If I Mold A Head With Rkt, Can I Frost It With 7-Min Frosting Instead Of Covering In Fondant?

Decorating By robineta Updated 24 Jul 2013 , 3:29pm by robineta

robineta Posted 23 Jul 2013 , 8:41pm
post #1 of 7

AI'm making a unicorn cake for my birthday and I am using RKT for the head. If this cake was for a customer I'd slap some fondant on it no problem. But I hate fondant and I want to play around a little. I think if I food process the cereal first before adding to the marshmallows it will reduce the bumpiness; and assumably, I could cover it in 7-min frosting and smooth it out. Any suggestions? I'd love to hear!!

6 replies
robineta Posted 23 Jul 2013 , 8:42pm
post #2 of 7

AThe bumpiness* not business. Auto correct :-/

bct806 Posted 24 Jul 2013 , 3:32am
post #3 of 7

I don't do rkt shapes but someone on here used modeling chocolate instead of fondant. She made a squirrel I think. It turned out great. Actually, I think it may have been Pepe-le-pew. 

sixinarow Posted 24 Jul 2013 , 3:50am
post #4 of 7

I use modeling chocolate all the time over my rkt figures. I love it! 

Smckinney07 Posted 24 Jul 2013 , 3:58am
post #5 of 7

AYes modeling chocolate is great for sculpting/shaping

Yes, I imagine using a food processor for your RKT will eliminate some of the bumps. You can use melted chocolate or icing to fill in the cracks, I've never used 7min.

sixinarow Posted 24 Jul 2013 , 4:05am
post #6 of 7
Quote:
Originally Posted by Smckinney07 

Yes modeling chocolate is great for sculpting/shaping

Yes, I imagine using a food processor for your RKT will eliminate some of the bumps. You can use melted chocolate or icing to fill in the cracks, I've never used 7min.

I would wonder if the 7 min would be hard to smooth because it dries so fast?

robineta Posted 24 Jul 2013 , 3:29pm
post #7 of 7

AYeah, I think I should cover it in melted chocolate and then 7-min over that layer. The 7min has that sheen that I'm looking for so I don't want to cut it out completely. Thank you all for the help!! I'll post a final pic and details :-) cheers!

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