Perfect for the busy parent, this Pretty in Pink Crackle Cake, as seen in Issue 7 of HOORAY!, is so easy to make.

All you need is a few store-bought ingredients and you’re on your way to party perfection!DIY-Cook-PrettyinPinkCake-02.jpg

TIME

30 mins + cooling time

SUITABLE FOR

Ages 12+

WHAT YOU’LL NEED

7 cups Rice Bubbles | 1 cup desiccated coconut | 100g unsalted butter | 6 cups marshmallows, plus extra for decorating | Pink food colouring

WHAT TO DO

  1. Grease and line a 20cm round cake tin.
  2. In a large bowl, combine the rice bubbles and coconut.
  3. In a medium-sized saucepan, melt the butter and marshmallows on a low heat, stirring continuously until smooth.
  4. Add desired drops of food colouring – we used three to four drops.
  5. Pour melted mix into the rice bubbles and stir until completely combined.
  6. Using slightly wet hands, press gently into prepared cake tin and flatten the top.
  7. Put into fridge for one hour or until set.
  8. Remove from tin and invert onto serving plate.

AND THEN

Decorate as desired.

TIP

Use double the recipe to achieve a three/four-tiered cake. We used a 20cm, 10cm and 5cm cake tins. Any extra mix left over, press into a lined rectangular cake pan to slice later for a yummy snack!

Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett

Pretty in Pink Crackle Cake