I used it for the first time a couple of weeks ago and just made my own. I bought off-brand rice krispies, and used both less butter and marshmallows to make the recipe harden well. It did, but wasn't very flavorful, but was covered in bc so was plenty sweet anyway.
I've heard several say they prefer the premade kind, but they seem to be so chewy, I'd personally be afraid to use them!
I just tried it the other day to make a moon on my recent cake it was off brand krispies and just melted a little marshamallow didn't use butter and it did great. I covered in fondant and it stuck well. Give it a try and see how it works for you.
I use alot of RKT for my cakes. I use the premade kind only because it is easier for me to work with and definitely not time consuming. I buy the large 40 piece box which is available at a local supermarket. I always have them on hand and the squares are a good size to work with.
I've just made my own when I needed them. It saves another trip to the store.
Found this site as well:
http://www.fondantsource.com/misccakeitems.html
32 oz sheet for 12.00 
Found this site as well:
http://www.fondantsource.com/misccakeitems.html
32 oz sheet for 12.00
I've done both and it really depends on what you need done. Something with a lot of structure - definitely make your own or be prepared to really pack & squish some premade ones. There are also large blocks of RKT available. Almost a 1/2 sheet size, about a solid inch or so. It's really nice not to make RKT on top of everything else. Two more concerns - if its a very blocky shape you're going for premade RKT definitely lends itself nicely. A rounder shape or odd shape is easier to get the fresh RKT to dry that way in the first place than to try to get already set RKT to do it.
The other less critical point - unless it directly affects you and then its real important - storebought RKTs are not nut-free as they are manufactured on machines that do nuts. If you have someone with a nut allergy, you'll have to make your own RKTs.
I made a cupcake out of Rice Krispies (covered in fondant) to sit atop a 2 tiered birthday cake.
I used the recipe posted on this thread... http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=600889&postdays=0&postorder=asc&&start=0
...by mommy_of_3_DDs...she uses less Krispies than the original recipe and adds vanilla...it tastes delicious. Since I only needed it for a small project I had plenty leftover...YUM!
Her recipe is on page 3...her photo of an all Krispies wedding cake (before decorating) is on page 2...it's amazing.
Quote by @%username% on %date%
%body%