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FLAMINGO RICE KRISPY TREAT CAKE

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Author: Lindsay Nathanson

Ingredients
  

FOR THE RICE KRISPY TREAT CAKE

  • 12 cups Rice Krispy Cereal
  • 3 (10 oz.) bags mini marshmallows
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • Pink food coloring

FOR THE ICING

  • 1 cup unsalted butter, room temperature
  • 1 lb. powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons milk
  • Pink food coloring

FOR THE DECOR

  • 6 oz pink melting chocolate
  • 6 oz white melting chocolate
  • Pink candy coloring
  • Paint brush
  • Toothpick
  • Flamingo cutout on cardstock
  • Glue or tape
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Instructions
 

FOR THE RICE KRISPY TREAT CAKE

  • Prepare three 8" pans with non-stick cooking spray and set aside.
  • Put Rice Krispy Cereal in a large bowl and set aside
  • In a large pot, melt butter and mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until everything is melted.
  • Mix in vanilla.
  • Add a few drops of pink food coloring and mix until color is even. If you want more color, repeat this step until you get desired color.
  • Add marshmallow mixture to Krispy cereal and mix until everything is coated evenly.
  • Divide the mix evenly between the three cake pans. Spray your hands with non-stick cooking spray and press down until the layers are tightly packed and have an even top.
  • Place in the refrigerator for at least 30 minutes. Once cooled, use an offset spatula to remove the layers from the pans and decorate.

FOR THE ICING

  • In a mixer fitted with a whisk attachment, beat butter until smooth.
  • slowly add powdered sugar, milk, vanilla and pink food coloring. Mix until light and fluffy.

FOR THE DECOR

  • Melt pink and white melting chocolate according to the instructions.
  • Divide the white in half. Add a little bit of pink candy coloring to one of the halves in order to make a light pink.
  • Drop a dollop of melting chocolate on parchment paper. Place the brush in the middle of the dollop and then pull outwards to make a line. Repeat with small and big dollops.
  • Repeat with other two chocolates and then place in the fridge for 30 minutes.
  • Carefully remove the chocolate brush strokes from parchment. Place onto iced cake starting from the back and moving forward.
  • Find a side profile picture of a flamingo on the internet. (I used photoshop to mirror the image as well) Print it on card stock cardstock.
  • Cut out the flamingo head and attach a toothpick at the base. (Use tape or glue to attach the two sides if you are using mirrored images). Stick the toothpick into the middle of the cake.

Notes

*Makes one 6" Cake