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
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 GUMDROP CAKE
I saw another recipe posted for a Popcorn Candy Cake. It's a little bit different than this one (and actually looks fabulous). I think I cut this recipe out of one of the Taste of Home Magazine inserts. It's definitely for someone with a sweet tooth. Kids would love this.... The time noted is the time for the cake to set.
Provided by tree luee dee
Categories Candy
Time 5h25m
Yield 1 cake, 16-18 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, melt marshmallows, oil and butter until smooth.
- In a large bowl, combine popcorn, gumdrops and peanuts.
- Add marshmallow mixture and mix well.
- Press into a greased 10 inches tube pan. (A one-piece tube pan is recommended).
- 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 serrate knife.
Nutrition Facts : Calories 491.5, Fat 21, SaturatedFat 5.7, Cholesterol 15.2, Sodium 84.8, Carbohydrate 74.7, Fiber 2.3, Sugar 42, Protein 4.2
POPCORN AND PEANUT CUPCAKES
Provided by Food Network
Categories dessert
Time 2h55m
Yield 3 dozen cupcakes
Number Of Ingredients 43
Steps:
- Preheat the oven to 350 degrees F. Grease a sheet pan with nonstick spray. Line 3 (12-cup) cupcake or muffin pan with paper cupcake liners.
- For the Peanut Brittle:
- Combine the sugar, peanuts, and corn syrup in a saucepan. Cook on medium heat until the mixture is golden in color. Remove the saucepan from the heat. Stir in the butter and baking soda. Working quickly, spread the mixture onto the greased sheet pan. Allow the mixture to cool slightly before using a spatula to spread the mixture out even further. Once cooled a little more, stretch the candy out to be thin. Once fully cooled, approximately 30 minutes, break the candy into small pieces. You will not need all this brittle for the cupcakes. The extra can be stored in a plastic storage container for snacking or a second batch of cupcakes!
- For the Buttermilk Pound Cake:
- In a large bowl, beat together the sugar and butter until smooth. Add in the eggs, 1 at a time. Scrape down the bowl and mix after each egg addition. In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, salt, and baking soda. In a third bowl, mix together the buttermilk and vanilla extract. Add the dry ingredients and buttermilk mixture to the butter-egg mixture, alternating between the dry and wet ingredients. Fold in the chopped peanut brittle.
- Using a medium-size ice cream scoop, scoop the batter into the prepared cupcake liners Add a layer of mini chocolate shell candies. Bake until the tops of the cupcakes lightly spring back when pressed and a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
- Warm the butterscotch topping, and then add the cream and salt, mixing until smooth. Allow the mixture to cool, and then transfer to a disposable pastry bag fitted with a small tip and use to fill the cupcakes. This is a little sticky and messy!;
- In a food processor, blend the butter, sugar, cocoa, and salt until smooth. Add the corn syrup and vanilla extract. Blend again, making sure to scrape the sides of the food processor. Add the chocolate and pulse until completely combined. It should be smooth and creamy.
- Place the brown sugar, salt, butter, corn syrup, and vanilla extract into a microwave-safe container, and cook on high power for 1 minute. Remove and stir until smooth. Place the container back in the microwave and cook again for another 2 minutes, or until the mixture is bubbling.
- Remove the container from the microwave and stir in the baking soda. It will foam up. Spray a large stainless steel bowl with nonstick spray, and place the popcorn in it. Pour the hot mixture from the microwave over the popcorn, and toss until evenly coated. Spread the popcorn over a sheet tray and move it around until it is all separated. Allow the mixture to cool before layering on top of the fudge icing.
- In a bowl, whisk together the egg whites and sugar. Heat them over a bain marie until hot and the sugar is melted. Pour the hot egg white-sugar mixture into the bowl of an electric mixer and whisk on high until the mixture is cooled. Switch to a paddle attachment. With the mixer running on medium-high speed, gradually add the softened butter until the frosting is thick, smooth and glossy. Add the vanilla extract, and mix until combined.
- For the assembly:
- Fill the cooled cupcakes with the butterscotch caramel. Spread the fudge icing on top. Sprinkle the caramel corn over the icing and top with a dollop of the vanilla buttercream. Top the buttercream with a mini chocolate shell candy.
PEANUT CANDY POPCORN BALLS
Kids love these colorful novelties, concocted from popcorn, nuts, M&M's and marshmallows, so they make great stocking stuffers. Instead of balls, the salty-sweet recipe can be shaped into a cheery cake using a buttered angel food cake pan.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield about 20 popcorn balls.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the popcorn, peanuts, pecans and M&M's; set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well., When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap or stacking.
Nutrition Facts : Calories 440 calories, Fat 29g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 195mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
GUMDROP CAKE
This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.
Provided by susan
Categories Desserts Cakes Fruitcake Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
- Mix well and pour into prepared pan. Bake for 1 1/2 hours.
Nutrition Facts : Calories 626 calories, Carbohydrate 105.6 g, Cholesterol 104.6 mg, Fat 20.4 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 12.2 g, Sodium 584.3 mg, Sugar 64.7 g
COLORFUL GUMDROP CAKE
I remember liking a gumdrop cake my Mom used to make, I do not have her recipe, so when i saw this one in a magazine i hung onto it,have not made it yet, but it sounds good. Would be nice at Christmas time for the kiddies. The intro to the recipe recommends using sugar coated gumdrops that you can find in the bulk food stores and using only the red, green, white & yellow ones.
Provided by Rhonda J
Categories Dessert
Time 1h25m
Yield 1 9x5 inch loaf.
Number Of Ingredients 14
Steps:
- Grease a 9x5 (2 L) loaf pan.
- Line with parchment paper, cutting to fit.
- In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
- In a separate bowl,stir together flour,baking powder& salt.
- Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
- Stir in gumdrops& coconut until well combined.
- Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
- or until tester in centre comes out clean.
- DON"T OVERBAKE.
- Let cool in pan for 5 minutes.
- Turn out and let cool on wire rack completely.
- Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
- Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
- Can be refrigerated loosely covered for up to 1 week.
- If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.
Nutrition Facts : Calories 5302.1, Fat 142.1, SaturatedFat 93.9, Cholesterol 684.1, Sodium 2810.4, Carbohydrate 971.3, Fiber 12.1, Sugar 602, Protein 46.3
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