Real talk: Sometimes you need to satisfy that cake craving without any of the baking that’s usually involved. When you want to celebrate—but you don’t feel like busting out the mixer—lean on this sweet treat, which comes courtesy of Amirah Kassem. She’s a New York City baker and the founder of Manhattan’s Flour Shop, where she’s known for her whimsical custom cakes, from rainbow-colored layer cakes to glittery “cakeballs” for one.
This dessert, which she calls a Unicorn Popcorn Sundae, has all the festive feels of a Funfetti cake with none of the actual baking—in fact, it’s made in the microwave. It’s the perfect way to celebrate a milestone (whether that’s, say, a birthday, the passing of a final exam or the booking of a vacation is entirely up to you).
See Amirah’s easy recipe below, and check out more low-effort, high-payoff recipe ideas in our Back-to-School Survival Guide.
Unicorn Popcorn Sundae
Amirah Kassem came up with this fun unicorn sundae that incorporates both popcorn and rainbow sprinkles. If you’re not a chocolate fan, feel free to use your favorite flavor of ice cream.
- 2 cups (1 oz./30 g) popped corn (from about 2 Tbs. unpopped kernels)
- 2 Tbs. unsalted butter, melted
- Kosher salt
- 1/4 lb. (125 g) white chocolate, melted
- 3 Tbs. rainbow sprinkles
- 8 scoops chocolate ice cream
1. Spread the popcorn on a baking sheet, drizzle with the butter and sprinkle lightly with salt. Toss to combine. Drizzle with the white chocolate and the sprinkles and toss again to coat the popcorn.
2. To assemble, place two scoops of popcorn in a tumbler or a parfait glass. Sprinkle a quarter of the popcorn on top of the ice cream and down the sides of the glass. Repeat with the remaining ingredients to assemble three more sundaes. Serve immediately. Serves 4.
Recipe by Amirah Kassem, owner of Flour Shop, New York City