I mentioned in one of last week’s posts that rice krispie treats are one of my favorite desserts. So it’s only natural that I made a huge rice krispie cake for my birthday week last week! And we topped it off with some of the last peonies around here since the heat is killing them off!Rice Krispie Cake
-Three 1 lb bags of marshmallows
-9 tbsp butter
-18 cups of Rice Krispies
I made my rice krispie treats in three separate batches to make things easier:
Melt 1 bag of marshmallows with 3 tbsp butter and then combine with 6 cups of rice krispies.
Put each batch into a greased 8″ round tin and let cool.
Vanilla Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar (a little at a time), milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Assemble the Cake
Remove each rice krispie layer from the tin.
Lay down the first layer and spread a thick layer of icing across the top. You may want to use skewers between the layers to give extra support so the icing doesn’t all get smushed out.
Repeat with the next layer. Smooth out excess icing around the edges of the cake.
Now top off your cake:
We used sage and peonies. Peonies are NOT edible – lay down wax paper on top of the cake so that any unedible flowers don’t come in contact with the cake. Remove flowers before serving.