27th and Olive

Caramel Popcorn Cake

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A few short weeks ago I celebrated my 5000th follower on Instagram. I am continually amazed by the love and support I receive on a daily basis when I share a little peek into my simple life. I have met so many wonderful people from the Instagram Community who continually inspire me to live my life, rather letting it escape me. I am so grateful to be a part of something so uplifting. As part of my mini 5k celebration, Olive and I baked a scrumptious cake, and then ate (pretty much) all of it (oops)! Personally, I am no a huge ‘cake’ person. I often opt for pies instead, however this recipe might change my mind. If anything else, it surely is a show stopper!

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Caramel Popcorn Cake
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Ingredients
  1. 1 1/2 cups flour
  2. 1 3/4 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 6 Tablespoons butter
  5. 1/2 cup plus 1 1/4 cup sugar
  6. 3 egg yolks
  7. 1/2 cup milk
  8. 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees F and grease and flour 2 6×2-inch pans.
  2. Whisk the flour, baking powder, and salt together. This is the dry mixture
  3. In a separate bowl, beat the butter and sugar together for 4 minutes, until light and fluffy then scrape the sides of the bowl and add the egg yolks; beat for 2 more minutes. Add in the milk and vanilla and stir gently to combine. These are the wet ingredients.
  4. Add the dry ingredients to the wet ingredients all at once and stir gently until the batter comes together. Pour and scrape the batter into your greased pans.
  5. Bake for 20-25 minutes, until a tester comes out clean. Allow to cool, then frost!
Adapted from La Peche Fraiche
Adapted from La Peche Fraiche
27th and Olive https://www.27thandolive.com/
Salted Caramel Italian Meringue Buttercream
Yields 3
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
Ingredients
  1. 3 egg whites
  2. 1/4 cup water
  3. 1 cup plus 2 tablespoons sugar
  4. 1 teaspoon corn syrup
  5. A pinch salt
  6. 3 sticks butter, cut into small chunks
  7. 1/2 cup of salted caramel sauce (see below for recipe)
Instructions
  1. Place water, sugar, corn syrup, and salt in a medium, deep-sided pot.
  2. Place the egg whites in the bowl of a stand mixer fitted with the whip attachment and start beating them on medium-low speed.
  3. Begin to heat the syrup; when it reaches 240 degrees F, the egg whites should be at soft peaks.
  4. Slowly stream the syrup into the egg whites with the mixer going.
  5. Beat the meringue until cooled to body temperature, then beat in the butter 2 tablespoons at a time.
  6. Continue to whip until buttercream is silky, then beat in half of the caramel.
Adapted from La Peche Fraiche
Adapted from La Peche Fraiche
27th and Olive https://www.27thandolive.com/

Caramel Popcorn
Yields 8
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1/4 cup unpopped popcorn kernels
  2. 1/2 tablespoon oil
  3. 1/2 cup salted butter
  4. 1/2 cup light brown sugar
  5. 1/4 cup maple syrup
  6. 1/2 teaspoon vanilla extract
  7. 3/4 teaspoons kosher salt, divided
  8. 1/4 teaspoon baking soda
  9. 1/2 cup whole almonds (optional)
Instructions
  1. Preheat the oven to 300F and line baking sheets with parchment paper.
  2. In a large, lidded saucepan, warm 3 kernels with the 1 tablespoon oil.
  3. Once those three kernels pop, add the rest of the corn kernels to the pan and shake to coat with oil. Put the lid on the pan.
  4. Pop the corn, shaking the pan occasionally until the popping slows.
  5. Empty the popped corn into a large mixing bowl, and try to pull out as many unpopped kernels as possible so they don't end up in the mix.
  6. In a separate saucepan, melt the butter then mix in the sugar, maple syrup and 1/2 teaspoon salt.
  7. Once the sugar is completely moistened, increase the heat to medium high and bring the mixture to a boil then lower the heat to medium.
  8. Boil for 3-4 minutes without stirring.
  9. Add baking soda and vanilla to the caramel mixture, stirring until you have a thick, even, glossy sauce.
  10. Slowly pour the caramel sauce over the popcorn, while stirring the popcorn. Optionally, add the nuts to the popcorn at the same time as the caramel sauce. Continue to stir the popcorn and the sauce until it's all well coated.
  11. Divide the popcorn between the two baking sheets and sprinkle the remaining 1/4 teaspoon salt on top, then place in the oven.
  12. Bake for 30 minutes, stirring every 10 minutes or so.
  13. Allow popcorn to cool completely before decorating cake.
Adapted from Grandma Murray!
Adapted from Grandma Murray!
27th and Olive https://www.27thandolive.com/
Caramel Popcorn by 27th and Olive

Comments

  1. Oh dear… you have me wiping my mouth 🙂 I love caramel popcorn, a lot! My mom use to make it for us as a special treat when we had a movie night on occasion, never ever had I thought of putting her delicious popcorn on a cake!
    Visiting via The Blogger’s Digest 🙂
    XOXO
    p.s. I’m soooo pinning this 🙂

    • Oh thank you so much for your amazing comments!! It means so so much to know that I can bring back some amazing memories!!! Thanks for stopping by my little space!! Come back again!!! Off to check out your site!!

  5. Beautiful photographs and a scrumptious looking cake. I saw it on Wine’d Down Wednesday and had to click over.

    • WOW!!!! Thank you so so so so much Mandee!! I am so incredibly honoured!! I’ll be checking it out as soon as it goes live!!!