When we make anything out of RKT, it always seems to me a little bit lumpy. It is so frustrating! We have tried grinding them in the food processor to make it smoother. It is, but it ends up being heavy and saggy, like it would be if you made the figure from fondant.
We have also tried covering it with modeling chocolate. Modeling chocolate is frustrating too. It seems to get crumbly and hard. Do you make your own or can you buy it pre-made?
Any advice? Thanks in advance!

ive seen people cover rkt in buttercream to fill in the cracks

I use 5 cups of rk to the other ingredients in the recipe including the butter so mine are extra gooey.

I use rkt both ways--whirled in the food processor or as is. But the big deal with rkt is you gotta pack it in there one way or another while it's warm right out of the pan--at least that's what works for me. I've made trees over a foot tall. I've made tons of stuff with rkt. Two foot long branches, carvable shoe heels, birds nests etc. They last forever too.

You have to really pack it in AND you have to let it set up like overnight or something. It seems to need to cure for a while more than it needs to just come to room temp.

Once you get your stuff all molded and 'cured' you can scrub it smoothy smooth with a microplane type zester. And this is the determining factor for me whether you whirl them or leave them whole--if I can get the zester in there to smooth the surface I leave them whole. Or if I need more strength--like for a tall tree I whirled those.

http://www.google.com/products/catalog?q=zester&rls=com.microsoft:en-us:IE-SearchBox&oe=UTF-8&rlz=1I7DKUS&um=1&ie=UTF-8&cid=2082983552326885146&ei=uEonTaTbA8GBlAeBwb3OAQ&sa=X&oi=product_catalog_result&ct=image&resnum=4&ved=0CEMQ8gIwAw#

I use the pre-made...much easier to work with.
I like to melt white chocolate chips (Nestle's) and add a little cream to it (like ganache, but runnier)...I spread it on the piece and get it as smooth as I can, then I stick it in the fridge for a little while to get really firm, then I use simmering water and a spatula for the final smoothing.
I also cover it with a slightly thicker piece fondant.

I haven't made any crazy shapes or anything, but for the back of my stove cake...and the wipes & baby powder I posted, it worked great.

http://cakecentral.com/gallery/1894699

http://cakecentral.com/gallery/1791124

Check out this thread - long, but pretty amazing with pics and details. It really works -

http://cakecentral.com/cake-decorating-ftopict-623004-skunk.html+modeling+chocolate