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sculpting rice krispies treat and cover with fondant

post #1 of 6
4/14/12 at 5:31pm
Thread Starter 
Hi everyone,

It's my first time working with rice krispies treat and it did not go well!

I molded the rice krispies treat into the shape I wanted, then covered it with MMF and it got completely stuck... the MMF kinda just mixed with the RKT and would not seperate icon_sad.gif

I then googled and discovered that I should cover the RKT with buttercream first - the buttercream I'm working with is pretty soft and does not crust so it didn't do much...

Am I suppose to use crusting buttercream before covering with fondant? is there a specific consistency that I should use? I just couldnt' get the RKT smooth and that ruined all my MMF! eeeek

Also, is there a good RKT recipe you could share with me?

Thanks!
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post #2 of 6
4/14/12 at 7:15pm
I just recently did this actually. I used two separate methods both times. The first time (on the Tangled tower in my gallery) I used medium consistency royal icing as a base on top of the RKT, smoothed it really well, then waited for it to harden. Once it hardened, I moistened it with water and put the fondant/gumpaste mixture over it. I barely had to smooth it.

The second time (the head of the dog cake in my gallery) I just put the fondant over the rice krispies treats. I didn't need it smooth because I was texturing it but I noticed where the fondant was thicker I could smooth it much better, where it was thinner it kind of molded into the cracks of the RKT. In the future, if the structure will not be eaten, I will use royal icing again but if it will I will firm my buttercream with powdered sugar and use that instead. I use a SMBC. HTH!
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post #3 of 6
4/24/12 at 8:30pm
Thread Starter 
Wow, I've never heard the royal icing method before! Must give it a try~ (i doubt anyone will eat my RKT... hahaha)

What's a HTH?
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post #4 of 6
4/24/12 at 8:46pm
The easiest, fastest trick is just to roll the fondant thick. Like the pp said, it is more smoothable that way. HTH = hope that helps.
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #5 of 6
4/30/13 at 10:16pm

Hi what is a SMBC??? Thanks

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post #6 of 6
5/1/13 at 12:22am

SMB=Swiss Merengue Buttercream

 

I always coat the RKT with melted white chocolate. Once it hardens I coat it again. You can rub the chocolate smooth with the warmth of your CLEAN hands!.Then cover with either fondant or modeling chocolate. 

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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