Rice Crispy Treats
Replies to This Discussion
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Permalink Reply by Rosann Testa on
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I read through all the replies quickly and did not see this suggestion.
In a pinch, I bought some ready made I found in the Supermarket...I think Walmart, but it might have been in Publix (Florida Chain). "Kelloggs Rice Krispies Treats, The Original" ....Comes in 2.6 oz block. (unfortunatlely I don't remember the price) BUT it worked fine for me to make the cap of my nurses cap on my UCF nurse cake. Molded very easily in my hands... So if you don't need a large quantity for a project, these would work find for small items. Just a thought.... Happy decorating everyone.
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Permalink Reply by Dana on
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Thanks for that tid bit. I have made these before and used the butter and they don't firm up enough. I thought about omitting the butter and now you confirmed it for me~
Jeanne said:If you take out the butter the resulting mass sets up nice and firm. =]
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Bob White said:Thanks, Jeanne! I'll try that.
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Permalink Reply by Diana Bishop on
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Suzie,
I am attempting to make a Mickey Mouse Clubhouse birthday cake for my Grandson's 1st Birthday. Do you have any photos of your cake you could share or any tips for molding you could offer? I am really a novice at this and am only doing it because my daughter asked.
Thanks,
Diana
Suzie Toms said:I have used a recipe from a cook book I was given as a girl in 1974. It's a recipe for Marshmallow Krispies and I double and triple it as I need. A double recipe will make enough for me to mould the head, hand, ears and foot for my Mickey Mouse Clubhouse cake. I made only one change (double the amount of MM's) since I figured that modern marshmallows are much smaller than the marshmallows the recipe calls for. Anyway here goes:
20 (modern) Marshmallows (NB These are not mini baking MMs)
2 cups rice crispies
1oz butter or margarine
Melt the butter on low heat, add the MMs and stir until melted. Take off the heat and add the rice crispies and stir until well combined.
At this point I will put on a pair of food prep gloves, rub my hands in crisco and then take out the crispie mixture with my fingers and mould by pressing and shaping with my hands. I set the shapes aside on baking/wax paper and refrigerate until I'm ready to cover in fondant. You can carve into more definite shape once cooled.
Hope this helps.
Suzie
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Thank you Suze for your help. My clubhouse looks great and is sitting on the counter ready to assemble.
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Permalink Reply by Karen Underdahl on
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If you need something that is really firm, the more cereal you add the firmer it will. If you need it smoother, you can crush the cereal before mixing, then brush your sculpture with white chocolate before you cover it in fondant. This makes it very firm and smooth, but also adds weight, so make sure your cake / structure can handle the extra eight. :-)
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Permalink Reply by mary hnatyszyn on
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i love using cereal treats you can mold them into anything at all ,just let them cool a bit first ,i rub butter on my hands to shape it ,stops it sticking, once set just cover it in a decent thickness of fondant ,i did a skate for a lad in november ,and he still has it he does'nt want to cut it ,so it does keep alright ,i use less butter than it said ,just experiment to which way you want ,i covered my castle greyskull in it before it set to look like rugged rocks x
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Permalink Reply by Stefanie Stepp on
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I'll be making a Mickey Mouse Clubhouse cake for my son's birthday.
I'm planning to use the rice crispy treats to do all the molds.
Would it work if I just used icing, and covered the pieces in icing stars, instead of using fondant?
I've read the fondant doesn't taste so good.
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Permalink Reply by Crystal ChinQuee on
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I've used the recepie on the box. It has worked great for the couple times I've needed to make things that are hard to do with cake (airplane wings and engines and Wall-E's head).
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i just had to make a house with a conservatory,and after much thought about what i could use, found the rc treats were the way to go with the roofs i just put it in a bowl to cool then molded the roof shapes ,when they had chilled i carved the shapes to get a flat surface to cover with fondant ,they worked great as they are lighter than cake
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Permalink Reply by Deb on
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I'm so glad I found this!
I'm making R2D2 for my son and saw something that suggested RKT legs. I live in UK and we've always made ours with chocolate not marshmallows so I didn't have a clue what to do. I used a recipe from the RK website last night (incluing butter) and it's way too soft.
There's no recipe on my packet of RK so I wondered if someone could please post the packet recipe that you've all been using so successfully for cake moulding please?
Also someone suggested making the RKT hot again if you need it really solid. How do you do that? I tried popping some in the oven and that was disasterous! Or was it just too hot or too long?
I think I'll also try crushing the RK a bit to try and get a more solid and smoother texture.
I'm wondering about using it for the domed head as well by moulding in a pyrex basin - would I just grease it with some butter to stop it sticking? Worried I might never get it out again after I've packed it down hard!
I'd like to make some more RKT tonight to experiment with different coverings before the fondant so any help would really be appreciated.
Thanks so much.
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Permalink Reply by Sharon on
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Here is the recipe I use for shaping -250 g package (about 40) regular marshmellows,1/2 tsp. vanilla extract and 6 cups rice Krispies cereal.....this is the recipe from the package - I leave out the butter or margarine it calls for. I also just used my microwave for this.
As for getting it out of the bowl, a very talented lady on another site suggested that you lightly grease your bowl, then put some plastic wrap on this and then add your rice krispies. Then to get your finished product out just give the plastic wrap a tug...I have used this idea and it works great.
Good luck with your R2D2
Hope this helps a bit.
Deb said:I'm so glad I found this!
I'm making R2D2 for my son and saw something that suggested RKT legs. I live in UK and we've always made ours with chocolate not marshmallows so I didn't have a clue what to do. I used a recipe from the RK website last night (incluing butter) and it's way too soft.
There's no recipe on my packet of RK so I wondered if someone could please post the packet recipe that you've all been using so successfully for cake moulding please?
Also someone suggested making the RKT hot again if you need it really solid. How do you do that? I tried popping some in the oven and that was disasterous! Or was it just too hot or too long?
I think I'll also try crushing the RK a bit to try and get a more solid and smoother texture.
I'm wondering about using it for the domed head as well by moulding in a pyrex basin - would I just grease it with some butter to stop it sticking? Worried I might never get it out again after I've packed it down hard!
I'd like to make some more RKT tonight to experiment with different coverings before the fondant so any help would really be appreciated.
Thanks so much.
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I also omit the butter and just use the marshmallows, and cereal. If it gets to hard before I am finished molding it, I will pop it in the microwave for a few seconds or on the stove top. Usually, I just I make it on the stove top and keep it in the warm pan. If you do crush some, it will make whatever you mold very heavy, so be careful.
Good Luck!
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