table tales

salted caramel and banana popcorn cake

25 September, 2016

It’s my sister’s birthday today!! And I could not be more excited. 

I absolutely love birthdays – or any chance to celebrate with family and friends really. But if I am going to be honest, her birthday is my favourite. Why? Because she is just so ridiculously appreciative of everything. 

Ok, I know I posted about how amazing my sister is last week – but my second sister appreciation post is coming up. 

It’s no secret that I think I have the best sister in the world for too many reasons to describe. Her passion, care and enthusiasm for life is so inspiring. Not to mention her quick wit and the fact she’s gorgeous. To all the eligible bachelors out there – you’re in luck, she’s currently single. 

So it goes without saying that such an amazing girl deserves an amazing cake. However, because she’s given up chocolate for the year I had to think outside my usual box. Although my carrot cake is always a crowd pleaser, I wanted to do something really special. 

The other night we went out to a fabulous Gelato shop where she ordered the salted caramel banana gelato. Once again inspired by her amazing choice, I decided to run with that. 

Think three layers of cake coated in salted caramel buttercream icing topped with salted caramel popcorn. The vision was real. And thus the salted caramel and banana popcorn cake was born. 

Salted caramel banana popcorn cake

 

Salted caramel banana popcorn cake Salted caramel banana popcorn cake

Happy birthday to the best sister in the world!

You inspire me in far more ways than just choosing a cake flavour and I feel so blessed to have you in my life. 

xx Liz 

 

salted caramel banana cake 
The ultimate caramel birthday cake that pops.
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Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr 30 min
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr 30 min
Ingredients
  1. Salted caramel sauce
  2. 1/2 cup brown sugar
  3. 50grams butter
  4. 1 cup cream
  5. 1/2 tsp fine sea salt
  6. Salted caramel banana cake
  7. 2 ripe bananas, mashed
  8. 3/4 cup brown sugar
  9. 100grams butter
  10. 1/2 cup milk
  11. 2 eggs
  12. 2 cups wholemeal self raising flour
  13. 1/2 tsp fine sea salt
  14. Handful of chopped walnuts (optional)
  15. Salted caramel butter cream
  16. 500grams butter (room temperature)
  17. 3 cups icing sugar
  18. ½ cup salted caramel
  19. Vanilla Frangelico cake
  20. See recipe here: http://travellingtabletales.com/pinata-cake/
  21. Salted caramel popcorn
  22. See recipe here: http://travellingtabletales.com/salted-caramel-popcorn/
Instructions
  1. Preheat oven to 180C/160C fan-forced. Grease 2 x 7cm-deep, 20cm round cake pans.
  2. For the banana cake, melt the banana, butter and sugar in a saucepan over a low heat until the sugar is dissolved. Cool slightly. Whisk the eggs and milk together. Gently add the wet ingredients to the dry ingredients and combine thoroughly. Pour into a greased around baking pan. Bake for 30 minutes, or until skewer comes out clean. Cool completely.
  3. Vanilla Frangelico cake
  4. After making the vanilla cake, add a generous dash of Frangelico to the wet ingredients before baking, and pour extra Frangelico over the cake when it is still in the pan as soon as it comes out of the oven. Cool completely.
  5. For the salted caramel sauce, melt the butter and sugar together, stirring occasionally, in a saucepan over a low heat until the sugar is dissolved. Once the sugar is dissolved slowly pour in the cream and add the salt. Simmer over a low heat for 5 minutes or until starting to thicken.
  6. For the buttercream icing, use an electric mixer to mix the icing sugar and butter together until is pale and creamy. Add ½ cup of the salted caramel sauce (cooled to room temperature).
  7. To assemble the cake, place one layer of the cake on the bottom and dollop a generous amount of icing in the center, smoothing outwards until it almost reaches the edges. Place the next cake layer on top and press down gently, so that the icing is level with the side of the cake. Repeat. Cover the entire cake with the remainder of the buttercream and smooth until you reach your desired look. To decorate the cake, pour the remainder of the salted caramel sauce in the center on top and gently guide towards the edges to create the dripping effect. Place the salted caramel popcorn on top and around the edges, gently pushing it into the icing so that it remains in place.
  8. Enjoy.
Notes
  1. I find it easier to ice the cakes if they are frozen, so I make the cakes ahead of time and freeze them over night.
Travelling Table Tales http://travellingtabletales.com/

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6 Comments

  • Reply Kristy from Southern In Law 26 September, 2016 at 8:52 am

    WHAT A CAKE! This looks incredible! Can you come and make my birthday cakes, girl!?!??!

    You are so so clever!

  • Reply Megan 26 September, 2016 at 3:16 pm

    Wow good job. It looks amazing! It’s my birthday soon so I might have to request this cake!

  • Reply Claire at My Pink & Green Life 27 September, 2016 at 12:43 am

    This is such a gorgeous cake–what an amazing combination of flavors, too! Your sister is lucky to have you as her baker! 🙂

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