Fun, Yummy Ways With Cereal

Transform the kids’ favourite breakfast cereals into awesome sweet treats.

Portrait of Tammy Strobel


Prep 1 hour | Cook 45 mins | Serves 12
Preheat oven to moderate, 180 C. Lightly grease two deep, 20-cm round cake pans. Line base with baking paper. In a large bowl, using an electric mixer, beat 250 g softened butter, 1½ cups sugar and 2 tsps vanilla essence together until creamy. Add 4 eggs, one at a time, beating well after each addition, scraping down sides of the bowl. Lightly fold 4 cups sifted self-raising flour into creamed mixture alternately with 1⅓ cups milk, beginning and ending with flour. Spoon mixture evenly into prepared pans, smoothing top. Bake 40 to 45 mins until cooked when tested. Cool in pan 5 mins, before turning onto a wire rack to cool completely. Meanwhile, line an oven tray with baking paper. Melt 375 g bag of white chocolate melts. Spread onto tray and sprinkle with 1 cup Fruit Loops. Set aside 2 hours until set. Break into shards. Next, in a large bowl, using an electric mixer, beat 500 g softened butter and 2 tsps vanilla essence together until pale. Gradually add 5 cups sifted icing sugar mixture with ½ cup milk, beating until fluffy. In a food processor, crush 4 cups Fruit Loops until coarse crumbs. Transfer 2 cups buttercream to a bowl. Stir crumbs through. Using a serrated knife, split cooled cakes horizontally. Place one half on a plate. Top with one-third of the plain buttercream. Top with remaining cakes and buttercream, leaving top plain. Ice top and sides of cake with remaining buttercream mixture. Press 1 cup extra Fruit Loops onto base of cake. Arrange shards on top.
My Reading Room

"The shell mixture is easier to handle when all owed to coo l for 10 mins."


Prep 30 mins + Chilling | Cook 5 mins | Serves 12

Lightly grease and line a 12-hole muffin pan with two strips baking paper in a cross shape. In a medium saucepan, stir 100 g chopped milk chocolate with 50 g butter and ¼ cup golden syrup on medium, until melted. Mix 3 cups Coco Pops through. Press mixture into base and sides of each recess. Chill 20 mins. In a small saucepan stir 100 g chopped dark chocolate and ½ x 395 g can condensed milk on medium until melted. Set aside to cool slightly. Meanwhile, in a small bowl of an electric mixer, beat 300 ml carton cream and ½ tsp vanilla essence together until soft peaks form. Fold chocolate mixture into cream. Divide between cups. Chill 4 hours or until set.


Prep 30 mins + Chilling | Cook 40 mins | Serves 16

Preheat oven to moderate, 180 C. Grease and line base and sides of a 16 cm x 26 cm pan, extending baking paper 5 cm above rim. In a bowl, combine 2 cups plain flour, 1 cup caster sugar, 150 g melted butter, 1 whisked egg and 1 tsp vanilla. Stir ½ cup crushed crunchy nut cornflakes through. Press firmly into base of pan. Bake 20 to 25 mins until lightly browned. Cool. In a medium saucepan, combine 395 g can condensed milk, 125 g chopped butter, ⅓ cup each caster sugar and golden syrup. Simmer, stirring 10 mins, until golden. Mix in ⅓ cup chopped peanuts and ½ tsp salt flakes. Pour over slice base. Chill 1 hour. In a bowl, over a saucepan of simmering water, melt 200 g chopped dark chocolate with 75 g chopped butter, stirring until smooth. Fold 1 cup lightly crushed Crunchy Nut cornflakes through. Pour over caramel. Sprinkle with ⅓ cup extra cornflakes. Chill 1 hour to set. Cut into pieces. Store in an airtight container in the fridge.