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aine2
Frequent Member
Joined: Jul 18, 2006
Posts: 487
Location: Scotland
Birthday: Dec 16
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Sat Jul 25, 2009 4:00 pm |
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Take a good long look at this cake...as it now has no head! I wasn't too sure of this today as I left the cake to settle and dry. I went to check on it a little while ago to discover major cracking across the eyes. I've had to remove the head and wonder what I've done wrong. I used krispie treats for the head so that it wouldn't be too heavy. I covered the molded krispies with my sugarpaste a little early perhaps...before the krispies were properly cooled. Have I answered my own question? Do you think this is what has happened? I'll have to redo tomorrow...too late tonight, but don't want the same thing to happen again. These aren't my kind of cakes at all. I'd normally run a mile from this kind of work but it is for a friend and didn't want to disappoint. I think I'll stick to models in future!
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icingimages
Junior Member
Joined: Jul 22, 2009
Posts: 58
Location: Virginia
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Sat Jul 25, 2009 5:13 pm |
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heat will cause all types of troubles. Cooling is a must before decorating.... Good luck! |
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snarkybaker
Forum Fanatic
Joined: Aug 14, 2006
Posts: 1649
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Sat Jul 25, 2009 5:30 pm |
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For very large pieces of RKT work, avoid the pre made kind, they are too soft. When we have something especially big, we grind the Rice Krisies in the food processor before adding it to the melted marshmallows, and add some semi-sweet ( 58% cocoa solids) chocolate to the mix. The chocolate helps the RKT solidify more than they do otherwise since chocolate is a solid at room temp. |
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jammjenks
Forum Fanatic
Joined: Aug 22, 2007
Posts: 1996
Location: western NC
Birthday: Jul 21
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Sat Jul 25, 2009 5:44 pm |
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| snarkybaker wrote: | | For very large pieces of RKT work, avoid the pre made kind, they are too soft. When we have something especially big, we grind the Rice Krisies in the food processor before adding it to the melted marshmallows, and add some semi-sweet ( 58% cocoa solids) chocolate to the mix. The chocolate helps the RKT solidify more than they do otherwise since chocolate is a solid at room temp. |
This is a great idea. I'm glad you posted it. |
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snarkybaker
Forum Fanatic
Joined: Aug 14, 2006
Posts: 1649
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Sat Jul 25, 2009 6:03 pm |
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| jammjenks wrote: | | snarkybaker wrote: | | For very large pieces of RKT work, avoid the pre made kind, they are too soft. When we have something especially big, we grind the Rice Krisies in the food processor before adding it to the melted marshmallows, and add some semi-sweet ( 58% cocoa solids) chocolate to the mix. The chocolate helps the RKT solidify more than they do otherwise since chocolate is a solid at room temp. |
This is a great idea. I'm glad you posted it. |
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BlakesCakes
Forum SuperStar!
Joined: Aug 01, 2005
Posts: 2603
Location: Cleveland, OH
Birthday: May 14
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Sat Jul 25, 2009 6:47 pm |
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I usually cut down on the butter in the RKT recipe, mold the shape and let it cool completely, and then coat the shape with melted white chocolate before covering with fondant.
I also let the piece sit and dry for at least a day before I do anything with it. If it needs to have a support in it, though, I put it in while it's a bit warm.
Rae |
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Tashablueyes
Frequent Member
Joined: Dec 04, 2007
Posts: 266
Birthday: Aug 30
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Sat Jul 25, 2009 6:52 pm |
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I hope it works out for you Aine2 ! This was a really, really cool cake! Good luck. |
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