No-Bake Birthday Cake

This kid-pleasing marshmallow-and-crisp-rice cereal confection has a sweet secret:

chocolate-marshmallow icing inside.

This Cake is Gluten Free!

(from Martha Stewart Living Kids)

Makes one 8-inch, 2-layer cake; serves 8

Ingredients:

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

Directions:

1. Coat two 8-by-2-inch round cake pans with cooking spray.
2. Prepare crisp-rice mixture; before pouring into pan, reserve 2 tablespoons for patching cake, and set aside, covered.
3. 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.
4. 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.
5. 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.
6. 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.
7. After 2 hours, wrap cake in plastic wrap to prevent it from getting too hard to slice.