Rice Krispie Treat Sprinkle Cake – Sprinkle Bakes is Four!

It’s a very Happy Blog Birthday!

Today I’m celebrating four years of blogging. Sometimes I look back at the work I’ve done over these past years and wonder – who did that? Did I really bake all those things? Did I really write a book? And am I really writing another one? Yes!

It’s a little surreal getting to do the thing you love every day. It’s a blessing. I still can’t believe it’s only been a year since I quit my day job to pursue Sprinkle-Baking full time. I’ve never been more grateful for this life I have. I thank you for being part of it. ♡

This year’s birthday cake definitely spreads the sprinkle-love, but it’s no ordinary cake. It’s made from one of my favorite sweets on the planet – Rice Krispie treats. I whipped up the biggest batch ever (ever, ever!) to make this triple-layer confection. 

It’s an easy birthday cake alternative, just make sure to grab your biggest stock pot for the task. I’ll admit, it feels a little messy to make (buttering up hands to press the candy into cake pans) but in the end clean-up was a snap. And that’s always a good thing!  

To spread even more birthday cheer, I’m giving away a KitchenAid Artisan Stand Mixer in a color I’ve been crushing on – pistachio! Isn’t it pretty? Sigh.

a Rafflecopter giveaway

*This giveaway is open worldwide.

This sprinkle cake is sure to bring a smile with its burst of color, and who doesn’t love delicious vanilla-scented marshmallow Rice Krispie treats? It’s really fun for something different birthday-wise. Hope you’ll give it a try!

Rice Krispie Treat Sprinkle Cake

[click for printable version]

Source: Martha Stewart crispy rice recipe, SprinkleBakes frosting recipe

Yield: One 7-inch triple layer cake or one 9-inch double layer cake

Prep: 45 minutes, total time about 2 hours 30 minutes

10 tablespoons unsalted butter

12 cups/716 g mini marshmallows

2 teaspoons/12 g vanilla extract

13 1/2 ounce box Rice Krispies cereal

Pinch of salt

1 cup/ 220g of unsalted butter, softened

2 1/2 cups/ 275 g confectioners’ sugar – the finest you can find
(usually 10x)

2 teaspoons/ 12g. vanilla bean paste or vanilla extract

Milk or heavy cream, optional

2 cups/436g multicolor jimmies

Multicolor Sixlets candies (about 20 pieces) for decoration

1. Grease three 7-inch spring-form pans or two 9-inch pans
   with butter; set aside.
2. For the Krispie treat portion, melt butter in a large pot
   over low heat (I used my 20 quart lobster pot). Add marshmallow; stir until
   melted. Add vanilla extract and stir to combine. Add Rice Krispies cereal to the marshmallow mixture. Stir
   together with a large wooden spoon until all the cereal is coated with
   marshmallow. Quickly press the cereal
   into the pans with well-buttered hands. Use a length of wax paper or parchment paper on top of the Krispie mixture to pack it down into the pans. Refrigerate cakes until well chilled and set,
   about 2 hours.
3. For the frosting, mix together the butter and
   confectioners’ sugar in a stand mixer fitted with the whisk attachment.  Begin mixing on low speed until crumbly, and
   then increase to high and beat for 3 minutes.Add vanilla bean paste (or extract) and beat again for
   another minute until light and fluffy.  If
   you find the buttercream is too stiff, you may add milk or heavy cream 1
   tablespoon at a time until the mixture is spreading consistency.
4. Transfer 1/3 cup frosting to a piping bag fitted with a
   large star tip; set aside.
5. Unmold Krispie treat cakes from the spring-form pans and
   frost the tops of two cake layers. Stack layers with the unfrosted layer on top;
   gently press layers together. Pour
   jimmies into a baking pan with a lip and spread evenly. Frost the sides of the cake
   with buttercream using an off-set spatula and roll the sides of the cake in the sprinkles. Hold
   the stacked cake at each unfrosted end as you turn and roll. Stand cake upright in the baking pan. Frost
   top of cake and sprinkle on jimmies. Press handfuls of jimmies into the top of
   the cake to coat completely. Allow the excess to fall back into the baking pan.
6. Transfer the cake to a cake stand or serving platter
   using a large metal spatula or cake lifter. 
   Pipe stars along the top edge of the cake with the reserved frosting in
   the piping bag.  Place a Sixlets candy in
   the center of each piped star.  If
   birthday candles are being used, pipe more frosting onto the center of the cake
   and stand candles upright in the frosting. Let cake come to room temperature before cutting. Use a large chef’s knife to cut the cake into slices.