Food Network: Cupcake Layer Cake

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Cupcake Layer Cake
Recipe courtesy Sandra Lee

Layer Cake:
1 box moist butter cake mix
1 1/2 teaspoons marshmallow flavoring

Cupcakes:
1 box moist butter cake mix

Cupcake liners:
4 containers white buttercream frosting
6 teaspoons marshmallow flavoring
Food coloring
Plastic sandwich bags

For the layer cake:

Bake according to package directions to make 2 (9-inch) rounds.

For the Cupcakes:
Bake according to package directions to make 24 cupcakes.

Assembly:

Sandwich the 2 layer cakes together with 1/2 cup buttercream. Flatten top layer by cutting if
necessary, then cover the sides and top with remaining pint of frosting. Smooth out top and sides.
Place in refrigerator and let chill for 1 to 2 hours.

Divide remaining 2 pints of frosting into 4 bowls. Add 1 1/2 teaspoons marshmallow flavoring to each
bowl. Mix blue, red, green and yellow food coloring in each bowl. Fill 4 small sandwich bags with
about 1/2 cup of each color. Cut a small slit on 1 side of the bottom of each bag and lightly pipe
varying sizes of dots on the layer cake. Frost cupcakes with remaining colored buttercream frosting.
Arrange and stack the frosted cupcakes in a 3-level pyramid atop the cake. Construct the pyramid
with 7 cupcakes on the bottom layer; 3 on the middle layer, and 1 cupcake on top.