This Textured Effect On Rkt? Opinion On Icing Options?

Decorating By dinas27 Updated 11 Mar 2009 , 5:48pm by jamiekwebb

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dinas27 Posted 19 Dec 2008 , 8:12pm
post #1 of 18

So I am making my cousin's wedding cake in Feb. and I found this Mark Joseph cake that I just LOVE and thank goodness his finacee liked to too! She however doesnt like cake. icon_eek.gif

so the whole cake is going to be rice crispies! Easier for me BUT I'm slightly unsure about what to frost it with and how to make that texture! So far I have had two thoughts - whipped white chocolate ganache or royal icing. I am going to experiment but thought someone might have an idea or two. Snowflakes will be gumpaste.

Thoughts on rice crispy cake with buttercream? <as I wrinkle my nose at this thought>

17 replies
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karensue Posted 19 Dec 2008 , 8:22pm
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I've done this effect quite a few times simply using buttercream icing and sponging it on with a sea sponge. I put it on top of a nice layer of smoothed buttercream that has been hardened in the freezer. It's so easy and looks so cool. I'll also sprinkle sugar and some of those Wilton Sprarkles after I've done the texture before it has a chance to crust. I have a baby shower cake on the first page of my website you can check out at I actually have a wedding cake that I'll be doing in October that will have a lighter version of this techinque. I call it my "buttercream stuco" technique.

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dinas27 Posted 19 Dec 2008 , 9:46pm
post #3 of 18

I never thought of a sea sponge - I was picturing hours of using a spatula. That is a great tip - thanks! I was also thinking of using the sugar crystals - your shower cake is lovely with that effect.

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FlourPots Posted 19 Dec 2008 , 11:23pm
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This thread might be helpful for the Rice Krispie 2 features a RK cake by's awesome, and she includes tips and a slightly altered Krispies recipe (which is delicious) on page 3.

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mkolmar Posted 20 Dec 2008 , 1:02am
post #5 of 18

This is such a neat idea. I love the looks of it.

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carmenid Posted 20 Dec 2008 , 1:28am
post #6 of 18

me too! thanks for sharing!

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mkolmar Posted 20 Dec 2008 , 2:05am
post #7 of 18

Flourpots-Thank you so much for linking that thread. A lot of useful information in there.

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jen1977 Posted 20 Dec 2008 , 2:16am
post #8 of 18

Since rice krispy treats are textured anyway, you could probably put some gloves on and use your hands. I bet you could get the texture, and it would be pretty quick. It sounds kinda gross, but if your hands are clean and you put latex gloves on, I think it would work.

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mcdonald Posted 20 Dec 2008 , 2:26am
post #9 of 18

the link is great.... love the look of this cake!!

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mlynnb Posted 20 Dec 2008 , 2:37am
post #10 of 18

I got this effect on a cake was a fondant covered cake and I just took a crumpled paper towel and 'sponged' on buttercream. It actually looked really cool....I wish I had the pic to show you, but it was before I had my digital camera!

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ceshell Posted 20 Dec 2008 , 8:46am
post #11 of 18

OK, nobody has brought this up yet...but is there any chance that you can convince her that perhaps her entire guest-list might not be up for rice krispy treats for dessert? I understand she doesn't like cake...what about just the top tier being RKT? I recall a rather long thread about a similar situation many months ago, reminding us all that the cake is for the GUESTS and it would be much classier to provide them with something they actually want to eat, rather than a novelty item. I mean, I prefer hardcore chocolate cake w/chocolate icing and filling, but even I ordered white cake with raspberry filling as one of my tiers because it is a guest favorite. My girlfriend who is gluten-intolerant only had one tier GF, the rest were normal cakes.

Just a thought! I am not trying to bash your cousin and I do understand that sometimes for the wedding, people want to kind of be wacky and offbeat, and have elements of the wedding reflect their personality and individuality. But it is such a lovely, elegant cake, it seems anticlimactic to end up having to snap, crackle and pop your way through a plateful of it. icon_biggrin.gif

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FlourPots Posted 20 Dec 2008 , 9:43pm
post #12 of 18

You're welcome.

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dinas27 Posted 6 Jan 2009 , 7:25pm
post #13 of 18

thank you all for the suggestions! Apologizes for not getting back sooner as I was away for the holidays. I think I'm going to go with a white chocolate ganache that I tried over Christmas - it was delicious and I got a fun texture on the cupcakes that looked like snow.

As for the all rice crispies - I spoke with the bride about this over the holidays because I totally agree! Where I'm from the cake is not served as dessert but as a sweet with midnight lunch where there will be tons of dainties so its not such a big deal but I wouldn't want it all to go to waste. B & G are going to talk it over and hopefully pick a cake flavor or two.

And thanks Flourpots for that link! I LOVE soft chewy rice crispy cake.

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FlourPots Posted 6 Jan 2009 , 8:16pm
post #14 of 18

You're welcome icon_biggrin.gif .

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Valli_War Posted 9 Mar 2009 , 3:34pm
post #15 of 18

I make a cake for my kid's teacher's birthday every year. I am not a big decorator, anyway this year one of her teachers said she is allergic to both eggs and flour. I can bake an eggless cake, not flourless which is also eggless. So, I made rice crispy in a 9 inch square pan and decorated it with chocolate cream cheese frosting. It was a big hit at school.

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dinas27 Posted 11 Mar 2009 , 5:17pm
post #16 of 18

so ceshell brought it to my attention that I didn't update this thread - I was waiting for great pictures from the photographer but I'll post these for now! The intials are really stainless steel/silver and were not that dark in person.

RCT are sooooooooo easy to work with! I only used two long dowels (one through the bottom three layers and one through the top three) so that they wouldn't slide around while I was decorating.

I had a terrible time with my icing - a white chocolate gananche, my parents house is incredibly hot and humid, I may have screwed up my ratios (although unlikely) AND have since discoved that because I bought my white chocolate in bulk I may have purchased Barry Callebaut instead of Bernard - and thus thats why my ganache was not the same!

Anyway - I was pleased with the way this turned out. I did use a sea sponge and also my off set spatula to create the texture.

The Bride and Groom were thrilled - my cousin really wanted 6 tiers because they had been together for 6 years so that is what they got. The caterer loved it and will be a great contact for when I move back and IF I start a business. I even sent him to Indydebi's website for better cake cutting instructions.

Thanks for all your help ladies!

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FlourPots Posted 11 Mar 2009 , 5:35pm
post #17 of 18

Dang it...I can't see the photo and I really wanted to.

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jamiekwebb Posted 11 Mar 2009 , 5:48pm
post #18 of 18

I can't see them either.....

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