by Theresa Cahill
Here is Steak & Potato Dinner cake. Steak cake is 9"x13"x 2 1/2" red velvet cake (I wanted the medium rare steak look), chocolate butter cream, chocolate fondant and raw cane, black & white sugars as seasoning.
I didn't care for the previous red velvet cake I made from scratch so this time I doctored a yellow cake mix with a box of chocolate pudding and about 1/2 a bottle of red gel food color. Surprisingly it turned out better.
I baked the cakes in a 300 degree oven for 20 minutes then 325 for another 20. I find this helps the cakes to cook more level & not peak at the top. I carved a T-Bone shape and iced with chocolate buttercream.
I used various shades of chocolate fondant marbled for the steak. Airbrushed to make it look grilled then sprinkled with various colored sugars for the salt, pepper & seasoning.
Baked potato is white cake with cinnamon butter cream, wrapped in cinnamon fondant, fondant butter patties, bacon crumbles, chives & sprinkled with white & black sugar. I used my normal buttercream recipe & added 1tsp ground cinnamon & 1 tsp cinnamon extract.
For the buttercream recipe I used:
1/2 lb Crisco
1/2 lb butter, softened
1 teaspoon vanilla extract
2 lb bag sifted confectioners' sugar
2 tablespoons milk
For the fondant I usually make marshmallow fondant, but this time I was using Wilton's and wanted to give it flavor and also wanted color and texture for the potato skin so I just added cinnamon and some oreo crumbs to the fondant. Once it was covered, I brushed the potato with cinnamon sugar to give it a more natural potato look.
Steak cake was a huge hit! The veggies were fondant and gumpaste, and the candle holders were the mushrooms.