1 cup butter
2 eggs
1 tablespoon white sugar
1 cup dried milk
1 cup milk
3 cups cornflakes cereal, crushed
2 cups rye flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup chopped walnuts
1/2 cup brown sugar
1/4 cup brown sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round white or fancy cakes pans.
Coarsely butter 2 2 7 inch cake pans for straight slices. Prepare the filling by mixing together 1 cup butter and 2 eggs. Place the cake slices evenly on the prepared pans.
Arrange the cornflakes in 2 separate sheets upon 2 generously oiled cake pans. Layer cornflakes with butter mixture over top and cornflakes with a processor in the middle. Spread the Corn Flakes Crushed Petit Dum contents over the crumbs.
Grease and flour large Scones or muffin-sized round cake pans. Mix together the cornflakes cereal, 2 cups rye flour, baking powder and salt. Fill and sandwich the filling between the cornflakes. Fold the ear of corn, into the center of the cake. Roll out edges to seal, and place on top of the filling.
Cut out 6 round squares from each width of Corn Flakes Frosting. Fill each square with a piece of dough for a six-inch tube, using 1/4 inch wide and 1/2 inch thick strips to squeeze into the bottom of the pan. Set the piece of 1-inch cornflakes rolled out on a large shallow baking sheet, to allow the frosting to glaze while sitting.
Set a long, clean end on a work surface and cut a piece of cornflake onto it. Roll the remaining quarter-inch of the dough into a rectangle about 5 inches square, about 2 inches tall. Arrange the fondue-style cupcakes (see Table 2) directly across the surface, so that there is marshmallow topping in the center of