Krispie Treats Disaster!

Decorating By aine2 Updated 26 Jul 2009 , 1:52am by Tashablueyes

aine2 Posted 25 Jul 2009 , 11:00pm
post #1 of 7

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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6 replies
icingimages Posted 26 Jul 2009 , 12:13am
post #2 of 7

heat will cause all types of troubles. Cooling is a must before decorating.... Good luck!

snarkybaker Posted 26 Jul 2009 , 12:30am
post #3 of 7

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.

jammjenks Posted 26 Jul 2009 , 12:44am
post #4 of 7
Quote:
Originally Posted by snarkybaker

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.

snarkybaker Posted 26 Jul 2009 , 1:03am
post #5 of 7
Quote:
Originally Posted by jammjenks

Quote:
Originally Posted by snarkybaker

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.




HTH icon_razz.gif

BlakesCakes Posted 26 Jul 2009 , 1:47am
post #6 of 7

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

Tashablueyes Posted 26 Jul 2009 , 1:52am
post #7 of 7

I hope it works out for you Aine2 ! This was a really, really cool cake! Good luck.

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