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Rice Krispy treats and fondant - Page 3

post #31 of 78
I made the puppies, and thank you for the nice comment!! icon_biggrin.gif
post #32 of 78
This is the recipe for rice krispy treats from the box
3 tablespoons butter
4 cups of miniture marshmellows
6 cups rice krispy cereal
melt butter in large sauce pan ( if you have a teflon coated pan it works best) add the mm til melted add ceral mix well.
with buttered hands and while still warm shape into your figure.
post #33 of 78
I omit the butter because it can make them too soft and you chance them sagging. I learned that the hard way when I made an Afflack duck's head and neck with them! But I do addd butter flavored extract in case they get eaten.

Shape them immediately, and then pop them in the freezer to set them up faster. (Especially in hot summer months).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #34 of 78
I had omitted the butter in mine & they came out rock hard, but I did compress them pretty well! I may try keeping the butter (at least 1/2 next time) & see how that works for me
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Friends will enhance your life. Everyone else is just an acquaintance
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post #35 of 78
Thanks again everyone, i think all my questions have been answered now icon_rolleyes.gif

As for very hot summers macsmom...I don't have to worry much about that in Essex icon_cry.gif
out of all the things i've lost in my life....I miss my mind the most!!!
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out of all the things i've lost in my life....I miss my mind the most!!!
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post #36 of 78
HAhahaha Good Idea London Peach!!

Im gunna go grab some LCMs & try this now cos it has me intreagued!
Thanx for the info CakeBaker & Bronte!!
Great TIP Bronte for the prevention of Flat feet gladwrapFlour thing!! What an excellent idea! And you explained it very well!! icon_smile.gif

Cakebaker You are my new Guru!! I LOVE the PUPPIES!!! I never knew you could do figurines with a filling I just thought it was ALL fondant ...which means alot of fondant gets wasted unnecessarily in the method I was thinking ppl did!
But WOW you've all opened my eyes

I CANT wait to start experimenting!!
Think I will do what Peach is gunna do ...Buy some, try work that method & then eat it!! LOL icon_wink.gif
post #37 of 78
Oops didnt see there was a Whole extra page I missed of dialog!!

I must say I have learnt heaps!!

Thanx heaps guys!! I wanna get into this now & most probably with the straight out recipe.. [ThankU for that!!]...I shall give it a whirl! Makes sense to use it for larger pieces!! Cheaper ...saves fondant..lighter!
...Makes you wonder if it could also be used as a sculpting kind of thing directly on a cake b4 covering in fondant!? Hmmm?!

Oh the MIND boggles doesnt it!
I bet you all had a quick flash of something creative in your cake obsessed minds just then,...dincha all?! Hey?!
HEheheh I know I did!! hehehe!

Oh I love this kinda spark!!

HUGS & THANK YOU ALL SO MUCH!! Im going to start creating!!! Wheeeeeeeeeeeeeeeeee
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post #38 of 78
Quote:
Quote:

Cakebaker, another way of preventing the "flatspot" is to place your figure into a bed of plain flour (with a loose layer of clingwrap (not sure what thats called over there) if you don't want flour getting onto your figure.) Shape out the plainflour to the shape you want first and then you can easily build up areas to support etc. AAAAHH I have tried to upload a photo so I can show you but it won't let me! I hope you can work out what I am trying, very badly, to explain.




Regarding the cling wrap. If you live in an area of high humidity the cling wrap is likely to make your icing sweat, and put creases in your figure. If this happens put a tissue (one for noseblowing not tissue paper) over the clingwrap or straight onto the flour.
If you can't see the light at the end of the tunnel, stride out there and light the @#*%$ thing yourself.

Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
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If you can't see the light at the end of the tunnel, stride out there and light the @#*%$ thing yourself.

Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
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post #39 of 78
Great info everyone! Love the puppies and the pics showing the "squishing of the RKT's"

Here's the Original Recipe from Kellog's website (http://www.ricekrispies.com/Display.aspx?recipe_id=1605&kic=1)
for anyone that needs it:



INGREDIENTS:

* 3 tablespoons butter or margarine

* 1 package (10 oz., about 40) regular marshmallows
* - OR -
* 4 cups miniature marshmallows

* 6 cups Rice Krispies®


STOVETOP DIRECTIONS:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.



MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.



Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Kellogg's has reduced the sodium content of Rice Krispies to meet current consumer flavor- and nutrition-preferences. Rice Krispies Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #40 of 78
I think I need to pick up some ingredients---uh to eat them not make anything. But they never make it to the pan. I eat them out of the pot!!! YUM!
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #41 of 78
I am making a dinosaur cake on Friday for my son's birthday. I was going to make the head and tail out of RKT, cover with BC and then MMF & decorations. Will it taste good or should I only serve the body portion 9which is actual cake).

Thanks for this thread - it came just in time as I was searching and didn't find it previously!
post #42 of 78
I am trying to make RKT in the shape of a wine bottle. It's very lumpy although I squished it down a lot. I covered it in one layer of thin fondant (over the buttercream) and then a thicker layer of fondant but it's still lumpy. A wine bottle has to look perfectly smooth. Any tips on getting a smoother (not lumpy) finish.
post #43 of 78
Quote:
Originally Posted by 4littlewops

I am trying to make RKT in the shape of a wine bottle. It's very lumpy although I squished it down a lot

My last proyect was a RKT purse and, at first it was kind of lumpy, but I put about 3 layers of fondant and it got smooth...here's the purse http://forum.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1336317
I did worried about too much fondant, but no one wanted to cut or eat the purse though icon_smile.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #44 of 78
Thread Starter 
I coated my RKT figure in buttercream before I covered it in fondant. Turned out fairly smooth. In my photos if you want to see. Also, someone suggested brushing with candy melts before covering. HTH
post #45 of 78
I actually frosted in buttercream put a layer on thin fondant and then coated in buttercream again. put in fridge and this morning I will cover with a thicker layer to see if this works. I tried two layers of Fondant before and it was still lumpy. Hmmmm....
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