I have only molded it once,and just used the recipe on the box.I found it pretty solid.HTH
mommak that is so clever....let sit a few days. I've made them but in the process of assembling the cake the RKT always seem to open up and fall apart. It drives me crazy sometimes. Thanks for that tip though!
I found this forum helpful when making my RKT Dumbo. I used the original recipe and omitted the butter. I found it to still be rather bumpy even after crushing (somewhat) the RK, so I applied a thin layer of RI and smoothed it out prior to covering in fondant. HTH
http://cakecentral.com/cake-decorating-ftopict-543823.html
i like the tip on crushing the Rice Krispies...I have a ladybird to make soon and will try that technique.
why do some people omit the butter?
I usually use the Rice Crispie treats that are premade they are much stiffer and less marshmallowie and great to scult. I recently made a 3D care bear and it came out great using them. Everyone also commented that they were the "best" rice crispie treats they ever had and I just laughed to myself! I get them at Sams Club they are bigger in size and more reasonable! Hope this helps good luck!
mommak that is so clever....let sit a few days. I've made them but in the process of assembling the cake the RKT always seem to open up and fall apart. It drives me crazy sometimes. Thanks for that tip though!
Your very welcome. But I did learn the hard way. If you look in my pics my first disaster was with RKT, it was my elmo. Ohh it was not good!! 
so, in order to do a RKT model you have to have a pan shaped like you want? Or can you model with it. I am confused as to how you do it. I am trying to make an elephant head with RKT and thought I could just model with it, its all falling apart and not sticking together. Do I refidgerate it and let it set first? *confused* thanks
I used them for the first time this week to make my fish cake, it worked great!! I used the recipe on the box. I just let them cool alittle, put a small amount of butter on my hands and started scuplting.
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