Rice Krispy Treats. Your Secrets.
Decorating By CAKEahuna Updated 4 Feb 2010 , 3:22am by kitty122000
That tutorial was great Kitty--thanks!!!
I use the pre-made RKT but how do you guys get the surface of your RKT shape to be smooth? When I put the fondant over it, it always seems to be a little bumpy. I usually put a thick layer of piping gel over it to stick the fondant on--but should I use something else? I think Cake Boss uses royal icing....
Noahsmummy - I just looked up your lcm bar - it looks like the same thing as RKT - rice krispy treat!
Okay...so some have said to scrunch the RKT up really good..Does that go for the same with the ready made? It seems to me that if I squish it really good it will crumble and lose it's shapability...I need to use this next week for a cake and I don't want to waste it...Also is RI better to coat it first so you don't see the bumps?
When I use them, I crush the crispies up before mixing in the with the marshmallow. I also don't use any butter in the recipe. After you get your basic shape and them set up, you can then use a knife to carve them a little bit. This is what works for me. HIH
Iv never done it myself but I do remember someone from Food Network Challenge saying they put their cereal in a food processor for just a sec to get them nice and crushed. It helps them mold better. Iv only used RKT in one cake and i just used storebought premade
Do you mean that you take 6 oz of candy clay and 6 oz of already made RK treats and mix them together???? or do you add the RK into the candy clay without first mixing them with marshmallow??
thanks for the compliments on the tutorial! I had a lot of fun making it!
I made the RKT's separate from the candy clay and then mixed them together once the RKT's had cooled down. so yes, 50% of each and mix them together. it doesnt look pretty but it works great, then you can use just candy clay on the outside to cover all of the RKT's and its much easier to smooth out the seams than using fondant. I cannot take credit for this idea though, I found it on another thread here: http://cakecentral.com/cake-decorating-ftopict-623004-pepe.html
On a cake challenge, one of the contestants was compacting her RKT's with a mallet.
Making your own is much less expensive and you can crush the Rice Krispies so that you won't have a very bumpy surface - it also makes them more stable, IMO. I don't use as much butter as the recipe calls for to make them more firm.
If I think people might actually eat it, I'll add butter flavoring and vanilla!
BUT, from now on I'm certainly going to do the 50?50 candy clay RKT's method! Thanks. I had forgotten about that Pepe tutorial, love it!
Question -- when making rice krispie treats for modeling purposes, do you leave out the butter? I've heard that's the thing to do but I haven't tried it.
I used the recipe on the inside of the box, which states margarine or butter. I chose margarine and it worked fine for me. I have heard others dont use it. I think its just a personal choice!
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