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["Prepare a 10"" tube or bundt pan by spraying with cooking spray. (You can use a large pan but your cake won't be as high. It wont affect the deliciousness though...)
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Place the freshly popped corn in a large, wide bowl, being careful to remove the un-popped kernels. To jazz up plain popcorn, drizzle 1/4 cup of melted butter over the popcorn, add a pinch of salt and toss well to combine. Let cool completely, about 5 - 10 minutes.", "Add the cereal, M&MTMs, broken pretzel sticks and 1/2 cup of white chocolate chips to the popcorn. Toss and set aside while you prepare the 'sauce' which will make it a cake.", "In a large saucepan, melt the 1/4 cup of room temperature butter, over low heat. Add the mini marshmallows and the remaining 1/2 cup white chocolate chips. Stir until melted and smooth - a few minutes. Be careful not to turn your back on he sauce as it so easily burns.", "Remove from heat, let the sauce cool down for about 5 minutes before pouring it over your popcorn-cereal mix. Too soon and the heat will cause the popcorn to shrink into nothingness - not very pleasant!
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Stir all the ingredients together till combined, then fill the pan and press in.", "Cover with foil and let the popcorn cake set for at least an hour, up to 4 hours.", "Once set, gently run a table/butter knife round the rim.
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Invert your pan over a serving platter et voila, your cake is here. Beautiful, and totally delicious.
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Cover tightly and store for up to 1 day. Ours didn'TMt last an hour. Every grain that was left, was eaten off the table and off the platter."]
