Rice Krispie Treats...premade Or Scratch?
Decorating By saltystella Updated 31 Jan 2007 , 4:36am by Tug
Okay question, When adorning cakes with pieces molded from Rice Krispie treats are you decorators out there using the premade Rice Krispie treats you can buy at the supermarket or do you have to make them from scratch? Does it make a difference? Is one better than the other?
TIA for all your help! Amy
That's a really good question. . .
I've never made RC and just tried one a couple of days ago for the first time, but I really like the consistency and "moldability" 
of the ones that are made by Kellog's; I'm not sure if I could achieve the same exact product making them from scratch.
But I'd like to know too! Great question! 
I make homemade ones when I do my molding. They are easy to work with.
Just MM and RC for me. I've never tried the pre-made, but I love the Homemade; used some for my thanksgiving turkey (legs and wings) and it worked out gret. We molded everything while they were still warm and let them set up a while before attaching. That way we were able to arrange them in the right place like we wanted and adjust for fit and aht not. HTH-good luck finding the one that works best for you.
nglez09
I melt my marshmallows down with some butter until they are liquidy, then I stir in the cereal and sometimes a clump of peanut butter for some nice creamyness.
As far as home made or store bought, I prefere the taste of home made better and they are certainly cheaper to make than buy.
nglez09
I melt my marshmallows down with some butter until they are liquidy, then I stir in the cereal and sometimes a clump of peanut butter for some nice creamyness.
As far as home made or store bought, I prefere the taste of home made better and they are certainly cheaper to make than buy.
Thanks! I'll have to try that! What's your ratio?
Here's what I have learned:
When making the water pump (see photo), I originally followed the recipe for the Rice Krispie Treats on the cereal box. The next day, they were sagging in a clump on the table. So, I re-made the batch but I omitted the butter and it worked really well. It molded just fine to the dowel then I covered it in fondant and it stayed where I put it! Course, the butter tastes much better, but when you want them to retain a shape, OMIT THE BUTTER!
HTH
Oh my gosh, that cake is really awesome! Thank you so much for the omitting butter tip. Wish I had known that Saturday night. I made my dinosaur cake and the same thing happened to me. It was perfect, I left to go to dinner with DH, came home and found the neck and head in a blob. I about cried! I messed with that neck forever it seemed and the more I tried to fix it the softer if seemed to get. I have NEVER been more frustrated with a cake as I was that one. From now on the taste of those rice crispy's won't matter to me, no more butter ever!!! THANK YOU!!!
Taste wise I used the butter. But I also found using it that way for the bottom of DD castle cake it was soft. But we wanted it Yummy so we went that way. It still held up but I put dowels in it to support the cake. So if I did it again I would do it differently for a customer. Unless they wanted good tasting krispies
I used butter the ones that I made and after sitting for about 3 or 4 hours, they firmed up really well. I also made sure to pack them together tightly for more stability, so I probably used more than most would use, but it worked for me.
I ditto what flowerpot said. The last time my DS made a double batch it was gone in a day. That was 4 of us eating them. Mostly teenage DS ate them. We got the crumbs 
He is so skinny it stinks
One full batch of homemade rice krispy treats NEVER last a day in my house. For eating purposes (not cake modeling), try substituting 1-2 cups of RC with Fruitloops. It gives a fruity taste that's really good
We tried the premade kind and thought it tasted "preserved"
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