In my family, as much as we love decorated cakes, we're not very big cake eaters. At least, not me and my siblings. We grew up the children of a cake decorator so while all of our friends were jealous of the presence of cake and buttercream in our house all the time, we got sick of it! We often laugh about what rotten kids we were to our Mom who would volunteer to make us any kind of outlandish birthday cakes we wanted but because we had so much cake around us every day we all requested things like my banana bread favorite, our brother Kenneth's angel food cake with no frosting, our dad and brother Carl's pie requests, and my sister Suzanne's Rice Krispy treat wish. What whiners we were! "Pleeeeeease, Mom. Do not make us eat cake!" What kind of sick children were we?
While we were planning Sydney and Kaylee's birthday party last week Suzanne and I were talking about cake, or the lack of it being okay, and told stories to the nieces and nephew about our childhood brattiness and the fact that Suzanne's wedding cake just out of high school (1988) was made of Rice Krispy treats because she emphatically did not want cake at her wedding. I see Rice Krispy cakes on Pinterest now all the time and people kind of verbally smack themselves in the head and comment "That's so cool! Why didn't I think of that?" I'm proud that our Mom was 25 years ahead of her time, making my sister's whole wedding cake from Rice Krispy treats and everyone at the wedding loved it. After that wedding Mom got tons of orders for rice krispy treat wedding cakes, birthday cakes, and anniversary cakes--she was a wedding cake pioneer in our little town in the Ozarks.
Smiling about all the stories we told, and already having planned to make Rice Krispy treats for the party, I decided to revive Mom's idea and go all the way with the girls' birthday and make it an unforgettable cake.
I'm pretty confidant the girls were pleased!
Kaylee was really nuts about it!
4-Tierred Pink Rice Krispy Cake
with Sprinkles, Buttercream borders, and Royal Icing Posies
Recipe adapted By Glenna Anderson Muse from Rice Krispy Original Treats
- 8 Tbsp butter (1 stick)
- 3 10 oz bags of Strawberry Marshmallows
- 1 Tbsp vanilla
- 16 cups Rice Krispy cereal
1) Generously spray with cooking spray (Pam) one each round baking pans: 10", 8", 6", and one mini bundt cake or jumbo muffin tin. Set aside.
2) Have cereal box open, a four cup measuring bowl or equivalent bowl to dip cereal with, a large spatula or sturdy wooden spoon, and an extra- large Tupperware or mixing bowl ready on the cabinet before melting the marshmallows. If you don't have a bowl big enough to mix all 16 cups of cereal at one time, divide recipe in half or thirds and work in batches.
3) Over medium low heat in a large dutch oven, melt butter. Add marshmallows and melt, stirring frequently. When everything is completely melted, stir in vanilla.
4) To mix the marshmallows and cereal, it's easier at this point to have a helper, one person to man the cereal and one person to add the marshmallow mix. Alternate cereal with marshmallow mix in three batches and then stir to combine thoroughly. Because of the size of this batch, another good reason to have a helper is to trade off mixing!
5) To form, again a helper is very usual, have one person scooping the rice krispy mixture into each pan while the second person, with oiled hands, presses the mixture firmly into the pans. Try to press out any bubbles and make the tops as flat as possible.
6) Leave in pans until completely cooled or overnight. To turn out of pans, run a table knife around the edge of each pan and then invert. Krispies will come out easily. Stack and decorate.
SERVES: According to Kellogg's, this should serve 75-80 ppl. Those also the same counts Wilton would give you if it were made from real cake. Those figures are based on 2" x 2" x 2" slices. In my family, you know, in the REAL WORLD, it will easily serve 30. At our party, we cut about 16 decent sized real world pieces and still had about half or a little more of the cake left for the kids for later.
Pipe borders with this buttercream frosting recipe or as a shortcut: commercially made frosting in tubes or tubs.
Wilton Decorator Buttercream Frosting
Recipe by Wilton Company
This recipe is particularly nice to pipe with as it holds ridges and piping firmly.
Ingredients: (1/2 batch)
1/4 cup Crisco
1/4 cup Butter, softened
1 tsp vanilla
2 cups powdered sugar, sifted
1-2 Tbsp milk
1) Cream together butter and shortening until fluffly with mixer. Add vanilla and mix well.
2) Add powdered sugar a bit at a time, beating well after each addition. Add any coloring desired. Add a little milk to thin if needed. After all sugar is incorporated, continue beating for at least another minute or two to make sure the frosting is nice and creamy.
Pipe as desired.
Although I often make my own royal icing and/or gumpaste flowers, I also keep an assortment of commercially made flowers available from Wilton at hobby shops. They can be a time saver, like for this party where I was making the cake as well as four other dishes.