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!