Sculpting With Rice Krispies...

Decorating By Chelsea1027 Updated 6 Jun 2013 , 11:48pm by Baking Sis

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Chelsea1027 Posted 14 Oct 2009 , 8:05pm
post #1 of 15

I'm going to attempt my first big cake tomorrow and the top will have to be made with rice krispies. I've never used them before. Any tips or tricks I should know? I'm making a witch's hat if that makes any difference.

14 replies
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prterrell Posted 14 Oct 2009 , 8:25pm
post #2 of 15

Sculpt while they are still warm (but cool enough that you don't burn yourself!). Pack them tightly. They are really easy to work with. You might need a center support for something tall like a pointy hat, though.

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keystone Posted 14 Oct 2009 , 9:07pm
post #3 of 15

I was told to make them without the butter/margarine. Thats what I've done. Pack them tightly as was mentioned.

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ruthi Posted 14 Oct 2009 , 9:15pm
post #4 of 15

Is there any classic recipe for making it so that it is suitable for sculpting - suitable for cake substitution purposes???

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KHalstead Posted 14 Oct 2009 , 9:18pm
post #5 of 15

I make mine without the butter (I add butter flavored extract and vanilla) and crush about 1/3-1/2 of your rice crispies up with your hands first making them smaller, that helps them pack tighter.

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poohsmomma Posted 15 Oct 2009 , 12:25am
post #6 of 15

Just smoosh them together really good. If they get too hard to work with, you can zap them in the microwave for a few seconds to warm them up again.

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msulli10 Posted 15 Oct 2009 , 12:41am
post #7 of 15

I can't be bothered with making them from scratch. I buy a big box at Costco, open them up and just smoosh away. They will mold into any shape you want. I love using them.

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ruthi Posted 15 Oct 2009 , 4:37pm
post #8 of 15

Actually, I really need the whole recipe....haven't made them in forever and haven't a clue of measurements and ingredients....can anyone share the recipe?

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prterrell Posted 15 Oct 2009 , 6:30pm
post #9 of 15

The recipe is printed on every box of Rice Krispies and store-brand generic. I don't modify the recipe.

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AKSparkler Posted 9 Jun 2010 , 4:37pm
post #10 of 15

I followed the recipe on the box, what I did before sculpting was throw it in the fridge to firm up. Sculpted my pieces and threw it back in the fridge to harden. They firmed up pretty good and hard for what I needed, I will be covering the pieces once I put together with white modeling chocolate to resemble a polar bear. Melt some dark chocolate for the eyes, nose and the feet pads.
As you can see the pieces are basic, the modeling chocolate will really have all the bulk to it and the detail.
The base of the cake will be a layered cake with a raspberry white chocolate butter cream in between and just butter cream on the outside and then a white fondant and it will be shaped like an iceberg. The polar bear to sit on top! I had thought about putting some Alaska flowers around him, not sure yet. I don't want to get all these ideas and not be able to get them done.
The cake board will be decorated also, with a blue background with little fish and a clear cover to make it look like water. Now, living where I do, resources are limited in my small town and I seem to be running into road blocks. I seem to pull it off in the end, so cross your fingers.

It is for an Arctic themed baby shower.

Once the cake is complete, I will take more photos. icon_smile.gif

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cinjam Posted 9 Jun 2010 , 5:51pm
post #11 of 15

One thing I learned is that you have to remember what you are making is going to have bulk added too it (ie modeling chocolate/gum paste/fondant). So if you make it the size you want out of the RCT, when it starts to bulk up with the is going to look chubby!

I've made Elmo several times and he just looked fat in the beginning. I always have to remind myself to go smaller with my RCT base.

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jeallen Posted 30 Mar 2013 , 1:34am
post #12 of 15

What kind of rice krispies do you get at Costco and do you have to prepare them for sculpturing?

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Mrs CakeRookie Posted 4 Jun 2013 , 11:03pm
post #13 of 15

AHow far in advance can you make the scuplture? Thank you.

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brunette88 Posted 6 Jun 2013 , 6:49pm
post #14 of 15

AOnce made, store in an air tight container for upto 6 weeks.

When you need to use you must leave it room temperature to defrost :) x

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Baking Sis Posted 6 Jun 2013 , 11:48pm
post #15 of 15

Do you need to put a RKT sculpture in a freezer if you are going to be using it within a few days?  Does freezing 'strenghten' the sculpture, or what is the reason for doing that?  Would it be okay to just wrap it in saran and leave out?  Sorry so many questions, but trying to use this method on a cake this weekend and have no idea what I am doing...Learning is such a process!  Thanks for any help!

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