Rkt Help!?!

Decorating By jayshunnie22 Updated 3 May 2011 , 8:52pm by Dr_Hfuhruhurr

 jayshunnie22  Cake Central Cake Decorator Profile
jayshunnie22 Posted 8 Apr 2010 , 5:43pm
post #1 of 4

1.) Do you mold it into the shape you want right after making it? (letting it cool a bit of course so your not burned icon_smile.gif

2.) Do you make the recipe according to the box of rkt's?

3.) How do you get the fondant to cover kind of award shapes?

Thanks all.

3 replies
 KHalstead  Cake Central Cake Decorator Profile
KHalstead Posted 8 Apr 2010 , 6:46pm
post #2 of 4

I leave out the butter and instead add butter flavoring, I also crush a third of my RK so that it packs tighter. I mold once it's cooled some but not completely cooled, still pliable. I coat them with bc and then cover in fondant.......covering odd shapes takes practice but a lot of times you can cut the excess and join seems with fondant and rub the seam with shortening and seal it up.

 kim19  Cake Central Cake Decorator Profile
kim19 Posted 3 May 2011 , 7:12pm
post #3 of 4

Can you help?? What do you use instead of butter so the marshmallows dont scald or cover the bottom of the pan?? Thank you everyone and anyone that can helpicon_smile.gif

 Dr_Hfuhruhurr  Cake Central Cake Decorator Profile
Dr_Hfuhruhurr Posted 3 May 2011 , 8:52pm
post #4 of 4

Just microwave the marshmallows in a bowl, using a tiny bit of water to lubricate the bottom of the bowl. No need to use the stove, which poses more risk of burning/scalding.

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