Caramel crunch cake recipe

Airy, smooth buttercream is contrasted with crisp brandy snaps – with a lace-like design – and crunchy popcorn. This cake sets the scene for an unforgettably bold party!

Caramel crunch cake recipe

Serves 14-16

Ingredients

3 boxes (500g each)
Ina Paarman chocolate cake mix (+ ingredients listed on the box)
2 cans (385g each) caramel treat, lightly whisked

For the swiss buttercream

7 egg whites
2 cups (440g) caster sugar
375g butter, at room temperature
1 tsp caramel essence or vanilla essence
Gold/pale yellow food colouring

For decorating

½ tub (50g) Cape gooseberries
Edible gold shimmer or edible gold glitter
Brandy snaps
Handful caramel popcorn
Edible flowers or petals

Method

Prepare cake batter according to packet instructions, baking in a 23x33cm lined sheet tray. Divide three premixes between two trays and bake 15 minutes longer than the packet instructions. Cool completely in trays.
For the Swiss buttercream, place egg whites and sugar in a metal or glass bowl, whisking to combine. Place over a pot of simmering water (creating a water bath) and heat mixture for 3-4 minutes while continuously whisking, checking that the bowl is never too hot to touch with your hand at the base.
Remove from heat and using a stand mixer, whisk egg mixture for about 10 minutes until shiny and thickened. (This will take about 15 minutes with a hand-held electrical mixer.)
Switch to a paddle attachment and add butter in 4-5 batches, whisking for 1-2 minutes until incorporated, adding in essence at the end.
Add food colouring to your liking – we created 3 different shades. Place in piping bags and set aside.
Slice each cake in half to create two tiers each.
Whisk caramel treat until smooth and spread onto 3 of the cakes. Stack cakes on top of each other on the serving plate or board, creating a 4-tier cake.
Coat cake in a thin layer of icing (crumb coating) and chill until icing is firm, about 30 minutes.
Coat again with a thick layer of icing all over. Smooth out the edges using an off-set spatula or a ruler. Chill in the fridge to set.
Darken the remaining buttercream with additional food colouring (this contrast in colour will make the piping stand out.) Spoon into two piping bags each with a different size or shape nozzle. Pipe random squiggles all over cake.
Place gooseberries and a dusting of edible glitter or shimmer in a bowl and shake to coat.
Decorate cake with gooseberries, caramel popcorn, brandy snaps and edible flowers.