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"Cake Boss" Buddy Valastro from Food Network's "Buddy vs. Duff" shares his recipe for a stunning waterfall cake using fruity rice cereal + boxed confetti cake mix.
Buddy's Short-Cut Tip: Instead of making custard cream, swap in store-bought vanilla pudding.
Check out Buddy's competition by making his co-star Duff Goldman's Milk Chocolate Cream Pie.
- 2½ cups whole milk
- 1 tablespoon pure vanilla extract
- 1 cup granulated sugar
- ⅔ cup cake flour, sifted
- 5 extra-large egg yolks
- 2 teaspoons salted butter
- 1 box confetti cake mix
- ¾ cup fruity rice cereal
- Ring mold or cardboard collar, for the waterfall
- 3 tablespoons butter
- One 10-ounce package mini-marshmallows
- 1 family-size box fruity rice cereal
- Cooking spray
- ½ cup heavy cream
- 2 teaspoons granulated sugar
- ½ teaspoon pure vanilla extract
- 3 cups confectioners' sugar
- ¼ cup whole milk or water
- 2 tablespoons light corn syrup
- 1 tablespoon butter
- ½ teaspoon pure vanilla extract
For the custard cream, combine milk and vanilla in a saucepan and bring to a simmer over medium heat.
In a bowl, using a hand mixer, whip the sugar, flour and egg yolks. Ladle a cup of the milk-vanilla mixture into the bowl and beat to temper the yolks.
Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute. While beating, move the pot on and off the flame to prevent scrambling the eggs. The longer the cream cooks, the thicker it becomes, so adjust the texture as desired.
Remove the pot from the heat, add the butter, and beat for 2 minutes to thicken the cream. Transfer to a bowl. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 6 hours or up to 1 week.
For the cake, prepare the box mix according to instructions to make two 9-inch round cakes. Let cool completely.
Meanwhile, if using, make the fruit cereal treats: Place butter and mini marshmallows in a microwave-safe bowl and microwave in 30 second intervals to melt, then stir until smooth. Add 6 cups cereal to the bowl and mix. Spray a 9-by-13-inch pan with cooking spray and add the cereal mixture, pressing firmly into pan. Let cool and cut into 2-inch squares.
For the whipped cream, using a standing mixer or hand mixer, whip all ingredients until stiff peaks form.
Make a pastry cream by folding 1 cup whipped cream into 2 cups custard cream.
Arrange 1 layer cake on a cake stand, then pipe the pastry cream on top to cover. Sprinkle ¼ cup cereal on top. Set the other cake on top.
For the vanilla icing, in a saucepan, combine ingredients and whisk over medium heat until smooth with a pourable consistency. Transfer 1½ cups to a glass measuring cup.
Set a ring mold or cardboard collar on top of the cake. Pour the icing into the collar, then pour in the remaining ½ cup fruity cereal.
Once ready to serve, lift and remove the collar to let the icing and cereal fall down the sides of the cake. If using, garnish the cake with fruit cereal treats.