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How do I make a Wedding cake out of Rice Krispies Treats? - Page 2

post #16 of 48
4/3/08 at 10:29am
Thread Starter 
Thanks for all the replies... they are hell bent on RKT so that is what they are getting there are a lot of "surprises" in this wedding... one they are Wiccan and having a Pagan ceremony which I am certain most of our family will NOT expect... I will make a trial run of the partially crushed cereal to see how that works!
One Q:
How do you torte and fill RKT? I like the idea of ganache I will suggest that... but please explain how that works?
~Dorothy~
mom of 3 princesses and a little prince
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~Dorothy~
mom of 3 princesses and a little prince
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post #17 of 48
4/3/08 at 12:01pm
I would use a serrated bread knife to carefully cut the layers in half then fill, or you could mold the pans only half full and then just put the filling between 2 1" layers (that might be easier).

Are the cakes stacked or are there pillars?

Question for anyone - How would you support without a two plate system? Wouldn't it be hard to push pillars or dowels through them?
Patty
www.cakeyourway.com
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Patty
www.cakeyourway.com
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post #18 of 48
4/3/08 at 3:59pm
Quote:
Originally Posted by deanwithana

OH MY GOODNESS......NO CAKE FOR THE GUESTS!!!! That is the only reason why people go to weddings!!!! icon_lol.gif I would be certainly disappointed!!!



My son-in-law says if he goes to a wedding and there is no white cake with white icing, then he's taking his gift and leaving! icon_lol.gificon_lol.gif

As I tell some of my brides, "You may think this day is all about you but it's not. while you are standing in the church, exchanging your vows, at that moment, it IS about you. But once you leave that church you are now hosting a very large event and you have guests to take care of. So Take. Care. Of them." Most mothers applaud me when I give this speech.

It would be considered very rude and inconsiderate to have a dinner party, invite all vegetarians, and serve prime rib because the hostess says, "It's MY party and that's what *I* like!" I dont' see a wedding as any different. She can have her RKT cake if she wants ... I'm not saying dont' have it. But to totally disregard and ignore the tastes and preferences of her guests is just another story to be posted on etiquettehell.com.
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post #19 of 48
4/7/08 at 8:32pm
My only problem with it is if you crumb coat the RKTs then cover in fondant, when you peel off the fondant the RKTs have absorbed some of the icing and they get sort of soggy stale, DH still liked them, I did not.

So definitely do a trial run, plus the RKTs will be much denser and rock hard when you grind them up. I do this when sculpting with them, however they are actually planning on EATING them.

I would say - no to the normal grind - maybe some choc ganache between layers of RKTs, not a soggy one tho, and cover with a THICK layer of fondant without a crumb coat. If it is thick you will still be able to get it smooth and not see the bumps of the RKTs underneath.

Good luck!
Laura
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Laura
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post #20 of 48
4/8/08 at 5:34am
I think it is a great idea. It is different and although not everyone likes RKT, not everyone likes cake either.

I think that chocolate ganache is a great idea and would taste great.
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post #21 of 48
4/8/08 at 9:03am
i ground the rice krispies...like you do graham crackers. that way you won't have any bulge when covering with fondant. icon_wink.gif
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #22 of 48
4/8/08 at 1:22pm
I am in the middle on this one. I agree with "NO CAKE?" but see that the bride wants it her way. I would make small RKT cake and smear it with buttercream and fondant and leave it sit for a couple of days and make your sister eat it and see how she likes it. It will NOT taste the same. RKT are best the first day, ok the second and not so good after that and that is without all of the moisture from the buttercream. I made an ice cream bowl cake for my dd this year with RKT scoops of ice cream. Same idea, buttercream with fondant over. I put the RKT ice cream scoops together at 10pm and we served it the next day around 5pm and I have to say they were not sooooooo good and I LOVE RKT.
Just a suggestion. Would hate to have her disappointed on her big day with her great idea!
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post #23 of 48
4/8/08 at 1:45pm
I have to agree with the folks that say that an all RKT wedding cake is not going to go over well...and there is going to be a LOT of 'cake' left over. I don't know too many adults that like RKT that much.

But, if that's what she wants.....

My question: why are you going to make the RKT? You can purchase large sheets of ready made treats from WalMart or a food distributor. Sure will make your life a loit easier!!
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post #24 of 48
4/8/08 at 5:50pm
I actually like RKT, and think it would be fun to have that instead of cake at a wedding. I know it is a party for everyone, but the bride and groom are in charge of what is served and how it is put together. Whenever we sell RKT's at a bake sale they are the first things that go, and most of them are purchased by adults.

Have fun with it. The "cake" will probably get a better response than some people think.
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post #25 of 48
9/17/10 at 10:26pm
This topic is really old, but is the first one that I have found that is somewhat related to my question. I am doing a 4 tier stacked cake for my grandparents 50th. We will have way to much cake. I would like to use RKT for the bottom cake layer (12 in). Would RKT that are comapcted really tight be a good support for the other 3 layers? Is a 12 inch cake stronger or 12 in RKT? I'm new at all of this but I am thinking that RKT would work very well when support is more important that the amount of cake you have?
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post #26 of 48
9/17/10 at 10:51pm
Well put indydebi thumbs_up.gif
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post #27 of 48
9/17/10 at 11:06pm
Quote:
Originally Posted by Niserise

I actually like RKT, and think it would be fun to have that instead of cake at a wedding. I know it is a party for everyone, but the bride and groom are in charge of what is served and how it is put together. Whenever we sell RKT's at a bake sale they are the first things that go, and most of them are purchased by adults.

Have fun with it. The "cake" will probably get a better response than some people think.



I agree in the fact that RKT are good, but I am wondering if they would be the first to go at the bake sale if they were torted with buttercream, covered in fondant and had sat out for a day or so while decorating.... it doesn't sound the least bit appealing IMO.
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post #28 of 48
9/18/10 at 7:10am
Quote:
Originally Posted by carlamac

This topic is really old, but is the first one that I have found that is somewhat related to my question. I am doing a 4 tier stacked cake for my grandparents 50th. We will have way to much cake. I would like to use RKT for the bottom cake layer (12 in). Would RKT that are comapcted really tight be a good support for the other 3 layers? Is a 12 inch cake stronger or 12 in RKT? I'm new at all of this but I am thinking that RKT would work very well when support is more important that the amount of cake you have?



Even if your RKT "cake" is stronger than a reg. cake, you should still use support in your bottom RKT tier to hold the weight of the upper three tiers.
Sofia
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Sofia
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post #29 of 48
9/18/10 at 7:23am
I agree with the soggy and staleness of the RKT with the buttercream and fondant applied directly to the RKT. I have sort of fixed that when I have to use RKT in some of my cakes. I make the shape I need, which in your case would be a regular pan shape, and then cover it in a thick ganche and smooth it and put it in the fridge to set. Then I take it out and apply the buttercream and then the fondant. This seems to keep the greasiness of the buttercream away from the RKT and it tastes really good. Hope this helps! You can even coat the torted sides and put in a peanut butter filling and sandwhich them together and they are really good like that as well and the ganache on the treats will help it from absorbing any moisture from the filling.
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post #30 of 48
9/18/10 at 7:41am
Ganache & RKT - brilliant! You can use only ganache for crumb coating too and skip the buttercream alltogether.
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