{"id":64492,"date":"2017-12-15T14:00:41","date_gmt":"2017-12-15T04:00:41","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=64492"},"modified":"2017-12-23T01:19:31","modified_gmt":"2017-12-22T14:19:31","slug":"gravity-defying-popcorn-cake-kitchen-aid-stand-mixer-giveaway","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/gravity-defying-popcorn-cake-kitchen-aid-stand-mixer-giveaway\/","title":{"rendered":"Gravity Defying Popcorn Cake"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/12\/P2410200-e1513257460194-550x733.jpg\" alt=\"gravity defying popcorn cake ann reardon \" width=\"550\" height=\"733\" class=\"photo\" data-wp-pid=\"64515\" \/><br \/>\n&nbsp; <\/p>\n<p>The countdown to Christmas is on, half of the advent lollies have been eaten and school holidays are upon us.  Movies are something we do most holidays.  Here is a fun gravity defying popcorn cake to turn any movie gathering in to a party.  Seriously, when I served this up the guests thought it was a pot exploding with popcorn.  They were delighted to eat the chocolate lid, devoured the caramel popcorn and were amazed that it was actually a cake.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/m1j3cPPrAWM\" frameborder=\"0\" gesture=\"media\" allow=\"encrypted-media\" allowfullscreen><\/iframe><\/p>\n<p><strong>The competition to win one of 6 Kitchen Aid Artisan mixers is now closed. The winners were: Amber Williamson, Yasshna Asriani, Anthea Ashleigh, Mia Plumridge, Minna Wong and Ailis Relihan.<\/p>\n<p><\/p>\n<h4 class=\"fn\">To make this gravity defying popcorn cake you will need:<\/h4>\n<p>One and a half times my <a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-cake-recipe\/\" target='_blank'>rich chocolate cake<\/a> recipe baked in three 8&#8243; round cake tins, baked, cooled and leveled.<br \/>\n600mL (20.29 fluid ounces) Cream<br \/>\n<a target=\"_blank\" href=\"https:\/\/www.amazon.com\/gp\/product\/B011VSRXL8\/ref=as_li_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;creativeASIN=B011VSRXL8&#038;linkCode=as2&#038;tag=howtocookthat-20&#038;linkId=2c3d08d8c3d396bc429f10b49e7495d4\" rel='nofollow'>Cake Support<\/a><br \/>\n<span class=\"ingredient\"><span class=\"amount\">800g (28.22 ounces)<\/span> <span class=\"name\">chocolate<\/span><\/span><br \/>\n150g (5.29 ounces) Black fondant<br \/>\n4 lollipop sticks<br \/>\n<a target=\"_blank\" href=\"https:\/\/www.amazon.com\/gp\/search\/ref=as_li_qf_sp_sr_tl?ie=UTF8&#038;tag=howtocookthat-20&#038;keywords=edible silver luster dust&#038;index=aps&#038;camp=1789&#038;creative=9325&#038;linkCode=ur2&#038;linkId=723d399284cdf9a7cb7cee1b6347169c\" rel='nofollow'>edible silver luster dust<\/a><br \/>\nacetate<\/p>\n<h4>Salted Caramel <\/h4>\n<p>2 cups or 500mL (16.91 fluid ounces) cream<br \/>\n2 tsp vanilla<br \/>\n300mL (10.14 fluid ounces) or 1 1\/4 cups water<br \/>\n430g (15.17 ounces) or 2 cups caster sugar (superfine sugar)<br \/>\n1 tsp sea salt<br \/>\n40g (1.41 ounces) or 2 tablespoons glucose syrup<br \/>\nPlace the water, sugar and glucose syrup into a pan.  Give it a little stir to make sure all the sugar is wet.  Wash the sides of the pan down with a wet pastry brush.<\/p>\n<p>Leave it unstirred to boil, after a few minutes until it starts to turn golden.  Let is get an even golden colour &#8211; then remove it from the heat.  Add in your vanilla and the cream.  Return to the heat and keep stirring it until the caramel is melted into the cream.  Stir in the salt and continue to heat until the desired thickness is achieved (see the video for how to test what thickness you caramel will be). <\/p>\n<h4>Caramel Popcorn (make two separate batches of this recipe)<\/h4>\n<p>70g (2.47 ounces) popcorn kernels<br \/>\n210g (7.41 ounces) or 1 cup sugar<br \/>\n100mL (3.38 fluid ounces) water<br \/>\n15g (0.53 ounces) or 1 Tablespoon butter<\/p>\n<p>Pop the corn kernels (I used an air popper but you can do it in a pan if you prefer)<br \/>\nHeat the sugar and water until it goes golden then stir in the butter.<br \/>\nImmediately pour that over the popcorn and stir it around. <\/p>\n<p>Cut some acetate to the height you want your pot to be and wrap it around a round cake tin.  Mark where it joins so you know where to spread the chocolate to.  Remove the acetate.  Wrap another piece of acetate around the tin to cover it so you can slide the chocolate off.<\/p>\n<p>Temper the chocolate, if you don&#8217;t know how to do that see my <a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\" rel=\"noopener\" target=\"_blank\">chocolate secrets<\/a> post.  This is important or your chocolate won&#8217;t set at room temperature.<br \/>\nSpray a little oil on the underside of a pan lid and then gently rub it with some paper towel so that you leave a thin layer of oil.  Pour on approximately 200g (7.05 ounces) of tempered chocolate and spread it around the lid.  As it starts to thicken spread it out form the middle back to the edges so they are not too thin.  Then place it in the fridge to set.<\/p>\n<p>Spread the remaining chocolate onto the acetate to make the sides of the pot, once it is starting to set wrap it around the covered cake tin.  Place over a bowl to set (see video for demonstration).  Repeat with a smaller piece of acetate just smaller than your pan lid <\/p>\n<p>Once the lid is set run your nail around the edge and then flip it over to remove the chocolate from the lid.  Using a fondant extruder make a snake of black fondant.  Rub a little water around the edge of the chocolate lid and wrap the fondant around the lid, gently pressing it onto the chocolate.  <\/p>\n<p>To make the handle roll a thick snake of black, then use your fingers to roll it thinner and fold the ends down.   Check that it is the right width for your lid and leave the fondant to dry out.<\/p>\n<p>Make the handles for the side of the pot in the same manner but adding a little &#8216;foot&#8217; on each side.  Use you cake tin to make sure it is on the right angle.  Add a lollipop stick to each side of the handle so you can add it to the cake.<\/p>\n<p>Slowly and gently pull and turn to wiggle the chocolate rings off the cake tins.  Add the smaller one to the underside of the lid.  Check the larger one for holes and patch any problem areas before removing the outside acetate.<\/p>\n<p>Whip the cream.<\/p>\n<p>Assemble the cake inside the large chocolate ring layering up cake, salted caramel and cream. <\/p>\n<p>Brush the fondant handles, lid and sides of the pot with silver luster dust. <\/p>\n<p>Make a batch of caramel popcorn and tip your popcorn out onto some baking paper then using thick silicone gloves shape the popcorn into a cylinder by just gently pushing it together.  Once cooled add to the cake.<br \/>\nAdd the lid into place.  Then make another batch of popcorn and add it artistically exploding out of the pot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/12\/P2410232-550x413.jpg\" alt=\"gravity defying cake tutorial\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-64516\" data-wp-pid=\"64516\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410232-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410232-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410232-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410232-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/gravity-defying-popcorn-cake-kitchen-aid-stand-mixer-giveaway\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410200-e1513257460194-150x150.jpg?wsr\" class=\"alignleft tfe wp-post-image\" alt=\"gravity defying popcorn cake ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410200-e1513257460194-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410200-e1513257460194-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410200-e1513257460194-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/12\/P2410200-e1513257460194-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"64515\" \/><\/a><p>&nbsp; The countdown to Christmas is on, half of the advent lollies have been eaten and school holidays are upon us. Movies are something we do most holidays. Here is a fun gravity defying popcorn cake to turn any movie gathering in to a party. Seriously, when I served this up the guests thought it was a pot exploding with popcorn. They were delighted to eat the chocolate lid, devoured the caramel popcorn and were<\/p>\n","protected":false},"author":1,"featured_media":64515,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","bs_cache_bypass_cache":0},"categories":[142],"tags":[1304,31,217,1935,2546,1630,2775,952,163,2914,2916,2917,2915],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/64492"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=64492"}],"version-history":[{"count":24,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/64492\/revisions"}],"predecessor-version":[{"id":75921,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/64492\/revisions\/75921"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/64515"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=64492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=64492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=64492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}