Baked Potato Toppings / Sour Cream??

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

 CreationsbyNicole  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
mfeagan Posted 29 Oct 2013 , 11:57pm
post #4 of 8

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

 CreationsbyNicole  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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!!

Quote by @%username% on %date%

%body%