Salted Caramel Popcorn Cake
Ingredients
250 g margarine
250 g light-brown sugar
5 large eggs
250 g self raising flour
1 tbsp salted caramel sauce
1 tsp vanilla
(250g butter and 500g of icing sugar and another 5tbsp of salted caramel for finishing)
Method
Preheat the oven to 180C / 350F/ gas mark 5 and grease and lining an 8 inch round cake tin. Start, by mixing the margarine and light brown sugar together until light and fluffy.
Next, mix in all your eggs and flour, caramel and vanilla. Lastly, scrape the bowl to avoid any pockets of flour. Do not overmix the batter else your flour can make your cake go dense as it will activate your gluten.
Place the batter in the cake tins and cake in the oven for around 30-35 minutes or until a skewer comes out clean. Leave to cool in the tin for around 10 minutes.
Next, fold through 3 tbsp of salted caramel sauce into your buttercream (Use 250g of butter to 500g of icing sugar to make and beat until light and fluffy) and pile onto the top of your cake (use a pallet knife to smooth it out). Place the popcorn straight on before the buttercream starts to crust and then drizzle with more caramel sauce.