Baking By JustGettinStarted Updated 12 Sep 2010 , 7:07am by durell87

JustGettinStarted Posted 6 Sep 2010 , 8:30pm
post #1 of 8

How in the world do I make RKT? I know there is a recipe on the box (most of the time) but I've read that you maybe shouldn't use the butter or maybe you shouldn't use as many marshmallows, but all of these were really old threads and nothing conclusive. So I'm wondering what really works? Anyone have a good recipe that I can use for molding shapes?

7 replies
durell87 Posted 6 Sep 2010 , 8:41pm
post #2 of 8

Id like to know the same thing thanks!

JustGettinStarted Posted 7 Sep 2010 , 12:18pm
post #3 of 8


jillycakes Posted 7 Sep 2010 , 12:34pm
post #4 of 8

I use the recipe as written on the box, but let it air dry for a while after I've molded it into whatever shape I need. I've done it several times and it works well for me!

durell87 Posted 7 Sep 2010 , 6:02pm
post #5 of 8

Ok cool thanks jilly cakes so just as its written on the box then right?

JustGettinStarted Posted 7 Sep 2010 , 11:26pm
post #6 of 8

Thank you so much! I'm only making something small, but I just wanted to make sure I had it right. Thanks!

Also, do you cover with modeling chocolate, ganache, RI, buttercream or what? In the end I'm going to cover it in fondant, but anything I should do before then?

etr2002 Posted 9 Sep 2010 , 3:40pm
post #7 of 8

I need an answer to covering before fondant too!

durell87 Posted 12 Sep 2010 , 7:07am
post #8 of 8

u got to cover the rkt in bc or something so its nice and smooth when you put the fondant on

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