When covering something made of RK treats with fondant, do you first put a layer of buttercream as with a cake?
Some people do. It will help it look smoother. You can also use two layers of fondant, the first to fill in any spaces and the second for the smooth look. If you do it that way, just moisten the first layer a tiny bit or use a little meringue powder mixed with water on it, to glue the two layers together.
In one of my classes at convention the demonstrator said to use chocolate or candy melts over the rice krispie treats to fill in before covering with fondant.
In one of my classes at convention the demonstrator said to use chocolate or candy melts over the rice krispie treats to fill in before covering with fondant.
This is genius! Every time I try to make something fondant covered in RKT's, it's always lumpy and bumpy. I can't wait to try this when I have something to make! Thanks!
Flour Pots, thanks for asking the question I have always wanted to know how they did this. Thanks everyone for your wonderful tips
I always crush my RK cereal before I make them into RIce Krispy's and this helps SO MUCH with the bumpiness!
At our DOS one of the demonstrators said she avoids the bumps and lumps by puting her RK in the food processor until fine before putting them in the marshmallow.
In one of my classes at convention the demonstrator said to use chocolate or candy melts over the rice krispie treats to fill in before covering with fondant.
I am so excited to learn this and try it. I bet it makes them very tasty, too
i always crush mine as well before i make them and i don't let them set that long before i mold what i need to mold. and i never put BC under the fondant, bc that last you want is squishy BC underneath the fondant...so i use a small amount to piping gel or water so the fondant will stick. hth!
You can also use royal icing, that is what I used to make the pirate ship in my pics. I got the idea from another site and it worked great. Once it was dry I just used royal icing to attach the fondant.
Crush them up and roll your fondant a little thicker when you cover your shape. This is what I do. The baseball hat and ball on the baseball cake in my photos was done this way.. works great!
wow! great suggestions. ive been wanting to try rkt for awhile and now im excited to try these tips!
thanks
I use chocolate or vanilla almond bark. It's fantastic. It helps hold the shape as well as smooths the bumps and it tastes so good!!
I recently made an entire wedding cake out of RKT and I crumb coated with a layer of buttercream then covered with my normal fondant.
Everyone LOVE the RKT cake!
If the RKT are to be eaten I would NOT crush them, or they will be too hard to chew. If they are decorations only then crushing would be fine.
Here is my RKT cake:
and the inside:
Your RKT cake is AMAZING! What an interesting idea....And YUM..A GIANT RKT...probably less calories then a regular cake..LOL..
Wow, Mommy_of_3 I've never heard of a complete cake made out of RKT!! it's awesome the cake is abolutely beautiful!! was it hard to stack the layers??
I use chocolate or vanilla almond bark. It's fantastic. It helps hold the shape as well as smooths the bumps and it tastes so good!!
Quick question: how do you use the almond bark? do you just melt and pour??
I use chocolate or vanilla almond bark. It's fantastic. It helps hold the shape as well as smooths the bumps and it tastes so good!!
Quick question: how do you use the almond bark? do you just melt and pour??
http://www.ricekrispies.com/Display.aspx?kic=true&recipe_id=1605
Kellogg's® Rice Krispies Treats® Original
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This recipe has been tested and endorsed by Kellogg's® Rice Krispies®.
Prep Time
10 minutes
Total Time
10 minutes
Servings
12
Ingredients
3 tablespoons margarine or butter
1 (10 oz.) package regular marshmallows
- or -
4 cups mini marshmallows
6 cups Rice Krispies®
Directions
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
MICROWAVE DIRECTIONS:
In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
Microwave cooking times may vary.
Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days in airtight container.
ENJOY!!!
I use chocolate or vanilla almond bark. It's fantastic. It helps hold the shape as well as smooths the bumps and it tastes so good!!
Quick question: how do you use the almond bark? do you just melt and pour??
melt it and then depending on the size of the thing, I use a spatula, my fingers, or dip it. Once it's hardened you can use a warm spatula to flatten any ridges or anything not so smooth.
Mom_of_3...Great idea with the RKT cake. My son has Celiac and can't have regular cake. As long as I use Gluten Free Rice Crispies...he'll be able to eat this, and it's gorgeous.
Thanks for the idea.
Mommy_of_3...your "cake" is stunning...very, very cool.
On Flickr someone made a similarly beautiful RK tiered wedding cake, but it was b/c the event was outdoors and it was too hot, so the identical real cake was indoors, refrigerated. I believe there was a wedge cut out from the back, and 1 real piece of cake was added and covered over (but marked), so the bride and groom could cut it out at picture time.
Another reason to cover the RKT with candy melts is that it holds them together. Some times, depending on how they are used, the RKT will fall apart. I used them on a 3D Elmo cake for the arms and legs. I put them around wire so that I could shape them better...yep, on the drive over, they started falling apart. Now I coat them with candy melts and they hold together.
mommy_of_3, so did your RKT get soggy from the buttercream like some had suggested would happen? I want to make a RKT cake one day. That looks so interesting.
I've never had them fall apart...except when they were on a cake that was in the fridge. NOT a good idea!
I've done a bunch of cakes with RK's and I don't crush them but I do roll them on the table and compact them to smooth out the outside edges. I also use thicker fondant to cover RK's and they usually come out pretty smooth. I do like the idea of using chocolate though...I will try that next time I have an intricate RK structure.
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