Popcorn Box Cake

Serves 18-24, Prep 2 hours, Cook 1 hour, 20 mins

3 x 440g packets golden butter

cake mix 300g white ready-to-roll icing 125g red ready-to-roll icing Red sour straps and caramel

popcorn, to decorate

FROSTING 350g unsalted butter, chopped,

at room temperature 3½ cups icing sugar mixture

1 Grease two 20cm round cake pans. Line bases and sides with baking paper, extending 5cm above edges. 2 Prepare cake mixes, one at a time, according to packet directions. Spoon 1½ cake mixes into one pan and remaining 1½ cake mixes into remaining pan. Smooth over tops. Reserve icing sachets for another use.

3 Cook both cakes in a moderately slow oven (160C) for about 1 hour, 20 minutes, or until cooked when tested. Stand for 30 minutes. Turn out cakes onto wire racks to cool. 4 To make frosting, beat butter in a large bowl of an electric mixer until light and fluffy. Beat in the sugar, ½ cup at a time, until smooth. 5 Trim top of cakes to sit flat. Place one cake onto a cake board. Spread top with ½ cup frosting. Invert remaining cake and place on top. Spread remaining frosting over top and side of cake. 6 Knead 100g of the white icing on a clean bench until smooth. Divide in half. Roll each into a 70cm rope-shape. Position one around the base and the other around the top of cake. Trim sour straps and arrange around side of cake as pictured. 7 Knead remaining white icing on a clean bench until smooth. Roll out between two sheets baking paper until 5mm thick. Cut out an 8½cm circle using a pastry cutter. Cut out a 7cm wide x 10cm long rectangle. Cut corners off the rectangle. Place on a tray lined with baking paper. 8 Knead red icing on a clean bench until smooth. Roll between two sheets of baking paper until 3mm thick. Using 2½cm letter cutters, cut out letters, as pictured. Place onto icing circle and rectangle. 9 Arrange icing circle on side of cake. Decorate cake with popcorn. Place icing rectangle on popcorn.