Marshmallow Crispy Cake


Makes 24 crispy cakes (300g marshmallow)

Prep time: 1 min
Cook time: 10 min

 

Somethings just become too easy with a Tefal Cuisine Companion… marshmallow is definitely one of them!

I’ve turned mine into a childhood favourite, Marshmallow Crispy Cakes. Until I moved to Australia, I hadn’t appreciated such a simple childhood treat could vary so much around the world. Firstly Rice Krispies are called Rice Bubbles, which are then either covered in milk chocolate & copha or white chocolate, not marshmallow!

 

Marshmallow crispy cakes

Marshmallow crispy cakes

Ingredients

Marshmallow

60g tap water
180g white sugar
16g gelatin crystals
60g boiling water
10g vanilla essence
4 drops food colouring (optional)

Crispy cakes

60g butter, melted
200g Rice bubbles (krispies)
24 mini chocolate eggs

 

CC Method

Marshmallow

Marshmallow

Marshmallow
  1. Insert whisk
  2. Add tap water and sugar to CC bowl
  3. Speed 5 / 3 min / maxi
  4. At the same time, dissolve the gelatin in the boiling water
  5. Add gelatin, vanilla essence and food colouring to CC bowl*
  6. Speed 6 / 2.30 min / maxi

Stop here if your making marshmallow* or immediately carry on if you wish to make the crispy cakes

Crispy cakes
  1. Whilst the marshmallow finishes, grease 24 cupcake cases
  2. Remove whisk, scrape down
  3. Add melted butter to CC bowl, stir in quickly with spoon
  4. Add rice bubbles to CC bowl, stir through
  5. Divide between cupcake cases
  6. Add 1 chocolate egg to each
  7. Refrigerate for 2 hours

*Tips

  1. You can get speckled coloured marshmallow, as in my picture, if you add the food colouring with the butter (cake step 3)
  2. The marshmallow will start to set quickly, ensure you pour into moulds or onto slice base immediately

 

#eggfree

#eastertreat

#easy   #kidscanmake

 

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