Birthday cake made from breakfast cereal

Ingredients:

Cake

• 60 g unsalted butter + extra for greasing the pan
• 1 packet (280 g) mini marshmallows
• 2 tsp natural vanilla extract
• Coarse salt
• 6 cups white crispy breakfast cereal
• 1/3 cup multi-colored sprinkles + extra for garnish

Marshmallow mass

• 2 cups mini marshmallows
• 60 g unsalted butter, room temperature
• 0.5 cup powdered sugar

Preparation:

1. In a large saucepan, melt the butter over medium heat. Add the marshmallows and cook, stirring occasionally, until completely melted, about 5 minutes. Remove from heat, stir in the vanilla extract and a pinch of salt.
2. Add the cereal and sprinkles and fold in with a rubber spatula, scraping the bottom until the cereal is completely coated. Transfer the mixture to a greased 9-inch (22 cm) pan and spread into an even layer. Let stand at room temperature until the crust sets, about 30 minutes. Invert onto a serving platter.
3. Marshmallow mass:
   
   In a small saucepan over medium-low heat, melt the marshmallows and butter, stirring constantly, until completely melted. Remove from heat and stir in the powdered sugar.
4. Cover the cake with an even layer of icing. Decorate with colorful sprinkles. Cut into wedges and serve. The cake can be stored in an airtight container at room temperature for up to 3 days..