HOW TO MAKE A CANDY CAKE RECIPES

Name: Popcorn Candy Cake
Prep time: 15 min
Total time: 15 min
Yield: 16-18 servings.
Ingredients: 1 package (16 ounces) miniature marshmallows; 3/4 cup canola oil; 1/2 cup butter, cubed; 5 quarts popped popcorn; 1 package (24 ounces) spiced gumdrops; 1 cup salted peanuts

POPCORN CANDY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Popcorn Candy Cake Recipe: How to Make It - Taste of Home image

This fun cake's made of popcorn. It's sweetened with gumdrops and miniature marshmallows, so kids loves it!—Roberta Uhl, Summerville, Oregon

Provided by Taste of Home

Categories Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 16-18 servings.

Number Of Ingredients 6

Ingredients

1 package (16 ounces) miniature marshmallows
3/4 cup canola oil
1/2 cup butter, cubed
5 quarts popped popcorn
1 package (24 ounces) spiced gumdrops
1 cup salted peanuts

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.

Nutrition Facts : Calories 458 calories, FatContent 22g fat (5g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 66g carbohydrate (48g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

BEST CANDY CANE CAKE - HOW TO MAKE CANDY CANE CAKE

Best Candy Cane Cake - How to Make Candy Cane Cake image

This candy cane Christmas cake doubles as dessert and a stunning centerpiece. Your holiday guests will be so impressed with this peppermint creation.

Provided by COUNTRYLIVING.COM

Categories Christmas dessert

Total Time 2 hours 20 minutes

Prep Time 0S

Cook Time 0S

Yield 12 servings

Number Of Ingredients 13

Ingredients

Cooking spray
3 1/2 c. cake flour, spooned and leveled
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
1 1/2 c. granulated sugar
6 large egg whites, at room temperature
2 tsp. pure vanilla extract
1 1/2 c. buttermilk, at room temperature
1 recipe 7-Minute Frosting
3 candy canes, crushed (about 1/4 cup)
Store-bought peppermint bark, roughly chopped, for decorating

Steps:

Preheat oven to 325°F. Lightly grease three 8-inch round cake pans and line with parchment; grease parchment. Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add egg whites, one at a time, beating just until incorporated after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk, alternately, beginning and ending with flour mixture, just until incorporated. Divide batter among prepared pans. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks, 5 minutes, then invert onto racks to cool completely. Place one cake layer on a cake stand or plate. Top with 1 cup frosting and sprinkle with half of the crushed candy canes. Repeat one more time. Cover top and sides of cake with remaining frosting. Press bark into frosting on the sides of the cake.

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