Rice Krispy Treats And Fondant

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

cakebaker1978 Posted 9 Feb 2009 , 4:15pm
post #31 of 78

I made the puppies, and thank you for the nice comment!! icon_biggrin.gif

ArtWork Cakes Posted 9 Feb 2009 , 4:15pm
post #32 of 78

This is the recipe for rice krispy treats from the box
3 tablespoons butter
4 cups of miniture marshmellows
6 cups rice krispy cereal
melt butter in large sauce pan ( if you have a teflon coated pan it works best) add the mm til melted add ceral mix well.
with buttered hands and while still warm shape into your figure.

MacsMom Posted 9 Feb 2009 , 4:34pm
post #33 of 78

I omit the butter because it can make them too soft and you chance them sagging. I learned that the hard way when I made an Afflack duck's head and neck with them! But I do addd butter flavored extract in case they get eaten.

Shape them immediately, and then pop them in the freezer to set them up faster. (Especially in hot summer months).

dandelion56602 Posted 9 Feb 2009 , 7:15pm
post #34 of 78

I had omitted the butter in mine & they came out rock hard, but I did compress them pretty well! I may try keeping the butter (at least 1/2 next time) & see how that works for me

londonpeach Posted 9 Feb 2009 , 7:43pm
post #35 of 78

Thanks again everyone, i think all my questions have been answered now icon_rolleyes.gif

As for very hot summers macsmom...I don't have to worry much about that in Essex icon_cry.gif

Bakki Posted 10 Feb 2009 , 1:42pm
post #36 of 78

HAhahaha Good Idea London Peach!!

Im gunna go grab some LCMs & try this now cos it has me intreagued!
Thanx for the info CakeBaker & Bronte!!
Great TIP Bronte for the prevention of Flat feet gladwrapFlour thing!! What an excellent idea! And you explained it very well!! icon_smile.gif

Cakebaker You are my new Guru!! I LOVE the PUPPIES!!! I never knew you could do figurines with a filling I just thought it was ALL fondant ...which means alot of fondant gets wasted unnecessarily in the method I was thinking ppl did!
But WOW you've all opened my eyes

I CANT wait to start experimenting!!
Think I will do what Peach is gunna do ...Buy some, try work that method & then eat it!! LOL icon_wink.gif

Bakki Posted 10 Feb 2009 , 2:04pm
post #37 of 78

Oops didnt see there was a Whole extra page I missed of dialog!!

I must say I have learnt heaps!!

Thanx heaps guys!! I wanna get into this now & most probably with the straight out recipe.. [ThankU for that!!]...I shall give it a whirl! Makes sense to use it for larger pieces!! Cheaper ...saves fondant..lighter!
...Makes you wonder if it could also be used as a sculpting kind of thing directly on a cake b4 covering in fondant!? Hmmm?!

Oh the MIND boggles doesnt it!
I bet you all had a quick flash of something creative in your cake obsessed minds just then,...dincha all?! Hey?!
HEheheh I know I did!! hehehe!

Oh I love this kinda spark!!

HUGS & THANK YOU ALL SO MUCH!! Im going to start creating!!! Wheeeeeeeeeeeeeeeeee
icon_wink.gif

Brontecakes Posted 13 Feb 2009 , 5:19am
post #38 of 78
Quote:
Quote:

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.





Regarding the cling wrap. If you live in an area of high humidity the cling wrap is likely to make your icing sweat, and put creases in your figure. If this happens put a tissue (one for noseblowing not tissue paper) over the clingwrap or straight onto the flour.

xstitcher Posted 13 Feb 2009 , 6:35am
post #39 of 78

Great info everyone! Love the puppies and the pics showing the "squishing of the RKT's"

Here's the Original Recipe from Kellog's website (http://www.ricekrispies.com/Display.aspx?recipe_id=1605&kic=1)
for anyone that needs it:



INGREDIENTS:

* 3 tablespoons butter or margarine

* 1 package (10 oz., about 40) regular marshmallows
* - OR -
* 4 cups miniature marshmallows

* 6 cups Rice Krispies®


STOVETOP DIRECTIONS:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.



MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.



Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Kellogg's has reduced the sodium content of Rice Krispies to meet current consumer flavor- and nutrition-preferences. Rice Krispies Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.

dandelion56602 Posted 13 Feb 2009 , 6:54am
post #40 of 78

I think I need to pick up some ingredients---uh to eat them not make anything. But they never make it to the pan. I eat them out of the pot!!! YUM!

reizel77 Posted 17 Feb 2009 , 2:23pm
post #41 of 78

I am making a dinosaur cake on Friday for my son's birthday. I was going to make the head and tail out of RKT, cover with BC and then MMF & decorations. Will it taste good or should I only serve the body portion 9which is actual cake).

Thanks for this thread - it came just in time as I was searching and didn't find it previously!

cakesbydina Posted 1 Apr 2009 , 7:36pm
post #42 of 78

I am trying to make RKT in the shape of a wine bottle. It's very lumpy although I squished it down a lot. I covered it in one layer of thin fondant (over the buttercream) and then a thicker layer of fondant but it's still lumpy. A wine bottle has to look perfectly smooth. Any tips on getting a smoother (not lumpy) finish.

Rosie2 Posted 1 Apr 2009 , 9:00pm
post #43 of 78
Quote:
Originally Posted by 4littlewops

I am trying to make RKT in the shape of a wine bottle. It's very lumpy although I squished it down a lot


My last proyect was a RKT purse and, at first it was kind of lumpy, but I put about 3 layers of fondant and it got smooth...here's the purse http://forum.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1336317
I did worried about too much fondant, but no one wanted to cut or eat the purse though icon_smile.gif

georgiapuddinpie Posted 2 Apr 2009 , 5:04am
post #44 of 78

I coated my RKT figure in buttercream before I covered it in fondant. Turned out fairly smooth. In my photos if you want to see. Also, someone suggested brushing with candy melts before covering. HTH

cakesbydina Posted 2 Apr 2009 , 10:22am
post #45 of 78

I actually frosted in buttercream put a layer on thin fondant and then coated in buttercream again. put in fridge and this morning I will cover with a thicker layer to see if this works. I tried two layers of Fondant before and it was still lumpy. Hmmmm....

challahmama Posted 30 Apr 2009 , 9:17pm
post #46 of 78

Can someone post a picture of a fondant or gum paste covered RKT Please?

vcm_9 Posted 1 May 2009 , 12:20am
post #47 of 78

i remember reading somewhere that you have to use a certain type of marshmellow?? Especially in Australia? Does anyone know about this.

.I vaguely remember something about "Jet Puffed"?

lylcherokee Posted 15 Aug 2009 , 1:35am
post #48 of 78

I am new to the forum and to making rice krispy treats. I have gotten alot of great information from this forum.

My question is what icing is best on 3D figures? I have maded a Elmo figure for my grand daughters 2nd birthday, but not sure which icing would be the best.

I would appreciate any information that anyone could give.

Iva1976 Posted 15 Aug 2009 , 2:31am
post #49 of 78
lylcherokee Posted 15 Aug 2009 , 3:17am
post #50 of 78

Thanks for the information! I have not worked with fonant and very little with gumpaste.

Did you cover the whole figure in fonant and gumpaste before using the royal icing? Did you use the grass tip to pipe on the royal icing?

Just want to say thanks Iva1976 for all the help!

Kelrak Posted 2 Sep 2009 , 5:25am
post #51 of 78

very helpful info!

Amanda_35125 Posted 14 Feb 2010 , 3:44pm
post #52 of 78

Thanks so much to all you guys who have posted tips. You have given me so many great ideas. Especially the tip about the flour. Very Cool!!!!!! thumbs_up.gif

mrsmudrash Posted 15 Feb 2010 , 6:02am
post #53 of 78

Why not use ganache to cover the RKT? Wouldn't it give you a nice firm, smooth finish to lay fondant on??

I'm making a dress form cake and the top neck/shoulders out of RKT and I was going to cover it in ganache.

madgeowens Posted 15 Feb 2010 , 6:49am
post #54 of 78

if you look at my latest cake I made a purse from rkt covered with ganache and then fondant........also the perfume bottles were rkt no ganache

friendtilthend Posted 26 Feb 2010 , 3:56pm
post #55 of 78

I just wanted to add a tip. When I use RKT to make figures I use a thick buttercream (just add more powdered sugar to make it thick). I then just add it to my figure a little piece at a time. It is easier to smooth it out. Then I place it in the freezer for a few minutes while I roll out my fondant. Take it out spray it with a water bottle and cover it with fondant. I have done the big rubber duck on a baby shower cake, Wolverines hand, and a wine bottle. I didn't have any lumps. I hope this helps someone. I haven't updated my pictures here but if would like to see the RKT figures I did here is my website www.heavenlysweets.shutterfly.com

Cakeonista Posted 26 Feb 2010 , 4:16pm
post #56 of 78

Mrsmudrash that makes perfect sense. I will definitly try ganache next time I make RKT. The first time I tried to make fruits I covered in bc and then fondant and they were very bumpy. I guess the ganache could be smoothed out even further with your hands. Good idea and thanks.

glendaleAZ Posted 27 Feb 2010 , 2:41am
post #57 of 78

If you crush or put the RKT in a food processer it will give you get a smoother finish.

ashby1983 Posted 11 Mar 2010 , 7:55pm
post #58 of 78

Here is the recipe

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
LL

shari22 Posted 16 Apr 2010 , 9:09pm
post #59 of 78

I need to make a 3d transformer (Bumblebee) and want to use RKT, will it hold up in outside weather? I don't want it melting or falling apart all over the place. Thanks for the help!

christiemc Posted 19 May 2010 , 12:14am
post #60 of 78
Quote:
Originally Posted by MacsMom

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!





If you are adding a suspending piece of RKT to cake, how do you attach it so it won't fall off? I'm trying to build up a dog's face to add the snout and ears. Thanks!

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