I've seen RKT's (rice krispie treats) used for many things on cakes and it's such a neat concept! I've done it a few times myself but can't seem to get them smooth enough. Does my fondant need to be thicker? Do I need to coat the RKT with something before putting the fondant on?

Here's a cake I did yesterday, ball and pins are RKT, but you can see they need help! THANKS!!!

I cannot see your picture but I wanted to bump you. I do know that some people have said to dip the piece in candy melts to help give a smooth finish. Did you cover them with BC prior to using the fondant? I think that would help. I want to be sure I know how becasue I have to do it soon on a cake.

You can make them like regular RKT or you can smash the cereal before you make it. You can cover it in buttercream and then smooth it our or royal icing. If you do it in royal icing you can sand paper it once it dries to get it super smooth also.

The only time I've used RKT was for my Mickey Mouse cake (in photos). I used two layers of fondant which made a huge difference.

julzs71, do you use regular sandpaper? Is that really ok to use on food? Just wondering..

I guess you have to click the "img_1846.jpg" to see it - it's also in my photos.

I didn't cover it in BC before covering with fondant - I didn't have time for it to crust!

Thanks for those tips - I'll have to play around with it!

Oh ok gotcha - makes sense

I lightly crush my krispies beforehand, use a microplane to sand any particularly rough spots, and use buttercream like spackle and fill in every gap and hole before applying fondant. Just like on a cake you want a completely smooth surface under the fondant, because any imperfections will show through.