Baked Potato Toppings / Sour Cream??

Decorating By CreationsbyNicole Updated 2 Nov 2013 , 12:39am by CreationsbyNicole

CreationsbyNicole Posted 29 Oct 2013 , 7:46pm
post #1 of 8

Hey All!


So I am making a steak dinner cake for my Mom next month and I think I totally got the texture down for the steak, which I am very excited about!!


But I am stuck on the baked potato.  I'm pretty sure that I am going to make it out of RKT and then cover it in fondant but what about the sour cream?  I thought about marshmallow fluff or thinner buttercream but I need it to be pretty sturdy.


I'm thinking colored piping gel and a pad of pale yellow fondant for the butter.


I want to make the potato "loaded" (that's how she likes them).  How do you think I should make the chives/bacon bits?


Part of the reason I am at such a loss with this one is that I am going to be shipping it 1500 miles!  Ouch, I know!  So, I really need it all to hold up during shipping.  I'm going to pack it with dry ice too.


Thanks for your help!

7 replies
CreationsbyNicole Posted 29 Oct 2013 , 7:48pm
post #2 of 8

This is the piece of fondant I was playing with the other day in an attempt to make it look like steak!  I'm pretty happy with it, now I just need the rest of it to turn out as good!

mfeagan Posted 29 Oct 2013 , 11:57pm
post #3 of 8

I would definitely use a regular buttercream for the sour cream. Marshmallow fluff sort of just flattens out and may run on you. 


You could color coconut green for the chives OR you can color a little bit of fondant green, let it dry, then use a cheese grater to grate small pieces of the green to resemble chives. You can also use that same idea for the chives. 


Great fondant steak!

mfeagan Posted 29 Oct 2013 , 11:57pm
post #4 of 8

Oh! and where are you shipping it??? 1500 miles? WOW!

CreationsbyNicole Posted 30 Oct 2013 , 12:55am
post #5 of 8

I am in Texas and its going to Mom in Connecticut!  There's a photo of two mini flower pot cakes in my photos that I shipped to her on Mothers Day and they made it in remarkably good shape, I was shocked!



JWinslow Posted 30 Oct 2013 , 6:19am
post #6 of 8

I likes the idea of BC until I read 1500 miles.  I would consider using fondant.  The cheese grater is a great idea.

You can make the white part of the potato a little lumpy with a sheen, grate the green for your chives and for the bacon I would make a small square of kinda marbled fondant so when you cut pieces out like bacon bits there is a varied color. 


You can also make a pat of butter and make it dripping.  Sounds like a fun project.  Love the steak!

cakestomuch Posted 1 Nov 2013 , 4:08pm
post #7 of 8

AHow do you ship it? Doesn't it get turned sideways and upside down during shipping?

CreationsbyNicole Posted 2 Nov 2013 , 12:39am
post #8 of 8

I pack it in dry ice, and secure the board to the box with a piece of duct tape underneath.  Lots and lots of peanuts and notices on the box....."This Side Up" etc....  There was actually a really great tutorial I found on here a while back, I don't remember who posted it though, sorry.


Thanks for the input everyone!!

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