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Modeling rice krispy treats - Page 3

post #31 of 53

For modeling RKT, I've always used the same recipe as normal, but without butter.  Typically, it will stand up vertically very well, provided you compress it enough while modeling. Here is a photo of a cake I did last weekend for my son's birthday:

 

This was a cake for my son's 11th birthday. He was having a mad scientist party, and we decided this might be a good way to represent the theme. He's ordered a new pet to take over the world! WASC (which is his favorite), with a standard american buttercream. The box sides and top are modeling chocolate (first time working with it--pretty intriguing), and the tentacles are fondant. Packing peanuts are marshmallows, obviously. Images are on edible paper/edible ink. Thanks for looking!

 

The tentacle is RKT covered in two layers of fondant, and it worked fine.  Here is a Snoopy I made for Christmas, using the same method:

 

The doghouse is made out of vanilla butter cake with eggnog-flavored buttercream, covered in fondant. Snoopy is RKT covered in fondant and Woodstock is gumpaste. All credit for the design goes to jenbakescakes. I'm still in the early stages of this hobby, and thus sincerely flattering others by imitation. ;)

 

The Snoopy was not quite as smooth, so I used a thicker layer of fondant for the tentacle.  Your Spongebob cake is great, btw!

post #32 of 53

Those both look incredible. I will apply all of your suggestions and cross my fingers that it will come out good. Thank you for all of you help. I will take a picture and post it on here if you would like to see my end result.

post #33 of 53

cake 004.JPGThe body on this one is cake, but the rest is RKT.  I melted chocolate, then painted the chocolate on to fill in the holes, then I used modeling chocolate for the skin.

post #34 of 53

That look awesome.

post #35 of 53
I use chocolate ganache over my RKT when i use RKT in my 3D sculptures. It makes the surface very smooth ready for fondant or modelling chocolate. I mostly crumb coat my cakes with ganache, so it makes sense to use up the spare on my RKT icon_smile.gif
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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post #36 of 53

I put my Krispies into a gallon ziplock and crush them AFTER measuring them. Get them as fine as you can. I have either mixed them with modeling chocolate for a smooth finish or just coated them in melted candy melts.

post #37 of 53

Lorillc, Dr_Hfuhruhurr,  Lindseyjhills:

Wow Your sculptures really rock !   You have some real skill (and patience) to make those look so nice.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #38 of 53
Thanks MBalaska, that's really kind icon_smile.gif
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
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post #39 of 53

Thank-you   :)

This was actually my first time using RKT and a stand up cake.  You'll learn a lot here!

post #40 of 53

Thank you very much for the compliments.  :)

post #41 of 53
Running your rice krispies thru a sheeter helps tremendously. Otherwise squeezing and rolling a lot. The thicker the fondant is will hide dome bumps too. Your cake is great!
post #42 of 53
Quote:
Originally Posted by BatterUpCake View Post
 

I put my Krispies into a gallon ziplock and crush them AFTER measuring them. Get them as fine as you can. I have either mixed them with modeling chocolate for a smooth finish or just coated them in melted candy melts.

 

good stuff, batterupcakes, to add to that--food processor works good too

 

and

 

micro planing the surface will smooth it out

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #43 of 53

Yes, I have heard that many times. For me it is easier to squish in a baggie than dig out the processor, then clean it up and put it away. LOL...it's all about my laziness.

post #44 of 53

hi, i made a xbox controller out of rice krispies and marshmallows with fondant if you put the fondant on thicker it comes out ok got a pic on my cake central profile gd luck with it.

post #45 of 53

Here is the end result on my RKT Zombie hands. I learned a few things doing this but all in all, I had fun doing it. Thank you all very much for your help and advice.

 

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