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Chocolate caramel popcorn celebration cake
Chocolate caramel popcorn celebration cake
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Delicious three-tiered birthday cake with caramel, popcorn, and peanut butter. Perfect for satisfying any sweet cravings.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 50g (1/3 cup) plain flour
  • 240g (1 1/2 cups, lightly packed) brown sugar
  • 85g (3/4 cup) roasted almond meal
  • 3.75 gm bicarbonate of soda
  • 300g butter, melted
  • 80ml (1/3 cup) milk
  • 5 eggs
  • 380g can NESTLÉ Top n Fill Caramel
  • 60ml (1/4 cup) pouring cream
  • 25.00 gm liquid glucose
  • Jersey caramels, thinly sliced, to decorate
  • Lindt Lindor Sea Salt Caramel balls, dark
  • Maltesers, to decorate
  • Mini waffles, to decorate
  • 350g butter, chopped, at room temperature
  • 300g (2 cups) icing sugar mixture
  • 90g (1/3 cup) smooth peanut butter
  • 175g packet Lolly Gobble Bliss Bombs
  • 140g (2/3 cup) caster sugar
  • 60ml (1/4 cup) thickened cream
Instructions:
  • Preheat your oven to 170C/150C fan forced. Grease the base and sides of three 20cm round cake pans, then line them with baking paper.
  • In a large bowl, mix together the flours, brown sugar, almond meal, and bicarb. Create a well in the center and add the butter, milk, and eggs. Whisk until well combined. Divide the batter evenly among the pans and bake for 35 minutes or until golden and a skewer comes out clean. Allow the cakes to cool in the pans on a wire rack until completely cooled.
  • Make the frosting by using electric beaters to whip the butter in a bowl until light and creamy. Slowly incorporate the sugar, beating thoroughly with each addition. Mix in the peanut butter until smooth and well blended.
  • Line a baking tray with parchment paper. Place Bliss Bombs in a large heatproof bowl. In a non-stick frying pan over medium heat, melt sugar until a golden caramel forms, about 8-10 minutes. Be careful as the mixture may spit, then add cream and stir until smooth. Simmer for 3-4 minutes until bubbling. Remove from heat, let bubbles subside, then quickly pour over Bliss Bombs and stir. Spread mixture on the lined tray and cool.
  • Place the first cake on a serving plate, spread one-fifth of the frosting over it. Set aside 1⁄2 cup of Top ‘n’ Fill. Randomly dollop half of the remaining Top ‘n’ Fill over the frosting. Add the second cake, spread one-quarter of the remaining frosting over it, and dollop the remaining caramel on top. Add the final cake, spread the rest of the frosting over the top and sides of the cake. Chill the cake in the fridge until the frosting sets.
  • Combine cream, glucose, and reserved Top ‘n’ Fill in a small saucepan over medium-low heat. Cook, stirring constantly, until mixture turns dark golden and thickens, about 10-15 minutes (be careful not to let it stick to the pan). Once cooked, remove from heat and let it cool to room temperature, stirring occasionally.
  • Drizzle the caramel sauce over the cake, ensuring it cascades down the sides. Top the cake with caramel popcorn, sliced caramels, Lindor balls, Maltesers, and waffles for a stunning finish.

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