i asked this once already and the post just turned around into something completely different... i'm making a grad cap today, using 4" cake pan and 2 full graham crackers on top for the square... if i ice it in royal icing, will the crackers hold up? i then want to cover it in fondant... anyone have experience with RI & fondant??? thanks!!!
I don't know if it will crack. I recently did some grad caps using cupcakes. For the top piece I used only fondant. I did use the gram crackers as a template for the size of the top. Then I cut out the fondant and put those pieces in a dehydrator to get them to dry faster and harder. I dehydrated them over night. Some were pretty stiff and some were not. . Lesson learned was use some gumpaste in the fondant to make it harden faster.
I hope you can get an answer to your question.
I've used RI for brush embroidery on fondant, and also adhered RI drop flowers and it held up perfectly. Don't know about fondant and graham crackers, but would think it would depend on the fat content of the fondant. My mother used to make "graham cracker cookies" by sandwiching leftover icing between graham crackers and the crackers did soften after several hours, but didn't become mushy at all. Do you have time for a dry run? If not, how about coating the crackers with chocolate first to protect them? HTH
I am also in the process of doing a graduation cake with a cap. I used a large muffin pan and baked a cake in that for the bottom part of the cap. For the mortor board, I also used a piece of cardboard and covered in fondant. I have never tried it, but I would think you could just cover the graham cracker in fondant without the royal icing.
I am not sure if you are trying to make them edible or not, but I have made 3 grad caps using gumpaste for the top board.
I think handymama's idea about coating the crackers with chocolate is good. I've seen them mail-order, so you would think they would hold up. Since royal icing takes so long to dry hard, I'd be afraid that your crackers would absorb the moistness as it was drying. Chocolate dries quickly, especially if you set in the refrigerator for a few minutes. Just don't leave them in there for long! Otherwise they'll get moist in there too and defeat your purpose...
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