Wedding Cake
A super-cute way for engaged couples to share their love of Rice Krispies Treats® with their friends and family on their special day.
Ingredients
- 28 1/2 tablespoons (3 sticks + 1 1/2 tablespoons) butter or margarine, divided
- 9 1/2 packages (10 oz each, about 380 total) JET-PUFFED Marshmallows, divided
- 38 cups JET-PUFFED Miniature Marshmallows
- 57 cups Kellogg's® Rice Krispies® cereal
- Canned frosting or decorating gel
- Edible flowers, for decoration (optional)
Directions
1. In a large pot melt 9 tablespoons butter over low heat. Add 3 packages (30 ounces) marshmallows and stir until completely melted. Remove from heat.
2. Add 18 cups KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using a buttered spatula or clean buttered hands, evenly press mixture into a 14 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool.
4. Meanwhile, in a large pot melt 7 1/2 tablespoons butter over low heat. Add 2 1/2 packages (25 ounces) marshmallows and stir until completely melted. Remove from heat.
5. Add 15 cups KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
6. Using a buttered spatula or clean buttered hands, evenly press mixture into a 12 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool.
7. Meanwhile, in a large pot melt 6 tablespoons butter over low heat. Add 2 packages (20 ounces) marshmallows and stir until completely melted. Remove from heat.
8. Add 12 cups KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
9. Using a buttered spatula or clean buttered hands, evenly press mixture into a 10 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool.
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10. Meanwhile, in a large pot melt 4 1/2 tablespoons butter over low heat. Add 1 1/2 packages (15 ounces) marshmallows and stir until completely melted. Remove from heat.
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11. Add 9 cups KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
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12. Using a buttered spatula or clean buttered hands, evenly press mixture into a 18 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool.
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13. Meanwhile, in a large pot melt 1 1/2 tablespoons butter over low heat. Add 1/2 packages (5 ounces) marshmallows and stir until completely melted. Remove from heat.
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14. Add 3 cups KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
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15.Using a buttered spatula or clean buttered hands, evenly press mixture into a 6 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool.
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16. Once all layers have cooled, stack them carefully centered on top of each other from largest on the bottom to smallest on top.
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17. Using a tube of frosting or decorating gel and a decorative tip, pipe ribbons or garlands and small flower shapes or dots all along the sides of the layers.
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18. Add edible flowers around the sides or on top, if desired.
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19. To serve, use a serrated knife to cut the top layer only into servings. Continue to cut and serve the cake layer by layer.
