Rice Krispie Treats?

Decorating By yellobutterfly Updated 1 Oct 2010 , 1:19am by yellobutterfly

yellobutterfly Posted 29 Sep 2010 , 5:45pm
post #1 of 14

When you use rice krispie treats to mold something, then cover w/ fondant and decorate - do you just use the recipe from the box? Or does it need to be altered any?

13 replies
TrixieTreats Posted 29 Sep 2010 , 6:01pm
post #2 of 14

Depending on what I am molding, sometimes I go with a standard recipe like on the box(though I don't measure, I eyeball) but if I need it to be more dense like if it will be bearing weight or if it might be a shape that might pull a bit based on the the placement on the cake, I go heavy on cereal to make a drier mix that will pack tighter and more dense.

LaurenLuLu Posted 29 Sep 2010 , 6:02pm
post #3 of 14

I omit the butter. Not sure if the extra oil would actually mess up the fondant but in my mind it would.

Malakin Posted 29 Sep 2010 , 6:18pm
post #4 of 14

I've used the recipe on the box but I might try to omit the butter and/or add more krispies.

lovenintheoven Posted 29 Sep 2010 , 6:19pm
post #5 of 14

I use the recipe straight from the box...no trouble with it bearing weight or troubling the fondant. You do have to stack it like any other cale, with boards and dowels. AND....it gets eaten! At least mine seems to, so I try to make it as close to finish time as possible. icon_smile.gif

yellobutterfly Posted 29 Sep 2010 , 7:31pm
post #6 of 14

It's actually for the controllers and game cartridge on a nintendo cake, so do you think the standard recipe will be fine or should I omit the butter as suggested? (not bearing any weight, just placed on the cake boards) thanks for all the responses!

shelbell2482 Posted 29 Sep 2010 , 7:32pm
post #7 of 14

Can someone please post the recipe on here - as here in UK we don't 'have it on the box'
Many Thanx

lovenintheoven Posted 29 Sep 2010 , 10:54pm
post #8 of 14
Quote:
Originally Posted by shelbell2482

Can someone please post the recipe on here - as here in UK we don't 'have it on the box'
Many Thanx




3 tablespoons butter/margarine
6 cups rice krispies
10oz marshmallows

Melt butter over mediumish heat, add marshmallows and stir until melted. Remove from heat and add krispies and stir until well blended. I usually grease up with shortening and start shaping at this point.

shelbell2482 Posted 30 Sep 2010 , 12:37pm
post #9 of 14

Thank you!

Saffire Posted 30 Sep 2010 , 12:49pm
post #10 of 14

We've tried everything from 'off the box' to tweaking and it really depends on what you're making, how much detail will be involved and how much gravity needs to be 'defied' lol...

When we watch things like the challenges on food network, we note how SOLID the treats they use are and have been working on a recipe that seems as stable and solid as we see on tv... crushing some of the cereal, omitting the butter (other than to coat the bowl, prior to melting the marshmallows) and then pressing has HARD as we can into the pan to let cool has made a very sculptable material that holds detail well enough for fondant to also enhance and that doesn't want to soften and melt in the heat and humidity that pennsylvania sometimes has, especially in the summer lol...

experiment, see what works for you in what you're wanting to do... we've also made treats with various other cereals too, to great effect... for xmas, one of our daughters wanted to 'make it snow' inside... with coconut flakes... *sigh*... so we let her, on a covered table and for fun, we cooked up 'field stone' treats using crispy rice cereal and a pb/choco puff cereal to great effect... we carved out blocks of various sizes and shapes, they built houses, fences, et al, made it snow then went 'godzilla' on the whole mess lol... those were VERY tasty, the rice bits fill in spaces around the puffs and made it a bit more dense without altering the recipe (we used butter for that one)...

trishvanhoozer Posted 30 Sep 2010 , 1:14pm
post #11 of 14

I use the recipe from the website (they took off boxes in my area) but I crush my krispies before adding them to the melted marshmallows. I also make my recipe in a big saucepan and keep it over the lowest setting of my simmer burner to keep it warm while I work. Once i shape my krispies, I coat them with a layer of chocolate (I use ghiradelli white or dark) to help them hold shape, be sturdier and reduce the rough appearance. I put them in the fridge til they harden then cover them in fondant. I have found it to be very simple to do the chocolate layer - I bought a candle warmer (from a thrift store) and keep the bowl of chocolate on the warmer, then use a basting brush to coat. Makes them so much stronger and keeps them fresher for an extra day (I guess the chocolate seals in the krispies!).

yellobutterfly Posted 30 Sep 2010 , 9:21pm
post #12 of 14
Quote:
Originally Posted by trishvanhoozer

I use the recipe from the website (they took off boxes in my area) but I crush my krispies before adding them to the melted marshmallows. I also make my recipe in a big saucepan and keep it over the lowest setting of my simmer burner to keep it warm while I work. Once i shape my krispies, I coat them with a layer of chocolate (I use ghiradelli white or dark) to help them hold shape, be sturdier and reduce the rough appearance. I put them in the fridge til they harden then cover them in fondant. I have found it to be very simple to do the chocolate layer - I bought a candle warmer (from a thrift store) and keep the bowl of chocolate on the warmer, then use a basting brush to coat. Makes them so much stronger and keeps them fresher for an extra day (I guess the chocolate seals in the krispies!).




that brings me to my next question - would you put rkts in a pan to harden before cutting, etc? I'm not actually going to be molding so much as needing to cut shapes for game cartridges and controllers...

TrixieTreats Posted 30 Sep 2010 , 9:35pm
post #13 of 14

I think straight from the pan, cut to size would work perfect with the regular recipe for what you need. I let it cool for like 20 minutes so they are more firm when the marshmallow firms back up, but that probably isn't even required....

yellobutterfly Posted 1 Oct 2010 , 1:19am
post #14 of 14
Quote:
Originally Posted by TrixieTreats

I think straight from the pan, cut to size would work perfect with the regular recipe for what you need. I let it cool for like 20 minutes so they are more firm when the marshmallow firms back up, but that probably isn't even required....




So I can make them, put in pan, let cool for 20 minutes or so, then cut? And should I let them set or whatever after being cut before covering in fondant, or can that be done right away? Sorry for all the questions, I've never used RKTs for cakes before - just for snacking icon_wink.gif

thank you all for all the input!

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