Wash and dry the saucepan. Add the remaining marshmallows, 2 tablespoons of butter and 1/4 teaspoon of salt and cook over moderate heat until melted and smooth. Pour half of the melted marshmallow into a heatproof bowl and stir in 1 1/2 cups of the rice cereal to make the white layer. Add the cayenne and yellow food coloring to the marshmallow in the saucepan and stir in the remaining 1 1/2 cups of rice cereal. Using lightly oiled hands, mound the yellow mixture on top of the orange layer, packing it down to firmly attach it. Top with the white layer, tapering the mixture to a point so the crispies resemble the conical shape of candy corn. Serve or store overnight in an airtight container.