Rkt Purse

Decorating By cakelovincrazy Updated 28 Sep 2009 , 1:57pm by cakelovincrazy

 cakelovincrazy  Cake Central Cake Decorator Profile
cakelovincrazy Posted 28 Sep 2009 , 3:38am
post #1 of 4

I'm going to make a purse out of RKT (for the first time), do I need to cover the RKT with icing or anything before coveing it in fondant?
TIA

3 replies
 tatorchip  Cake Central Cake Decorator Profile
tatorchip Posted 28 Sep 2009 , 4:24am
post #2 of 4

I cover mine with buttercream icing, I rub in with my hands to fill all the cracks and then cover with fondant. it dosen't take much bc. HTH

 xstitcher  Cake Central Cake Decorator Profile
xstitcher Posted 28 Sep 2009 , 4:24am
post #3 of 4

Different options for what you can use between your RKT and fondant:

Buttercream
Candy Melts
Chocolate
Shortening
Nothing at all
Simple Syrup

There may be more but this is what I can remember for now.

Here's a great thread that might help:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=618014&postdays=0&postorder=asc&&start=0

Couple of other things to keep in mind:

-you make want to crush your rk's before making rkt so they are a little less bumpy when you mold (you can put them thru your food processor real quickly, crush by hand or a rolling pin etc).
-easier to mold when still slightly warm
-if your rkt is still on the bumpy side either roll your fondant thicker to hide some of the bumps or cover it twice
-have fun!

 cakelovincrazy  Cake Central Cake Decorator Profile
cakelovincrazy Posted 28 Sep 2009 , 1:57pm
post #4 of 4
Quote:
Originally Posted by xstitcher

Different options for what you can use between your RKT and fondant:

Buttercream
Candy Melts
Chocolate
Shortening
Nothing at all
Simple Syrup

There may be more but this is what I can remember for now.

Here's a great thread that might help:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=618014&postdays=0&postorder=asc&&start=0

Couple of other things to keep in mind:

-you make want to crush your rk's before making rkt so they are a little less bumpy when you mold (you can put them thru your food processor real quickly, crush by hand or a rolling pin etc).
-easier to mold when still slightly warm
-if your rkt is still on the bumpy side either roll your fondant thicker to hide some of the bumps or cover it twice
-have fun!





GREAT, thanks for the thread! icon_smile.gif I think I'll cover it in chocolate, may taste better and less sweet than bc. Thanks again! icon_biggrin.gif

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