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{VIDEO} Ultimate No-Bake Rice Krispies Treat Candy Drip Cake

The most over-the-top, show-stopping cake I have ever made. This is the ultimate candy overload cake, made out of funfetti cake batter flavored, marshmallow-y rice krispies treats, stuffed with a surprise piñata candy center and dripping with more candy.




I cannot stop smiling when I look at this cake. It is like my absolute favorite, most whimsical dream creation, and we don't even need the oven to make it.







 I used no-bake rice krispie treat for the actual cake layers and gave them a total makeover by adding real cake mix and sprinkles, right into the krispie treats, to give it that funfetti cake batter flavor. 






Then, to take it up a notch, I created a hollow piñata-style center to fill with candy, so you get a super fun surprise when you cut into it. 





I decorated this cake with just about every treat I could think of, from the fake melted ice cream cone dripping down the sides, to the lollipops, cookies, donuts, cupcakes, and gummy bears. It's like literally being a kid in a candy store when you dig in to a slice of this cake.







If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!

 

Not only is this the most extra, outrageous, amazing cake ever. It's actually a really easy alternative to a regular cake, since there'e no baking required and you can whip it together really quickly. The best part is, you can get creative and use any kind of candy you like to decorate it and customize it, to make your own dream cake creation.




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If you love this recipe, you are going to love my No-Bake Ice Cream Sandwich Cake...



 ...or my No-Bake Unicorn Pie, so be sure to check those videos out too!


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Ultimate No-Bake Rice Krispie Treat Candy Drip Cake

Yield: 6-inch cake (may use 8-inch cake pans, but the cake will not be as tall)

Ingredients 

Cake Batter Crispy Cake:
  • 2/3 cup unsalted butter 
  • 1 1/2 cups dry yellow cake mix
  • 3 (10 oz.) packages mini marshmallows 
  • 12oz box crispy rice cereal (about 12.5 cups) 
  • 3/4 cup rainbow confetti sprinkles
  • About 1 cup assorted candies, for filling
  • candy for decorating:
    • ice cream cone, cherry, sprinkles
    • mini strawberry candy bars: http://www.lindsayannbakes.com/2018/03/video-all-natural-strawberry-chocolate.html
    • mini ice cream cone meringues: http://www.lindsayannbakes.com/2018/04/video-mini-bugle-ice-cream-cone.html
    • mini donuts: http://www.lindsayannbakes.com/2016/06/miniature-cheerio-doughnuts.html
    • tiny candy cupcake: http://www.lindsayannbakes.com/2017/12/video-cupcake-cocktails-mocktails.html
    • cookie pops: http://www.lindsayannbakes.com/2018/05/video-mini-chocolate-chip-cookie-pops.html
    • mini chocolate chip cookies: http://www.lindsayannbakes.com/2018/05/video-mini-chocolate-chip-cookies.html
    • lollipops, circus animal cookies, gumballs, jelly beans, candy necklaces, sweethearts

Ganache Drip:
  • 6oz pink candy melts
  • 1/4 cup heavy cream

Frosting:
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted
  • 2-3 tablespoons heavy whipping cream 
  • pink food coloring

Directions

Crispy Cake:
Line three 6-inch round cake pans with plastic wrap and spray with non-stick cooking spray. Melt butter over low heat in a large saucepan. Stir in cake mix. Add marshmallows, stirring until fully melted, about 6-10 minutes. Turn off heat and pour over cereal, in a large bowl. Add sprinkles and stir together until cereal if well coated.

Divide mixture between prepared pans, making one layer slightly larger that the other two. Press down with greased hands until flat and level, making sure the mixture is pressed into the corners of the pan. Place in fridge to cool until set, about 30 minutes, while you prepare the ganache drip and frosting.

Ganache Drip:
Heat cream in the microwave for 1-2 minutes, on high, or just until boiling. Add the candy melts and let sit for 1-2 minutes. Stir until smooth. Let sit, to thicken, while crispy cake chills and you make the frosting.

Frosting:
With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla and salt.

Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Add food coloring if desired. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. 

Assemble:
Place 1 of crispy cake layer on a serving plate. To create the hole inside, cut a large circle through the center of the thickest layer. Place on top and fill the space with candy. Use the cut out circle to create a ball the faux "ice cream cone" on top. Place last layer on top, with the flat bottom facing up.

Frost outside of cake.  Place the faux "ice cream cone" crispy treat ball on top. Pour the ganache over the top, spreading evenly to the edges of the cake, allowing it to drip down the sides. Place upside down ice cream cone on top, sprinkles and a cherry, let set. Add additional candy for decorating on top and bottom of cake. Store at room temperature in an airtight container for 2-3 days.