3 ounces orange rolled fondant (available at craft stores)
5 drops food coloring red
16 ounce vanilla frosting
1 cup vegetable oil
0.8 teaspoon food coloring yellow
Equipment
bowl
oven
blender
plastic wrap
toothpicks
rolling pin
cutting board
Directions
Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl and two 8-inch-round cake pans with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil in a large bowl with a mixer.
Divide the batter among the bowl and pans; bake until a toothpick comes out clean, about 25 minutes for the pans and about 45 minutes for the bowl. Cool in the pans 15 minutes, then unmold onto racks.
Sprinkle some green or white sugar on a cutting board.
Roll out the spearmint candies to 1/8 inch thick with a rolling pin, sprinkling with more sugar to keep the candies from sticking.
Cut each flattened gummy piece into 3 strips. Fold each strip accordion-style to make ruffles; pinch the ends together.
Roll out the orange fondant on a cornstarch-dusted surface to about 1/8 inch thick. Trim the fondant into a 7-inch square; cover with plastic wrap and set aside.
Trim the top of 1 round cake and the flat side of the bowl cake to make them level; crumble the trimmings.
Mix the vanilla frosting, 4 tablespoons chocolate frosting and the yellow and red food coloring in a bowl to make a light brown frosting.
Put the trimmed round cake on a serving plate or cake board. Frost with some of the light brown frosting. Arrange the gummy-candy ruffles around the edge of the cake.
Spread the remaining chocolate frosting over the top and sides of the untrimmed round cake. Press the crumbled cake trimmings into the frosting.
Put the chocolate patty on the bottom bun, then drape the orange fondant on top. Frost the bowl-shaped cake with the remaining light brown frosting; place on the patty. Press the rice cereal into the frosting.
