POPCORN CAKE

INGREDIENTS

  • Blue Popcorn layers
  • 200g popped salted popcorn
  • 400g white marshmallows
  • 250g unsalted butter
  • 2 drops sky blue food gel
  • Pink Popcorn layers
  • 200g popped salted popcorn
  • 400g white or pink marshmallows
  • 170g unsalted butter
  • Chocolate Ganache
  • 500g dark chocolate
  • 250ml whipping cream
  • To Decorate
  • Your favourite candy

INSTRUCTIONS

  1. To construct blue popcorn layer, you’ll need to do this in two goes. Because nobody has a owl big enough to do it in one go. So add half the marshmallows and half the butter into a large microwave safe bowl. Microwave for 60 seconds and mix until well combined with a tablespoon. Then add a food gel and mix until well combined. Add popcorn and mix until well coated. Spray 2 eight inch cake tins with oil spray. Add popcorn into one cake tin and repeat with the other half of the ingredients to create second blue layer.
  2. Repeat the process to create the pink popcorn layers.
  3. Add all layers to the fridge for 2 hours to set. A simple shake of the cake tins while they’re upside down will help the popcorn layers come out easily.
  4. To make the ganache add chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Set aside at room temp to set, while the popcorn layers are setting.
  5. Add a dab of ganache on the bottom of a cake stand and add first layer of no bake cake, add ganache and spread evenly using an offset spatula. Repeat until you get to the final layer and decorate with your favourite candy. The salty popcorn helps break the sweetness overload. So it actually tastes really delicious and is definitely a sometimes food!
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