Ultimate Rice Crispy Marshmallow Cake
The Ultimate Rice Crispy Marshmallow Cake! Inspired by the rice crispy treats I inhaled at a friend's kiddie party recently, I decided to make a ''cake'' out of this rice crispy and marshmallow concoction that kids [and adults] enjoy so much. Then, breathe please... excessively adorned with (my cheat's dulce de leche style) salted caramel sauce, chocolate glace icing, mini mallows and assorted mini eggs. So easy to prepare and surprisingly, not as sweet as one would expect, but rather quite balanced if that makes any sense at all. If the chocolate glace icing is a tad sweet for your liking replace with melted dark chocolate. Something fun to do with your little one/s in the kitchen over the holidays. Enjoy! Want to see exactly how I did it? Check out our latest video on my YouTube channel in association with Popped Red Balloon Productions. See full recipe below.
- 1 large microwavable bowl
- 1 x 20 cm spring-form
- Baking paper
- 400 g large marshmallows
- 15 g (15 ml) butter
- 1 Tbs (15 ml) golden syrup or honey
- 7 cups rice crispies
Salted Caramel Sauce:
- 250 ml cream
- 4 Tbs (60 ml) castor sugar
- 1 Tbs (15 ml) dark muscovado sugar /treacle sugar
- Coarsely ground salt
- Glace Chocolate Icing
- Mini marshmallows
- Assorted mini chocolate eggs
- Edible gold or copper dust optional
- Place the mallows on a large microwavable bowl.
- Add the butter and syrup.
- Microwave for 2 minutes until softened
- Give it a little stir then mix in the rice crispies bit by bit until well combined.
- Grease and line your cake tin.
- Fill a tin with the mixture and use a greased plastic bag or baking paper to smooth the surface.
- Best rested overnight at room temperature, but 2 hours in the fridge will work too.
- Meanwhile, make the salted caramel sauce and chocolate icing.
Salted caramel sauce:
- Place the cream and sugars in a medium to large pot. Mix the sugar around until it starts to dissolve. Turn the heat on low and allow the sugar to dissolve completely. Then, increase the heat and bring to a gentle boil, then boil for +- 15 minutes, stirring every so often until reduced to half the amount and thickened to your liking. Remember, it thickens once it cools. Stir in 2.5 ml coarse salt. Allow to cool completely at room temperature. Can be kept airtight in the fridge for up to 2 weeks, to use: gently heat up to soften the mixture again.
- Remove the rice crispy cake from the tin and place onto a board or cake stand.
- Spread on the salted caramel sauce onto the cake.
- Drizzle with as little or as much chocolate icing as you like. This can also be replaced with melted chocolate.
- Top with mini mallows. If you have a blow torch, give 'em a little torching.
- Scatter with assorted mini eggs.
- Optional: Sprinkle with edible gold dust. I use a little paint brush for better coverage.
Tried this recipe?Let us know how it was!