Moldable Cereal Paste I want to introduce my interpretation of this very useful paste for making decorated cakes, to create subjects that are voluminous without being too heavy while still being delicious to eat. It seems like a crunchy candy that can be consumed many days after finishing the cake, so it offers multiple advantages for creating decorations.
As always, there are many recipes for moldable cereal paste, and I think this one is the simplest and perfect to prepare with the classic breakfast puffed rice, whether white or cocoa, the final result will be the same.
Here are some links where you can see how I used this moldable cereal paste in my decorated cakes
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 batch
- Cooking methods: Microwave
- Cuisine: Italian
- Energy 840.35 (Kcal)
- Carbohydrates 158.99 (g) of which sugars 58.19 (g)
- Proteins 11.18 (g)
- Fat 24.47 (g) of which saturated 15.46 (g)of which unsaturated 8.87 (g)
- Fibers 8.55 (g)
- Sodium 89.70 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/2 oz marshmallows
- 2 tbsp butter
- 3 cups puffed rice (for breakfast)
- 2 tbsp unsweetened cocoa powder
Tools
No special tools are needed to make the moldable cereal paste, just a larger bowl for mixing.
- 1 Bowl
Preparation
Preparing moldable cereal paste is simple and quick. First step, I melted the marshmallows in the microwave with the butter, remembering to stir after about a minute and put them back in the microwave until fully melted. Now add the cereals and finally the cocoa. Mix well with a spoon and when it starts to thicken, move the dough onto a surface dusted with cocoa and work it with your hands until it forms a ball
NOTES
Now you can use this paste to create your most voluminous creations. You can cover it with fondant and it will be perfect to be consumed at room temperature for a long time. You can store the leftovers wrapped in cling film in your pantry.
If you liked the recipe or if you have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
