Popcorncake Recipes

POPCORN CAKE

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.

POPCORN CAKE

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.

POPCORN CAKE I

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.

POPCORN CAKE

Steps:

• Pop the popcorn, and carefully remove ALL kernels! Place in a very large bowl and set aside.
• Spray an angel food cake pan with flavorless cooking spray.
• Combine the marshmallows, and butter in a large saucepan over low heat, stirring until the marshmallows are melted. Remove from heat.
• Pour the melted mixture over the popcorn in the bowl. Mix together until the popcorn is covered. Mix in the chosen candies.
• With buttered hands, press the mixture into the pan, cover with plastic wrap and let it set for an hour or so. Do NOT refrigerate!
• Remove from the pan onto a serving platter.
• Melt your chosen chocolate. Melt then drizzle over the top of the cake. Sprinkle with the sprinkles before the chocolate sets. Let the chocolate set completely, and serve.

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

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.

POPCORN CANDY CAKE

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.

NO-BAKE POPCORN CAKE

Steps:

• Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
• Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
• Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.

PATRIOTIC POPCORN CAKE

Steps:

• In a microwave-safe bowl, combine the marshmallows, caramels and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour caramel mixture over popcorn and mix well., Stir in peanuts and M&M's. Press into a well-greased 10-in. tube pan. Cool until firm. Remove from pan; cut with a serrated knife.