I was feeling inspired by both my previous experience making Carmel Corn and the recent Karmel Cake. What better way to combine the two than by making a themed cake. A touch of white chocolate turned this into a delicious, fun little project!
Then it was time to trim the cake into a box shape. I started by trimming the cake to create a flat bottom.
I was originally planning on doing a regular rectangular box, but then decided to add more of an angle to the sides. The cake was then frosted with White Chocolate Ganache, reserving a tablespoon or so of ganache for use a little later.
Time for fondant! The whole cake was covered in white fondant, trimmed and smoothed…
…leaving a little gap at the top.
Red fondant was used to create 1/2 inch stripes for the box.
All the stripes were laid out on the box, then a very small amount of water was applied to adhere the stripes to the box.
Confession: yes…I am using a q-tip to apply the water. It worked perfectly!
Time to start adding in the caramel corn! The top of the box was filled first.
The reserved white chocolate ganache was then used to hold the rest of the caramel corn in place.
A little more caramel corn scattered about and the cake is complete!
I don’t know what it is about a half eaten cake, but I get as much satisfaction from that as I do the finished product!