Rkt - Purchased Or From Scratch?

Decorating By MyOccasionalCakes Updated 7 Jan 2012 , 10:46am by bellacakecreations

MyOccasionalCakes Posted 5 Jan 2012 , 4:31pm
post #1 of 11

When you use RKT to sculpt 3-D cake components, do you prefer to use the store-bought sheets of RKT or do you make them from scratch? I've found that my scratch batches arent as pliable as the purchased ones, but I hate spending the $$ on those. Is there something I can add to the batch to make it more like the packaged ones?

10 replies
jgifford Posted 5 Jan 2012 , 4:52pm
post #2 of 11

Really? They make those? The only ones I've seen in the stores are the little snack-size bars. I think I still prefer the scratch ones.

Kiddiekakes Posted 5 Jan 2012 , 5:00pm
post #3 of 11

I have only every seen the snack size one too..I think the sheets are only available to wholesale buyers..I could be wrong..To answer your question I use store bought as they are a bit more stiff which is better to sculpt and harden.I found the homemade was too soft and kinda melted.

gramof5 Posted 5 Jan 2012 , 5:32pm
post #4 of 11

I've seen them in big sheets at my local Walmart Neighborhood Market. I too prefer using ready-made over homemade.

Annabakescakes Posted 5 Jan 2012 , 6:22pm
post #5 of 11

The cake shop I used to work at sells huge sheets. You can see them stacking them on cake boss. They are just unwrapped. For some reason you have to say "cereal treat" and hide your wrapper, but those are pre made rice krispie treats, the name brand. I think the shop was selling them for something hilarious, like $25 or more. I almost lost control of my bladder when I saw it!

If I use them I use generic everything and add either melted white morsels or almond bark if I am feeling super cheap and taste doesn't matter. I form them as much as I can while soft and warm, then flash freeze in my -30° freezer. They harden and don't soften due to the "chocolate". If you need to soften them, nuke them a few seconds at a time.

MyOccasionalCakes Posted 5 Jan 2012 , 6:25pm
post #6 of 11

My local cake shop has a 9x13 (approx) rkt sheet. Maybe I'll just try a few different things and see if I can come up with a better scratch version. If so, I'll post it!

BlakesCakes Posted 6 Jan 2012 , 12:55am
post #7 of 11

I prefer the pre-made. They compress easily.

I buy them on sale whenever possible--and try not to eat them.............

The sheets weight 2 lbs., so that's a lot of product. My cake shop sells them for $12.99/sheet. I think they can be bulk ordered at around $10/sheet, and some of the club stores carry them in boxes of 5.


KoryAK Posted 6 Jan 2012 , 6:57pm
post #8 of 11

I buy mine (just snack size) at sam's club.

bellacakecreations Posted 6 Jan 2012 , 8:07pm
post #9 of 11

I make mine and have never had a problem with them. I used them for the shoes hands and arms of the spongebob cake in my gallery. I use the same recipe that you can find on the RK website but I do add chocolate to the mix if the design is a little more gravity defying. I buy a box of rice cereal and the marshmallows through a food warehouse so it ends up being really cheap to make tons. icon_biggrin.gif

JackieDryden Posted 7 Jan 2012 , 2:47am
post #10 of 11

Is there any good way when it comes to molding? I tried making a lions paw with homemade(no butter) and had to keep packing it together to keep it's shape, Then it became to heavy for my cake...not really sure how to use them right.

bellacakecreations Posted 7 Jan 2012 , 10:46am
post #11 of 11

Honestly adding the chocolate works wonders but I also let my RKT dry out a bit after I make them maybe 30 min or so and then I grab a handful to work with and microwave for about ten seconds just until its pliable again. It sticks together well and hardens quickly so molding is much easier. Hope that helps

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