Welcome to the Cake Decorators Q&A
Freezing Rice Krispie models
Does anyone know if you can freeze a Rice Krispie model, covered in ganache and fondant? I’ve had to make it 2 weeks early and worried about the ganache on it keeping fresh .
Does anyone know if you can freeze a Rice Krispie model, covered in ganache and fondant? I’ve had to make it 2 weeks early and worried about the ganache on it keeping fresh .
Hi Tomandhen123
If the model is not going to be eaten, it can be stored in a cake box at room temperature. However, if it is going to be eaten, you will need to wrap it up in many layers of clingfilm or another form of heavy duty plastic then double box. A strong brown cardboard box will give best protection. The box will need to be completely sealed with tape and placed in a plastic bag. Seal the bag up the same as the boxes. All this wrapping and sealing is to prevent any moisture from the freezer spoiling the fondant on model.
To defrost, unwrap the model and defrost at room temperature. As warm ambient air contacts the model, condensation will form on the fondant. At this stage, it is important not to touch the piece untill it is completely dry.
Touching it will damage the fondant and it will be difficult to remove finger marks.
If you need any more information, please come back with any further queries. 🙂
Thank you for your answer, it really helps. If i just stored it in freezer with only a ganache coating, would it be easier? I can then finish it maybe a few days before I need to put it on the cake. Just needed to make it in advance, as its a Thomas engine and 1st time making one, so wanted to make it earlier, as needed to practice it. x
I don’t see why it can’t be. I’ve frozen RK decoration and bars which have been fine. However, as a precaution, I think it would still be wise to cover it with some cling film and still pop it in a box. This will prevent any freezer burn or damage if it gets knocked.
Once brought to room temperature, ensure all the condensation disperses before attempting to enrobe with fondant. If it dries too much, brush the ganache over with a little boiled water or from a misting bottle, enough to adhere the fondant.
? Edit: Please see other comments here:
Thank you for all your advice.
You’re welcome Tomandhen123
It’s always daunting when trying something out for the first time. Hope it all works out. Let me know ?
