POPCORN CAKE
Steps:
- Prepare the cake mix as the label directs for a 9-by-13-inch cake; bake and cool. Cut in half crosswise. Spread frosting on one half, then top with the second half. Cover the layer cake with frosting.
- Dust a flat surface with cornstarch. Using a rolling pin, roll out the white fondant to at least 16 by 18 inches large (about 1/8 inch thick).
- Drape the white fondant over the cake, covering the cake but leaving one short end exposed with a slight overhang, as shown. Smooth the fondant, then cut away any excess, except for the overhang.
- Roll out the red fondant on a cornstarch-dusted surface to /16 inch thick. Cut into about 15 strips that are 14 by 1/2 inch each.
- One at a time, spread some water on the back of each red fondant strip with your finger and attach to the cake, as shown, trimming the strips as needed. (Do not use too much water, or the red dye will bleed.)
- Press some of the caramel corn onto the uncovered side of the cake. Continue adding caramel corn until it looks like the bag is overflowing, using more frosting to stick the pieces together.
POPCORN CAKE I
Fun 'cake' for kids! Adults love it too! Use different color M&Ms for various holidays (i.e., red and green for Christmas, pastels for Easter, etc.).
Provided by Johnna
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Mix popcorn, M&Ms, and peanuts in large bowl.
- Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
- Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
- To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 50.2 g, Cholesterol 19.2 mg, Fat 25.7 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 9.3 g, Sodium 197.1 mg, Sugar 34.8 g
POPCORN CANDY CAKE
This fun cake's made of popcorn. It's sweetened with gumdrops and miniature marshmallows, so kids loves it!-Roberta Uhl, Summerville, Oregon
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16-18 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat. Press into a greased 10-in. tube pan. Cover and refrigerate for 5 hours or overnight. , Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.
Nutrition Facts : Calories 458 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 223mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
POPCORN CAKE
This is great for parties or any time. Looks pretty on a cake plate. Young and old enjoy this chocolate and popcorn combination. I have made this many times and has always been a hit.
Provided by Young Living in Tex
Categories Bar Cookie
Time 20m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 6
Steps:
- Butter a bundt pan.
- Melt butter, oil and marshmallows in a large saucepan.
- Pour popcorn into a large bowl.
- Large roasting pan works for me.
- Add nuts and candies.
- Pour melted marshmallow mixture over corn, nuts and candies.
- Mix well, working quickly.
- Press mixture firmly into pan.
- Turn cake out immediately onto a large plate.
- Let set overnight for easy cutting.
- You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
- For Halloween make balls.
Nutrition Facts : Calories 392.9, Fat 22.6, SaturatedFat 9.5, Cholesterol 23.9, Sodium 104.3, Carbohydrate 45, Fiber 2.4, Sugar 31.2, Protein 5.6
POPCORN CAKE
Popcorn Cake is a super easy no bake dessert recipe that's great for parties! It has the perfect balance of salty and sweet - with popcorn, pretzels and marshmallows mixed with your favorite candy!
Provided by Shelly
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Prepare a large tube or bundt pan by spraying with cooking spray.
- You start with 2 bags of buttered microwave popcorn in a large bowl.
- Pick out the kernels that didn't pop.
- Now mix in 2 cups of M&M's and 1 1/2 cups broken pretzel sticks.
- Now melt 1 stick of butter over low in a large saucepan or microwave.
- When melted add in a 16 oz bag of mini marshmallows (8 cups)
- Stir until melted and smooth and remove from the heat.
- Allow it to cool for about 2 minutes, while stirring constantly and then pour it over your popcorn mixture.
- Stir until all the ingredients are combined and then press into the prepared pan.
- Cover with foil and let your cake set for at least an hour to cool.
- When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges.
- Flip your pan over onto your serving platter.
- Your cake should come out pretty easily.
- You want it to cool completely so it will cut easily.
- Cover tightly and store for up to 1 day.
Nutrition Facts : Calories 384 calories, Sugar 41.4 g, Sodium 111.1 mg, Fat 15.4 g, SaturatedFat 9.4 g, TransFat 0.1 g, Carbohydrate 60 g, Fiber 2 g, Protein 3.3 g, Cholesterol 25.2 mg
POPCORN CAKE
Steps:
- Make popcorn according to the instructions on the bag.
- In a medium saucepan over medium heat, melt the butter. Add the marshmallows stirring with a wooden spoon until melted. Add the popcorn mixing rapidly from bottom to top until well coated. Add the candy coated chocolate, mixing well to distribute evenly.
- Butter a 9 by 9-inch baking dish with butter and line with plastic wrap. Pour the popcorn mixture into the prepared pan. Press down with the back of spoon and let it cool. Cut in 4 squares and serve.
POPCORN CAKE
Here's a totally fun way to turn popcorn into cake!
Provided by RecipeGirl.com
Categories Dessert
Number Of Ingredients 6
Steps:
- Remove any un-popped kernels of corn from measured popped corn. Place the popcorn into a very large bowl.
- Make a syrup from the butter, marshmallows and vanilla by heating them together and stirring in a large saucepan. Pour the marshmallow syrup over the popcorn in the bowl. Stir to combine and coat all of the popcorn with the marshmallow mixture. Then stir in the M&M's and peanuts until they are evenly distributed.
- With greased hands (or waxed paper), firmly press the mixture into a well-greased tube or bundt pan. Allow to stand for 10 minutes; then loosen and turn out onto cake plate.
- Carefully cut slices using bread knife.
Nutrition Facts : ServingSize 1 serving, Calories 507 kcal, Carbohydrate 73 g, Protein 7 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 26 mg, Sodium 183 mg, Fiber 4 g, Sugar 49 g
POPCORN RICE KRISPIE BUNDT CAKE
This is so different from your traditional "cake." It's like a snack mix made into a cake! Uses popped popcorn, M&Ms, caramels and peanuts. This recipe was titled Patriotic Popcorn Cake because it used red, white and blue M&Ms, but there are so many other possibilities! Use pastel M&Ms to make an Easter cake, red and green M&Ms for a Christmas cake, all pink or all blue M&Ms for a baby shower cake, assorted colors for a circus theme...you get the picture!
Provided by mailbelle
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place the popped popcorn in a large bowl or roasting pan.
- In a saucepan, combine the marshmallows, caramels and butter. Heat on low until melted, stirring occasionally.
- Pour the caramel mixture over the popcorn and mix well.
- Working quickly so that it doesn't harden too fast, stir in peanuts and M&Ms.
- Press into a well-greased 10-inch tube pan. Cool until firm.
- Remove from pan and cut with a serrated knife.
Nutrition Facts : Calories 371.5, Fat 17.5, SaturatedFat 5.3, Cholesterol 10.3, Sodium 255.2, Carbohydrate 50.5, Fiber 2.8, Sugar 33.8, Protein 7.4
POPCORN CAKE II
Steps:
- Butter one 10 inch tube or bundt pan.
- Toss the popcorn with the gumdrops and cashews.
- Melt the marshmallows with the butter or margarine. Pour over the popcorn mixture and mix well. Press the mixture into the prepared pan. Butter hands before pressing firmly into pan. Chill and remove from pan.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 45 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 5.9 g, Sodium 222.3 mg, Sugar 29.6 g
POPCORN CAKE
Such a cute cake! The kids will enjoy helping make it just as much as the will enjoy eating it. Love it!
Provided by Martine Bykowski
Categories Cakes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix popped corn, peanuts and M&M's in a large bowl.
- 2. Melt margarine and marshmallows, add vanilla. Pour over popcorn goodies and mix thoroughly.
- 3. Pour and press into well-buttered Bundt cake pan.
- 4. Let harden in pan about 1 hour. Empty onto cake platter. Pinch off and eat. (or cut with very sharp knife.)
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- In a medium saucepan, melt butter and marshmallows over low-medium heat for several minutes until smooth. Set aside.
- In a large mixing bowl, combine popcorn and all candy. Pour in melted marshmallows and mix until coated evenly.
- Transfer mixture to the prepared bundt pan, pressing it into the corners. Chill for 30 minutes or more to set. Serve
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- Pop popcorn and place into a large mixing bowl with candy (and peanuts, if desired).Let the popcorn cool to room temperature.
- Heat the oil, butter, and marshmallows in a saucepan over low heat until melted. Let the mixture cool slightly - about 2 or 3 minutes - before pouring over the popcorn mixture.
- Press popcorn mixture into the angel food or bundt pan. Allow to sit for awhile until cool. Invert pan onto a plate and remove from pan.
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- Pop popcorn and place into a large mixing bowl with M&Ms. Heat the oil, butter, and marshmallows in a saucepan over low heat until melted. Pour marshmallow mixture over popcorn mixture and combine.
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- Cover the remaining 1/2 cup popcorn with the remaining 1/4 cup of caramel. Place one cake layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake. Cover the top of the cake with caramel popcorn. Serve and enjoy!
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- Pour buttermilk into a large bowl and soak popcorn for 30 minutes. While that is soaking, preheat oven to 350 degrees. Grease two 7-inch cake pans and set aside.
- Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
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