Rkts V's Lcms

Decorating By beckybooo Updated 11 Mar 2014 , 10:54pm by hbquikcomjamesl

beckybooo Cake Central Cake Decorator Profile
beckybooo Posted 11 Mar 2014 , 9:10pm
post #1 of 3

AHi everyone.

I'm in Australia and I'm wondering if Kellogg's LCMs are the same as the RKTs used for fillings, etc. ?

If so, should I add anything to them or just warm them up and mould away?

Thanks so much. Just trying to avoid making a batch, although if anyone has a foolproof recipe I may give it a go.


2 replies
AZCouture Cake Central Cake Decorator Profile
AZCouture Posted 11 Mar 2014 , 9:40pm
post #2 of 3

ADo you know what ingredients are in each product?

hbquikcomjamesl Cake Central Cake Decorator Profile
hbquikcomjamesl Posted 11 Mar 2014 , 10:50pm
post #3 of 3


Open both URLs, and click the "ingredients" tabs of each.




The Australian LCM product appears to be a children's version of a cereal breakfast bar, while the US RKT product is a mass-produced version of a popular confection that was invented in 1939 by a Kellogg's employee, for a Camp Fire Girls bake sale, and was made in thousands of home kitchens before being introduced as a commercial product (and for sculpting, I would expect that making your own would not only produce better results, but cheaper as well.


And Kellogg's still publishes the recipe.


(It appears that the marshmallows are listed twice in the web version of the recipe, for no apparent reason; size of marshmallows is of no consequence, since they're melted down completely.)


In Australia and New Zealand, the cereal is sold under the name, "Rice Bubbles."

Quote by @%username% on %date%