SPONSORED BY PORTLEBAY POPCORN
Perfectly whipped double cream sandwiched between layers of sticky toffee sponge cake, dotted with sweet and salty popcorn and drizzled with salted caramel sauce. This beautiful, controlled-mess of a cake is a definite must for when you have friends round
This is a cake not a protein ball
Theres a whole lot of tasty ingredients going on in this recipe. I warn you now this is not one of those cakes that looks terribly bad for you but is actually, some how, very healthy. – This salted caramel popcorn cake is all out naughty. Its got cream, butter, sugar, popcorn, and more cream, and more butter, and more sugar, and its all finished off with a humongous drizzle of salted caramel sauce. Its all in there – layered and carefully squished together into a wonderful, tower of tasty cakeness.
So this cake is definitely for a special occasion – this isn’t your everyday after-dinner-treat.
Or maybe it is – if you want to it to be – definitely your call. I have nothing to do with it. [Halo around my head]
Its a big cake for you and your friends
If you are expecting company and you feel like impressing them with a huge cake, then this is without doubt the recipe for you. There’ll be plenty to go around and I promise you’ll love the salted caramel sauce!!
How this cake was born
I will hold my hands up and let you know right now that I made this cake with no special occasion in mind. A series of events lead to the creation of said cake and I firmly believe that it was just meant to be. – Nothing could have stopped this cake from being made, in any dimension of this universe. FACT.
First off, the lovely folk over at Portlebay Popcorn (whose postal address starts with: ‘The poppery’ – love it!), sent me a whole load of their delicious popcorn to make a recipe with.
Secondly, I’ve recently been on not one, but two food photography workshops where cakes were predominantly used as the subjects we were photographing.
Thirdly, sticky toffee pudding is my favourite dessert ever and I was thinking that it was about time I came up with a recipe.
And so – obviously – a massive, layered, salted caramel popcorn cake thing happened.
Keep on learning and growing
I have been quite busy recently, what with making cakes and going on food photography courses – but its definitely been good to take a step back and concentrate on other areas. I’m loving the food photography element of running a food blog and I’m hoping that I’ll continue to learn and improve. If you’re interested, details of the courses I attended are below.
Making this salted caramel popcorn cake
Lets talk about making this cake then. the main cake baking is pretty straight forward. Line a tin, mix the ingredients, pour into the tin, bake in the oven. Easy.
The tricky bit is slicing the cooled cake into 3 layers. Every time I make a layered cake I always think theres no way I’ll get 3 whole, straight, layers out of it. But so far, its always gone to plan. SO….key here is: not to worry; measure out your sections before you cut anything; keep your knife flat; and move the knife around the cake as you cut through it.
Before you make a start on building the cake, make sure you have all your fillings ready to go. Line them up (mis en place – if you want to do it all chef-like) and have everything within easy reach.
Now, part of the joy of this cake is all that ‘controlled mess’. We’re literally talking about slapping the cream on, scattering over the popcorn and having a carefree drizzle of the sauce. Theres no need for precision or neatness during this build. So relax, pop on a fabulous tune, and enjoy making this amazing cake.
Tip for slicing up:
Use a large sharp knife and run it under the hot water tap first and in between cutting each slice. This will make cutting the cake a doddle and will also stop the layers of cream smudging into the cake.
Photography workshop details:
Joan Ransley: Joan created a bespoke day for myself and a friend – it was completely tailored to what we wanted. Amazing and insprirational day with lots of informative and helpful information
Bea Lubas and Rachel Korinek: This was a full day workshop ran by these two wonderful photographers. The session was small and intimate with only 12 attendees. It was great to watch Bea and Rachel do what they do best and provide us with a jam packed day full of fantastic tips and so much technical knowledge.
Click here for the nutritional info for this recipe (If you dare!!)
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I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #cookonceeattwice by searchingforspice, #bakingcrumbs by onlycrumbsremain and joskitchenlarder, and #recipeoftheweek hosted by amummytoo.