I made the puppies, and thank you for the nice comment!!

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.

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).

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

Thanks again everyone, i think all my questions have been answered now

As for very hot summers macsmom...I don't have to worry much about that in Essex

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!!

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

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

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.

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!

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!

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.

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

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....

Can someone post a picture of a fondant or gum paste covered RKT Please?

i remember reading somewhere that you have to use a certain type of marshmellow?? Especially in Australia? Does anyone know about this.

.I vaguely remember something about "Jet Puffed"?

I am new to the forum and to making rice krispy treats. I have gotten alot of great information from this forum.

My question is what icing is best on 3D figures? I have maded a Elmo figure for my grand daughters 2nd birthday, but not sure which icing would be the best.

I would appreciate any information that anyone could give.

All made of RKT and covered with fondant or gumpaste or a combination of the 2. Elmo is covered with royal icing. Rubber duck on bath tub cake is made of RKT.

http://www.cakecentral.com/cake-photo_1372064.html

http://www.cakecentral.com/cake-photo_1362734.html

http://www.cakecentral.com/cake-photo_1320865.html

http://www.cakecentral.com/cake-photo_1324622.html

http://www.cakecentral.com/cake-photo_1327527.html

Thanks for the information! I have not worked with fonant and very little with gumpaste.

Did you cover the whole figure in fonant and gumpaste before using the royal icing? Did you use the grass tip to pipe on the royal icing?

Just want to say thanks Iva1976 for all the help!

very helpful info!

Thanks so much to all you guys who have posted tips. You have given me so many great ideas. Especially the tip about the flour. Very Cool!!!!!!

Why not use ganache to cover the RKT? Wouldn't it give you a nice firm, smooth finish to lay fondant on??

I'm making a dress form cake and the top neck/shoulders out of RKT and I was going to cover it in ganache.

if you look at my latest cake I made a purse from rkt covered with ganache and then fondant........also the perfume bottles were rkt no ganache

I just wanted to add a tip. When I use RKT to make figures I use a thick buttercream (just add more powdered sugar to make it thick). I then just add it to my figure a little piece at a time. It is easier to smooth it out. Then I place it in the freezer for a few minutes while I roll out my fondant. Take it out spray it with a water bottle and cover it with fondant. I have done the big rubber duck on a baby shower cake, Wolverines hand, and a wine bottle. I didn't have any lumps. I hope this helps someone. I haven't updated my pictures here but if would like to see the RKT figures I did here is my website www.heavenlysweets.shutterfly.com

Mrsmudrash that makes perfect sense. I will definitly try ganache next time I make RKT. The first time I tried to make fruits I covered in bc and then fondant and they were very bumpy. I guess the ganache could be smoothed out even further with your hands. Good idea and thanks.

If you crush or put the RKT in a food processer it will give you get a smoother finish.

Here is the recipe

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®

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.

I need to make a 3d transformer (Bumblebee) and want to use RKT, will it hold up in outside weather? I don't want it melting or falling apart all over the place. Thanks for the help!