I've Never Used Rkt......

Decorating By sugarandslice Updated 8 Oct 2009 , 10:40pm by Makeitmemorable

sugarandslice Posted 7 Oct 2009 , 9:37pm
post #1 of 15

and I have a few questions:
- Can you use regular size marshmallows or does it have to be the mini ones?
- How long after you've mixed the RK into the melted marshmallows do you have to work it? Does it set very quickly or will i have a while to model it into shape?
- How long does it keep? Can I make my RKT models well in advance?
- Do I have to cover it in anything before putting fondant on?
- What's the best way to get it really smooth?

Sorry if these seem like daft questions but I've never used it before and I'm making my first ever paying cake next month and really want to get it right. I'm using the RKT to make towers/turrets on a fairytale castle cake.

Thanks in advance for any help or advice.
Emma icon_smile.gif

14 replies
sadsmile Posted 7 Oct 2009 , 9:50pm
post #2 of 15

Use whatever size marshmellows you want.

Make sure you are using enough-right size bag. More is better! IMO

Wait a tic-You've never had RKT??? Oh boy you better make extra its really yummy stuff. icon_lol.gif

I mix in the RK when all the lumps are gone from the marshmellows.
Use a med-low heat so they don't over cook or scorch.

It won't be sitting around long after you taste it so no worries there. thumbs_up.gif

It is best to start molding before the mixrure totally cools.

Squish it real tight and kind of squash the ones on the very outside for a smoother finish.

You can form a log and roll it on your table like you roll a rolling pin to make it tighter and smoother.

You are going to love this stuff!

You can make it and it will lastseveral days if you can resist eating it all.

If it is too stiff to form try warming it up just a touch.

jdconcc Posted 7 Oct 2009 , 10:03pm
post #3 of 15

I can really recommend it! I've only used it twice, I bought some the first time for the drawer on my tool box cake and that was fine, but it's so easy to make and you can get it to exactly the shape you want. I made a lid for my shoe box cake out of it and will def be using it again. Good luck icon_smile.gif

ape74 Posted 7 Oct 2009 , 10:04pm
post #4 of 15

I'm sorry to hijack your post here, but what is RKT?

sugarandslice Posted 7 Oct 2009 , 10:13pm
post #5 of 15

ape74, don't worry, there is so much jargon when it comes to caking it takes a while to get your head around it all.
RKT is rice krispie treats. It's used for modelling. Have a look at some of the galleries and you'll see people have used it for lots of things!

sadsmile, thanks so much, that info is great. I really want to know if I can make my towers using RKT a week or so before using them on the cake. Is it OK to make things that far in advance?


ape74 Posted 7 Oct 2009 , 10:32pm
post #6 of 15

Thanks emcm51! I knew about RKT, just didn't know the acronym, lol. Duh! I have never made it. I guess I will have to try it!

sadsmile Posted 7 Oct 2009 , 11:15pm
post #7 of 15

I am not entirely sure about the shelf life of RKT but I think it will be OK. But they would taste better the fresher they are.
Think about how you are going to stick them into the cake before you make them. Like if you need a dowel in each tower to stick into the cake. The dowel sticking out should be as long as the cake is tall. And it might not be a bad idea to stick dowels in the cake under the towers for support.

There are so many cool castle cakes in here where they didn't use a kit... I would PM a few and see what they did to support their towers.

cabecakes Posted 8 Oct 2009 , 3:08am
post #8 of 15

I've never used RKT but I think that I've read on here not to make the ones like you normally would to eat. Is that right? You don't use butter do you? And I think I also read you add candy melts to help stiffen up the RKT's. Is this also correct? I would really like to know for sure. Because I would really like to try them as well.

chasebrad Posted 8 Oct 2009 , 3:26am
post #9 of 15

I don't think the RKT would keep that long.....maybe if you don't add any butter you would be alright. I know some people buy the premade bars from the store and mold those into whatever shape they need, then I think those have preservatives and you will have more of a shelf life.
I smash 'em really tight to get a smoother outside, but I do usually coat lightly with buttercream before I cover with fondant....heck I've even made buttercream covered RKT pieces for cakes.
They really are a great alternative to making an odd shape or keeping things light. Of course the whole point in using them is you want it to be edible....so if you want to make so far in advance I would use the premade RKT from the store.

sugarandslice Posted 8 Oct 2009 , 6:38am
post #10 of 15

Thanks for your replies everyone. I don't think we can get the premade ones in the shops here in Australia. I've never seen them anyway. So I guess making them myself is the way to go.

Thanks again,

Makeitmemorable Posted 8 Oct 2009 , 12:02pm
post #11 of 15
Originally Posted by emcm51

Thanks for your replies everyone. I don't think we can get the premade ones in the shops here in Australia. I've never seen them anyway. So I guess making them myself is the way to go.

Thanks again,

Hi Emma,

How are you going to make them? I have been wanting to try them as well - are they like a version of a chocolate crackles? If you could tell me what receipe you are going to use, that would be great.

Thanks in advance,

crazydoglady Posted 8 Oct 2009 , 3:10pm
post #12 of 15

ape74 - if you move your mouse so that the cursor is over the acronym, you will get a pop-up that tells you the meaning of that acronym. hth.

sugarandslice Posted 8 Oct 2009 , 8:21pm
post #13 of 15

Kim, I'm planning to use the recipe from here. If you go to Recipes and then No-Bake Cakes you'll find the one with a 10star rating. That's the one I'm going to use. I think because you use marshmallow they're less crunchy than chocolate crackles and more pliable. You know how if you tried to mould choc crackles it would really just fall apart? Well, I've seen them made and it looks like the melted marshmallows are sticky and gooey so it's more mouldable. Does that make sense?

By the way, I think your cakes are awesome. Your website is on my "For Inspiration" list.


sadsmile Posted 8 Oct 2009 , 10:12pm
post #14 of 15

Yup melted marshmallows and butter make them gooey and chewy and soft when warm. They do stiffen up when cool and are hard when cold.

Makeitmemorable Posted 8 Oct 2009 , 10:40pm
post #15 of 15
Originally Posted by emcm51

By the way, I think your cakes are awesome. Your website is on my "For Inspiration" list.


Hi Emma, sounds like a plan with the RKT's thumbs_up.gif, thanks for the info and for replying so quickly. Thank you also for your kind word about my website/cakes, that is really thoughtful. If I can ever help you can all with anything, just let me know, I am more than happy too icon_wink.gif

Sadsmile, thanks for the pic - that is exactly what I pictured them to be!

Have a great day girls,

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