Very few no-bake desserts can rival this wedding cake made entirely out of Rice Krispies (plus vanilla buttercream icing). This recipe, from Treat Yourself! by Jessica Siskin ($15, out August 2017), only contains four ingredients, so with a little patience, you can build this stacked masterpiece without breaking the bank. Read on to see the recipe come together with step-by-step photos, and add this to the list of showstopping wedding cake ideas to choose from.
This wedding cake will be dearly beloved by anyone who tries it! Topped with fresh flowers or classic figurines, this tiered creation tastes as good as it looks. The "naked cake" design means you can use this cake for any celebration, and the simple stacking method means you can make it in any size.
- Treat Recipe
4 batches of the following "C batch" (mixed one at a time):
8 cups cereal
6 cups marshmallows
4 tablespoons butter
- 1 batch of the following "G batch":
2 cups cereal
1 1/2 cups marshmallows
1 tablespoon butter
- Special Ingredients
1 large tub white buttercream icing, 32 ounces
Cake rings, 10-inch diameter and 8-inch diameter
Circle cookie cutter or cake ring, 4-inch diameter
Cake board (or other serving surface)
- Coat the inside of the 10-inch cake ring with cooking spray and place it on the parchment-covered work surface.
- Mix one C batch recipe and pour the mixture into the cake ring. Generously coat your hands with cooking spray. Press to flatten until the mixture begins to firm up and the top surface is flat. Place the treat with the cake ring in the freezer while you mix the second C batch recipe.
- Remove the cake ring from the treat in the freezer (leave the treat itself in the freezer) and recoat it with cooking spray. Pour the second C mixture into the cake ring and press to flatten until the mixture begins to firm up. Place the treat with the cake ring in the freezer while you mix the third C batch recipe.
- Repeat Step 3, then place the treat with the cake ring in the freezer.
- Coat the inside of the 8-inch cake ring with cooking spray. Mix the fourth C batch recipe and pour half of the mixture into the cake ring. Press to flatten until the mixture begins to firm up and the top surface is flat. Carefully remove the cake ring, recoat the ring, and repeat with the other half of the fourth C mixture. When finished, place both treats in the freezer.
- Coat the inside of the 4-inch cookie cutter with cooking spray. Mix the G batch recipe and, one handful at a time, press the mixture into the cookie cutter. Once the shape is formed, lift the treat out of the cookie cutter and set aside. Recoat the cookie cutter and repeat this technique, so you have two 4-inch disks.
- Using the silicone spatula, place a small amount of the icing on the serving surface. Remove one 10-inch layer from the freezer and place the treat on the icing to keep the treat in place while you work.
- Using the spatula, cover just the top of the treat with buttercream icing, making sure to reach the edges.
- Remove the second 10-inch layer from the freezer and place the treat on top of the buttercream icing.
- Using the spatula, cover just the top of the treat with buttercream icing. Repeat the process in Step 9 with the third 10-inch layer.
- Remove one 8-inch layer from the freezer and place it in the center of the top 10-inch layer. (The layers will stick together naturally as they thaw.)
- Using the spatula, cover just the top of the treat with buttercream icing. Repeat the process in Step 11, placing the second 8-inch layer on top of the first.
- Repeat the process in Steps 11 and 12 with the two 4-inch layers until all of the layers have been frosted and placed.
- Use the spatula to smooth out any icing that is emerging from between the layers.
- Desserts, Cake
- North American
- Makes 1 cake, 10 inches in diameter and 15 inches tall