Rice Krispie Treats - Make Ahead Of Time For Sculpting???

Decorating By mom2spunkynbug Updated 7 Aug 2007 , 8:21pm by Hollyanna70

mom2spunkynbug Cake Central Cake Decorator Profile
mom2spunkynbug Posted 30 Jul 2007 , 1:56am
post #1 of 21

When making rice krispie treats for sculpting, are you supposed to make them several days ahead of time? so they can dry (like fondant/gumpaste)?

I tried making a deer cake & used rkt for the upper head/nose part & it just slowly but surely fell apart. icon_sad.gif

edited to add: I did leave out the butter

Thanks in advance icon_smile.gif

20 replies
carooch Cake Central Cake Decorator Profile
carooch Posted 30 Jul 2007 , 2:12am
post #2 of 21

I make mine several days before so they can dry out. BUT, as I learned the hard way this week- if it is humid, they will absorb moisture and become very weak and stale and eventually fall apart ! I had to keep putting them in the freezer (which is also humid, but it solidified them).. These were towers for a sandcastle cake. If you keep them dry, they should be fine. I do eliminate the butter, and use only a small amount of cooking spray .

amberhoney Cake Central Cake Decorator Profile
amberhoney Posted 30 Jul 2007 , 2:12am
post #3 of 21

yes I would like to know this as well, I have an adult themed cake coming up that I would like to do some of ahead of time too. Bump!

leah_s Cake Central Cake Decorator Profile
leah_s Posted 30 Jul 2007 , 2:17am
post #4 of 21

I use premade from Sam's. they come in a big block. Easy. Dependable.

coreenag Cake Central Cake Decorator Profile
coreenag Posted 30 Jul 2007 , 2:24am
post #5 of 21

I am having a duh moment. Do you mean that you just use marshmallows and rk to make it and no butter? icon_redface.gif

MavericksMommy Cake Central Cake Decorator Profile
MavericksMommy Posted 30 Jul 2007 , 2:25am
post #6 of 21

I was making a cake this week and tried to use the treats to make a nose, I've done it before but this time it just slowly pulled away from the rest of the cake-in slow motion. When we were eating it (I gave up on decorating it and we just ate it as it was) I also noticed that the treats were really soggy- I thought it was because it had soaked up buttercream (I was wonderin if I had put on a thicker amount this time). Now I'm wondering if it was the humidity- the house was open because it was not really hot and humid but the humidity was rising... now I wonder if it was that that caused my problems and not an error I made.... icon_confused.gif

carooch Cake Central Cake Decorator Profile
carooch Posted 30 Jul 2007 , 2:35am
post #7 of 21
Quote:
Originally Posted by MavericksMommy

Now I'm wondering if it was the humidity- the house was open because it was not really hot and humid but the humidity was rising... now I wonder if it was that that caused my problems and not an error I made.... icon_confused.gif




I think it was the humidity- I made my castle towers and they were fine after a day- nice and dry and sturdy.. then the weather changed and I noticed they started to sag a bit- definitely from the moisture !! I was in a panic, so I froze them until I delivered the cake to keep them from collapsing. Next time I will put them in an airtight container after they dry (if its days before)

carooch Cake Central Cake Decorator Profile
carooch Posted 30 Jul 2007 , 2:38am
post #8 of 21
Quote:
Originally Posted by coreenag

I am having a duh moment. Do you mean that you just use marshmallows and rk to make it and no butter? icon_redface.gif




I just use a bit of cooking spray to keep it from sticking to the pot.. I leave out the butter if I am using them to mold something that needs to be really sturdy.. seems to help

coreenag Cake Central Cake Decorator Profile
coreenag Posted 30 Jul 2007 , 3:56pm
post #9 of 21

Oh thanks! I didn't even think of not using butter on them! I haven't tried it yet but plan to on my son's bday cake. I read somewhere that someone had crushed the krispies beforehand so it was smoother. Does anyone do that or just use them as is? (Sorry for the newbie questions!)

carooch Cake Central Cake Decorator Profile
carooch Posted 30 Jul 2007 , 4:13pm
post #10 of 21

I do crush them a bit- I put them in a freezer bag and use the rolling pin a little, or even with my hands... It does make them smoother, and I think the smaller crumbs make for a stronger construction- not sure, but I felt better !

KoryAK Cake Central Cake Decorator Profile
KoryAK Posted 30 Jul 2007 , 7:44pm
post #11 of 21

I like to knead mine just a bit after they are made and right before I mold them. It crushes the cereal a bit and makes it a lot smoother for the fondant application.

mullett Cake Central Cake Decorator Profile
mullett Posted 30 Jul 2007 , 7:57pm
post #12 of 21

for whats its worth i pack them really tight. we stand on them, or use a press, or bricks, or what ever will fit the mold i'm using. the tighter they are, the stronger they are, and the better it works for me.

mgdqueen Cake Central Cake Decorator Profile
mgdqueen Posted 30 Jul 2007 , 7:59pm
post #13 of 21

DO NOT put them in an airtight container and think they will dry! My turrets on my second castle fell after I got them out of my tupperware. I had let them dry all day and they were fine...then put them in the tupperware and they were soggy again-ARGH!!!

Make ahead, sculpt your piece, let it dry if you can...then assemble the rest the next day if possible.

carooch Cake Central Cake Decorator Profile
carooch Posted 30 Jul 2007 , 8:07pm
post #14 of 21

Thank you mgdqueen- I suggested the airtight container without really knowing what would happen-now I know better !!! I guess my problem was that I made them too soon- they were nice and dry in the middle of the week, but then they absorbed moisture again... Next time, I will make them closer to the time I need them... You CC guys are great !!!

crablegs Cake Central Cake Decorator Profile
crablegs Posted 30 Jul 2007 , 8:07pm
post #15 of 21

Guess I'm out of luck down here in AL

Ariginal Cake Central Cake Decorator Profile
Ariginal Posted 30 Jul 2007 , 8:16pm
post #16 of 21

Now i am wondering... okay if you have made them up and covered with the fondant wouldnt the fondant stop the humidity getting to them? wouldnt the fondant as it sets be hard enough to support the rice krispies? just asking as i havent tried it yet and thought i may have go but want to be sure of what i am and am not to do.. thanks

millionairess Cake Central Cake Decorator Profile
millionairess Posted 1 Aug 2007 , 5:27am
post #17 of 21

Sorry for this question but how do you get thr rice kriepies to bond together? Any recipe?

Thanks

CakeRN Cake Central Cake Decorator Profile
CakeRN Posted 1 Aug 2007 , 9:39am
post #18 of 21
Quote:
Originally Posted by MavericksMommy

I was making a cake this week and tried to use the treats to make a nose, I've done it before but this time it just slowly pulled away from the rest of the cake-in slow motion. When we were eating it (I gave up on decorating it and we just ate it as it was) I also noticed that the treats were really soggy- I thought it was because it had soaked up buttercream (I was wonderin if I had put on a thicker amount this time). Now I'm wondering if it was the humidity- the house was open because it was not really hot and humid but the humidity was rising... now I wonder if it was that that caused my problems and not an error I made.... icon_confused.gif




No it snot the humidity....snot , snot , snot... icon_lol.gif

Hollyanna70 Cake Central Cake Decorator Profile
Hollyanna70 Posted 6 Aug 2007 , 7:32pm
post #19 of 21
Quote:
Originally Posted by CakeRN



No it snot the humidity....snot , snot , snot... icon_lol.gif






HaHa!!!

Hollyanna70 Cake Central Cake Decorator Profile
Hollyanna70 Posted 6 Aug 2007 , 7:38pm
post #20 of 21

Ok, on another note:


I was wondering if someone could please tell me how far in advance a Rice Krispie sculpture can be made, and it still be fresh?

I have a groom's cake coming up, and I was going to do part of it in rice krispie treats, and cover that with a bit of buttercream and fondant. I have a lot to do on this cake, not to mention I will be out of town for the week beforehand, so I was wondering how far in advance I could make this part.

If I made it a week before, do you think it will still be fresh? (you know "someone" will want to taste it). Also, some of it will be sculpted fondant. How far in advance can that be made, and still be edible?

Also, does the butter "have" to be omitted? It's very humid here in Georgia, but I have central air and it's quite cool in the house. The only time it will be out of air conditioning will be taking it from the house to the car, then from there into the reception building (which I pray is air conditioned).

Thanks so much in advance,

Holly

Hollyanna70 Cake Central Cake Decorator Profile
Hollyanna70 Posted 7 Aug 2007 , 8:21pm
post #21 of 21

Anyone?

Bueller? Bueller?!


icon_biggrin.gif

Quote by @%username% on %date%

%body%