Unwrap Kellogg’s® Rice Krispies Treats® and cut out into shapes using knife or cookie cutter. Your creativity reins. I like cutting them out with small cutters and then stacking them 2 high. You can also cut out centers to put in a few M&Ms in the middle. If you decide to stack the little “Tea cakes” just some gentle pressing is enough to get them to stick together. Set aside.
Begin by melting the marshmallows in a bowl in the microwave. Start with 30 seconds and continue to zap at 10- 30 second intervals until the marshmallows are melted. Using a spoon covered in shortening, stir marshmallows, Add and mix in food color, almond flavoring, and salt at this time.
Once those items are mixed, begin to slowly add powdered sugar to the mixture (reserve at least 1 cup for later). Amount will vary depending on weather. Add just enough sugar so mixture begins to pull away from sides of the bowl while mixing.
Heavily grease counter top, rolling pin and hands with shortening (lather it on really thick). Place a bout ¼ cup of powdered sugar on countertop as well. Pour and scrape mixture from the bowl onto prepared counter top. Begin to kneed in in the powdered sugar. Continue to knead the fondant slowly occasionally adding sugar until it is a play dough like texture. Set fondant aside in plastic bag and allow to rest.
If desired for variety you can melt the chocolate and dip a few of the cut out shapes.
While chocolate is still setting make designs of M&Ms into the tops and sides.
Take cut out Kellogg’s® Rice Krispies Treats® and frost exteriors.
On greased and lightly powdered countertop roll out fondant.
Drape fondant over Kellogg’s® Rice Krispies Treats® cut outs. Pinch and smooth the surface. Using a knife or small cookie cutters cut out shapes to decorate tops of little cakes.
With a little dab of water on the back attach to cakes.