More About Popcorn Cake
Prep Time: 20minutes minutes Servings: 12 Calories: 225kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢one 500 gram package miniature marshmallows
▢1/2 cup salted butter
▢18 cups popped corn
▢1 package Christmas M&M Candies or similar candy, choosing color to match the holiday
Toppings
▢1/2 cup chocolate chips white or chocolate
▢1/2 cup melting disks assorted colors
▢sprinkles color to match occasion
Instructions
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.
Notes
This is a basic recipe that can be tweaked for any occasion!
You can adjust the amount of popcorn and marshmallows, add less popcorn for a chewier cake etc
Nutrition
Calories: 225kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 108mg | Potassium: 76mg | Fiber: 3g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢one 500 gram package miniature marshmallows
▢1/2 cup salted butter
▢18 cups popped corn
▢1 package Christmas M&M Candies or similar candy, choosing color to match the holiday
Toppings
▢1/2 cup chocolate chips white or chocolate
▢1/2 cup melting disks assorted colors
▢sprinkles color to match occasion
Instructions
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.
Notes
This is a basic recipe that can be tweaked for any occasion!
You can adjust the amount of popcorn and marshmallows, add less popcorn for a chewier cake etc
Nutrition
Calories: 225kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 108mg | Potassium: 76mg | Fiber: 3g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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