Choc Caramel Popcorn Celebration Cake
Our birthday cake has our favourite flavours – Michelle Southan
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
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
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