Carrot and Caramel Cake

1. NOTEThis cake makes a great layer cake. It is slightly heavy due to it's gluten free nature but it is very moist and flavourful and would make a very nice teacake with or without icing. The recipe attached will here make 1 x 10 in (26 cm) cake. To make the cake as pictured in size I have used (12 in / 28 cm)I made this using 4 times the recipe below ( Each layer was one recipe per layer). I also used a 12" or 28cm tin for lager thinner layers. If you use a smaller tin like a 20/ 8 inch you can bake 1 recipe in this tin and cut in half after chilling. Alternatively, it will make two thin layers This recipe uses Australian cup measurements where cups are mentioned

Spray and line the tin with baking paper. Set the oven to 170? / 340?

1. Put the eggs, oil, vanilla, spices and sugars in the bowl of a mixer and mix with a whisk until well combined and emulsified. (alternatively, you can do this by hand)
2. Mix the dry ingredients together well.
3. Grate the carrot and then toss with the dry ingredients- you can use your hands to do this it works best. (do not use the ultra fine side of your grater, it squeezes the juice from the carrots)
4. Pour the egg | sugar mixture into the dry ingredients that have been combined with the carrot mix well.
5. Pour into the paper lined and greased cake tin and bake for approximately 40- 50 minutes for each layer. Check that the middle of the cake is cooked by piercing it with a skewer or knife. The tip needs to come out clean. this is especially important if you are making the whole recipe in one tin
6. Cool each layer and refrigerate to firm up for decorating.

Frosting

1. Bring the cream cheese to room temperature before using. Crush it with a fork and mix well then set aside. Beat the butter until light and fluffy. Add the cream cheese and continue to mix until it is combined. Add the lemon juice and the icing ( powdered ) sugar and then beat till very light and fluffy. Approximately 5-8 minutes. If you want the frosting sweeter add more icing sugar. You could also add caramel extract if desired
2. * Note the more sugar you add the softer it will become. Temperature will also play a part in the amount of sugar you might like to use. The hotter it is the less you will need. You can chill the mixture in the fridge for 20 minutes or so to firm it up a little. Don't let it get hard though!It is always easier to add icing to a cake with a piping bag. This allows a more even coating.
3. Once the layers are stacked, use a scant amount of the butter cream to make a crumb coat. This means using just enough butter cream to seal the crumbs into the cake before putting a thicker layer on. It will be a painfully thin coat.
4. Refrigerate till firm and then cover with the remaining buttercream. Smooth with a long pallet knife. Chill completely.

Salted caramel

1. Put the sugar into a pot a tablespoon of water. Cook on medium high swirling a little to incorporate all the sugar. Cook till starting to colour watch very carefully and turn off the heat when it is a golden brown colour. Add the cream immediately, stand back it will splutter. Break up the butter and whisk into the caramel mix once off the heat and cooled slightly. Add the salt 1/2 at a time, and let it dissolve before adding more to taste.
2. If the caramel starts to set straight away it can be fixed. This just means it has boiled to a very high temperature and has set harder. It can be put back onto a gentle heat and add a tablespoon of water and stir till it melts and mixes in. When just warm pour 1/2 to 3/4 over the top of the well chilled cake and tilt so that it spreads. It will keep running for a while so put onto a tray and back into the fridge to set. The caramel will not be spreadable with a spatula, so you may need extra poured in spots to fill the gaps.

Praline Popcorn

1. Prepare and line a baking tray and set the oven to 110C | 230F
2. Put a medium to large pot on the stove and have a bowl or a lid to cover the top handy. Put the oil and 2 kernels of popcorn on to the stove and when the kernels sizzle and pop the pot is ready. ( stand back when doing this or the corn can pop in your face)Put all of the kernels into the pot shake and cover immediately. It will smoke and pop a lot so shake the pot and don't be tempted to peek inside. When there is no more popping take off the lid pour into a large bowl and set aside If using packet popcorn follow the instructions
3. Take a small to medium pot and put onto the scales. Put the butter, (broken up into small pieces) then weight in the glucose, brown sugar and salt. Heat until the sugar dissolves swirling to incorporate the sugar crystals at the sides. Continue cooking until the mixture starts to bubble. Let it bubble without touching or stirring for 2 to 3 minutes. You will start to smell the caramel. Take off the heat and add the bicarbonate of soda stirring to combine. It will look a little fluffy. ** Be very careful with this hot liquid
4. Pour the caramel over the popcorn and toss as well as you can with a spatula. Pour the mixture onto a tray and flatten ít out. This can be done with a wooden spoon or two if that''s easier. Bake in 10 minute intervals tossing the popcorn and caramel each time you turn the tray in the oven. This should take around 40 minutes or so. Each time you toss and press it down again it will distribute the caramel.
5. The popcorn will be shiny and coated and will not be firm until it cools down
6. Break the popcorn up. Put the popcorn onto the cake just before serving. It can be kept in an airtight container