Caramel popcorn cake

Preheat the oven to 180˚C. Grease 2 cake tins with diameters of 20cm. In a large bowl, beat the 200g butter and castor sugar until light and pale yellow, about 5 minutes. Add the eggs, 1 at a time, mixing well after each addition. Then add the vanilla extract.

In a separate bowl, sift the cake flour, baking powder and 2,5ml (½ tsp) salt. Add to the butter mixture, alternating with the milk and beating well after each addition.

Divide the batter evenly between the prepared cake tins and bake, 22 – 25 minutes. Remove from oven and allow to cool completely before icing.

For the salted caramel sauce, in a medium-sized saucepan set over low heat, melt the 100g butter. Mix in the brown sugar and swirl the pan to combine. When it starts to bubble and turns golden in colour, pour in the cream and stir to combine.

Remove from heat, and stir in the vanilla extract and pinch sea salt flakes. Pour the caramel sauce into a jar and let it cool completely.

For the icing, beat the 200g softened butter and cream cheese together with an electric mixer until smooth. Add the icing sugar, 1 cup at a time.

To assemble the cake, place your cooled bottom sponge on a cake board or your desired cake stand. Take a good amount of icing and smooth it out over the cake, then add the second sponge and ice the entire cake. Allow to set in the fridge, 1 hour.

While your cake sets, make some fresh popcorn. Once your cake is set, spoon a little of the

salted caramel sauce over the cake – just enough for the popcorn to stick. Place 3 large handfuls popcorn on top of the cake, and decorate with chunks of ready-made brownies and Wilson’s Cream Caramels. Finally drizzle with the remaining salted caramel sauce.