How To Stop Rice Crispy Treats Going Soft
Decorating By ozcake Updated 15 Apr 2017 , 3:27pm by SandraSmiley
Hi,
I know a lot of decorators use rice crispy treats but when I have tried them I have found that they tend to go soft inside the fondant which is not very appetizing and to me the whole point of using them is to keep things edible. I was wondering if anyone would please be willing to share whether they have experienced this and/or if they have any tips of tricks to avoid it?
thanks
no mine don't go soft -- but i used candy clay to cover then fondant -- and i don't really know why i did that -- maybe it was just a gut reaction and i avoided your problem? i always kinda wondered why i did that -- i made a sports car -- and i was working on it over a period of time so i was geared for lengthening the viability of the products -- but i think i did it ultimately to ensure the smoothness factor --
and otherwise i used either more candy clay or chocolate -- other than that i just use them uncovered -- but hey i did cover some once with just fondant -- it was for a project with other decorators and i guess it went ok -- it was all collected up by someone else --
are you making your rkt or buying them already made?
I typically coat my RKT sculpts in either melted chocolate chips (for when stiffness is required) or chocolate ganache before fondanting or candy clay-ing :) . I've never had any go mushy on the inside, even when used as a shelf piece and kept for years.
Perhaps the fondant alone doesnt seal it in very well causing air to get in there. I know when I leave a piece on the table uncovered it will get sticky and soft. Maybe there is a connection there?
Like TheCakeDude, I generally seal my RKT's with melted chocolate prior to adding the modeling chocolate or fondant and I've never had a problem with it becoming soft. I, too, have kept pieces for years without a problem.
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