Preparation time: 30min
Cooking time: 10min
We bid goodbye to our old queen and welcome to our new king with these crowns.
for the rice Krispie cakeses
227g dairy toffees
200g Rice Krispies
500g white fondant icing
edible gold lustre
100g icing sugar
small sweets for decoration
First make the Rice Krispie cakes, place the butter, marshmallows and toffees in a heatproof bowl over a pan of simmering water. Heat,stirring all the time, until the mixture is smooth. Pour over the crispies, stirring all the time until they are well coated. Baseline a 12 hole muffin tray. Fill each hole with the crispy cake mixture, pressing down well for an even surface, then chill for 1-2hours.
Meanwhile roll the fondant icing out on a work surface dusted with icing sugar. Stamp out 12x 7cm circles then gather up the trimmings and roll the icing out and cut into 15cm x 6cm strips. Cut a zig zag line along one edge to form the top of the crown. Leave out to harden a little, then brush both sides with the gold
lustre along with the fondant icing circles
Then place the icing sugar in a small bowl, add a small amount of water to make a thick icing.
Remove the Krispie cakes from the muffin tins by running a knife around the edge and discard the greaseproof paper. Cover the cakes with a little runny icing and place a circle gold side up ontop. Then wrap a gold strip jagged side up around the edge of the cake, trimming off any excess if necessary. Decorate with icing and small sweets.