Pointers Needed For Rice Krispies Molding/forming/sculpture

Decorating By sunflowerfreak Updated 8 Apr 2008 , 3:27am by Cake_Princess

sunflowerfreak Posted 7 Apr 2008 , 12:49am
post #1 of 5

I am making a dragon out of Rice Krispies, covering it with buttercream and then fondant. I have never worked with Rice Krispies before and wanted to know if anyone has any pointers? thanks

sunflowerfreak

4 replies
JanH Posted 7 Apr 2008 , 8:15am
post #2 of 5

Everything you ever wanted to know about RKT:
(Recipes, hints & tips and more.)

http://forum.cakecentral.com/cake-decorating-ftopicp-2376311-.html

HTH

xstitcher Posted 7 Apr 2008 , 10:03am
post #3 of 5

You might want to take a look at the following, someone else had a similar question as well.

http://forum.cakecentral.com/cake-decorating-ftopict-581813.html

Hope that helps! icon_biggrin.gif

Bellatheball Posted 7 Apr 2008 , 5:51pm
post #4 of 5

I actually made my first decorated cake last week so I'm no expert. icon_razz.gif However, I did use RKTs quite a bit in my cake (I think it's in my profile picture). It helped to use more RKs than typically called for (I think I used 8 cups instead of 6). Then I packed the RKTs really firmly into a pan and let them rest for an hour. Then I carved out the shape I needed. This worked MUCH better than using really sticky and less well packed RKTs.

Cake_Princess Posted 8 Apr 2008 , 3:27am
post #5 of 5
Quote:
Originally Posted by sunflowerfreak

I am making a dragon out of Rice Krispies, covering it with buttercream and then fondant. I have never worked with Rice Krispies before and wanted to know if anyone has any pointers? thanks

sunflowerfreak




Working while the mixture is still warm makes it easier.

Lightly grease your hands with Crisco to prevent the rRce Krispies from sticking to your hands.

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