Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Pastry chef Eliza Strauss, owner of New York City-based Confetti Cupcakes, spends her time creating realistic confections in the shape of various objects, including edible Chinese takeout boxes, televisions, and this bag of popcorn. She's simplified the recipe so you can easily make these beauties at home.

Ingredients:

• 1 box (500g) of yellow cake mix + any additional ingredients needed
• 4 cups vanilla glaze
• Cornstarch for dusting
• 450 g of white mastic
• 220 g of red mastic
• 2–3 cups caramel popcorn

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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biscuit, cream, starch, mastic

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Preparation:

Step 1
• 
  Mix the sponge cake batter according to the package directions for a 22x32 cm cake; bake and let cool. Cut the cake in half crosswise. Spread icing on one half, then place the other half on top. Frost the cake.
Step 2
• 
  Sprinkle a flat work surface with cornstarch. Using a rolling pin, roll out the white fondant into a layer at least 40 x 45 cm (approximately 0.3 cm thick).
Step 3
• 
  Cover the cake with white fondant, leaving one short end open with a slight overhang. Smooth the fondant out, then trim off the excess, except for the overhang.
Step 4
• 
  Roll out the red fondant on a flat surface dusted with cornstarch until it is 0.1 cm thick. Cut into approximately 15 strips measuring 35 x 1 cm.
  
  
Step 5
• 
  Wet the back of each red strip with water and attach to the cake, trimming as needed. Don't over-wet, or the red paint will run.
Step 6
• 
  Place a small amount of caramel popcorn on the open side of the cake and press down. Continue adding caramel popcorn until the bag appears full, using more frosting to hold the pieces together.

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