This will be my first time using RKT to decorate a cake and I have a few questions. after I have the shape I want do I need to let them set before I ice and cover them with fondant? if so how long? and how should I store the left over RKT and how long will it be good? Thanks for all the help. 1 last question should I just use the recipe I have from when I was a kid or is there a special recipe I should use?

Ok anyone know where I can get this information?

AUse the recipe on the box minus the butter.

I like to pulse mine in the food process just a sec to crunch them up a bit.

AIt doesn't take king for mine to set. If I'm covering in thick fondant, I don't even bother with the melted chocolate. If I do need to coat, I let them set long enough for me to gather supplies & melt the chocolate.

Thanks for the input DeliciousDesserts!!!

I just did my first RKT project...about 10 minutes ago. Why do you leave the butter out of the recipe? Did you find that you needed more marshmallows since you crushed it up and 6 cups was probably 7? I probably should have measured it before crushing it. Anyhow it turned out well enough and I poured white chocolate over it to fill in the holes. I can't wait to cover it in fondant tomorrow. I need to figure out how I want to do the wine label...it would be easiest to get an edible image but would cut into my profit too much.

I always use the store-bought RKTs because when I make my own they come out hard, gummy and stale.  It's weird!  As for the wine label, maybe you can paint it on fondant or use edible markers.  

AI find the butter makes it too soft. I measure before pulsing & don't need more MM.

well the paint isn't dry yet then I am going to coat with piping gel or shortening to make the bottle shiny but not bad....It is going to be in a crate surrounded by white chocolate shreds and grapes/leaves