Prep Time: 15 minutes + cooling time
Cooking Time: +- 25 minutes
Serves: 12
Print Friendly

Easter time rice crispy cake 3The 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 see 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.

Easter time rice crispy cake 4Ultimate Rice Crispy Marshmallow Cake

You will need:
1 large microwavable bowl
1 x 20 cm spring-form
Baking paper

Ingredients
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 

Toppings:
Mini marshmallows
Assorted mini chocolate eggs
Edible gold or copper dust (optional)

Method
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 tin with 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 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.

SEE THE VIDEO  if you haven’t already!
Any brands interested in getting on board with our videos, feel free to contact me. Let’s chat! info@bitsofcarey.co.za

tuck in
marshmallows
rice crispy cake 1Salted caramel sauce

Leave a Reply

Your email address will not be published.