Popcorn Box Cake

USD

4lb portion of Yo's Ultimate Chocolate Cake
4lb portion of Yo's Ultimate Vanilla Cake
1 ½ cups Mini White Chocolate Chips
1 ½ cups Mini Semi Sweet Chocolate Chips
3 cups Caramel Corn
Italian Meringue Buttercream
Homemade Caramel
Simple Syrup
Icing Sugar
Clear Food Grade Alcohol
3 lbs Black Fondant
½ lb White Fondant
Wilton Black Icing Colours
Wilton Golden Yellow Icing Colour
Gold Lustre Dust

Item Name:	Availability:
2 x 12" x 3" Square Cake Pans, lined with parchment paper
Ruler
Serrated Knife
Small Offset Spatula	Add to Cart -
Offset Spatula	Add to Cart -
Icing Spatula	Add to Cart -
5 ¼” Square Cake Board
4 ¼” Square Cake Board
4 Wooden Dowels
Rolling Pin
Ruler
Paring Knife
FMM Straight Frill Cutter
Fondant Smoother
Decorating Brush
Wilton Alphabet Number Cutouts
Simple Syrup Soaker Bottle	Add to Cart -

Prepare Chocolate Cake

Prepare the 4lb portion of Yos Ultimate Chocolate Cake batter. Add the black food colouring and mix until combined. Then add your mini white chocolate chips. Pour this batter into one 12 square pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a cake tester comes out completely clean. Let cool completely in pan.

Prepare Vanilla Cake

Prepare the 4lb portion of Yos Ultimate Vanilla Cake batter vanilla cake batter. Add the mini semi sweet chocolate chips and mix until combined. Pour the batter into the second 12 prepared pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a cake tester comes out completely clean. Let cool completely in pan.

Level Cakes

Remove your cakes from their pans and level them. Cut off a thin layer the bottom and around all four sides of the cake to remove the caramelization. Cut both of your cakes into four even squares that are 5 square.

Prepare Simple Syrup

Prepare your Simple Syrup, and soak all eight squares of cake. Set aside.

Prepare Buttercream and Caramel

Prepare your Italian Meringue Buttercream and Yos homemade caramel. Stir cup of homemade caramel into 2 cups of Italian meringue buttercream. Stir the buttercream until no streaks of caramel remain.

Layer Cakes

Place black cake square down first. Spread a layer of caramel buttercream and top with a vanilla chocolate chip square. Spread more buttercream and top with a black cake square. One last spread of buttercream and finish with a vanilla square. Repeat this process with the four remaining cakes. Let chill for 20 minutes.

Stack Cakes

Spread a thin layer of buttercream on top of one of the cakes. Centre the 5 1/4 board on the top of that cake, and spread a thin layer of buttercream onto the board. Place the second cake directly on top

Insert Dowels

Cut 4 dowels into 8 pieces that are the height of the top cake. Insert the dowels, spread a thin layer of buttercream, and centre the 4 cake board on top of the cake.

Carve Cake

Starting with one side, from the top down, cut an A-line angle. The top of the cut should be lined up with the side of the 4 cake board and angle down to the base of the cake.

Crumb Coat and Chill

Crumb coat the cake and chill. Ice again, and chill for 30 minutes.

Flip It!

Flip the cake over.

Prepare Fondant

Working with lb of fondant at a time, roll out a rectangle that is slightly larger than the height and width of one side of your cake and is 1/8 thick. Place the rectangle on a cake board, and roll out 3 more rectangles of the same size.

Cut Fondant Slabs

Cut the four slabs of fondant to fit the sides of out cake. Each slab be higher than our cake. Repeat this process on a second black fondant rectangle.

Apply Fondant to the Cake Sides

Pick up the first cut slab and place it against one side of your cake, with the straight line flush at the bottom. Use your fondant smoother to secure the fondant. Apply the second cut slab to the opposite side of the cake.

Apply Fondant to Remaining Cake Sides

Re-measure the width of the uncovered sides of the cake. Cut the final two slabs of rolled black fondant as above. Add the slabs to your cake and trim off the excess.

Paint Cake Sides

Dilute some black food colouring with alcohol to create a paint. Paint all four sides and the inner part of the fondant that sticks out over the cake.

Dye Fondant

Dye lb of white fondant a deep yellow with the golden yellow food colouring. Roll out the fondant into a large thin sheet. The fondant should be 1/16 thick.

Cut Fondant

Cut stripes from the yellow fondant.

Spell It Out

Using the Wilton Alphabet Number Cutouts, cut out the word CAKE CORN (or whatever you wish) from the fondant.

Paint Fondant Stripes

Space out your yellow fondant stripes so that you can paint the sides of them as well. Mix the lustre with clear alcohol. Paint all of the stripes and the word CAKE CORN. Let dry.

Add Stripes to the Cake

Add the gold stripes to your popcorn box using a little water brushed on the back as glue.

Adjust Stripe Lengths

Use a sharp knife or an Xacto to cut the top of each stripe to match the frill of your box.

Add Phrase

Add the CAKE CORN letters in the centre of the front side of your cake.

Fill the Box with Popcorn

Sprinkle gold luster onto your caramel corn and toss. Fill the top of your popcorn box cake with the popcorn.