Toffee Popcorn Cake

I have made a couple of these cakes as they are a very effective design as well as being so scrumptious, they are a toffee overload, which a crunchy topping, but one of the best things about this cake is the sponge. This is a very fun cake as well as tasty, and I like to take advantage of the fact that it is a very sweet cake, so you can get a way with making it even sweeter, if you know what I mean. This cake sponge is enlightened with melted marshmallow which gives the sponge an airy and fluffy texture which works so well with this cake as they icing is heavily sweet and that can be a little over-powering, so the sponge gives this can a different dimension in some ways. The popcorn topping is sensational, as a big lover of pop corn anyway I knew I would enjoy a cake such as this, but if you layer up the popcorn quite high and you keep it covered and airtight, the popcorn wont go soft, it will keep its crunch, which is what you want this cake. I first experimented with this idea for my step-brothers birthday cake and since then its been in steady demand as a showstopper for family gatherings.

Toffee Popcorn Cake

250g self-raising flour

250g granulated sugar

250g softened butter

4 eggs

2 tsp. baking powder
100g Marshmallows

2tbsp. Vanilla Extract

400g Icing Sugar

100g Butter

Splash of milk

1 bag Toffee Popcorn
2 Grab Bags of Toffees

• Preheat the oven to 195oc and pace baking paper in two 9 inch round tins.
• In a large mixing bowl, cream the sugar and the butter together until light and fluffy.
• In a separate jug, whisk the eggs together and set to one side.
• Weigh out the flour, and baking powder and gradually add to the cream and sugar mixture. This will be a little tough and thick however once the flour has been added, proceed to add the egg mixture. Mix until thick.
• Place the marshmallows in a bowl and microwave until they have all melted, then add to the mixture and stir until well combined.
• The mixture will need to be correctly halved and placed in the tins. To do this use 2 bowls to divide the mixture out evening, or estimate if you aren't too fussed.
• Bake the sponge for 15 minutes, until golden brown and springy.
• While the sponges are baking, you can use this time to make your icing. In a food processor, place the icing sugar with the butter. If the mixture is a little stiff, add a splash of milk to lighten it up. Once the mixture perfect, add the vanilla and mix again.
• Pop in the fridge until the sponges are cold.
• Once the cakes are ready to ice, take some of the icing to sandwich both sponges  together, then proceed to ice the sides and the top of the sponges.
• Unwrap the toffees, 1 1/2 bags and place in a  bowl, pop in the microwave for 3 minutes, on a medium heat, stirring every 30 seconds. Once the toffees have been melted place to one side for 3-4 minutes.
• To cover the cake, pour the toffee over the cake and using a spatula push right to the sides, once the toffee hits the cake it will cool dramatically, so the toffee should set halfway down the cake giving that melted appearance.
• Top the cake with the popcorn, doing a layer at a time.
• Unwrap the rest of the toffee and melt in the microwave again, this time, drizzle the popcorn straight away.
  
  
  

  
  

If you have any tips or questions please comment below.

Enjoy!