Sushi Cake

Last month it was my good friend Mike’s birthday. He loves sushi, particularly sashimi, but since I am pretty new at the cake making, I went with what I thought would be more practical for me. First I started with the sushi rolls.

(Excuse the blurry photos, I need to stop being so lazy with my picture taking).

They have a small piece of chocolate cake on the inside, rolled with a black fondant to look like seaweed, topped with white sprinkles for rice. That green and orange for is just pieces of fondant. Mike ate it, and it’s a bit sweet and gross. I think I’m going to stop using the fondant for my next couple of cakes because it’s not the best tasting stuff on earth. Even marshmallow fondant (which is better) is not really high up there for me. Anyhow.. back to the cake…

I also made those funny looking salmon rolls? What exactly are they? Those things on the top right side, I know that type of sushi exist but don’t ask me what it is.

Anyhow, the ‘soy sauce’ is chocolate sauce. You’ll notice that I tried to do a wooden board type thing for the cake base, I found this idea from googling different cakes online. It’s very common to do for a sushi cake, but I was confused on how to make it look woody.

I ended up coloring corn syrup brown and doing a sort of glaze. It worked out ok. I doubt I’d do it again, it was a bit sticky and took forever to dry.

One thing that I learned from this cake, is that you cannot use too soft of cake when working with fondant. You can see on the sides that it’s beginning to droop. Even after being frozen overnight, the cake would be out for a minute and would begin to mold or crumble because it was such a soft and delicate recipe.

As for Mike… he loved it!