Popcorn Cake
- 1 18 .25-ounce box yellow cake mix (plus required ingredients)
- 4 cups vanilla frosting
- Cornstarch, for dusting
- 1 pound white rolled fondant
- 1/2 pound red rolled fondant
- 2 to 3 cups caramel corn
- 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.
- Photograph by Levi Brown
yellow cake, vanilla frosting, cornstarch, caramel corn
Taken from www.foodnetwork.com/recipes/popcorn-cake-recipe.html (may not work)