I have to make the Micky Mouse Clubhouse in a few weeks for my to be 3 year old. I have never used RKT to make shapes. Is there some secret that I will need to know? Is is the same consistency when making them to eat? How dod youget the fondant to be so smooth on the figures? Please help. Any advice is greatly appreciated or least send me in the right direction. Thanks in advance.
I use the box recipe, modified. I leave out the butter, use 1/2-3/4 a cup less krispies, so I have a more gooey consistancey. I keep maniupulating the desired shape, smoothing and molding, getting as smooth a surface as possilbe. I frost w/ BC before adding the fondant, works well for me.
No, remember this is not the soft, chewy, oowey, gooey rkt you want to eat. These need to hold their shape - especially if it's going to be a shape that defies gravity - overhanging edges, etc.
I make the traditional recipe but then I let the marshmallows boil for several minutes, almost until it turns brown, so when that hardens it will be really hard. When I'm shaping I really squeeze the krispie treats so that they start to crackle and break. If it gets too hard you can stick them in the microwave for a few seconds to make them pliable. Once it's hard if you have edges sticking out you can carve them with a knife so you have a smooth surface to attach the fondant.
I like to ice my RKT figures with melted white chocolate instead of buttercream. For me, it's easier to work with. HTH. Have fun!
I used the original recipe and almost never got it to work. I let them cool quite some time before they would shape and I was only making a baseball. I read on hear before that someone crushed the rice crispie to achieve a smoother finish.
thanks all for the suggestions. I hope it works when I try it.
do you use a thick layer of buttercream? or how about the chocolate?
And you can use these for any shape, right? I'm thinking of making monster truck's for my son's birthday cake, and don't know if I'd be better off doing RKT or fondant/gumpaste.