The Salted Caramel, Marshmallow, Popcorn and Vanilla Cake

Here are the recipes that I used for the cake I was so desperately trying to recreate:


The Cake & The Frosting- Both from Baker by Design


8 extra large eggs
8 oz vanilla sugar
4 oz all purpose flour
4 oz cake flour
pinch salt
seeds from 1 vanilla bean


SALTED CARAMEL  BUTTERCREAM (This originally had bourbon in it, but I omitted it because I didn’t have any on hand)
4 extra large eggs
5 extra large egg yolks
26 oz sugar
6 oz water
2 pounds butter, cubed, at room temperature
1 tsp vanilla extract
2 tsp salt


The Caramel Sauce- By Java Cupcake

Salted Caramel Sauce
  • 2 cups sugar
  • 12 Tbsp unsalted butter, cubed & room temperature
  • 1 cup heavy cream, room temperature
  • 1 Tbsp fleur de sel


You can follow all of the recipes and then when you are ready to assemble the cake, here’s what I did.  Put a layer of the caramel sauce and frosting in between the two cakes.  Then, a layer of caramel on the top.  Frosted it with the rest of the frosting.

Popcorn Topping- By Me!


Pop some popcorn.  (Now, I didn’t pop my popcorn long enough, but trust me, I’ve made this before.  In a sauce pan, melt together butter and sugar just like if you are making caramel.  Add in some marshmallow fluff and salt.  You just want enough to coat the popcorn.  Combine the sauce and the popcorn. Crucial step!!! LET IT COOL BEFORE TOPPING THE CAKE!  I didn’t and it made quite the mess.  However, this cake was sooooooooooo good!



Looks a mess, but SO YUMMY!!!!!


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