rice krispies birthday cake

rice krispies sprinkle birthday cake

our sweet dinah, this blog's inspiration, turned four on sunday! all she asked for were sprinkles, so i planned the most colorful, happy, sprinkled cake i could think of.

also, after all the exuberance of the holiday season, january seems to be the time of the year we all want to cut back on rich decadent sweet treats, so i decided to forego the tradition heavy cake and make a lighter rice krispies cake instead. i used a traditional buttercream frosting though, because the pound of sprinkles needed to adhere to something, right?

i used this gluten free crispy rice cereal, rainbow sprinkles from nuts.com, and many many bags of mini marshmallows.

wishing she could eat her birthday cake for breakfast

rice krispies birthday cake

this makes a double layer 9 inch round cake

6 TBS butter

2 10.5 oz packages of mini marshmallows

12 cups of rice krispies cereal

2 tsp almond extract

prepare two 9 inch round pans with plenty of butter on the bottom and edges (i also used parchment paper on the bottom). melt butter in a large pan on the stove top. once melted, add marshmallows and coat with butter. melt over medium heat, stirring constantly (about five minutes). once melted, take off heat and add almond extract and stir in dry cereal. distribute evenly between both pans. pat into the pan with liberally buttered hands. let the cakes sit for an hour or more and then with a butterknife unmold cakes from the pans. 

almond buttercream frosting

1 cup butter, softened

2.5 cups powdered sugar, sifted

1 tsp vanilla extract

1 tsp almond extract

1- 3 TBS of heavy whipping cream

2-3 cups multicolor rainbow jimmies

whip the butter until smooth and then add powdered sugar and mix until combined. add extracts and cream and beat until light and fluffy. place the first cake on a stand, spread a thin layer of frosting over the top, then turn the second layer upside down and place on top of the first layer (this will give you a smooth top). gently press the layers together. pour the sprinkles in a baking dish and then frost just the sides of the cake. while holding the top and bottoms of the cake roll the sides in the sprinkles. stand cake upright on the cake stand and frost the top. then add sprinkles on the top. i cut out the number 4 from cardboard and laid that on top of the cake as i sprinkled around it. then remove the stencil carefully.