Wedding Cake

1. In a large pot melt 9 tablespoons butter over low heat. Add 3 packages (30 ounces) marshmallows and stir until completely melted. Remove from heat. 2. Add 18 cups KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Using a buttered spatula or clean buttered hands, evenly press mixture into a 14 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool. 4. Meanwhile, in a large pot melt 7 1/2 tablespoons butter over low heat. Add 2 1/2 packages (25 ounces) marshmallows and stir until completely melted. Remove from heat. 5. Add 15 cups KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 6. Using a buttered spatula or clean buttered hands, evenly press mixture into a 12 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool. 7. Meanwhile, in a large pot melt 6 tablespoons butter over low heat. Add 2 packages (20 ounces) marshmallows and stir until completely melted. Remove from heat. 8. Add 12 cups KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 9. Using a buttered spatula or clean buttered hands, evenly press mixture into a 10 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool. 10. Meanwhile, in a large pot melt 4 1/2 tablespoons butter over low heat. Add 1 1/2 packages (15 ounces) marshmallows and stir until completely melted. Remove from heat. 11. Add 9 cups KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 12. Using a buttered spatula or clean buttered hands, evenly press mixture into a 18 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool. 13. Meanwhile, in a large pot melt 1 1/2 tablespoons butter over low heat. Add 1/2 packages (5 ounces) marshmallows and stir until completely melted. Remove from heat. 14. Add 3 cups KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 15.Using a buttered spatula or clean buttered hands, evenly press mixture into a 6 x 2-inch round cake pan coated with cooking spray and lined with parchment paper. Unmold and let cool. 16. Once all layers have cooled, stack them carefully centered on top of each other from largest on the bottom to smallest on top. 17. Using a tube of frosting or decorating gel and a decorative tip, pipe ribbons or garlands and small flower shapes or dots all along the sides of the layers. 18. Add edible flowers around the sides or on top, if desired. 19. To serve, use a serrated knife to cut the top layer only into servings. Continue to cut and serve the cake layer by layer.