Ingredients
Butter for greasing pan
10
tablespoons unsalted butter
12
cups miniature marshmallows
1
box (13.5 oz) Vanilla Chex™ cereal
Betty Crocker™ Decorating Decors™ rainbow mix decors
1 1/2
tubs (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
20
multicolored candy-coated chocolate candies
Preparation
Grease 9-inch springform pan with butter; set aside.
In 4-quart Dutch oven, melt 10 tablespoons butter over low heat. Add marshmallows; cook and stir until melted. Pour cereal over marshmallow mixture; stir together with large wooden spoon until all cereal is coated with marshmallow. Quickly press cereal mixture in pan with well-buttered hands. Use sheet of waxed or cooking parchment paper on top of cereal mixture to pack it down into the pan. Refrigerate cake until well chilled and set, about 2 hours.
Place rainbow mix decors in large baking pan with sides. Remove springform side from pan; slide large off-set spatula under cake to loosen from base. Spread 1/2 container frosting on side of cake to cover completely. Roll edge of cake in decors until completely covered. Transfer cake to cake stand or serving platter.
Frost top of cake with 1/2 container of frosting. Press decors onto top of cake with hands. If desired, brush excess decors into pan using small pastry brush.
Transfer remaining 1/2 container frosting to decorating bag fitted with large star tip. Pipe stars along top edge of cake. Place 1 chocolate candy in center of each piped star. If birthday candles are being used, pipe more frosting onto center of cake; stand candles upright in frosting. Let cake come to room temperature before cutting into slices with large chef’s knife. Store loosely covered with plastic wrap.
