Rice Krispy Cake

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My son has a lot of food allergies. I’m praying he grows out of them, but for now we have to find workarounds. For his second birthday, I had to come up with an eggless-wheatless-yeastless-nutless cake, that would still be appetizing. 

That’s a mouthful right? But what I came up with was a hit, and I want to share it with you today. This is gluten free, it can be vegan (if you use a plant based butter), it’s egg free, and delicious.

Enter, the Rice Krispy cake. We’ve all had Rice Krispies before. But I wanted him to still have something that resembled a cake. He needed icing, and I wanted to decorate it for him. So I made Rice Krispies.

For the recipe part, I just followed the directions right on the back of the box, but I tripled it. This gave me enough for 2 layers, a 6” pan and a very deep 8”. So this recipe isn’t mine, but the process is. If you’re looking for that recipe, here it is.

Ok, so before I started making things, I sprayed both of my pans with cooking spray. You could also line your pans with parchment paper as a substitute. Both of my pans were rather deep as you can see below.

Next, I made the rice krispies. While they were still warm, I transferred 2/3 of the mixture into the 8 inch pan and 1/3 into the 6 inch. They key is to make sure you pack them very tightly into the pan so that you can get that really nice cake shape. Also, be sure to pack evenly, this makes for much easier stacking.

After this, I left them alone and let them come to room temp. You could refrigerate if you need to speed up the process. I let mine sit for about 2 hours. Mainly because I got distracted. But you just need to wait until they are no longer warm.

Ok, now it’s time for the removal. 

Very gently, glide a butter knife between your pan and the ‘cake’. Quickly flip, and set on your tray. Do the same with the second layer.

Now we’re going to ice the bottom layer with whatever frosting (store bought or homemade) that you choose. I went chocolate. Now you’re going to put the second layer on top and do the same thing.

If you want to put a design on top, like I did with this two, you’re going to use a cookie cutter. Place it in the center of the cake. Get your sprinkles and pour them directly into the cookie cutter. When you have the amount of coverage that you want, remove the cookie cutter in one swift motion. If some of your icing ‘dented’, use the back of a small spoon to smooth it out again. You now have a Rice Krispy Cake!

That’s it guys! I think this same technique would work great for cupcakes, or any other mold shape that you have. What would you like to cook next? Also, would you like to have videos that accompany these recipes? Just let me know in the comments!

Make life sweet and learn all you can.