mommy of three DD's your RKT cake is awesome!!!

Thanks for the comments!

They did not get soggy! They were terrific!

Here is the recipe I used cause I wanted a soft treat:

10oz Large Marshmallows (I used Jet Puff)
5 cups rice krispies (I used Kellogs)
2 TBS margarine
2 tsp vanilla

Melt the liquids, then add the cereal. Press into pans prepped with Wilton cake release. Allow to cool completely, then unmold.

mommy_of_3...how long before the event did you construct the cake, and how did you store it in the mean time?

I started the Wednesday before, all 4 tiers (4 inch thick, aka 2 layers) took a total of 3 hours to make. I did single batches and added more to the pans till they were level. I only packed them enough so they would hold shape, I wanted them to have a good feel in the mouth. I put a crumb coat layer of icing between each layer in each tier.

When they were cool I double wrapped in saran wrap and let sit on the counter. I iced and decorated on Friday for a Saturday wedding and they were great.

They were not hard to stack. I placed each tier on a card board circle and placed that directly on top of the fondant on the tier below with a small dot of butter cream underneath to glue it in place. I did not dowel or anything. I delivered this cake fully assembled. It was a 20 minute drive along some very hilly bumpy roads, the cake didn't budge.

It weighed about 50 pounds assembled.

I think that about covered all the queations so far. But one (or two) more points to add. The recipe I used calls for 1 cup less cereal, that is what makes the treats so gooey and soft when you eat them. Adding the vanilla added a wonderful scent to the cake and made them taste really good. Every one at the wedding said they were the best RKT they have ever had. I got several requests for the recipe. I also got asked for my business card by the best man who is a chef so when he has requests to do wedding he can suggest me for the cake, too bad I didn't have any cause I was doing this for my sister and don't really have a biz yet. I did give him my number and told him if the bride wants a home baker to call me.

Oh and, the 4 sattelite cakes were real cake and those took over 10 hours to bake...

Thanks for the great information!

What a wonderful thread. Mom to 3 your RKT cake is just lovely and so inspiring.

I am definitely saving this thread for future use. This is such a great idea. Thanks!

This is a great threat, I've only just discovered the idea of using Rice Krispies in cake making and this has helped a lot - thank you!!

I have two questions I was wondering if someone could help...

1. I'm making a fairy castle cake and I'm thinking about using RK for the turrets, any idea how to shape them into a cylinder shape easily?

2. I'm in the UK and I'm not used to working with cup measurements - any ideas how much 5 cups of Rice Krispies weigh?!

Thanks so much!
Selena.

Forgive me for sounding stupid and doubtful.....
So you all are saying that you can take the RKT recipe and take that and pat it in a cake pan (shape doesn't matter) sprayed with Cake Release. Cool it, take it out of the pan, put on a cake board, put icing on the first layer, put on the 2nd layer of the RKT cake and you can build a cake two or three tiers high? Then you cover the whole thing with buttercream icing or melted/cooled chocolate and then you can but on the final coat of buttercream or fondant?

Then you can decorate with roses, or fondant decorations and cutouts just like you would a regualr cake? Then you can actually cut this cake into pieces without destroying the whole thing. I realize that if it were a tiered cake you would have to take the tiers apart. What I am saying is that you can cut a 2 layer tier - no problem?

I find this fascinating. What am I missing? One member said you use less rice krispies to make it more gooey. Won't this distort the cake especially if you do tiers. Doesn't it sag if it gets too warm?

Sounds like fun, sounds delicious but I am scared to try it.

Hi BJNZ,

Yes to all.

I like to crush my RKT, as it makes cutting a lot smoother.

Thanks for answering my question.

MORE HELP PLEASE - What do you think about using RKT to make the Wilton large 3-D bear? I want to make a regular strawberry two layer cake (about 9") for the base covered with either fondant or BC. Then I want to but the bear on top of that.

I have never worked with RKT for this kind of thing - only made them to eat!

1. Do you think that this idea will work - will I be able to get the bear to look like it is supposed to? Suggestions on doing this please.
2. Do I put the bear on a cake board?
3. Do I put dowels under the bear for support?
4. What would be best - covering the bear with melted candy melts - let cool and then ice with a thin layer of buttercream before piping on the final layer which is the BC stars (do you know what I mean) all over it or can I just pipe the BC stars right on the candy surface?
5. What else can I use other than candy melts that would taste good and would be easy to work with?

I would think that I would have to cover the bear with the candy melts before I put it on the base cake and then finish the bear with the BC.

Some say crush the cereal some say not. What would be best in this case?

How do you go about cutting into something like this to be able to eat it. Tear it apart with your hands? This could be messy - right?

I am open to all help and all suggestions. I want to make this for my granddaughter's 1st birthday and I thought the RKT would be something different.

BUMP - anyone??

When you crush them, it makes them come out much more compact and (IMO) too hard to easily cut and eat. I did that for the Santa in my pics because I wanted it to be smooth, strong and stable and it wasn't meant to be eaten.

If you use the regular recipe, it is perfect for molding, eating and cutting.

I'm making a baby shower cake this week which will have baby blocks and a rubber ducky out of RKT on it. I'm using the regular, softer recipe for the blocks since I'm putting a wood grain impression on them and the bumps won't show. The rubber ducky needs to be smooth. So I was planning on using the crushed version. But maybe now I'll use the softer version with candy melts.

Artscalion,

Would you mind posting your recipe for RKT. I need to attempt to make a baseball cap and have never used RKT for molding. I will use your idea using the micro plane for getting a smooth finish.
Thanks

This thread is great! Thank you for everything I learned here. I will be making a Three Little Pigs cake this month and want to make the houses out of RKT.

I wish I'd see this thread last night....the perils of making cakes late at night I guess....I have a tombstone I made out of RKT and covered with BC and then fondant....I have to stand it vertically, so I'm hoping the fondant is going to dry. That's my issue now. Going to have to try putting skewers up through the board.

Great thread though.

I was just wondering if you can put ganache over the RKT and then cover with fondant? or is this the same idea as using the candy melts? Will the ganache melt under the fondant in this hot weather we are having?

I just tried using the candy melt idea and it gives a wonderful, smooth finish to the RKT but the fondant won't stick to it once it sets up. Anyone have any experience with this - am I doing something wrong?

I've not done much with RKT but I think I read that you need to brush it lightly with corn syrup, or simple syrup or something like that to make it stick.

i cover the rkt mith modelling chocolate before fondant.its pliable and then became hard.sorry for my english

What about if you need slabs of RKT for something like a wall? Which recipe would be best and how would you get it to be straight?

You can actually buy Rice Krispie treats in sheets/slabs...15" x 11-1/2"...I've seen them on-line, not sure if regular supermarkets carry it.

If you were making them, you could press the mixture evenly into a square or rectangular pan so when you unmold it, you'll have a "wall".

The recipe on page 3 of this thread is very tasty by the way.

I use the little blocks of RKT now, the ones you can find at any store.
In fact, those would also work to build a wall. You can glue them together with melted chocolate.

I haven't tried working with RKT bfore, I've been too scared lol I would rather it be made of cake if possible.. but I have a castle cake coming up, and can't find any styrofoam to make the towers/turrets, so I have to suck it up and attempt RKTs I'm petrified that it'll look horrible.
Its a princess castle, that's totally smooth, so its not like I can get away with the bumps of the RKTs to be a stone wall either
oh boy, Im gong to use this thread to work on my towers.
I'm so glad so many people replied to it and so thankful it was started!!!
I was wodering with the candy melts, could you use some piping gel over it to help adhere it to the fondant? I use Satin Ice fondant, if that makes a difference... I was going to use BC but apparently that's not a good idea....
I will crush the RK before mixing in hopes it will turn out smoother. Do you need to crush them before measuring? this would make sense, no? and do a proper amount of CRUSHED RKs? or measre before crushing?
oh man, I am screwed lol

I have used RKT on numerous ocassions and I think it's great. I noticed that when I crushed the rice krispies that it sets harder so I opted not to do this anymore. I cover the RKT with ganache, royal icing or just cover it twice with fondant (this all depends on what I'm using the RKT for). I use the recipe on the Rice Krispy site and I also tweak depending on how hard or soft I need the RKT to be... I usually add a bit more marshmallows though. I've sculted RKT or used it with a molded pan (just spray it with Pam so it won't stick). The Dr. Seuss hat I've made is from RKT. I use it when making certain 3-D cakes (knowing that not all the cake will be eaten) and that it's sturdier with certain structural issues. When I need to carve it, I let it set in square plans and just carve the shape I need. Please note that RKT can become quite heavy (depending on size/volume used) and you'll still need to make sure it's properly supported with dowels, etc. The kids love it and I much away at broken bits while working!