No Bake Birthday Cake Food

NO-BAKE BIRTHDAY CAKE

No-Bake Birthday Cake image

This kid-pleasing confection has a sweet secret: chocolate-marshmallow icing inside. Cereal bits give it a festive trim. Prepare the Basic Crisp-Rice Treats, then follow the molding instructions below to make the cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 8-inch, 2-layer cake

Number Of Ingredients 4

Ingredients

Vegetable-oil cooking spray
Crispy Cake Basic Recipe
Chocolate-Marshmallow Frosting
Flower- and ball-shaped cereal pieces

Steps:

Coat two 8-by-2-inch round cake pans with cooking spray. Prepare crisp-rice mixture; before pouring into pan, reserve 2 tablespoons for patching cake, and set aside, covered. Divide remaining crisp-rice mixture among prepared cake pans. Press into pans with greased fingers to level. Let cool until set, at least 30 minutes.
Run a knife around edges of cakes to loosen; unmold onto parchment paper.
While frosting is still warm, pour onto center of 1 cake layer, and spread evenly to edges. Let stand 10 minutes. Place second cake layer on top; press down gently. Using reserved pieces of crisp-rice mixture, patch edges where frosting is visible.
Decorate with cereal, arranging pieces around top, middle, and bottom edges. Let cake stand until firm enough to slice, at least 30 minutes or up to 2 hours. After 2 hours, wrap cake in plastic wrap to prevent it from getting too hard to slice.

BIRTHDAY CAKE NO-BAKE CHEESECAKE BARS

Birthday Cake No-Bake Cheesecake Bars image

No-bake cheesecake bars! Yes, you read that right. Our Birthday Cake No-Bake Cheesecake Bars take just 15 minutes to prepare, no baking required.

Provided by My Food and Family

Categories Confections

Time 4h15m

Yield 16 servings

Number Of Ingredients 7

Ingredients

6 yellow cupcakes (unfrosted)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. butter, softened
1/2 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup multi-colored sprinkles, divided

Steps:

Line 9-inch square pan with foil, with ends of foil extending over sides. Crumble cupcakes finely into prepared pan. Use moistened fingers to lightly press cupcake crumbs into even layer on bottom of pan.
Beat cream cheese and butter in medium bowl with mixer until creamy. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 6 Tbsp. sprinkles; spread over crust. Top with remaining sprinkles.
Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into bars.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 19 g, Protein 2 g

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