Birthday cake made from breakfast cereal
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This birthday cake is crispy! It's also no-bake, perfect for summer. The cake is made from cereal held together with marshmallow fluff, covered with a delicate marshmallow glaze, and decorated with colorful sprinkles that look stunning on a snow-white cake. Don't forget to add candles!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 60 g unsalted butter + extra for greasing the pan
- 1 packet (280 g) mini marshmallows
- 2 tsp natural vanilla extract
- Coarse salt
- 6 cups white crispy breakfast cereal
- 1/3 cup multi-colored sprinkles + extra for garnish
Marshmallow mass
- 2 cups mini marshmallows
- 60 g unsalted butter, room temperature
- 0.5 cup powdered sugar
We recommend
Recipes with similar ingredients: dry breakfast, marshmallow cream
Cooking the dish according to the recipe:
- In a large saucepan, melt the butter over medium heat. Add the marshmallows and cook, stirring occasionally, until completely melted, about 5 minutes. Remove from heat, stir in the vanilla extract and a pinch of salt.
- Add the cereal and sprinkles and fold in with a rubber spatula, scraping the bottom until the cereal is completely coated. Transfer the mixture to a greased 9-inch (22 cm) pan and spread into an even layer. Let stand at room temperature until the crust sets, about 30 minutes. Invert onto a serving platter.
- Marshmallow mass:
In a small saucepan over medium-low heat, melt the marshmallows and butter, stirring constantly, until completely melted. Remove from heat and stir in the powdered sugar. - Cover the cake with an even layer of icing. Decorate with colorful sprinkles. Cut into wedges and serve. The cake can be stored in an airtight container at room temperature for up to 3 days..
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