• Preheat the oven to 350 degrees and spray the 3 cake pans with baking spray. I add a round parchment piece of paper to each pan for extra easy removal.
• Combine all cake ingredients into a standing mixer or large mixing bowl and beat until combined.
• Divide the batter between the 3 pans and bake in the oven for 28-32 minutes or until a toothpick comes out clean. If you have a scale, weigh each pan to make sure they have the same amount of batter.
• Allow to cool completely before moving onto the cake board.
• Using a cake leveler, remove the dome from the cakes to make even.
• Using a standing mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff with peaks.
• Scoop 1/2 Cup of frosting into 4 bowls. Mix in a few drops of a color into 1 bowl. Repeat steps for remaining colors.

Building the cake directions

• Using 1 cake layer on the cake board, scoop 1 Cup of frosting onto the top of the cake and spread evenly.
• Sprinkle ¾ Cup of lucky charms cereal all over the frosting layer.
• Place the second layer of cake on top of the first layer of cereal frosting. Scoop another 1 Cup of frosting onto the second layer of cake and spread evenly.
• Sprinkle another ¾ Cups of lucky charms. Place the last layer of cake on top
• Frost entire cake with the remaining white frosting. Take a knife and outline a wide area where you’re going to stick marshmallows.
• Remove all marshmallows from the remaining cereal. Carefully place the marshmallows in the area youve created on the side of the cake and to the middle of the top of the cake.
• Place the white chocolate chips into a medium heat safe bowl. Place the bowl in the microwave on 45 second increments or until melted
• Scoop into the squeeze bottle. Pipe drips alone the top edge of the cake. Pipe frosting around the top edge of the cake.