Fun new recipe!
This week we’re going sweet! and a bit sweeter than that! This recipe is definitely for all those sweet-tooths! It’s fun, it’s customisable, it’s colourful and it is most delicious! How did it come about? So, I was going to make a chocolate refrigerator cake and realised that as I’d planned to use the biscuits for the new brownie (recipe coming soon), I needed something different! Rather than going shopping for more ingredients, I looked to see what I had. I had marshmallows, a few cereals, nuts, a bit of chocolate and a giant bag of popcorn (or two)!
Popcorn Cake
I will hold my hands up and say this is very different to a standard cake! So, if you’re after a cakey cake, try this citrusy St. Clements cake! However, if you’re open to the idea of a new type of refrigerator cake, this is it! You need popcorn – ideally a sweet coated one, but just sweet, or plain will be fine (tip – taste the popcorn first as I inadvertently bought one I thought I’d like)! Then you need marshmallows – I used vegan white ones, but any will do, and you need a bit of butter (Flora works). The rest of the ingredients are up to you, but I used jelly beans and a KitKat (vegan)!
The Popcorn Cake Recipe
A quick and easy no-bake cake, fun for everyone!
- 200 g Marshmallows (I used 1 bag of vanilla Dandies)
- 1 tablespoon butter (I used Flora)
- 90-100 g Popcorn (I used one 90g bag of sweet Proper Corn)
- 1 handful Jelly beans (or other sweets)
- 1 regular Kit Kat or other chocolate bar
- 3-4 squares of Chocolate for drizzling
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Start by greasing your tin. I used a Bundt tin, but any tin, dish or bowl will do. Rub the inside with butter – ensure to do the corners or the central piece if using a Bundt.
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Get everything ready – put the sweets in a bowl, chop the chocolate bar if necessary and put them near your tin. Decant the popcorn and place it near your cooker. Have the butter handy near the cooker too.
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Put all the marshmallows in a very large pan. Turn the heat to medium and using a silicon spoon or spatula, stir the marshmallows around the pan. When they start to melt a bit, add the butter and continue stirring. Keep stirring! It will eventually all join together and be a big (it will grow) pan of white fluff!
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As soon you have a cohesive white fluff, turn the heat off and quickly stir in a handful of popcorn. Keep adding handfuls and mixing in. Use the silicon spatula!
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Depending on your tin, either put some sweets at the bottom or around the edge (it's okay if they fall down). Using the spatula, spoon half of the mallow coated popcorn into your tin. At this point you can re-arrange (or add) the sweets around the edge if needed. Gently press the mixture into the tin then equally distribute your chocolate bar, keeping away from the edges (it's a surprise)! Using the silicon spoon, add the remining popcorn mixture and press into the tin until it is equally spread out and level. Press it down firmly. If you want to you can squeeze a few more sweets around the edges.
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Place in the fridge to chill, while you wash the saucepan and tidy up
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Remove the tin from the fridge and see if you can move the cake at all. A flat spatula is useful to ease it away from the edges (and centre for the Bundt). When it looks loosened, turn the tin upside down and gently tap the base until the cake comes out. Place on a plate (stick the sweets in if needed) and return to the fridge to cool further.
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Wash your tin up (it will be greasy).
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Break your chocolate pieces up, place in a small bowl and microwave in short bursts until melted (this should take a maximum of 90 seconds in total).
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Get your cake out again and place on something which can get chocolatey! I used a wire rack over the worktop, but you can use a plate, a chopping board or the worktop. Using the tines of the fork (the prongs), dip it in the melted chocolate, then drizzle it backwards and forwards across your cake. Repeat until you're happy with it! Pop your cake on a plate and pop back in the fridge to chill. Eat what's left in the chocolate bowl (yes)!
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When you're ready to serve the cake, remove from the fridge and allow to soften for a few minutes. Use a good strong knife to cut slices.
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Enjoy!
What do I need?
This section would usually show you a selection of items I think would help you create this recipe. However, as Amazon have updated their links, please bear with me until I sort them out! Instead you can search here for items such as a Bundt tin, silicon spatulas, chopping boards, kitchen knives, saucepans and other items which you might need.
Serving
Serve your popcorn cake as it is with your favourite drink! Make it part of a coffee morning or afternoon tea! Eat it as dessert, as a snack or have it for a party. Keep it plain, or serve with fruit or extra popcorn!
Storing
The Popcorn cake is best stored in the fridge. It will keep for a few days before it gets too soft.
Sharing
I really hope you will try making your own version of this Popcorn Cake! What sweets are you adding? Are you using plain or flavoured popcorn? Are you hiding KitKat pieces or something else inside?
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
