH -

For our very first is­sue, we cre­ated a di­vine Salted Caramel Popcorn Mud Cup­cake recipe for the cover. So, to cel­e­brate 10 years of Tast, we’ve rein­vented that recipe to cre­ate a truly spec­tac­u­lar three-tiered cake, us­ing caramel and peanut but­ter.

450g (3 cups) self-rais­ing flour

50g ( 13⁄ cup) plain flour

240g (1 12⁄ cups, lightly packed) brown sugar

85g ( 3 ⁄4 cup) roasted al­mond meal

1 12⁄ tsp bi­car­bon­ate of soda

300g but­ter, melted

80ml ( 13⁄ cup) milk

5 eggs

380g can Caramel Top ‘n’ Fill, whisked un­til smooth

60ml ( 14⁄ cup) pour­ing cream

1 tbs liq­uid glu­cose

Jersey caramels, thinly sliced, to dec­o­rate

Lindt Lin­dor Sea Salt Caramel balls, dark Mal­te­sers and mini waf­fles, to dec­o­rate

peanut but­ter frost­ing

350g but­ter, chopped, at room tem­per­a­ture

300g (2 cups) ic­ing sugar mix­ture

90g ( 13⁄ cup) smooth peanut but­ter

caramel popcorn

175g pkt Lolly Gob­ble Bliss Bombs

140g ( 2⁄3 cup) caster sugar

60ml ( 14⁄ cup) thick­ened cream

1 Pre­heat the oven to 170°C/150°C fan forced. Grease the base and side of three 20cm (base mea­sure­ment) round cake pans and line with baking paper.

2 Com­bine flours, brown sugar, al­mond meal and bi­carb in a large bowl. Make a well in the cen­tre. Add but­ter, milk and eggs to the well. Use a bal­loon whisk to whisk un­til com­bined. Di­vide evenly among pre­pared pans. Bake for 35 min­utes or un­til golden and a skewer in­serted in cen­tre of each cake comes out clean. Trans­fer to a wire rack. Set aside in the pans to cool com­pletely.

3 For the frost­ing, use elec­tric beat­ers to beat the but­ter in a bowl un­til pale and creamy. Grad­u­ally add the sugar, beat­ing well af­ter each ad­di­tion. Add the peanut but­ter and beat un­til smooth and com­bined.

4 For the caramel popcorn, line a baking tray with baking paper. Place Bliss Bombs in a large heat­proof bowl. Place the sugar in a non-stick fry­ing pan over medium heat. Cook, shak­ing pan of­ten, for 8-10 min­utes or un­til melted and a golden caramel forms. Quickly and care­fully add the cream (be & care­ful as the mix­ture may spit). Stir over low heat un­til smooth. Bring to the boil and sim­mer for 3-4 min­utes or un­til bub­bling. Re­move from the heat and let the bub­bles sub­side. Work­ing quickly, pour over the Bliss Bombs and stir to com­bine. Spread over the lined tray. Set aside to cool.

5 Place 1 cake on a serv­ing plate. Spread one-fifth of the frost­ing over the top of the cake. Re­serve 1⁄ 2 cup of Top ‘n’ Fill and set aside. Dol­lop half the re­main­ing Top ‘n’ Fill ran­domly over frost­ing. Top with an­other cake. Spread one-quar­ter of the re­main­ing frost­ing over the top of the cake and dol­lop with re­main­ing Top ‘n’ Fill. Top with the last cake. Spread the re­main­ing frost­ing over the top and side of the cake. Place in the fridge un­til the frost­ing is firm.

6 Place cream, glu­cose and re­served Top ‘n’ Fill in a small saucepan over medium-low heat. Cook, stir­ring con­stantly, for 10-15 min­utes or un­til dark golden and thick­ened (don’t let mix­ture catch on base of pan). Re­move from heat. Set aside, stir­ring of­ten, to cool to room tem­per­a­ture. 7 Pour the caramel sauce over the top of the cake, care­fully spread­ing to the edges and al­low­ing it to drip down the side. Dec­o­rate the cake with the caramel popcorn, sliced caramels, Lin­dor balls, Mal­te­sers and waf­fles.

serves 16 | prep 1 hour (+ cool­ing time) | cook­ing 1 hour 5 mins

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