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Lucky Charms® Leprechaun Hat Cake

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Lucky Charms® Leprechaun Hat Cake
  • Prep 1 hr 30 min
  • Total 3 hr 0 min
  • Servings 12
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What sort of cake would Lucky the Leprechaun enjoy most? One with a colorful rainbow inside, of course. It’s magically delicious!
By Heather Baird
Created Feb 18, 2014

Ingredients

Cereal Treats

  • 1/4 cup unsalted butter
  • 1 bag (10 oz) large marshmallows
  • 6 cups Lucky Charms™ cereal

Cake

Steps

  • 1
    Line 10-inch round cake pan with sheets of plastic wrap. Lightly coat plastic wrap with cooking spray.
  • 2
    In large heavy-bottomed stockpot or Dutch oven, melt butter over low heat. Add marshmallows; cook, stir occasionally, until marshmallows are melted and well mixed with butter. Stir in cereal with large rubber spatula. Pour cereal mixture into pan; press in pan with buttered fingers. Cover; refrigerate until solid, about 2 hours.
  • 3
    Meanwhile, heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray; lightly flour pans.
  • 4
    In very large bowl, beat cake mix, water, oil and eggs with electric hand mixer on low speed until combined. Scrape down side of bowl; beat again on medium speed until well combined and no streaks of dry cake mix remain.
  • 5
    Divide batter evenly among 6 bowls, about 1 1/3 cups each. Using food color, tint 1 bowl of batter red, 1 orange, 1 yellow, 1 green, 1 blue and 1 violet. Pour 1 color of batter in each pan. Cover remaining 4 bowls of batter; refrigerate until needed.
  • 6
    Bake cake layers 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool cake layers in pans 5 minutes; remove from pans to cooling racks. Cool completely.
  • 7
    Wash and dry cake pans. Bake 2 more colors of batter, repeating above steps. Repeat process until all 6 cake layers are baked and cooled.
  • 8
    Remove Cereal Treat from refrigerator; unwrap. Place upside-down on serving platter so flattest part of cereal treat is turned upright. Spread small amount of vanilla frosting in center of cereal treat layer. Top with violet cake layer; lightly frost top of violet layer. Place blue cake layer on top of violet layer; lightly frost top. Continue in this manner with green, yellow and orange layers. Place red cake layer on top but do not frost.
  • 9
    Place remaining frosting in large bowl. Add green food color; mix with electric hand mixer on medium speed until a vibrant green shade is achieved. Frost entire cake with green frosting.
  • 10
    Using chocolate cupcake icing fitted with plain round tip, draw lines of frosting around base of cake to create “hatband.” Fill in lines with more chocolate icing; smooth with off-set metal spatula. Press 4 pretzels into chocolate icing to create “square buckle.” Break last pretzel in half; place 1 half horizontally to right of center of buckle to create “buckle latch.” (Eat remaining half of pretzel!) Store cake loosely covered with plastic wrap at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Four cups of miniature marshmallows can be used instead of the 10-ounce bag of large marshmallows.
  • tip 2
    All colors needed for the rainbow cake can be made from the three primary colors red, blue and yellow. An orange tint can be made by mixing red and yellow food color; violet can be achieved by mixing red and blue; and green can be made by mixing yellow and blue.
  • tip 3
    Three 8-inch round cake pans can be used to bake three cakes at once, decreasing the time to make this cake by 20 minutes.

Nutrition

Nutrition Facts are not available for this recipe
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