I've never used rkt before and was wondering if you need to put anything on the rkt for the fodant to stick to it or if the fondant can go directly on top. TIA, cheryl

I use buttercream to cover my rkt. But, I have seen posts where people use melted chocolate or nothing at all. hth

I think most people use a small amount of buttercream. I have used nothing before and it was just fine, but they were small details. If it was larger RKT details I think I would use BC.

What I usually do is I rub shortening all over the RKT and cover in fondant. I prefer to use two layers of fondant to get a smooth finish.

Otherwise, just can just use water over crusted buttercream.

do you compact the rkt to use them and if it is a large item should do like a brick style set up for putting it together or one large sculpt? How far in advance can you do this and they still be eaten? Please and thanks....

Can I add RKT question too? Any ideas on keeping it crisp/hard?

I'm working on my second package cake and want to use RKT for the lifted style lid. Made a batch formed it into a cake pan. Put a smaller cake pan on top and used it to press down HARD to compact. As it sat, each day it got softer and softer. Tossed that one. Researched and found articles on how to keep them soft for eating, and did the reverse! I scrunched the cereal before I mixed in marshmallows; didn't use any butter or margarine; and scrunched it solid inside the pan again. Looked good for a day now getting soft again.

I was thinking of putting it in a very low oven to crisp - cool and cover as quick as I can with fondant? Or should I make another batch and cover as soon as it cools? Or I can't make it in advance at all? Does it have to be made the day it's used to stay hard?

Thanks everyone for letting me chime in too.....

patty, are you using fluff or actual marshmallows??? it makes a difference... fluff tends to make them softer in my experience... and since i have been half obsessed with Ultimate Cake Challenge lately... the competators always cover the RKT with buttercream or a frosting before covering with fondant.... from what i have seen anyway... HTH.

I read somewhere that using the store bought RKT works better.

dkelly! That's a fabulous tip. Thanks so much.

Yep i had some leftover dark chocolate, melted that in bc I didn't have enough marshmallows (difficult to get out here) and that was awesome for molding, didn't get soft and was eaten by the kids a couple of days later with no problem. Was a cake that was taken to a remote village, so I needed to make sure that it held up, my ayi said, not a crumb survied the village children's onslaught

[I add about 1/2 a bag melted per RKT recipe....this makes them much more firm and they still taste good. (I also don't use any butter or fat)[/quote]

So, when you add the chocolate, do you decrease the amount of marshmallows and butter? I'm going to attempt to make a wave using RKTS, but I'd like it to be stiffer.

TIA!