Rice Krispies With Royal Icing - Edible Tea Cup For A Stage Prop

Decorating By achybaker Updated 28 Jun 2013 , 12:41pm by purplemushroom

achybaker Posted 28 May 2013 , 2:11pm
post #1 of 6

I'm new to Cake Central but it has become my 'go to' place for this newbie's answers to everything. I've read lots of forums on covering sculpted Rice Krispie Treats with fondant but I'm making an edible stage prop for Alice in Wonderland. These are the Mad Hatter's Tea Cups that the Tea Party cast will eat (so I have to make a quantity of these for 4 shows and rehearsals). I can't use fondant, buttercream or chocolate because of the heat from stage lights. I even played around with sugar glass (ending in disaster!!) I had the bright idea to cover in royal frosting and dry them for a nice crunch sound when he eats the cup. Luckily, since they're on stage, they don't have to look perfect, only look like a tea cup.


And that's where I'm stuck... I have the treats shaped into custard cups. I used crushed rice krispies and no butter, as suggested on other forums. They're rather thin and flimsy right now so my plan is to coat the inside with RI and let dry to hold the inner shape, then turn over and pour RI over the outside of the cup and let dry. 


I guess my question is - Will the poured RI work for this, like flooding a cookie? I know it's thinner but will it dry as hard as the flower decorations made from RI? I need a very hard, dry and crunchy coat. Any tips before I start mass producing these would be greatly appreciated.


Also, what is the best storage for these to stay dry and firm. (I'm in Central Illinois and everything is flooded here so the humidity is off the charts.)

And if anyone has an idea about adding a handle, I'm stumped on that too!


5 replies
LizzieAylett Posted 28 May 2013 , 4:55pm
post #2 of 6

I would be concerned that if you try to pour the RI over it will just run off and you would need to do several coats to give it the strength you need.  Why don't you try making it much more stiff and spread it on like you would a cake?  That would give you more control over the thickness, and shouldn't take too long once you get into the swing of it.  The only thing I see a problem with is making the handle strong enough to hold the weight...

achybaker Posted 28 May 2013 , 5:02pm
post #3 of 6

Thank you Lizzie. I've debated making it thick and spreading it on but I have trouble getting it smooth. I'm a novice. 

The handles don't want to stay put, I've tried royal icing 'glue' but no luck. I'm thinking too much texture?  I'm going to try cutting a circle pretzel in half to see if that will give the look of a handle. The actors could be informed not to use the handles, that's not a problem IF I could get them to stay put long enough to make it to the stage. - Even if they fall off onstage the Mad Hatter could improvise and just eat them. :) 

bakemeacake45 Posted 29 May 2013 , 8:40pm
post #4 of 6

Another non perishable idea for covering Rice Krispie cups would be to try covering them with Fruit leather / Fruit Roll Ups.  Could also try licorace for the handles, as they are sturdy enough to bend into shape and flexiable enough to poke into/ or attach with icing to the cups. We used FL to cover Rice Krispie sculptures and they were easier than fondant - a dab of corn syrup or plain water in strategic spots helps the Fruit leather to cling to the Rice Krispie treats.


Cover loosely with plastic wrap , on a tray until show time, they should keep their shape. 

achybaker Posted 29 May 2013 , 8:50pm
post #5 of 6

AI'm making some now for rehearsal. I have many more to make so I sure will give that a try. Here's my first attempt. I hope the distance of the stage is forgiving. [IMG]http://cakecentral.com/content/type/61/id/3020906/width/200/height/400[/IMG]

purplemushroom Posted 28 Jun 2013 , 12:41pm
post #6 of 6

Wow, that's a great idea! Hope it wet well. :-)

I'm here looking to make stage props too. I need edible raw steak!

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