Cover a medium paper cup with foil and spray with cake release. Spray a large metal spoon also.
Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir together until smooth.
Take off the heat and stir in the chocolate rice cereal. Keep stirring until they are all evenly coated.
Spread about 1” thick layer of the mixture onto one of the baking sheets with the metal spoon. Press it down firmly.
Place the foil wrapped cup on top and press the mixture around it to form a turkey shape. (It will be about the size of a chicken). Work quickly before the.
mixture sets but be careful not to burn yourself as it may be hot. Save about 1/3 for the wings and drumsticks.
Keep pressing the mixture firmly so that it sticks.
When you are happy with the shape of your turkey, make 2 drumsticks and 2 wings out of the remaining mixture and stick onto the body. They should be sticky enough at this stage to hold, otherwise use a little melted marshmallow. Place in the fridge to set, preferably overnight.
Make the cake according to pack instructions, adding the sprinkles to the wet batter.
Cool completely and then cut into small cubes to make the stuffing.
To make the cranberry sauce-heat the cranberries, sugar, water and orange zest in a small pan until they have burst.
Blend the mixture until smooth and then return to the pan and simmer for 4-5 minutes until it has thickened. Leave to cool.
To serve, arrange the leaves onto a serving platter. Place the turkey on top and sprinkle over the rock sugar and green jimmies.
Place the cake cubes into the cavity and the cranberry sauce into a small bowl.