Modeling Rice Krispy Treats

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

Dr_Hfuhruhurr Posted 24 Oct 2013 , 4:53pm
post #31 of 53

For modeling RKT, I've always used the same recipe as normal, but without butter.  Typically, it will stand up vertically very well, provided you compress it enough while modeling. Here is a photo of a cake I did last weekend for my son's birthday:


This was a cake for my son's 11th birthday.  He was having a mad scientist party, and we decided this might be a good way to represent the theme.  He's ordered a new pet to take over the world!  WASC (which is his favorite), with a standard american buttercream. The box sides and top are modeling chocolate (first time working with it--pretty intriguing), and the tentacles are fondant.  Packing peanuts are marshmallows, obviously.  Images are on edible paper/edible ink.  Thanks for looking!


The tentacle is RKT covered in two layers of fondant, and it worked fine.  Here is a Snoopy I made for Christmas, using the same method:


The doghouse is made out of vanilla butter cake with eggnog-flavored buttercream, covered in fondant.  Snoopy is RKT covered in fondant and Woodstock is gumpaste.  All credit for the design goes to jenbakescakes.  I'm still in the early stages of this hobby, and thus sincerely flattering others by imitation.  ;)


The Snoopy was not quite as smooth, so I used a thicker layer of fondant for the tentacle.  Your Spongebob cake is great, btw!

aaalfonso2000 Posted 24 Oct 2013 , 5:09pm
post #32 of 53

Those both look incredible. I will apply all of your suggestions and cross my fingers that it will come out good. Thank you for all of you help. I will take a picture and post it on here if you would like to see my end result.

lorillc Posted 24 Oct 2013 , 6:35pm
post #33 of 53

cake 004.JPGThe body on this one is cake, but the rest is RKT.  I melted chocolate, then painted the chocolate on to fill in the holes, then I used modeling chocolate for the skin.

aaalfonso2000 Posted 24 Oct 2013 , 6:55pm
post #34 of 53

That look awesome.

lindseyjhills Posted 24 Oct 2013 , 11:32pm
post #35 of 53

AI use chocolate ganache over my RKT when i use RKT in my 3D sculptures. It makes the surface very smooth ready for fondant or modelling chocolate. I mostly crumb coat my cakes with ganache, so it makes sense to use up the spare on my RKT :)

BatterUpCake Posted 24 Oct 2013 , 11:36pm
post #36 of 53

I put my Krispies into a gallon ziplock and crush them AFTER measuring them. Get them as fine as you can. I have either mixed them with modeling chocolate for a smooth finish or just coated them in melted candy melts.

MBalaska Posted 25 Oct 2013 , 3:23am
post #37 of 53

Lorillc, Dr_Hfuhruhurr,  Lindseyjhills:

Wow Your sculptures really rock !   You have some real skill (and patience) to make those look so nice.

lindseyjhills Posted 25 Oct 2013 , 9:36am
post #38 of 53

AThanks MBalaska, that's really kind :)

lorillc Posted 25 Oct 2013 , 10:13am
post #39 of 53

Thank-you   :)

This was actually my first time using RKT and a stand up cake.  You'll learn a lot here!

Dr_Hfuhruhurr Posted 25 Oct 2013 , 5:05pm
post #40 of 53

Thank you very much for the compliments.  :)

Cyndibear 08 Posted 26 Oct 2013 , 12:01pm
post #41 of 53

ARunning your rice krispies thru a sheeter helps tremendously. Otherwise squeezing and rolling a lot. The thicker the fondant is will hide dome bumps too. Your cake is great!

-K8memphis Posted 26 Oct 2013 , 12:10pm
post #42 of 53


Originally Posted by BatterUpCake 

I put my Krispies into a gallon ziplock and crush them AFTER measuring them. Get them as fine as you can. I have either mixed them with modeling chocolate for a smooth finish or just coated them in melted candy melts.


good stuff, batterupcakes, to add to that--food processor works good too




micro planing the surface will smooth it out

BatterUpCake Posted 27 Oct 2013 , 12:23am
post #43 of 53

Yes, I have heard that many times. For me it is easier to squish in a baggie than dig out the processor, then clean it up and put it away.'s all about my laziness.

swordfish Posted 27 Oct 2013 , 8:58am
post #44 of 53

hi, i made a xbox controller out of rice krispies and marshmallows with fondant if you put the fondant on thicker it comes out ok got a pic on my cake central profile gd luck with it.

aaalfonso2000 Posted 28 Oct 2013 , 4:20pm
post #45 of 53

Here is the end result on my RKT Zombie hands. I learned a few things doing this but all in all, I had fun doing it. Thank you all very much for your help and advice.


Evy911 Posted 20 Dec 2013 , 7:44pm
post #46 of 53

One way to make the rice krispies smooth is to put a layer of ganache over the krispies and smooth it out. It costs a bit more, but the effect is wonderful, smooth as can be. I think your SpongeBob is perfect with the krispies.

Redhatcakebaker Posted 29 Dec 2013 , 6:58pm
post #47 of 53

From everything I have read regarding modeling with rice krispie mix, you should cover in a layer of white chocolate to fill in the holes and cracks  before covering in fondant.

Dani1081 Posted 29 Dec 2013 , 11:56pm
post #48 of 53




THis is a 12 x 18 two layer sheet cake with vanilla buttercream filling.  It's iced with buttercream and then covered with MMF. All of the decorations  are made from gumpaste and the walkie talkie is rice krispie treats smoothed with melted chocolate and then covered in mmf.  Thanks for looking!


Ugh! Don't smash the rice krispies - don't you want the kids/guests to be able to eat the rice krispie treats?  Not too great if they are smashed up and beat up.  It's really pretty simple people. . . make your rkts by the recipe but delete the butter (just cereal and melted marshmallows). I don't even measure mine anymore - I know when the consistency is right.  Let them set up some.  shape them into the shapes you want.  Melt candy melts (I use a color close to what my fondant will be). Spread the melted candy melts on, let it set up, repeat one or two more times til the bumps are smooth.  Using your spatula edge or a knife edge, scrape the set up candy melts to smooth out any imperfections.  Rubbing with your warm fingers will smooth it perfectly.  Cover with fondant ( a normal layer) and smooth like you would on a cake.  Perfect.  That's it. My Puppy cake has LOTS of RKT parts - the yellow truck has rkt fenders and tires, the police shirt has an rkt walkie talkie, the ring box and lid are rkt.

ddaigle Posted 30 Dec 2013 , 12:15am
post #49 of 53

I smash mine....actually roll them with a rolling pin in a zip lock before I add the marshmallow.   My RKT designs are usually for a topper or something I don't want to make out of fondant.    If they want to eat it...they have to eat it mushed and covered in white chocolate.   It never intended to make sure they can eat it...I do not want the cellulite look so I smash mine.  It still tastes good smashed. 

Dani1081 Posted 30 Dec 2013 , 1:47am
post #50 of 53

I don't smash mine at all, ddaigle and there's no cellulite look - they are perfectly smooth, as I'm sure you can see in my pictures. One less step to worry about.  It's simply covering them with the candy melts and smoothing that covers the bumps. Plus they are delicious. . . I have actually had requests for the rkts.  They're that good.  And cellulite look-free. Bonus! 

lindseyjhills Posted 30 Dec 2013 , 1:50am
post #51 of 53

AIf you use ganache (peanut butter consistency) as Evy911 and I have already suggested, instead of just melted chocolate, you will not need to coat more than once to avoid a cellulite look. In fact ganaching RKT and getting it smooth is a heck of a lot quicker and easier than ganaching a cake. Smashing RKT is one way to get the structure smooth but it's not very cost effective as you will be using more (possibly twice as many?) rice crispies to get the same size structure. In non-smashed RKT structures, the 'air pocket' in each rice crispie is adding to the volume of the structure. Of course if you don't have spare ganache knocking around (I ganache 90% of my cakes so I do) then I appreciate my 'cost effectiveness' argument is moot ;)

Cyndibear 08 Posted 30 Dec 2013 , 10:25pm
post #52 of 53

ATo make the RKT smooth (as I always forget) run them thru a sheeter down to a 0. Use parchment paper. Run it thru a couple times. Voila! No need for extra fondant and u def dont need an adhesive since the RKT is sticky anyways. No sheeter? Good old rolling pin.

victoriaashley Posted 15 Jan 2014 , 5:34pm
post #53 of 53

AI realize this is kind of an old post, but I am attempted my first RKT sculpture in a few weeks and was worried about how to make it smooth and how long it would last. Thanks everyone for input. Also, OP, your cake is fabulous!

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