Chocolate Caramel Mini Cakes
Prep time: 2 Hours
Yields: 12 Servings



1 box of Chocolate Cake Mix

Ingredients called for on Cake Mix Box

6 1/2 cups vanilla or buttercream icing

4 Cups Caramel Popcorn

1 Pouch Cake Mate® Cookie Icing in Chocolate

1 Package Cake Mate® Decorating Bags

1 Package Cake Mate® Decorating Tips (optional)

3 4-inch Cake Boards


STEP 1 Prepare cake mix according to the box instructions. Bake in a jellyroll pan or deep baking sheet.

STEP 2 Let cake cool completely.

STEP 3 Using a 3 ½ inch round cookie or biscuit cutter, cut 6 cake circles out of the sheet.

EXPERT TIP: Save the extra cake for making cake pops or crumbles for “dirt” cakes.

STEP 4 Chop 1 cup of the popcorn into small bits.

STEP 5 Fit a Cake Mate® White Decorating Bag with Cake Mate® tip #12.

(Optional : Cut the end of the piping bag to create a ¼ – ½ inch opening)

STEP 6 Fill the bag with the vanilla icing.

STEP 7 Pipe a large dot of icing onto each cake board. Place 1 cake circle on top of each dot.

STEP 8 Pipe the layer filling on each cake circle, leaving about 1/8 – ¼ inch from the edge. Top with the popcorn pieces.

STEP 9 Place the remaining 3 cake circles on top of the filling layer. Chill in freezer for 15 – 30 minutes.

STEP 10 Pipe a thin layer around the sides of the chilled cakes. Smooth with a spreader or offset spatula. It’s ok to get crumbs in the icing.

STEP 11 Pipe a half inch thick layer of icing on the top of the cakes, smooth with an offset spatula.

STEP 12 Place whole pieces of popcorn around the bottom of the cake for the border (optional). Pile the remaining popcorn on the top of the cakes. Store in an airtight container

Celebrate & Enjoy!