Crispy Cinnamon Mummy Breakfast Cakes

Ingredients:

Cakes

• 6 tablespoons of butter
• 280 gr. mini marshmallow
• A pinch of coarse salt
• 4 cups crispy squares with croutons (pre-made breakfast cereal)
• 3 cups puffed rice cereal (ready-to-eat breakfast cereal)

Glaze

• 2.5 cups powdered sugar
• 1 tbsp. dry egg white
• Chocolate dragees in black glaze, for eyes
• 1/4 tsp ground cinnamon

Preparation:

1. Prepare the cakes:

   
   Line a 9-inch (22-cm) square baking pan with foil, leaving a 2-inch (5-cm) overhang on both sides; spray lightly with cooking spray. Melt the butter in a large saucepan over medium heat. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, about 5 minutes. Remove from heat, stir in the cereal, coating evenly with the marshmallow mixture, then pour into the prepared pan and press down. Let set at room temperature for 30 minutes.
   

2. Meanwhile, prepare the glaze:

   
   In a large bowl, whisk together 2 cups of powdered sugar and the dry egg whites. Add 4 tablespoons of water and beat with a mixer on medium-high speed until smooth and the consistency of thick icing. Add an additional 1-2 tablespoons of water if the icing is too thick. Cover with a damp paper towel and plastic wrap and set aside until ready to use.
   
3. Pull the foil and lift the cake out of the pan, then cut into rectangles. Insert a lollipop stick into each rectangle. Using a pastry brush, spread an even layer of frosting on each cake. Add the remaining 1/2 cup powdered sugar and ground cinnamon to the remaining frosting; beat with an electric mixer until thickened. Transfer the frosting to a small zip-lock plastic bag and snip off the corner. Pipe thin lines on the cakes to look like bandages, and add eyes to the mummies by placing 2 chocolate drops on each cake. Let set for about 15 minutes.