Rice Krispy Treats And Fondant

Decorating By georgiapuddinpie Updated 14 Jul 2014 , 7:01pm by williern

georgiapuddinpie Posted 9 Feb 2009 , 2:58am
post #1 of 78

I am very new to this, but I have seen some of the folks on here use rice krispy treats to make parts of their cakes. I want to try to use them to create a couple of 3D characters on a cake. I was wondering if you have any pointers and I also want to cover them in fondant. How far ahead can I do this and how should I store them till ready to use?
Thanks for your help, in advance. icon_smile.gif

77 replies
prterrell Posted 9 Feb 2009 , 3:11am
post #2 of 78

I wouldn't do them more than 3 or so days ahead because the cereal part will go stale (long, long before the fondant goes "bad"). Store them in an airtight container in a cool, dry place (but not the fridge!) out of the sunlight.

msulli10 Posted 9 Feb 2009 , 3:15am
post #3 of 78

Some tips - work with the rice krispy treats while they are still warm. Once they cool they become very hard to work with. I put some crisco on my hands so they weren't so sticky to work with. When you're done shaping it make sure you give them a coating of buttercream that's fairly smooth - that way once they are covered in fondant there won't be any bumps (although sometimes you want that textured look). I've made these in advance and they were still edible (the fondant has a way of preserving everything under it).
You can also try using modeling chocolate to make 3D figures - you can find recipes here or elsewhere on the web.

diamondsonblackvelvet13 Posted 9 Feb 2009 , 3:16am
post #4 of 78

Hi and welcome to CC! I love love love RKT! I just did a cake where I sculpted a 3D Elmo. I buy pre-made treats cuz I am broken and cannot make RKT. I can make a kickin buttercream but not rice krispies. Anyway, I squish and mold them together. I do not coat my hands with anything. Once I have the shapes I need, I let them sit for a bit to harden- about 15 minutes or so. I then use candy melts to coat them to help smooth any rough spots...you'll have plenty. Once the candy hardens I use the heat from my hands to smooth any areas that need it.
From there it depends on what I am making. For Elmo, I covered in fondant then brushed with red candy melts to get a fur look. If I am looking for a smooth finish, I'll just leave the fondant. As far as storing goes, just keep it covered, preferably not in the fridge. I kept Elmo for a day or so in a tall plastic container upside down- he was on the lid.
I hope this helps and if ya need anything else- please ask!

Brontecakes Posted 9 Feb 2009 , 3:23am
post #5 of 78

For Aussies, be aware that here rice krispies are sold as Kellogs LCM's, and they are really easy to squish and mold/shape. icon_smile.gif

Carson Posted 9 Feb 2009 , 3:23am
post #6 of 78

I use rkt to make my figures, and I usually just buy it (saves me so much time and energy!). I squish it down just as diamondsun said. I have done figures up to a week in advance with the understanding that these really aren't for eating. If they will be ate, I do it about 2 days. To far ahead they tend to dry out and fade a bit. If you squish down the rkt enough you won't have too much for rough spots, sometimes I just cover with a bit thicker fondant or two layers. I don't use anything between the rkt and fondant.

georgiapuddinpie Posted 9 Feb 2009 , 3:25am
post #7 of 78

Thanks for the help and advice. I have a couple more questions. When you say coat them with candy melts, do you mean melt then brush on or do you have another method? I am trying to do Pablo and Tyrone from the Backyardigans, about 8 inches tall or so. Ya'll are so sweet and welcoming. Again thanks! icon_biggrin.gif

stsapph Posted 9 Feb 2009 , 3:25am
post #8 of 78

Another tip if you are making the RKT yourself is to crush them first. That will help get a smooth finish as well. Then coat with a thin layer of BC or simple syrup so the fondant will stick to it. Some people will use to layers of fondant to make sure it is extra smooth HTH!!

Bakki Posted 9 Feb 2009 , 7:00am
post #9 of 78

Oh Ok HOLD ON!!! Here Im thinking Rice Crispies is like what we call RICE CAKES in Australia But Now I find out they are like School Breakfast bars?? LCMs??
HOw the BlueBlazes can you squash one of those into a figurine?? Would make an aweful mess??! - Im lost here!!
I think we are talking about something completely different!

And here I was thinking to make a circular tower larger than circumfrance of a muffin [ DVD diameter size] ...So I was thinking OK Rice CAKES!!! So whenever ppl are saying rice crispies THATs what theyre talking about!! But Now everything ive read makes more sense Obviously theres some kind of sticky fruity chewy candy to bond the rice bubbles together??

Im still Lost! hahaha Wouldnt copha & Rice bubbles do the same thing?

dg10148 Posted 9 Feb 2009 , 7:11am
post #10 of 78

It is marshmallows melted to stick them together and butter I think the recipe is on the back of the box. I don't have any to give you the right recipe. But I am sure someone has it.

Brontecakes Posted 9 Feb 2009 , 7:30am
post #11 of 78

Bakki, I have made some things using the LCM's and they are sticky but they squish up really easily and hold their shape and because of the marshmellow in them the fondant sticks to them really well. Or you can cover them with butter icing and then fondant if you want. Buy youself a box and give it a try I think you will be presently suprised. icon_smile.gif

cakebaker1978 Posted 9 Feb 2009 , 7:35am
post #12 of 78

I actually just tried it yesterday! I made puppies with RKT and then covered them in fondant. I put a very thin layer of crusting Buttercream and then covered them in fondant. I did it 2 days before and stored them in an airtight container. I also places a cloth on the bottom of the container (untextured) so they wouldn't get that flat spot on them that sometimes happens with fondant when they sit on a hard surface for a while. They turned out great! I would definitely use RKT again. Oh, and I also shaped them while they were warm with crisco on my hands....worked perfect! Good luck with yours! Here is my puppies I did!!


Brontecakes Posted 9 Feb 2009 , 8:14am
post #13 of 78

Cakebaker, another way of preventing the "flatspot" is to place your figure into a bed of plain flour (with a loose layer of clingwrap (not sure what thats called over there) if you don't want flour getting onto your figure.) Shape out the plainflour to the shape you want first and then you can easily build up areas to support etc. AAAAHH I have tried to upload a photo so I can show you but it won't let me! I hope you can work out what I am trying, very badly, to explain.

Phew I made it work, remarkable!!!

cakebaker1978 Posted 9 Feb 2009 , 8:43am
post #14 of 78

thanks Brontecakes!! Great tip!!!! thumbs_up.gificon_biggrin.gif

londonpeach Posted 9 Feb 2009 , 8:57am
post #15 of 78

Well Bakki, i seem to be having the same problem as you...I'm in the UK and things have different names over here.

I have asked about RKT on here before but am still a bit confused icon_redface.gif

What would really help is if someone could post a pic of something they've made out of RKT before it gets covered so i can see if it's the same as our rice krispie squares we get here.

I'm also wondering what candy melts are icon_rolleyes.gif

There's so much to take in about RKT its all a bit too much for me icon_cry.gif

Oh well...i'm gonna go shopping today and buy some rice krispie squares...mould them a bit, then eat them as i don't need to make anything icon_razz.gif

Brontecakes Posted 9 Feb 2009 , 8:59am
post #16 of 78

I have to give credit for this idea to a decorator from Adelaide SA. She showed me. (I added the cling wrap cos I didn't like having to brush all the flour off my flowers etc.)

Brontecakes Posted 9 Feb 2009 , 9:39am
post #17 of 78

Here you go. I just did this very quick demo for you. I would normally take a bit more time to shape my figure it suits its purpose.

diamondsonblackvelvet13 Posted 9 Feb 2009 , 12:50pm
post #18 of 78

Candy melts are chocolate or vanilla flavored candy that is melted and brushed onto the form. I used a paintbrush to brush it on.

jocakes Posted 9 Feb 2009 , 1:43pm
post #19 of 78

Londoncakes they are the same as rice crispy squares - different name in UK, I'm british but live in the US! Its butter marshmallows and rice crispies basically - they are made by kelloggs in the Uk as well

christeena Posted 9 Feb 2009 , 1:56pm
post #20 of 78

I'm grateful for this thread as I have to make a baby butt cake with the feet sticking out and was wondering how to mold those RKT feet and legs! Thanks, everyone for your tips and pics!!

tx_cupcake Posted 9 Feb 2009 , 2:16pm
post #21 of 78

This thread has answered many lingering questions I've had about RKT. Thank you guys! icon_biggrin.gif

FullHouse Posted 9 Feb 2009 , 2:30pm
post #22 of 78

This thread has been a great education for me. Thanks so much!

Brontecakes Posted 9 Feb 2009 , 2:38pm
post #23 of 78
Originally Posted by Brontecakes

Bakki, I have made some things using the LCM's and they are sticky but they squish up really easily and hold their shape and because of the marshmellow in them the fondant sticks to them really well. Or you can cover them with butter icing and then fondant if you want. Buy youself a box and give it a try I think you will be presently suprised. icon_smile.gif

That would be pleasantly suprised!!!!!!!My computer developed a lisp! LOL

and I am glad I could be of assistance.

georgiapuddinpie Posted 9 Feb 2009 , 2:48pm
post #24 of 78

I just wanted to say thank you to everyone for being so sharing and helpful. This has been tremendously educational. This was my first time posting a question in the forum or any forum for that matter. Thanks for making it a wonderfully pleasant and educational experience!

Brontecakes Posted 9 Feb 2009 , 3:10pm
post #25 of 78

My pleasure. All these postings and I'm not a newbie anymore. I am now a junior member. Ahhh makes me feel young again. icon_biggrin.gifthumbs_up.gif

and to cakebaker1978 your puppies are just ADORABLE!!!! sorry... I forgot to mention before. icon_redface.gif

dandelion56602 Posted 9 Feb 2009 , 3:34pm
post #26 of 78

ricekrispies.com has the recipe if you want to make them

londonpeach Posted 9 Feb 2009 , 3:38pm
post #27 of 78

Thank you everyone for the advice and thanks brontecakes for the pics, I know i got the right things now...I did buy some RK squares, i didn't make anything with it but i squooshed it around a bit then ate it icon_surprised.gif

I was just thinking, I would have to buy a lot of them to make a fair sized shape, is it cheaper to make your own and how would you do that icon_rolleyes.gif ...i've not seen a recipe on the RK box.

It's a shame i don't need to make any shapes coz i'll have to eat the rest now icon_wink.gif

Oh 1 more thing, I was wondering why you use RK treats and not just fondant or modelling paste, is it easier to work with or cheaper or some other reason ???????

By the way...I love RK treats mmmmmm icon_razz.gif

cakebaker1978 Posted 9 Feb 2009 , 3:45pm
post #28 of 78

I think the recipe is inside the box! That is where I found mine! I believe it is 6 cups rice krispies, 1/4 cup butter or margerine, I bag mini marshmallows and 2 tsp vanilla. I like making my own, when they are warm in the pot you can just grab a bunch(with crisco on your hands, and shape it up! It is so easy when it is warm like that) I would definitely make your own if you are doing a lot of RKT on your cake. The reason I used them for my puppy cake is because if they where pure fondant, they would be too heavy for the cake. I do believe it cost me less using the Rice Krispie recipe over all fondant, or buying them in a bar....and they are really easy to make! thumbs_up.gificon_biggrin.gif

MacsMom Posted 9 Feb 2009 , 3:52pm
post #29 of 78

RKTs are used instead of fondant if the figure is going to be large, or if you need to add apiece that is somewhat suspended that you don't want to fall off due to gravity. It weighs a lot less and is much less expensive!

I don't coat my RKTs with anything. Crushing the RKs slightly makes them less bumpy, and rolling your fondant thick hides any other bumps.

londonpeach Posted 9 Feb 2009 , 3:53pm
post #30 of 78

What i'm gonna do now is eat the rest of my shop bought RK treats and make some when i need them...i'm gonna go to their website, thanks

I can understand now that they are lighter...makes sense to use them icon_redface.gif

I must say that the puppies (sorry, i can't remember who made them, can't do the quote from another post, too complicated icon_cry.gif ) are really sweet..I could just eat them icon_wink.gif

So if i make them how long do they last and do i have to shape them straight away, sorry, so many questions but i've never known anyone to use them, I'll have to contact my old tutor and tell her about them icon_rolleyes.gif

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