I am wanting to make a rouletter wheel cake next weekend and thought of using RKT as the outside structure of the cake, as the centre part that spins is enough to serve the amount I need.
Just wondering what is the best recipe to use for RKT and exactly how to do it? I have just made a batch from a recipe online and it was a sticky mess that went rock hard on me before I could even get it into a tin to press into a square.
All help is much wanted and appreciated.xx
I start with using the basic recipe, Cereal, marshmellows & butter. I add twice as much butter so it doesn't harden to fast on me. I coat my hands with non stick spray before pressing into shape. BUT.. depending on what I'm making and how sturdy it needs to be, determines how packed I press the cereal into the mold or the shape I'm working with.
I just used RKT on my T.rex cake. I started with the traditional recipe from the side of the box and found I couldn't get it to stay in the shape I wanted (it just flopped). i came to CC for help and found the butter was making it soft. Lots of people also said they used half as much cereal. I added another lot of marshmallows which made it extra sticky and it held it's shape beautifully.
Thank you so much
I just got my mix out of the fridge to try and cut into blocks and it was like concrete and crumbled as I cut it.. But I didn't have the butter, will try again tomorrow.
Ah.. that might be it as well. I don't put mine in the fridge. I let it stand out to harden.