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molding rice krispies recipe - Page 2

post #16 of 43
i have a question. i'm making a 3-d beagle dog. out of pvc pipe would the reg recipe work on this also.
TIFFANY
COOKIES& CAKES BY TIFFANY

MOMMY TO A BABY GIRL NAMED HAILEY
AND WIFE TO GREAT MAN NAMED JAMES
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TIFFANY
COOKIES& CAKES BY TIFFANY

MOMMY TO A BABY GIRL NAMED HAILEY
AND WIFE TO GREAT MAN NAMED JAMES
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post #17 of 43
OMG thanks ladies I was wondering about how to go about the rice krispies thingy and i came across this forum and must i said it was very helpful so from what i understood its ok to not used the butter just marshmellow and cereal and if u want to harden and crave leave over night awesome, i have a tree i want to create and maybe this might help , thanks a bunch thumbs_up.gificon_lol.gif
my hobbies CAKE decorating , mother of 1 with a full life lol . never a dull moment when im around lol.
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my hobbies CAKE decorating , mother of 1 with a full life lol . never a dull moment when im around lol.
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post #18 of 43
Excellent ideas - I did not know about leaving out the butter.
post #19 of 43
I just made a RKT dragon my self for the first time last night and I had read to cover it with melted chocolate instead of BC. It helps to hold the shape and no squishy mesh under the fondant. I'm taking pics as I go so I can post the process when I done!
Natalia's Cake Creations
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Natalia's Cake Creations
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post #20 of 43
i always cover my RKT figures with hardening chocolate. it gets in to the "pores" and thus creates a smoother surface to then cover with gumpaste/fondant!

i also love the idea of crushing them in a food processor!
post #21 of 43
i know i'm a bit late on this topic, but i'm still a bit unsure as to when the best time to mold the RKT is... warm or set-up? i'm assuming you would at least want them to cool a little... I am making a teddy bear for a birthday party! Thanks!
Check out my webpage, http://alyssascakes.weebly.com any advice or suggestions are VERY welcome! This is not a website advertising myself though, which is why there is nothing on prices or ordering!
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Check out my webpage, http://alyssascakes.weebly.com any advice or suggestions are VERY welcome! This is not a website advertising myself though, which is why there is nothing on prices or ordering!
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post #22 of 43
If you are molding it on to pvc, you need to do it warm for sure. I don't know what everyone does for other kinds of objects but I compact it as much as possible and get it as much into the shape of the object I'm making as possible. let it harden, then go back with a knife to clean it up.
Alison
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Alison
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post #23 of 43
great! i'll probably let it cool to room temp, then mold it to the shape, refrigerate, and clean up with a knife! seems like too i should "ice it" with chocolate too... i think i have some! thanks again!
Check out my webpage, http://alyssascakes.weebly.com any advice or suggestions are VERY welcome! This is not a website advertising myself though, which is why there is nothing on prices or ordering!
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Check out my webpage, http://alyssascakes.weebly.com any advice or suggestions are VERY welcome! This is not a website advertising myself though, which is why there is nothing on prices or ordering!
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post #24 of 43
good call too about the rk cooling down the marshmallow! i'll post pics of the final outcome!
Check out my webpage, http://alyssascakes.weebly.com any advice or suggestions are VERY welcome! This is not a website advertising myself though, which is why there is nothing on prices or ordering!
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Check out my webpage, http://alyssascakes.weebly.com any advice or suggestions are VERY welcome! This is not a website advertising myself though, which is why there is nothing on prices or ordering!
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post #25 of 43
thanks! thats true about the fridge and moisture! also, if i make it today or tomorrow, it should be fine for sunday! thank god for this forum!
Check out my webpage, http://alyssascakes.weebly.com any advice or suggestions are VERY welcome! This is not a website advertising myself though, which is why there is nothing on prices or ordering!
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Check out my webpage, http://alyssascakes.weebly.com any advice or suggestions are VERY welcome! This is not a website advertising myself though, which is why there is nothing on prices or ordering!
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post #26 of 43
i did it I try the rkt and I DIDNT like it ( just because i didnt know what i was doing ) but its something i wont give up on ill try it again some day but it work out ok . thanks for the tips
my hobbies CAKE decorating , mother of 1 with a full life lol . never a dull moment when im around lol.
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my hobbies CAKE decorating , mother of 1 with a full life lol . never a dull moment when im around lol.
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post #27 of 43
Hello everyone,
Im new at this site and just starting out. I've tried to make some royal icing for a Christmas cake. This icing became very stiff to work with fast. Im unsure if it was suppose to be this way or not but it seemed to me to be to stiff. What do I do to stop this? I followed the directions on the wilton meringue powder. What is a beginner design for a Christmas sheet cake. Im making 2 for my first customer, the local hospital. Please help
post #28 of 43
I use the store bought premade RKT and they work awesome, easy to work with, stiffer than homemade and no clean up , buying them at sans or the store off brand also means they're not too expensive.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #29 of 43
you might have better luck posting this on a new post maybe under the How do I? section.
post #30 of 43
Thanks for these tips. I made a snow blower cake last weekend and made the plow portion out of cereal treats using the regular recipe. However, the plow kept falling apart. I rfrigerated, iced with modeling chocolate, tried coating with royal icing - nothing kept it together.
I will now try recipe without butter, crusing a little, compressing the treats before modeling. Wish me luck this time.
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