Salted Caramel Popcorn Cake

Preheat oven to 180°C. Grease a 20cm round cake pan and line with baking paper.

Place a box of Dr. Oetker Nona Signature Moist Cake mix, 60ml water, 150ml oil and 3 eggs in a mixing bowl. Mix at low speed until ingredients are combined, then mix again at high speed for another 3 minutes. Pour batter into cake pan.

Bake at 180°C for 55 minutes. Cool for 5 minutes before removing from pan. Invert the cake onto a cooling rack and let it cool completely before icing.

For the frosting, mix whipping cream at high speed until stiff peaks form and spread the whipped cream all over the cake.

In a separated mixing bowl, whisk the salted caramel icing mix, softened butter and boiling water until well combined.

Pour the salted caramel icing on top of the cake. Decorate with desire popcorn and macaron.