Food & Drink

Crispy Rice Birthday Cake

Happy #BookBirthday to @mister_krisp‘s (aka Jessica Siskin’s) Treat Yourself!: How to Make 93 Ridiculously Fun No-Bake Crispy Rice Treats! In celebration of the special day, here’s the recipe for her crispy rice birthday cake. Make it instead of those run-of-the-mill birthday cakes and listen as the “oohs” and “ahhs” roll in. 

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Many of my customers reach out to order birthday treats for loved ones who just “don’t like cake.” Though I can’t say I relate to these people personally (cake rules!), this treat provides a festive alternative to the traditional dessert. Customize for any celebratory occasion using your choice of colors or candles. Many party and stationery stores sell candles spelling out common names (which can be mixed and matched to spell more unusual ones), and numbered candles are available at most grocery stores.

Crispy Rice Birthday Cake

Makes 1 Cake Profile, 12 Inches Tall


  • 8 cups crispy rice cereal
  • 6 cups marshmallows
  • 4 tablespoons butter
  • 10 drops brown food coloring

Special Ingredients

  • Pink Sixlets
  • Confetti sprinkles
  • “Happy Birthday” letter candles

Decorating Icing

  • Yellow
  • Purple



1. In a large stockpot, melt the butter over low heat until it’s 80 percent melted (see photo), about 1 minute 20 seconds. Note: If the butter begins to sizzle, lower the heat. It should melt very slowly.

2. Add the mini marshmallows and stir gently, coating them with melted butter, about 30 seconds.

3. When the marshmallows are about 80 percent melted (when you can still see the individual marshmallow shapes but they are beginning to run together), add the food coloring. Stir for another 15 seconds and then turn off the heat.

4. Stir gently until the color is well distributed but the marshmallows are still only about 80 percent melted, about 35 seconds (you should still be able to identify individual pieces within the melted ones). Note: If the marshmallows melt too much, the mixture will be too hot to handle—wait 1–2 minutes and then mold quickly!

5. Add the cereal and mix well, until the marshmallows and cereal are fully combined, about 40 seconds. Do not overmix!

6. Once done, pour the mixture onto the parchment-covered template on the work surface. Generously coat your hands with cooking spray.

7. Use both hands to mold the mixture, smoothing the edges until the mixture begins to firm up. The bottom layer should be raised, about 1⁄2 inch thicker than the top layer.

8. Using yellow icing with a star tip, draw a scalloped line detail near the top edge of each of the layers.

9. Press a pink Sixlet into each icing peak along the yellow scalloped line.

10. Using purple icing with a star tip, draw a straight line along the bottom of each layer.

11. Use your fingers to sprinkle small amounts of confetti sprinkles along the purple icing lines.

12. Insert candles into the top of each layer of the cake, parallel to the surface of the treat, as shown.

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