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

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!

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!

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?

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.

Hi what is a SMBC??? Thanks

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.