Cake Decorating Rice Krispie Treats

Ingredients

• 4 cup Mini marshmallows
• 6 cup Puffed rice cereal (Also called Rice Krispies cereal)
• Cooking spray (For greasing hands while shaping)

Steps

1. 1

   Place the mini marshmallows in a large microwave-safe, heatproof bowl. Microwave at full power for 30 seconds.

2. 2

   Remove the bowl and stir the marshmallows thoroughly. Continue microwaving in 15-second intervals, stirring well after each interval, until the marshmallows are soft and mostly melted.

3. 3

   Add the puffed rice cereal to the melted marshmallows. Stir until every piece of cereal is evenly coated and the mixture holds together.

4. 4

   Lightly coat your hands with cooking spray. While the mixture is still warm and flexible, press and shape it into the forms needed for the cake. Hold each piece against or next to the cake as you work to check its size and shape.

5. 5

   Firmly press the rice krispie mixture together to compact it into a dense, firm shape. Compact shapes are easier to frost and attach securely to the cake.

Notes

The recipe can be halved or doubled as needed. It is ideal to make and shape the pieces after the cake has been crumb-coated, while the rice krispie mixture is still warm and flexible. Finished shapes can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month. Bring frozen or chilled shapes to room temperature before decorating or attaching them to a cake to prevent condensation or softness. The author notes that fully frosting the cake before adding the rice krispie pieces also works; ganache or thick frosting can help secure pieces and fondant. Vegan mini marshmallows may work, although they may leave small unmelted pockets.

Nutrition per serving

• dessert
• baking
• cake decorating
• no-bake
• sculpting
• kid-friendly
• make-ahead
• American