Some Tips:
The Dish:
Like a popcorn ball but with fun mix-ins and made in the shape of a cake!
The Tell:
When I came across a recipe for popcorn cake in a vintage cookbook last fall, I could not stop thinking about it! I loved the idea of a popcorn ball in cake form and had just gotten a square tube pan I was looking for ways to use.
The original recipe called for gumdrops and peanuts mixed into the popcorn held together with a buttery, marshmallow mixture. For this fall-forward version, I swapped out the gumdrops for candy corn and threw in some brown, orange and yellow M&Ms! š¤š§”š
The verdict? It’s very tasty and I love the sweet and salty combo of the peanuts with the chocolate and candy corn. And, equally as important, its presentation is sure to make it the talk of the table!
After sharing a post about this cake on Instagram last fall, I heard from others who also had a love for popcorn cake, including our family friend Annette. She told me that her husband David had made it for her first, many years ago and then she returned the favor making it for his birthday several times after.
Annette and Dave’s daughter, Jennie also remembers the cake and how it became a tradition for her dad’s birthday. “Back in those days we had to pop the corn in a popper with oil and there would inevitably be some unpopped kernels that made it into the cake. Once I thought I might’ve broken a tooth on one!” She says she grew to love popcorn cake as much as her dad did.
I can see why! While I made a fall version, I think it would be fun to experiment with different candy or sprinkles. I am already envisioning a Christmas popcorn cake with candy cane bits! You could even tint the marshmallow mixture a festive green! Oh the possibilities!
