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Member recipe

Movie Theatre Popcorn Cake

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Servings

Serves 10

Many different flavors all together, making a delicious cake. With a beautiful creative decoration.

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Ingredients

  • For Lemon victoria sponge:
  • 350g unsalted butter , at room temperature
  • 350g golden caster sugar
  • 350g self-raising flour , sifted
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 4 lemon , zested and juiced
  • 6 eggs
  • 1-4 tbsp milk (optional)
  • 350ml double cream , whipped
  • For the decorations:
  • 2 packs of mikado
  • Red food colouring
  • Icing 500g (2 packs)
  • 2 packs of Toffee popcorn, 250g
  • Vanilla butter icing 450g
  • Black food colouring (optional, look in step 7)

Method

    1. For the Lemon sponge: Heat the oven to 180C/fan 160C/gas 4. Line and butter 4 18cm sandwich tins.
    2. Put the butter, sugar, flour, baking powder, vanilla, lemon zest (3 of the lemons) and eggs in a large bowl and beat. Add the milk if the mixture is too stiff to drop off a spoon when tapped gently. Divide the mixture between the tins and level. Bake side by side for 20-25 minutes, until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
    3. Spread the jam onto the base of one sponge. Spread half the cream on top of the jam. Sandwich the other sponge. Spread the rest of the cream over the top and decorate with blueberries and sugar sprinkles.
    4. Decorations: With left over lemon, juice and zest it, then fold it together with the whipped double cream. Spread the cream lemon over the bases of all the cakes except one, place them all on top of each other, in between placing the cakes on top of each other put the mikados in the cake, but not near the sides. Place them equally on top of each other. Next, get a large knife and cut it into a rectangle, next cut little chunks of the bottom so it leans in a little.
    5. Roll out all off one pack of icing, until its 3mm in depth. Carefully wrap around the whole cake, cut of extra icing at the bottom, but leave extra icing on the top. Cut half of the icing from the other pack, and need in a tspn of red food colouring, add a little more if still not red. Roll it out, and cut it into 1-2cm strips, and glue on equally apart using the butter the butter icing.
    6. With left over cake, from when cut, glue on top of the cake with butter icing. Spread it all over the top and stick on the toffee popcorn.
    7. Tip: With the rest of the icing roll it out, and cut it into ticket shapes, with black icing paint on the word ticket. Or you could use a stencil.

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