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molding rice krispies recipe

post #1 of 34
8/3/09 at 9:55pm
Thread Starter 
I wanted to ask anyone who carves or molds rice krispies for parts of their cakes, what rice krispie recipe they use?

I have never done it before but wanted to try doing it for a dragon head to go on a cake. I was just wondering if the regular rice krispie treat recipe makes them too soft or if there was a way that decorators make them so they are stiffer.

Any tips or advice on molding rice kripie treats would be greatly appreciated!

Thanks!
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post #2 of 34
8/4/09 at 8:11am
I use the regular recipe. The trick is to compress the treats really well. I've seen the Big Names on the cake shows actually use a rubber or plastic mallet to compress the mixture. Refrigerating it til you put on the fondant or modeling chocolate is a good idea as well. Some decorators add less cereal than the recipe calls for to make it more dense. I try to model the basic shape I want while the mixture is still warm. Then after it cools completely, I refine the design. Think of it as the skeleton of the finished product. I hope this helps and good luck with your project!
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post #3 of 34
8/11/09 at 12:24pm
do you have to put any kind of icing on the rice crispy molds before putting fondant or chocolat modelling clay on it?
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post #4 of 34
8/11/09 at 1:00pm
When I made the lid for my Tiffany box cake, I just cut the shape and refrigerated overnight. Then, I rolled out the MMF fairly thickly ( it will stick to the marshmallow mixture without the aid of ganache or bc) and put it into place.
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If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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post #5 of 34
8/11/09 at 4:21pm
Do you have acccess to the channel TLC? Do you have some kind of "on demand" service? Cake Boss on TLC episode 10 actually molded dragon heads out of RKTs!
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #6 of 34
8/11/09 at 4:24pm
I found the episode for you!
http://tlc.discovery.com/videos/cake-boss-chinese-culture-canolis-full-episode.html
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #7 of 34
8/11/09 at 6:48pm
that was an awesome episode! that is what made me want to try the rice crispy and chocolate modeling as a figurine. icon_biggrin.gif
http://www.cakes-a-nonymous.com/
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post #8 of 34
8/12/09 at 5:13am
Oh! I see!
The RKT recipe I use is this:
1/4 C margarine
1 10 pkg of marshmallows (big) OR 4 Cups miniature marshmallows
6 Cups crispy rice cereal (store brand is OK)

Microwave margarine and marshmallows at high for two minutes.
Stir to combine. (I use the wrapper from the margarine to "butter" my utensil, it makes it stick less)
Microwave high one minute longer.
Stir until smooth.
Add cereal and stir.

I like to wear gloves to mold my RKTs, spray them with cooking spray.
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #9 of 34
8/12/09 at 5:34am
I recently whirled the rice krispies in the food processor and then made the regular rkt. I made a small item from it, a high heel in fact and it was smoothy smooth. So if that's a factor for you --there's that idea. I carved it from there with a knife just like cake.

Porcessed rkt thoughts for you.
 
 

 

 

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post #10 of 34
8/12/09 at 10:53am
I made a batch last night for a fish I'm making. I found on CC a few months ago that nuking your marshmallows until almost burned (light gold color) will make the RKT hard and it will set better. Longer you cook sugar, the harder it gets. I did this, omitting the butter as well. The RKT firmed up quickly and kept my desired shape. I did find I needed less cereal, like the marshamllow mix condensed some. I like to crush the cereal some, to get a smoother texture. I hadn't thought to whirl them in the FP though, I'll try that next time. Thx for that tip K8memphis.
Change is inevitable, struggle is an option.
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Change is inevitable, struggle is an option.
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post #11 of 34
8/12/09 at 11:06am
Hi SueBuddy,

Depending on what I am making I can also omit the margaine/butter. If it is a large item that I need to harden a little bit to carve then I omit it completely, they still taste good just not as "creamy". If it is a little item then the standard recipe works wonders.
HTH
Shannie
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post #12 of 34
1/18/10 at 2:17pm
Im trying to make a deer out of rkt and i cant get it to stick together like i need it to any help would be nice
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post #13 of 34
1/19/10 at 8:13pm
I use RKT on almost every cake. I leave out the butter, crisco my hands and let the RKT set a little before I start. I also leave the figure that I mold out over night to dry before I ice with BC and cover with fondant.
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post #14 of 34
1/19/10 at 8:33pm
i put some butter in, but once your able to get it to all hold together i pound it on the counter to pack it tight and get the basic shape i need then let it set over night, Next day you can carve away. a molded rkt shape is actually quite heavy so use good support.
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post #15 of 34
1/24/10 at 8:05pm
I wondered about this, thanks for asking the question icon_smile.gif
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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