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
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 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 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
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
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
CANDY POPCORN CAKE
Delicious-- kids of all age love this cake. Best eaten the day it is made.
Provided by Nancy Stitham
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Melt the butter and marshmallows in heavy pan over low heat. Stir often.
- Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 43.1 g, Cholesterol 33.2 mg, Fat 20.5 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 10.9 g, Sodium 207.2 mg, Sugar 30.1 g
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