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1
Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl and two 8-inch-round cake pans with cooking spray.
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2
Beat the cake mix, eggs, buttermilk and vegetable oil in a large bowl with a mixer.
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3
Divide the batter among the bowl and pans; bake until a toothpick comes out clean, about 25 minutes for the pans and about 45 minutes for the bowl.
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4
Cool in the pans 15 minutes, then unmold onto racks.
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5
Make the lettuce: Sprinkle some green or white sugar on a cutting board.
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6
Roll out the spearmint candies to 1/8 inch thick with a rolling pin, sprinkling with more sugar to keep the candies from sticking.
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7
Cut each flattened gummy piece into 3 strips.
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8
Fold each strip accordion-style to make ruffles; pinch the ends together.
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9
Make the cheese: Roll out the orange fondant on a cornstarch-dusted surface to about 1/8 inch thick.
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10
Trim the fondant into a 7-inch square; cover with plastic wrap and set aside.
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11
Trim the top of 1 round cake and the flat side of the bowl cake to make them level; crumble the trimmings.
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12
Mix the vanilla frosting, 4 tablespoons chocolate frosting and the yellow and red food coloring in a bowl to make a light brown frosting.
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13
Make the bottom bun: Put the trimmed round cake on a serving plate or cake board.
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14
Frost with some of the light brown frosting.
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15
Arrange the gummy-candy ruffles around the edge of the cake.
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16
Make the patty: Spread the remaining chocolate frosting over the top and sides of the untrimmed round cake.
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17
Press the crumbled cake trimmings into the frosting.
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18
Assemble the burger: Put the chocolate patty on the bottom bun, then drape the orange fondant on top.
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19
Frost the bowl-shaped cake with the remaining light brown frosting; place on the patty.
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20
Press the rice cereal into the frosting.
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21
Photograph by Antonis Achilleos
