New Rice Krispie Treat Thread Please?

Decorating By PattyT Updated 20 Mar 2008 , 1:27pm by PattyT

PattyT Posted 20 Mar 2008 , 4:12am
post #1 of 3

Assistance for newbie please....after several attempts at baking a round cake ball topper (AKA Teapot), I'm thinking of using RKT for this part. (It's the bowling ball from an old Wilton ball + pin pan set - so please PM if anyone has tips for baking in those!) Plan is stacked cakes, 12" round + 9" round + teapot on top.

Info I've gleaned from forums so far...looking for confirmation on these and/or additional tips.

1. Use normal RKT recipe and leave out the butter.
2. Crush the cereal a bit to make smaller bits to compact better.
3. Lightly spray mold - in this case want to use the bowling ball mold - fondant pieces to fit are already drying.
4. Press very firmly to compact the treats.
5. Allow to air dry completely.

Now more questions...

1. Leave hollow, maybe 1" or so in the mold for weight, or will this make structure weak?
2. Royal to smooth 'cause buttercream will soften the treats?
3. If Royal, then how to get the fondant to stick?
3. Or shoud I keep trying cake - maybe just carve from 6" layers?

THANKS in advance for any advice.

2 replies
JanH Posted 20 Mar 2008 , 7:49am
post #2 of 3

Everything you ever wanted to know about RKT:


PattyT Posted 20 Mar 2008 , 1:27pm
post #3 of 3
Originally Posted by JanH

Everything you ever wanted to know about RKT:


Holy Cow! How did I miss that? Thought I found most, but this is great.

As always, THANKS!

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