Celebrate a special day with The Neapolitan No-Bake Birthday Cake, a playful and delicious treat that’s as fun to make as it is to eat. This whimsical cake takes the popular flavours of strawberry, chocolate and vanilla and layers them in a Rice Krispies treat-inspired creation that’s sure to delight guests of all ages.
Ingredients:
- 1/2 cup (23g) dehydrated strawberry powder
- 1 (12 oz) box Rice Krispies cereal, divided into 4 heaping cups for each flavour
- 2 ounces (58g) semi-sweet or bittersweet chocolate, roughly chopped
- 2 cups (224g) powdered sugar
- 2 12-ounce bags of large marshmallows, divided into 3 8-ounce portions
- 8 tablespoons (1 stick, 113g) unsalted butter, divided into three equal parts
- 1-2 tablespoons whole milk
- 3 pinches of salt
- Sliced strawberries to garnish
- A few drops of red food colouring (optional)
- A dash of vanilla extract
- Sprinkles for decoration
- Maraschino cherries to decorate
- Candles to celebrate
Method:
Melt one portion of butter in a large saucepan over a low heat.
Add one portion of marshmallows and stir until completely melted.
Stir in the dried strawberry powder and a few drops of red food colouring (if using) until well combined.
Remove from the heat and stir in 4 heaped cups of Rice Krispies cereal until evenly coated.
Press the mixture into the base of a greased springform pan. Set aside to cool.
Repeat the melting process with the second portion of butter and marshmallows.
Stir in the chopped chocolate until melted and combined.
Remove from the heat and stir in a further 4 heaped cups of Rice Krispies cereal until evenly coated.
Gently press the chocolate mixture over the strawberry layer in the springform pan. Set aside to cool.
Repeat the melting process with the third portion of butter and marshmallows.
Stir in a dash of vanilla extract until well combined.
Remove from the heat and stir in the remaining 4 heaped cups of Rice Krispies cereal until incorporated.
Gently press the vanilla mixture over the chocolate layer in the springform tin. Set aside to cool.
Cream the butter at room temperature.
Gradually add the icing sugar, whole milk and a pinch of salt, beating until smooth and spreadable.
When the cake has set, remove from the tin.
Coat the top of the cake with the prepared icing.
Decorate with sliced strawberries, sprinkles, maraschino cherries and candles.
