Big Tin Popcorn Cake

Grease a tube pan generously with butter. Place each flavor of popcorn in a separate large bowl. Combine 2 cups of the marshmallows and 2 tablespoons of the butter in a saucepan over medium-low. Cook, stirring constantly, until melted and smooth, about 5 minutes. Pour mixture over butter popcorn, and stir until popcorn is evenly coated, about 1 minute. Transfer butter popcorn to prepared pan, and press firmly into one-third of pan, leaving no air pockets.

Combine 2 cups of the marshmallows and 2 tablespoons of the butter in saucepan over medium-low. Cook, stirring constantly, until melted and smooth, about 5 minutes. Pour mixture over Cheddar popcorn, and stir until popcorn is evenly coated, about 1 minute. Transfer Cheddar popcorn to prepared pan, and press firmly into one-third of pan next to butter popcorn. Repeat process with remaining marshmallows, butter, and caramel popcorn. Let stand until cool and set, about 30 mintues.

Invert pan onto a cake plate. Melt white chocolate melting wafers according to package directions; divide in half. Drizzle one-half white chocolate over butter popcorn portion, letting it drip down sides. Stir orange food coloring into remaining melted wafers; drizzle over Cheddar popcorn portion.

Melt caramel wafers according to package directions; drizzle over caramel popcorn portion. Let stand until set, about 30 minutes.