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SPRING RICE KRISPY TREAT CAKE

5 from 1 vote
Author: Lindsay Nathanson

Ingredients
  

RICE CRISPY CAKE

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

BUTTERCREAM FROSTING

  • 1 cup unsalted butter, room temperature
  • 2 oz. cream cheese, softened
  • 1 lb. powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 - 1 tablespoon milk
  • Blue food coloring
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Instructions
 

For the 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 marshmallow mixture to Krispy cereal and mix until everything is coated.
  • Let Krispy mixture sit for 1 - 2 minutes to cool.
  • Add about 1/2 cups sprinkles and lightly mix.
  • 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 buttercream:

  • In a mixer fitted with a whisk attachment, beat butter and cream cheese until smooth.
  • Slowly add powdered sugar, milk and vanilla. Mix until light and fluffy.

FOR THE BUTTERCREAM

  • Place 1/3 of the buttercream into a piping bag with a star tip.
  • Secure one layer of rice krispy cake onto a cake plate with a dollop of frosting.
  • Spread a thin layer of icing on top of the first layer.
  • Using the piping bag, pipe a border around the very edge of the layer.
  • Carefully add the second layer and repeat process.
  • Do the same with the third layer and then add sprinkles on top.

Notes

*1 Cake