getonthemove Posted 23 Sep 2013 , 6:19pm

For those who crush your cereal when making RKT for modeling, do you use the same ratio of marshmallow to cereal as you do if you were making them for eating?  I have read that you can get a smoother finish if you crush the cereal before making the RKT, but I haven't been able to find any info as to whether the recipe should be different than "normal".

 

Thanks for any help!

6 replies
dawnybird Posted 23 Sep 2013 , 6:41pm

I don't think you need to change the recipe, just measure out the 6 cups of cereal, then crush and mix with the marshmallows like usual. I usually leave out the butter if I'm making them for molding. They seem to stick together better without the butter in there. I sometimes add a Tblsp. of corn syrup too, just to make it extra sticky.

maybenot Posted 23 Sep 2013 , 8:12pm

I crush them after they're made [less mess] and it works very well for getting a very smooth product.

getonthemove Posted 24 Sep 2013 , 5:44pm

How do you easily crush them after they are made?  I have modeled a few times without crushing them, but I was looking for the bumpy texture.

maybenot Posted 24 Sep 2013 , 6:50pm

I tend to just roll them aggressively on the countertop into the basic shape needed.  I've also put them inside of a ziploc bag and rolled over them with my rolling pin.

erin2345 Posted 24 Sep 2013 , 11:27pm

I found a tip somewhere online where the lady made her RKT piece, chilled it in the fridge, then slathered it with melted chocolate.  Then, when that was cooled, she shaved it down with a rasp.  I tried it the other day and it worked great - the piece was solid, and the fondant had a perfectly smooth surface to adhere too - no bumps or lumps.

lindseyjhills Posted 24 Sep 2013 , 11:57pm

AI just cover my RKT with ganache leftover from crumb coating the cake, gives a really smooth surface.

Quote by %username% on %date%

%body%