Modeling Rice Krispy Treats

Decorating By jillycakes Updated 15 Jan 2014 , 5:34pm by victoriaashley

jillycakes Posted 18 Nov 2006 , 12:51pm
post #1 of 53

Here is a Spongebob cake I finished yesterday - modeled after a DVD cover. I should have asked before I started it, but for those who have done this before, did you put a layer of buttercream between your rice krispy treats and fondant? It's okay that Spongebob isn't smooth, but the porthole should have been. I'm also anxious to find out whether the rice krispy treats stayed fresh enough under the fondant to eat.

52 replies
thecakemaker Posted 18 Nov 2006 , 12:59pm
post #2 of 53

Sorry - I can't answer your question but wanted to tell you the cake looks great!


bethola Posted 18 Nov 2006 , 1:06pm
post #3 of 53

Sorry I can't help you with your questions, but, your cake is fantastic! I did a recent school emblem in rice krispies and the kids ate it up! So, I guess the krispies were okay.

Beth in KY

lapazlady Posted 18 Nov 2006 , 1:20pm
post #4 of 53

Your Sponge Bob is wonderful.

I've not worked with Rice Crispies, yet. So, I don't have an answer to the questions about smoothness. But, it certainly isn't a problem on that cake. He is SO cute.

jillycakes Posted 18 Nov 2006 , 1:25pm
post #5 of 53

Thanks for your comments. This was a fun cake and I hope to try the rice krispy thing again sometime.

dldbrou Posted 18 Nov 2006 , 2:39pm
post #6 of 53

Looks Great. I have never done a Rice Krispy cake and I have never done fondant so all I can suggest from reading other post is that they use the BC under fondant to get a smoother look. It cover up the airholes that might appear in the cake, so I guess it would cover the roughness of the Rice Krispy if you need it smooth.

beachcakes Posted 18 Nov 2006 , 11:22pm
post #7 of 53

I used RKT on my castle turrets and Redskins cake. I covered the RKT w/ BC first. It helped a bit, but you can see that the turrets are still bumpy. As far as freshness, I'm not sure. I made the turrets Sat. AM and I was surprised to hear that the kids at the party ate them the next day. They must've been ok.

Kitagrl Posted 18 Nov 2006 , 11:27pm
post #8 of 53

It looks great!

I would have either used cake for the porthole...or iced the krispy treats with enough BC to make it smooth before covering in fondant.

However I'm sure nobody noticed anything wrong!

amazingcakeideas Posted 18 Nov 2006 , 11:34pm
post #9 of 53

I've used rice krispies several time. No need to cover with BC. If you want a smooth finish you can do one of the following -
1. "sand" the shaped krispies with a serrated knife (the kind you use for torting cakes), very gently.
2. Double coat the krispies - use modeling chocolate or fondant and smooth them well, then use a second coat of fondant.
I find that REALY working those krispies to the desired shape (i.e - putting your weight into the thing icon_smile.gif) helps as well.

Your cake looks great! I'm sure the kids loved it.

jillycakes Posted 19 Nov 2006 , 2:03am
post #10 of 53

Thanks so much for your responses and advice. I look forward to trying this again using your suggestions.

kaychristensen Posted 19 Nov 2006 , 2:11am
post #11 of 53

When I did my castle cake. I used krispie for the ground(Base) I used BC under the fondant. But it was OK cause I wanted that bumpy ground look. Your Spongebob is AWESOME.

CharleneinLV Posted 21 Nov 2006 , 8:28pm
post #12 of 53

For those who have used RK treats - for a 3-D sculpted cake, that actually stands up (not on a flat cake) do you change the recipe at all to make it sturdier? When I watched Duff, during his Dino show - they had issues with it falling apart and I was wondering if I should use more mallow or less butter to make it stick and hold better. We are planning to make a Spiderman cake - standing up. Any feedback and advise would be appreciated.


amazingcakeideas Posted 21 Nov 2006 , 10:32pm
post #13 of 53

are you planning on making Spiderman out of just rice krispies?
I think it depends on the recipe you use (there are several), support and gravity issues, probably temp and humidity as well...
Tell us more about what you plan to do, that could help us help you icon_smile.gif.

CharleneinLV Posted 22 Nov 2006 , 3:11am
post #14 of 53

Hello amazingcakes, thanks for the reply. We are actually planning to do just the spiderman hand (looks like "I love you" in sign language). Our HOPE is to do the entire hand (not the web) in RK. The hand will be placed onto top of a regular cake. I wish I could just find an "I love you" in sign language cake pan! icon_biggrin.gif

I have searched high and low for "sculpting" RK that would hold up and have not found the exact recipe for sculpting, just the traditional one. We do not live in a humid area AT ALL - we live in Las Vegas, NV. Outside temperature would be 50-60's when we will make it.

If we cannot do it with RK, our next shot is molding chocolate.

Any thoughts? thanks again.


amazingcakeideas Posted 22 Nov 2006 , 4:12am
post #15 of 53

Ok, let me see if I got it right - you're making a "flat" (as opposed to standing) spiderman body, and you want the hand to kind of jump out of the cake?
I think it can be done. Not sure about the fingers, though, probably depends on the size.
I used the original recipe, and worked it into the shape, and then let it dry completely before going on with the decorating. You can make the hand in advance, maybe make two, just to be on the safe side.
Does this answer your question? I hope it help.

hellie0h Posted 22 Nov 2006 , 5:18am
post #16 of 53

I made some rk figures for the first time at halloween, made the normal recipe, but I always add peanut butter as well about 3/4 cup melted with the butter. Next time I make figures with rk, I am going to pulse them a bit in the food processor thinking I might get a smoother form. I dipped my figures in melted chocolate, let it harden then covered with fondant and painted the fondant.
I kinda did a mock up of what you might be thinking of?? If not, lol just disregard. icon_redface.gif

shameekaharvey Posted 22 Nov 2006 , 5:27am
post #17 of 53

I've never worked with rice crispies, but I love your spongebob!!! Excellent!

CharleneinLV Posted 23 Nov 2006 , 10:08pm
post #18 of 53

Thank you for the advise. icon_smile.gif

formerbuckeye Posted 24 Nov 2006 , 4:03pm
post #19 of 53

You did a really nice job on this cake. I haven't used rice krispies to mold shapes, but I would think that a thin coating of buttercream would work, or a thicker layer of fondant.

karen Yocom Posted 26 Jun 2013 , 11:15am
post #20 of 53

Great looking cake!!  Thanks for sharing...

ddaigle Posted 26 Jun 2013 , 11:35am
post #21 of 53

I cover my sculpt with white chocolate before I cover in fondant.   The chocolate goes in the nooks and cranny's and makes a very smooth base.    Also, take the cereal and put it in a big ziplock and roll over it with a rolling pin to break down the big pieces.  

cherrycakes Posted 26 Jun 2013 , 11:51am
post #22 of 53



I have also had trouble getting my rkt smooth but I recently made a whale topper and covered it in melted chocolate. After putting it in the freezer for a few minutes I took a fine cheese grater and sanded it down and then used the heat from my hands to smooth the chocolate. Then I covered it in more chocolate and smoothed it down again. Finally I covered it in fondant. I was very pleased with the results! 

doramoreno62 Posted 26 Jun 2013 , 12:34pm
post #23 of 53

When making a rice crispy treats sculpture, I cover it in melted chocolate. White or regular chocolate. I cover it in a few coats, letting it dry in between, Then I smooth it by rubbing the chocolate with






my hands. The warmth of my hands melts the chocolate and I can rub it til it's very smooth. Then cover with fondant. I did Hello Kittys head with this method and her head came out perfectly smooth.

aaalfonso2000 Posted 24 Oct 2013 , 2:31pm
post #24 of 53

How long do you need to let the RKT dry before decorating? Also, is there something else that would be used to help modeling chocolate stick to the hand or is BC the way to go for the glue?

-K8memphis Posted 24 Oct 2013 , 2:35pm
post #25 of 53

i let mine dry overnight--


re the modeling chocolate--depends on what you are sticking it to (that sounds funny ;) but it depends on the other surface--


so sticking modeling choco to what? suspended  in air on the side of a cake? or sitting on a cake board?

karen Yocom Posted 24 Oct 2013 , 2:36pm
post #26 of 53

Your whale cake is adorable!!

aaalfonso2000 Posted 24 Oct 2013 , 3:12pm
post #27 of 53

I will be doing hands that will be laying on the side of the cake. I figured that I would sculpt the hands out of RKTs and cover them in modeling chocolate. I haven't done this before so I am trying to find out the best way to do this. What do you think?

-K8memphis Posted 24 Oct 2013 , 3:22pm
post #28 of 53

i think i would probably use all modeling chocolate and yes just a dab of buttercream to hold them in place--


sometimes melted chocolate can be used in some cases where more glue power is required


aaalfonso2000 Posted 24 Oct 2013 , 3:36pm
post #29 of 53

If I need this for Saturday, I should be able to sculpt it tonight and cover it tomorrow? How stiff should my BC be or is spreading consistency OK? Is there any other recommendations for making this successful?

vervainangel Posted 24 Oct 2013 , 3:39pm
post #30 of 53

AThe cake is very cute!!

I use buttercream to smooth my rice krispy or melt white candy melts and smooth that on before fondant. Sometimes if it's still lumpy, I will put another layer of fondant to make sure it's smooth. The rice krispys always stay very fresh under the fondant!

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