Make the cake: Preheat the oven to 350˚F. Prepare the cake mix as the label directs.

Coat 2 (6-inch) round cake pans and 2 (7-inch) round cake pans with nonstick cooking spray. Divide the batter among the rounds and bake as the label directs or until a toothpick inserted into the center comes out clean with a few crumbs.

Let cakes cool in the pan for about 5 minutes, then run a knife along the outside of the pans and invert onto cool racks to release. Let cool completely.

Put 1 (16 ounce) container or 2 cups homemade frosting into a small bowl. Tint with food color. Put 1 large cake round on a cake plate; top with a large scoop of frosting. Top with the second large cake round and repeat with the smaller cake rounds to create a rough nail polish bottle shape. Insert a chopstick or skewer through the cake to secure.

Cover the whole cake with a thin layer of the frosting (it can be messy, this is your “crumb” coat). Refrigerate until firm, at least 30 minutes.

Put the remaining frosting in a large bowl. Tint with food coloring, if desired. Use a big scoop of frosting to refine the shape of the nail polish bottle. Return to the refrigerator to harden. Cover the cover with a smooth layer of frosting, using the refrigerator to help you “sculpt” the shape if you need!

Make the bottle handle: Melt the butter and marshmallows in a large pot. Add the Rice Krispies cereal and stir until combined.

Transfer the cereal mixture to a piece of parchment paper and shape into a cylinder, slightly smaller than the top of your cake.

Lightly dust a work surface with confectioners’ sugar. Roll out a piece of black fondant on the confectioners’ sugar to about ¼ to ⅛ inch thick. Drape and smooth the fondant over the cereal cylinder to create the nail polish handle.

Attach the the handle to the cake using the same skewer or toothpicks if you’d prefer. Attach edible gold leaf paper to the bottom rim of the handle for a sleek metallic look!