I think I may have outdone myself this time. This is nicely over the top, but definitely impresses. In fact, I won a (very amateur) “cake battle” contest with this – though I’m sure that a large chunk of my presentation points were because I presented it on a cake stand instead of just a plate. Seriously.
None-the-less this cake did go over well and it tasted goooood too. There really is nothing to it – basically you make 2 batches of Rice Krispie Treats per the directions on the box using 2 different and complementary flavors of Plush Puffs Gourmet Marshmallows. Make a chocolate filling for the center, get some store bought frosting and you have it made. I used Orange Honey Plush Puffs for the top layer and Caramel Swirl for the bottom layer. I used Vanilla Bean for the chocolate-marshmallow frosting in the middle. I also used cream-cheese frosting for the outside of the cake, but I think chocolate would have been better.
Here are the details:
Ingredients for One Layer of Rice Krispie Treats
- 6 cups of Rice Krispies Cereal
- About 40 Caramel Swirl Plush Puffs Gourmet Marshmallows
- 3 Tbs. butter
Melt the butter in a large saucepan. Add the marshmallows until completely melted. Remove the pan from the heat and add the Rice Krispies. Stir until the cereal is completely coated. Pour into an 8 inch round cake pan coated with cooking spray and press down flat with wax paper OR wet hands (keeping in mind the mixture will be pretty warm). Allow to cool.
Make a second layer of Rice Krispies Treats with another 6 cups of Rice Krispies Cereal, another 3 Tbs. of butter and 40 Orange Honey Plush Puffs. Pour that into another 8 inch round cake pan coated with cooking spray (or, if the other layer has cooled, take it out and re-use the same pan if you don’t have 2). Allow to cool.
Ingredients for Chocolate-Marshmallow Frosting for the middle of the cake
- 1 1/2 Tbs. butter
- About 20 Vanilla Bean Plush Puffs Gourmet Marshmallows
- 3/4 cup semisweet chocolate chips
Melt butter in a medium-sized saucepan. Add the marshmallows; cook, stirring, until just beginning to melt. Add chocolate and stir until smooth.
Assembling the cake
Put the bottom Rice Krispies Treat layer, flattest side down, on a cake stand (if you want to impress) or large plate or platter. I put Caramel Swirl on the bottom. While the chocolate-marshmallow frosting is still warm, pour over the bottom layer and spread to the sides with a spatula (warning! This frosting will be very hot!). Let it cool for about 10 minutes, then top with the second Rice Krispies Treat layer.
Put the cake in the fridge for about 10 minutes! This “cake” has a tendency to want to fall apart as at room temp since it’s just made of marshmallow and rice cereal. Keeping it cold helps keep it together.
Frost with the store bought frosting. Cover the sides pretty completely to hide the seam between the two layers, or leave it exposed if you think it looks cool. I used a pastry bag filled with frosting to make the design on top. I also zested an orange and sprinkled it on top of the cake to hint at the orange flavor of the top layer.
Keep cool in the refrigerator until you are ready to serve. Use a nice sharp knife and lots of elbow grease to cut slices.