How To Use Rice Krispie Cake???

Decorating By Clarabell Updated 10 Jan 2012 , 6:28pm by cownsj

Clarabell Posted 4 Jan 2012 , 9:55am
post #1 of 19

I am doing a 3D nail varnish cake and was thinking of doing the handle/top with rice krispie cakes instead of solid icing or a hollow tube covered in fondant?

I haven't worked with rice krispie cake before and just wanted some tips?

18 replies
Clarabell Posted 4 Jan 2012 , 4:12pm
post #2 of 19

I take it that its just a case of making the rice krispie cake and then allowing to cool and then mould to which ever shape required?

ladyren Posted 4 Jan 2012 , 4:26pm
post #3 of 19

Clarabell, I have seen two techniques. First, make up the batch, let them cool and carve. The other, butter your hands well and mold the shape on wax paper as the treats cool. HTH!

Debbye27 Posted 4 Jan 2012 , 4:48pm
post #4 of 19

rice krispie is really easy to work with, I use shortening on my hands, then shape it, very tight and compact, then let it dry, you may need to prop it if it's an irregular shape. Make sure you smooth the outside of it as much as you can (pressing on a hard surface) Then when all cool and dry- light coat of buttercream and cover with fondant.

Clarabell Posted 4 Jan 2012 , 9:16pm
post #5 of 19

Thanks ladies that's been a fantastic help icon_biggrin.gif

dawnybird Posted 4 Jan 2012 , 9:36pm
post #6 of 19

I have to add here that I truly hope you have luck with the RK treats and that it works well for you, but I tried using it on my last cake and the cereal wouldn't stick to itself or hold together no matter how hard I pressed on it. It would eventually fall apart. I have heard that the bought, already made ones are easier to work with but I haven't tried that. Am I the only one to have that problem? Maybe I'm jst a klutz!

ladyren Posted 4 Jan 2012 , 9:44pm
post #7 of 19

Dawnybird-the only time I have ever had a problem with them falling apart was when I used a generic rice cereal, as opposed to name brand. Otherwise, I, personally, have had excellent results with molding them.

Mariafg Posted 4 Jan 2012 , 10:18pm
post #8 of 19

Can you share your recipe ?

Thank YOu icon_biggrin.gif

ladyren Posted 4 Jan 2012 , 10:22pm
post #9 of 19

I am a very intuitive baker, I don't really use a recipe for RKT, I just mix what feels about right. I melt about 3 tablespoons of butter in a large pan, then add a bag of mini marshmellows and stir until its all melted and smooth. Then I add somewhere in the vicinity of 6 cups of the cereal. I let it cool for a few minutes and then I start molding.

Mariafg Posted 4 Jan 2012 , 10:24pm
post #10 of 19
Quote:
Originally Posted by ladyren

I am a very intuitive baker, I don't really use a recipe for RKT, I just mix what feels about right. I melt about 3 tablespoons of butter in a large pan, then add a bag of mini marshmellows and stir until its all melted and smooth. Then I add somewhere in the vicinity of 6 cups of the cereal. I let it cool for a few minutes and then I start molding.




Thank you for your quick response and your help thumbs_up.gif

dawnybird Posted 5 Jan 2012 , 1:40am
post #11 of 19

Ladyren, Thanks for the suggestion. If I remember, I believe I DID use the cheapy generic brand, thinking it would make no difference. Hmmmm.

Annabakescakes Posted 5 Jan 2012 , 3:32am
post #12 of 19

I have never bought name brand rice cereal in my entire life. I am not sure I have ever eaten the name brand! I never have a problem with them staying together, either. I just press really hard and I don't use butter at all, just pan spray. If i need them for something really awkward, i add melted white morsels into the marshmallow soup. That dries really hard. But I generally use as much cake as humanly possible, so even sticky rice krispies is a treat!

Clarabell Posted 7 Jan 2012 , 8:29pm
post #13 of 19

Well my cake was a success thanks for your hints and tips!

It didn't crumble apart and i didn't use a name brand.

Covering the rice cake nail varnish lid i found difficult and wasn't as perfect as I would have liked but pretty much happy with end result and customer was that happy she gave me a big hug so i suppose that's all that matters lol :OD

If anyone interested I used as follows:

45g butter or margarine
300g (about 40) regular marshmallows
200g miniature marshmallows
180g Rice Krispies

ladyren Posted 7 Jan 2012 , 8:33pm
post #14 of 19

I am very glad to hear it worked!

Yeah, I have had luck with some generic brands. There was one, I believe the Tops generic (but don't quote me on that,) that had a completely different make-up than Rice Crispies and it just crumbled in my hands. I have been afraid to try many others, but I did find that the generic at a local discount store works for me, as well.

In the end, its all adventure, somehow : )

cownsj Posted 7 Jan 2012 , 9:17pm
post #15 of 19

I only use Rice Krispies (name brand or generic) and marshmallows. I prefer the mini's because they melt easier in the microwave. I find that using butter makes it easier for them to fall apart in heat, and I just haven't needed the vanilla. I never told anyone when I changed from the full recipe to just the two ingredients and not one person has noticed a difference, except me. 1. I actually love the way they taste now and I couldn't stand RKT, and 2, they hold together better. But, I also take a 2nd step that I stumbled upon one very hot summer day when my marshmallow kept softening and my shapes were falling apart. After making my shape, I melt candy melts and completely cover the outside. I've never had anything come apart in the heat again. (keeping my fingers crossed now)

dawnybird Posted 8 Jan 2012 , 6:18pm
post #16 of 19

cownsj,
That's an awesome idea, coating your finished product with candy melts! Such a simple idea, yet brilliant. It's all a matter of figuring it out as you go, sometimes, isn't it?

cownsj Posted 8 Jan 2012 , 6:27pm
post #17 of 19
Quote:
Originally Posted by dawnybird

cownsj,
That's an awesome idea, coating your finished product with candy melts! Such a simple idea, yet brilliant. It's all a matter of figuring it out as you go, sometimes, isn't it?




dawnybird, you are sooooo right. Here is the cake where I stumbled upon this idea. http://s314.photobucket.com/albums/ll426/ShelbyLynnCakes/?action=view¤t=Buzz1.jpg#!oZZ159QQcurrentZZhttp%3A%2F%2Fs314.photobucket.com%2Falbums%2Fll426%2FShelbyLynnCakes%2F%3Faction%3Dview%26current%3DBuzz6.jpg
It was when I made the spaceship, on an angle for the cake. I made the ship, covered it, and literally as I was putting it on the cake it fell apart in my hands, just a pile of RKT. I was panicked, no idea what to do. Somehow the idea of the candy melts popped into my head (thank goodness). I made a new ship, using the same exact RKT from the original, coated it, decorated again, and not a single problem. Now it's an automatic with everything I make with them. I have even done the bottom tier of cake in RKT, coated, and it's such a great edible dummy cake that holds those support dowels perfectly. The cake doesn't budge on it.

dawnybird Posted 10 Jan 2012 , 5:54pm
post #18 of 19

Oh wow, cownsj, I'm so glad that thought fortuitously popped into your head! I think I would have freaked out, having that happen. I get so stressed when I'm doing cakes for someone else. But now you've helped lots of newbies like me so we never have to have that happen! Thanks for sharing that story!

cownsj Posted 10 Jan 2012 , 6:28pm
post #19 of 19

I'm so glad I could help. And trust me, I did freak out. But now, I feel very confident with them, even on hot days. Just be sure you use candy melts and not chocolate. Chocolate has such a low melting point, that any hot day will make them fall apart.

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