Popcorn Cake I Recipes

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.

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.

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.

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.

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.

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.