Make cereal treat cakes in 10 in. x 2 in. and 14 in. x 2 in. round pans and 18 in. half round pan. Prepare 12 recipes of your favorite crisped rice cereal treats following recipe directions. You will need two recipes for 10 in. pan, three recipes for 14 in. pan and 3 1/2 recipes for each 18 in. half round pan (make two half rounds).

Use Bake Easy! non-stick spray to spray pans. Unmold. Pack treats mixture, 2 in. thick, firmly into pans. Use knife and cake dividing chart to cut each into five wedges. Reserve remaining wedge for another use.

Cover sides with fondant. Tint 12 oz. white fondant violet/rose combination (for violet), 12 oz. sky blue, 10 oz. lemon yellow, 10 oz. leaf green, 7 oz. red-red and 7 oz. orange. Prepare buttercream icing following recipe directions.

Use 20 in. fondant roller with orange guide rings to roll out fondant 1/8 in. thick. Use fondant trimmer to cut strips for each cut piece as follows: For 10 in. wedges, cut two red strips and two orange strips, 2 in. wide x 10 in. long. For 14 in. wedges, cut two yellow strips and two green strips, 2 in. wide x 14 in. long. For 18 in. wedges, cut two blue strips and two violet strips, 2 in. wide x 18 in. long.

Use spatula and icing to lightly ice tops and cut sides of each wedge smooth. Attach strips to sides, lining strip up with bottom edge of layers.

Assemble treat cakes. Prepare groups of four same-size wedges for stacked construction. Place on foil-wrapped cake board, cut to fit. Use tip 12 and icing to pipe an outline to fill in gap between fondant strips.

Complete treat cakes. Use spatula and icing to ice outer curves fluffy. Use tip 3 and icing to attach confetti sprinkles from flowerful medley sprinkles assortment.