Does anyone have any tips on cutting/shaping RKT??
I use cookie cutters while the rkt are still warm and they cut easily. Thats all I got.
Mel, ![]()
I keep my rikt over a pan of warm water just like for chocolate and use it like that from the pan so it doesn't set too fast. I mean I make rkt bird nests in individual size servings though.
I use cookie cutters to cut them into shapes sometimes and I press them down with a rolling pin.
Coupla rkt thoughts
I form in a cookie cutter (I don't like to have the waste from cutting them). Or form by hand while still warm.
Keeping them over some warm water is a good idea.. i'll have to use that one.
I agree with Wgoat5 I don't modify my recipe either. The rice krispies always get eaten (and are usually fought over) so I want them to taste good.
I want to try using these in decorating, like modeling stuff....how do I keep it from sticking to my hands? Can I use the regular RKT recipe on the box? Or is there a better one where it doesn't stick to my hands?
I use the recipe on the box but usually add extra rice krispies or it's too marshmallow-y...sounds like this might be happening to you. Also, you can coat your hands with a little crisco to help with sticking.
I use cookie cutters for basic shapes and I also carve them into other special shapes. I use regular ole steak knives, paring knives, etc. when I carve. Anything sharp!! I prefer them to be cool when I'm carving. Warm RKT tend to separate and not hold their shape. For big things (like the skull I did) I form it all into a block, press it together until it's a giant compacted mass, then carve my shape out of it.
i've found that the more marshmellow-y they are the easier they are to shape. i guess it's because they stick together easier. you can add too much krispies... then they wont stick or hold their shape at all.
and i usually just shape mine by using my hands... then when i go back when they are hard and do the detail stuff...
but of course i'm not pro because i havent used RKT very much... i've just practied with it
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