How To Make The Most Wonderful Winter Spiced Popcorn Cake

How to make a spicy caramel popcorn cake this week because it’s just too freaking cold outside! This weather calls for warming spices and sweet comfort cake. And what will you be doing while escaping the freeze? Watching Christmas movies and eating popcorn of course! Which means I have the cake for you, it’s got everything tasty and more than a sprinkle of style to boot!

Alongside some serious winter spice cakes, I have tangy, lemon frosting and rich caramel sauce, all topped with some sweet and salty popcorn. Dressed up like you’re very own movie theatre bucket. I won’t even judge you if you sit down with a spoon and devour the whole thing.

What You'll Need

12oz self-raising flour

12oz butter

9oz dark brown sugar plus 2 tbsp

3oz sugar

4 ½ tbsp mixed spice

3 tbsp cinnamon

Pinch black pepper

Pinch of chilli flakes

3 cups of frosting (1 part butter:2 parts icing sugar:splash of lemon juice)

100g sweet and salty popcorn (popped)

100g red fondant

50g white fondant

1 can condensed milk

Method

Roll the red fondant to 2mm and cut out strips the size of a wooden lollipop stick. If you have one to hand, sprinkle the top of the fondant with icing sugar, place the lollipop stick on top and cut around. Cut out 25-30 strips total

Next, cut out the letters to spell to ‘popcorn!’. Place the strips and letters on a piece of parchment paper and leave to dry in a cool, dry place.

Caramel sauce time (you’re welcome).  Empty the can of condensed milk into a heatproof bowl, cover with foil and heat over a pot of boiling water for 2-3 hours until it turns into caramel. At this point I think it’s just a tad too sweet, so I like to add a little brown sugar syrup. Dissolve 2 tbsp of dark brown sugar and 2 tbsp of water in pan and simmer for 5 mins until you reach a syrup consistency. Whisk this into the caramel sauce. When cool, transfer to a piping bag.

While the caramel is on the hob, line three 7-inch cake pans with parchment paper and pre-heat the oven to 180C/160 fan. In a large bowl, whisk together 4oz sf flour, 4oz butter, 3oz dark brown sugar, 1oz sugar, 2 eggs, 1 ½ tbsp. mixed spice, 1 tbsp cinnamon, large pinch black pepper, large pinch chilli flakes and 3 tbsp of boiling water. Pour into a lined cake pan and bake for 30-35 minutes, until a skewer comes out clean. Repeat for the other two pans. When cool, wrap in cling film and place in the freezer.

After 2-3 hours, remove the cakes from the freezer and wrapping. Layer on a cake plate with a spread of frosting and caramel between each. Place in the fridge for 10 minutes to help the frosting set. After 10 minutes, cover the entire cake in a thin layer of frosting, using a palette knife to smooth the sides and take off any excess. Return to the fridge.

Roll the white fondant to 2mm and place the letters you cut out earlier on top, sticking with a little water. Use a knife to trim around the letters, creating a white border. Repeat this with the red fondant.

Remove the cake from the fridge and use the caramel to create drips and cover the top of the cake.

Apply a little frosting to the front of the cake and use this to attach the popcorn sign. If the letters are completely dry, rub in a tiny drop of the oil a few minutes before you place it on the cake to stop them cracking when curved.

With a sharp knife, carefully cut slants into the top of the red strips, alternating sides. Attach these to the cake with a little caramel.

I originally planned to alternate red and white stripes, but it just wasn’t working. Luckily, I had extra red, so I whipped off the white and replaced them. I always think it’s best to trust your gut, if it doesn’t feel right, make a change.

Finally, pile the popcorn high on top, using the caramel to build up layers. Now, grab that spoon and dig in!