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Instructions
Step 1
Preheat oven to 350°F. Grease and flour three 8x2-inch round cake pans.
Step 2
In a large bowl, at medium speed, beat butter and sugar until light and fluffy. Add the eggs, one at a time, and vanilla. Continue beating until well incorporated. Scrape the sides of the bowl as needed.
Step 3
In a separate bowl, whisk flour, baking powder, and salt. With the mixer at low speed, alternately add flour mixture and milk. End the process with flour mixture. Scrape the bowl. Mix about 1 minute. Add sour cream and mix until incorporated.
Step 4
Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let the cakes cool in the pan for 10 minutes. Remove from the pan and place on a cooling rack. Cool completely.
Step 5
While the cakes are cooling, prepare the caramel sauce and buttercream. To make the salted caramel sauce, combine sugar with 2 tablespoons of water in a small saucepan and stir to combine. Cook the mixture, at medium heat, without stirring, until the sugar turns into caramel with a deep amber color. When the caramel is ready, add the heavy cream and whisk the mixture until smooth. Remove from heat and add butter, vanilla, and sea salt. Mix until smooth. Allow the caramel to cool completely.
Step 6
Prepare the buttercream. In a large bowl, beat powdered sugar and butter at low speed until well combined. Increase the speed to medium and beat for about 3 minutes. Scrape the sides of the bowl as needed. Add the vanilla and rum extract and beat until combined. Reduce the speed and add heavy cream and caramel sauce (make sure it is completely cool). Beat until it is well combined and the buttercream has a spreadable consistency. You may adjust the consistency by adding more heavy cream if needed.
Step 7
Assemble the cake. Place one cake layer, bottom side up, on a cake board. Spread a thick layer of buttercream over the cake, spread all the way to the edge. Top with second layer, spread buttercream over the cake. Top with remaining layer, bottom side up. Cover the cake with a thin layer of buttercream (crumb coat) and chill for 30 minutes. Cover the cake with a smooth layer of the remainder buttercream, chill for 15 minutes.
Step 8
Insert the gravity defying structure in the middle of the cake. Using a brush, paint with melted chocolate and start covering the structure with popcorn. Use melted chocolate to glue popcorn to the structure creating a pouring effect. Decorate with the remaining popcorn around the cake.
Step 9
Pour the remaining caramel in a squeeze bottle. Pour over the edges of the cake to create a dripping effect.
Step 10
Place the desired container on top of the structure to resemble popcorn falling into the cake.
