I have been looking at the pics of the steak cakes, and a lot of them are done with red velvet. Was this just because they liked the flavor, or they hold up better for this cake?
Can this cake be done with just butter cream? I'm sure it would look better and more realistic via the fondant. I was wondering if anyone had tried it in straight butter cream.
I got one if you want to look at my photos. I used red velvet(Sarah's from CC recipe section). I used that because it had the red look for a meaty look.
I used buttercream and then some fondant for the outer fat and marbeling.