Wedding Cake
Celebrate with a Rice Krispies Treats® wedding cake that's fun and easy to share. Make multiple cake layers using butter, JET-PUFFED Marshmallows, and Rice Krispies® cereal. Simple decorating tips with frosting and edible flowers add a festive touch. Get clear directions, and serve up to 76 guests—perfect for big groups and special celebrations.
- Rice Krispies Treats® wedding cake gives couples a unique way to celebrate with friends and family.
- Prep time is 240 minutes, with a 300 minute total time for completion.
- The cake yields 76 servings across several layered tiers.
- Core ingredients include Rice Krispies® cereal, JET-PUFFED Marshmallows, butter or margarine, plus decorating options.
- Finish with frosting, decorating gel, or edible flowers for a beautiful and festive cake.
A super-cute way for engaged couples to share their love of Rice Krispies Treats®
PREP TIME (MIN)
240
TOTAL TIME (MIN)
300
SERVINGS
76
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 cupsJET-PUFFED Miniature Marshmallows
- 57 cupsKellogg'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. 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. 11. Add 9 cups KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 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. 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. 14. Add 3 cups KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 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. 16. Once all layers have cooled, stack them carefully centered on top of each other from largest on the bottom to smallest on top. 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. 18. Add edible flowers around the sides or on top, if desired. 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.
