Sunday, February 17, 2013

Rice Crispy Birthday Cake

Happy Birthday Eric!

Yesterday was Eric's 27th birthday. Before I give you the recipe to his birthday cake, let's take a minute to walk down memory lane. When Eric saw his cake, he smiled and laughed and made a comment that I always make him unusual birthday cakes. Thinking back on it, he's right.

There was the orange-cranberry bread cake with blue royal frosting. It was made from a Pillsbury quick bread mix. I can't remember why I made this for his birthday, but I do know it was before I had a large repertoire of recipes in my arsenal. However, Eric loved it.
Orange Cranberry Bread Cake

Then there was the strawberry cake (also from a mix) with the candy clay decorations. We had friends over to celebrate and they all wanted to eat the candy clay roses. I also made cheese puffs and cream cheese rangoons as appetizers.

Strawberry Cake
Last year was the apple cider cake, which is one of my all times favorite cakes. It's a doctored spice cake mix. Sadly apple cider isn't in season in February so I had to use an apple cider mix--which is good but not nearly as good as the real thing. The following autumn, I made apple cider cupcakes with real apple cider and they were amazing.

Apple Cider Cake
And that brings us to this year, a rice crispy cake. A few weeks ago, Eric mentioned that rice crispy treats sounded good (his hint that I should make some). That's when I remembered seeing a Martha Stewart rice crispy cake and knew I had to make it for him. I used Kellogg's rice crispy treat recipe and made a minor change to Martha's chocolate marshmallow frosting.

Rice Crispy Cake
6 tablespoons butter
8 cups mini marshmallows
12 cups rice crispy cereal

Spray 2 8-inch round cake pans generously with cooking spray. Set aside.

In a stock pot, melt butter over low heat. Add the marshmallows. Stir until the marshmallows are completely melted then remove from hear. Add rice crispies and stir gently but well until the cereal is well coated.

Divide the mixture between the two cake pans and evenly press the mixture into the pan.

Allow to cool then remove from pans.

Chocolate Marshmallow Frosting
1 1/2 tablespoon butter
4 1/2 cups mini marshmallows
1 cup semisweet chocolate chips

In a medium saucepan melt butter over medium-low heat. Add marshmallows and stir. Just as the marshmallows begin to melt, add the chocolate chips. Stir until the mixture is smooth.

While the frosting is still warm, frost the top of the first cake layer. Let the frosted cake stand for 5 to 10 minutes. Set the second cake layer on top and gently press down. 

Decorate as desired. Martha used different cereals to decorate her cake. Eric's cake looks a bit Christmasy just because I used what I had on hand--black, green, and red gels. 

I have to admit, this makes a pretty cool cake. It's quick, easy, and different. I know I will be making this again.



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