Sweet Snackadium
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
54
Spice
62
Sweetness
65
Sourness
31
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Sweetened Shredded Coconut1 tsp
Green Food Coloring6 tbsps
Unsalted Butter12 cups
Rice Cereal (puffed)Directions:
1
Special equipment: an 11-by-15-inch baking pan, a 13-by-19-inch cardboard cake board or cutting board, a 12-by-17-inch baking sheet, a pastry bag with a small round tip and 6-inch bamboo skewers For the cake field and stadium flags: Make and bake the cake in an 11-by-15-inch baking pan according to the package directions
2
Let cool completely
3
Meanwhile, line a baking sheet with parchment paper
4
Cut the colored taffy into triangles and wrap the wide end of each around a skewer
5
Place on the prepared baking sheet and freeze for 2 hours
6
Remove the cake from the pan and trim the top so it's flat
7
Place the cake cut-side down on a 13-by-19-inch cardboard cake board or cutting board
8
Frost the cake with the vanilla frosting
9
Trace a rectangle approximately 7 inches by 11 inches in the frosting in the middle of the cake
10
This will be the field that gets covered in green coconut grass
11
Add the coconut to the bowl of a stand mixer fitted with the paddle attachment
12
Turn the mixer on low, add the food coloring and mix until the coconut is completely green
13
Press the coconut into the rectangle to make the field, leaving a 1 1/2- to 2-inch border around the cake for the bleacher seats
14
To make the yard lines, cut thin strips of taffy and roll into thin ropes about 7 inches long; make 9 of these
15
Place 1 in the center of the field, then evenly space 4 on either side of the center line
16
For the rice cereal treat stadium walls: Spray a 12-by-17-inch baking sheet with nonstick cooking spray
17
Melt the butter in a large saucepan over medium heat
18
Add the marshmallows and cook, stirring, until completely melted
19
Remove from the heat, add the cereal and stir to combine
20
Press the mixture into the prepared baking sheet
21
Let cool
22
Cut the rice cereal treats into three 3 1/2-inch-wide strips
23
Cut 1 strip to a length of 9 inches and leave the other 2 strips 17 inches long
24
Wrap the strips around the cake, pressing them into the side of the cake to help them adhere
25
For the bleacher seats and fans: Put the frosting in a piping bag with a small round tip
26
Place 3 whole wafer cookies end to end along each sideline (the area without the coconut) and butted up against the cereal treat walls
27
Place 2 whole wafer cookies end to end in each "end zone" of the cake
28
Place a few dots of frosting on each cookie and stack another whole wafer cookie on top of each
29
Place small dots of frosting on the back edge of the second cookie layer and top each with a cookie half
30
Place the remaining 10 cookie halves in front of the stacked cookies and butted up against the coconut field
31
Place the candy dots on the bleacher seats to make the crowd/fans
32
For the goal posts: Line a baking sheet with parchment paper
33
Cut four 2-inch pretzel pieces for the uprights
34
Cut two 1 1/2-inch pretzel pieces for the crossbars
35
Cut two 3- to 4-inch pretzel pieces for the bases
36
Melt the chocolate melting wafers in a double boiler
37
Coat the 2 crossbar pieces in the candy coating and place on the prepared baking sheet
38
Coat the 4 upright pieces in the candy coating and place the uprights at either end of the crossbar pieces
39
Coat the base pieces in the candy coating and place one in the middle of the each crossbar
40
Refrigerate until the coating hardens
41
When set, carefully place a goal post in each end zone of the cake
42
For the players and football: Place the gummy bears on the field as players
43
Cut out little lines from the taffy and press them on the chocolate-covered almond to make laces
44
Place the football in the center of the field
45
Position the stadium flags in the cereal treat walls