Cindy "TheSweetNerd" Rodriguez Yay! It’s Lisa’s birthday! Who the heck is she? Why she’s only been my BFF since the fifth grade – yep, it’s been a few years. Lisa is my special gal: we’ve been pals through everything, from the Oakland years during the dot com era that eventually ended up with pink slip parties, to Lisa’s own conversion from Catholicism to Buddhism. Often I still feel like my 10-year-old self when I’m with her. In light of that, I made her favorite dessert to celebrate her being on the planet another year: festive, celebratory, Funfetti Rice Krispie Naked Cake. Of course I made them extra special by layering the marshmallow goodies into a three-tiered naked cake, and I added a simple frosting and sprinkles.
Me and my girl, Lisa.
THE FUNFETTI RICE KRISPIE CAKE LAYERS
You’ll need to double the recipe to make three layers of cake. Use parchment paper for the liner and then also spray or butter lightly – it makes it way easier to remove from the pan. I added a dash of vanilla and ½ cup of rainbow jimmies to make it extra festive. A tip for ya: spray the spatula with oil to make it not stick while you press the rice krispie into the pan.
Also, I have more rice krispie recipes on my blog. Everyone loved this one with its spooky special ingredient.
FROSTING
Whip up a batch of simple butter and sugar frosting. The ingredients are only unsalted butter, confectioner’s sugar, vanilla and salt. Add this between the layers, and sprinkle the jimmies around the edges of the rice krispie rounds. Add a final layer on top of the cake.
FUNFETTI CRUMBLE (OPTIONAL)
One to ponder: does the word Fun-fetti derive from having fun at a fette (or party?)
These crumbles by Christina Tosi are totally optional. It’s a fun look for the top of the rice krispie cake but you can omit if you want to make this quick and done. To make the funfetti crumble, mix the ingredients and stir with a spatula until the mixture forms small clusters. Spread those little clusters onto a parchment paper-lined baking sheet and bake until dried and sandy, 20 minutes. Return the clusters to a bowl, and break apart until you literally have your crumbs. Toss with dry milk, and then pour the white chocolate over the crumbs. Toss until chocolate is cooled, and then spread gingerly atop the funfetti rice krispie cake.
I added a Happy Birthday cake topper that really speaks to Lisa — I love ya. Feliz Cumpleanos a ti.
OUR FAVES
- Christina Tosi, Funfetti Crumbles
- Meri Meri, Pinwheels
Photos by: Maria Hedrick Photography
Rice Krispie Cake Layers (double to make 3) 3 tablespoons unsalted butter or soft natural buttery spread* 1 - 10 ounce package miniature marshmallows 1/2 teaspoon pure vanilla extract Line three 6" pans with sprayed parchment Frosting 1.5 cups unsalted butter, at room temperature 3 cups confectioners’ sugar, sifted Funfetti Crumble 3⁄8 cup instant nonfat dry milk, such as Carnation Rice Krispie Cake Layers 1Prepare three 6" round pans by placing a piece of parchment on the bottom and spraying lightly with nonstick spray (or you can butter too). Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. When almost melted, add 3 teaspoons milk to help thin the marshmallows for even coverage. 2Cook 2 minutes longer, stirring constantly. 3Remove from heat. 4Add cereal and jimmies. Stir until well coated. 5Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 6 inch round cake pan. 6Also, I find it helpful to spray a clean spatula when I am pressing down onto the rice krispies. Frosting 1In a stand mixer fitted with the paddle attachment, cream the butter. Start with the mixer at the lowest speed, then gradually increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter is light in color, is perfectly smooth, and makes a slapping sound as it hits the sides of the bowl. This should only take 30 seconds, but if the butter is cool, it can take a couple of minutes. 2Add the sugar and mix at the lowest speed until it’s fully incorporated before adding the next cup. When all the sugar has been added, scrape the paddle and the bottom and sides of the bowl. 3Add the vanilla and salt, and beat at low speed for 15 seconds. Increase the speed to as high as you can without making a mess, and whip the buttercream until it is perfectly smooth, creamy, and light, about 5 minutes. Stop the mixer once or twice to scrape the bowl and paddle, then continue beating. At first the buttercream will appear to soften, then it will stiffen and increase in volume. 4Use right away, or store in an airtight container for up to a week in the refrigerator. When you’re ready to use it, let the buttercream come to room temperature, then put it back in the stand mixer and use the paddle attachment to beat it until it’s creamy and stiff again. Funfetti Crumble 1Heat the oven to 250°. In a medium bowl, whisk half of the dry milk with the flour, cornstarch, sugar, and salt. Add the butter and stir with spatula until the mixture forms small clusters. Spread the clusters onto a parchment paper-lined baking sheet and bake until dried and sandy, 20 minutes. Transfer the clusters to a rack and let cool completely. 2Return the clusters to a bowl, break apart any that are larger than 1⁄2 inch in diameter, and then toss with the remaining half of dry milk until evenly coated. Pour the white chocolate over the crumbs and toss with the spatula until evenly coated, tossing every 5 minutes until the chocolate is cooled completely and no longer sticky. Transfer the crumbs to a container and refrigerate for up to 1 week.
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Rice Krispies are my absolute favorite treat and I love the idea of turning it into a cake! That funfetti crumble looks delicious too. Thanks Cindy!
Right? Try it for your bo and he will love it.