I am making a football field cake (due tomorrow) and Im making RI letters for the end zone. The problem is the RI isnt getting hard. Its been 5 or 6 hours now. Am I just being impatient? HELP!!
Ok, Is the RI on the cake already? or laid out to dry on parchement? Is the RI really runny like soup? that could mean that the RI got grease or oil when you made it and there is no recovery that I know of to fix that but to start over. I have made RI flowers and they have taken up to 48 hours to dry. Try a very small amount on wax paper, very thin and see if it dries quickly within 30 mins pick it up and see what it does.
I piped it onto wax paper that is on a baking sheet (for Stability). Its not runny, it's just not hard enough to pick it up.
lay the cookie sheet in the oven with the light on, it will just be slightly warm in there and speed up the drying.
I have never tried the oven but once to speed up drying roses I put them in the freezer. I left them in for about 10 or 15 minutes and they were hard enough to move easily.
the freezer would work for buttercream but not RI letters, done like colour flow, you need to dry them out, evaporate the water, so a little heat from the light in the oven will do that.
I would suggest a fan. I would be afraid the slightest heat would soften and melt the crispness of it and kind of make it sink into a puddle...?
I'm with sticking the RI in the oven with the light on, it worked great for me with my flowers.
To those who suggest the oven light trick. Do you have a gass oven or elecrtic oven? I am wondering if that makes a difference.
No, because the lightbulb generates the heat, not the type of system used.
Won't a pilot light generate heat as it is a flame? My thinking is... adding the light buld heat to the pilot light would be more heat then just the lightbulb in and electric. Just thinking-though I haven't had my coffee yet.
Mine was electric, never used a gas oven so I'm not sure if/how the pilot light would add heat or not. Definitely something that makes you go hmmmm.....