I am going to attempt my first "crispy treat" object this week. It will be about a foot tall. From all the shows I've watched I have a pretty good idea how to go about it but do have several questions

*Is there a special recipe for said crispy treats, other than the basic?
*do you always put modelling chocolate over the treats and under the fondant?
*do you you use piping gel to adhere chocolate to treats and fondant to chocolate?
*how quickly do you have to move when sculpting the treats and the modelling chocolate?

Thanks in advance for all your help... you guys are the bomb!

Kitty

I made a thread about this yesterday and learned a lot!

-Just marshmallow and krispies is fine
-You can add less krispies than "standard" treats
-squishy krispies first cuts down on a lot of bumps
-heating the marshmallow a little "too long" burns it some and makes it harden more after cooling
-I rubbed a bit of shortening over my modelling chocolate to stick the fondant on

HTH!

For my RKT I just used melted marshmallows and added my rice krispies. I didn't even measure. Just added until they were workable with greased hands. I molded my figure and let it rest until it had firmed up. Once it was solid, I covered in a thin layer of buttercream to smooth out the roughness of the treats and covered with fondant. I hope that helps.

For my RKT I just used melted marshmallows and added my rice krispies. I didn't even measure. Just added until they were workable with greased hands. I molded my figure and let it rest until it had firmed up. Once it was solid, I covered in a thin layer of buttercream to smooth out the roughness of the treats and covered with fondant. I hope that helps. It is the tiger in my photos. Also, it was heavy, so I put supports under it so it wouldn't smash my cake.

Is it possible to work with store bought RKTs? I purchased a few boxes of them - can I add more marshmellow to make them more pliable? Warm them first? I'm a RKT newbie too. Thanks.

I have used store bought before. Actually, that is all I have ever used because I normally have them on hand. I just warm them about 10 seconds in the microwave so they are pliable (sp).

I've always used store-bought RKT too because I read on a post here at CC a long time ago that said they were easier to work with than homemade. They've always worked beautifully

Also I usually use piping gel to stick the fondant on, but if I think the surface is going to end up being too bumpy, I put a layer of icing on first--either buttercream or royal

Storebought is great for smaller items...if you need something big, it will add up fast, and I recommend homemade.

I just ice in buttercream and chill, then cover in fondant.

wow... store bought? Will DEFINITELY try that. I can bake a wicked cake but I suck at making homemade Krispie treats... go figure!

sugardugar... tried to find your thread and I can't locate it... would you post a link?

OK KIDS....

I attempted this yesterday. After much sweat and tears it went in the trash. my chocolate got to soft in my hands, the object became to heavy and it's head, legs and tail kept falling off. Oh, and then i put a bamboo skewer thru the thing and into my hand. um, ouch!

now what?

Cakesbykitty, I do all my figures in RKT and modeling chocolate, if chocolate becomes a little soft I pop it in freezer for a few seconds. If I want something to set up so I can continue to sculpt on it I put it in the freezer again. Hope this helps
Winnie

then when you bring it back to room temp to cover in fondant will it still hold?

Yes it holds up well for me. I make my figures ahead and store in a cool room they can last for months and the longer I make them ahead the better they get.
Winnie