Escogemos un molde redondo, preferiblemente desmontable o de silicona y engrasamos sus paredes y fondo.
Derretimos la mantequilla a fuego lento en una cacerola grande. Agregamos los malvaviscos y cocinamos hasta que se derritan.
Echamos los cereales y los chocolates en un fuente amplia y vertemos encima la mezcla de nubes y mantequilla. Mezclamos con rapidez el arroz para impregnarlo bien con una espátula de plástico. Vertemos el arroz en el molde y presionamos hacia abajo para que quede bien compacto y con la superficie lisa y uniforme. Dejamos reposar el pastel, sin tapar, durante 1 o 2 horas.
Pasado el tiempo, desmoldamos la tarta (podemos ayudarnos de un cuchillo).
Coloreamos el frosting elegido y llenamos varias mangas pasteleras según el color de cada crema. Decoramos la tarta.
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