I love sushi. I always have, but when I visited Tokyo in 2009 I really fell in love with it. Not only do I love the way sushi tastes, I love the way it looks! Neat little parcels, filled with different textures and flavours.

 I’m going to make my sushi cakes keeping that in mind. I’m using a bunch of different candies to top of my maki: coconut jelly beans for rice, Turkish delight chopped up like raw fish, and puff pastry for my deep fried soft shell crab. I am also making fresh fondant fish to place on my coconut jelly bean rice beds. This is going to be so kawaii!



Where Do I Buy My Ingredients & Tools???

If you're making real sushi, the professionals wake up super early to get to the fish markets first thing in the morning. Luckily, candy fish stays fresh for a little bit longer! ;) I've organized all of my ingredients and tools for my Sushi Cake on my Parsel page for you here


Baking Your Cakes!

Ingredients & Tools You Will Need:

1 x 2lb portion of Yo’s Ultimate Vanilla Cake Recipe - find my recipe here

6” round pan 

1 x Chocolate Jelly Roll Sponge Recipe (find my recipe below)

16.5 x 11.5 (Half Sheet) Baking Tray, lined with parchment paper and greased sides

Chocolate Jellyroll Sponge

½ cup + 2 tablespoons flour

½ cup Dutch Process cocoa

1 ½ teaspoon baking soda 

½ teaspoon salt

8 eggs, separated, at room temperature

1 cup sugar

1 teaspoon instant coffee

1 teaspoon water



Set your oven to 400º. Sift the flour, cocoa, baking powder and salt together into a bowl.

In a stand mixer with the whip attachment, whisk the egg yolks and ½ cup of the sugar on high speed for 3-5 minutes. The mixture should thicken and become a light yellow colour.

Mix the instant coffee with the water to dissolve. Add to the egg yolk mixture and whisk until combined.

In a separate clean mixing bowl with a whip attachment, whisk the egg whites on high speed until frothy. Gradually add the remaining ½ cup of sugar, and beat until stiff peaks form. 

Gently fold your egg whites into the egg yolk mixture. Sift your dry ingredients once more, directly over your egg mixture. Fold them in gently.

Pour the batter into your prepared baking tray. Bake for 15 minutes or until the cake springs back when touched in the centre. 

Let the cake cool for 10 minutes in the pan. Meanwhile, dampen a clean kitchen towel that is larger than your cake. Lay a sheet of parchment paper on top of the towel, and sprinkle it liberally with icing sugar.

To remove your cake from its pan, run a sharp paring knife along all four sides. Flip the cake out onto the sugared parchment paper. Carefully peel the parchment paper off the bottom.

Roll up the cake, starting at one of the long sides. Use the towel and parchment paper to help you roll tightly, but never allow the cake to roll onto itself. The damp towel and parchment paper must remain in between.

Twist the ends of the towel, and place the cake in the fridge to cool completely for four hours or overnight.



Rolling Your Sushi Cakes!

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

Wilton Pink Icing Color

Wilton Golden Yellow Icing Colour 

Stem Ginger Jam

Simple Syrup - find my recipe here

Rubber Spatula

Small Offset Spatula

Small Icing Spatula

Small Serrated Knife 

Piping Bag 

#806 Round Piping Tip

3 ½” Circle Cutter 


Serrated Knife



Dye 2 cups of Italian meringue buttercream a light pink hue like pickled ginger.   Fill your piping bag with some ginger jam.

Unroll your full chilled chocolate jelly roll cake and place it on a fresh piece of parchment paper. Do not force the cake to lay completely flat. Be careful not to break it. The inside edge will remain curled.

Shower the cake with simple syrup. Pipe the ginger jam into the curled edge of the jelly roll cake. Spread the pink buttercream across the remaining exposed cake in an even layer.




Roll the jelly roll cake back up. The parchment paper should remain on the outside this time. Place the whole filled jelly roll on a tray and chill it for 20 minutes.




In the meantime, carve the 6” round vanilla cake into two sushi cake bases. You want to carve two long rectangles with very round edges. Cut each cake in half horizontally. Shower with simple syrup. Mix a bit of ginger jam into ¼ cup of Italian meringue buttercream and fill each cake. Place the top layer back on each cake, crumb coat and chill.




 Remove your chocolate jelly roll cake from the fridge and trim off the both ends. Using a ruler, mark the cake every 4”. You should get five cakes in total from the whole jelly roll. 

Stand each cake upright onto a cake board. I used a 3 ½” round cutter to help trim the edge off the cakes. If your roll is a little bigger or smaller, just use the appropriate size circle cutter, or trim the edge off with a serrated knife. Crumb coat all five cakes and chill them.




Ice all five of the maki cakes and the two sushi cakes one more time.



Creating Fondant Nori!

Ingredients & Tools You Will Need:

 1 ½ lbs Black Fondant

 Wilton Moss Green Icing Color

 Wilton Black Icing Color

 ½ cup Chocolate Cookie Crumbs

 Rolling Pin

 Fabric Texture Drape Roller

 Icing Sugar

 Paring Knife

 Clear Food Grade Alcohol (Like Vodka, White Rum, or even Sake)

 Paint Brush



Knead the Moss Green colour into your black fondant to give it a green hue. Then knead in the chocolate cookie crumbs to create texture.

I have never done this before and I noticed two things. First, the cookie crumbs added a wonderful aroma and flavour to the fondant! But secondly, the crumbs dried out the fondant drastically. I had to knead the fondant with vegetable shortening to help soften it, but it was still hard to roll.

Measure the five maki cakes and roll the fondant into 5 strips that are long enough to wrap around each cake. Add texture to each strip of fondant with the fabric texture rolling pin.




Trim the strips to the right width and length to wrap around each cake perfectly. You want the fondant to be ½” taller than your cakes to act as a fence and you’re your candy inside. Wrap the fondant around your cakes and secure the seam with a little water.



In the end, I think the stiffness of the fondant helped it to stand upright and set nicely on the cakes. In cake decorating, you often have to relax and go with the flow. Find a way to work it out. ;) 

Dilute the Black and Moss Green food colouring with some alcohol. Use this to paint around the outside of all the cakes, and the inside of top edge. Chill the cakes in the fridge until the paint is dry to the touch.




Decorating Your Sushi Cakes With Candy!

Ingredients & Tools You Will Need:

2 lbs Coconut Jelly Beans

Watermelon Gummies 

Strawberry Gummy Sticks

Turkish Delight 

Red Sugar

Orange Sugar Pearls

Puff Pastry Cookies

Wilton Orange Icing Color

Wilton Red No Taste Icing Color

Wilton Pink Icing Color 

½ lb Fondant

Apricot Jam, strained through a sieve


Before making these cakes I headed to my local bulk food store and searched the candy aisles. I looked for anything that resembled sushi ingredients. I knew I wanted to use coconut jellybeans as my rice. I thought that chopped up Turkish delight could look just like raw fish, and the green part of the watermelon gummies reminded me of cucumber.

The main thing to remember is to be creative and let your imagination run wild. After all, sushi often has creative ingredients, so why not cake?

I used coconut jellybeans as rice for all five of my maki cakes. Each maki is different and I decorated them as follows:


California Roll

- sliced green portions of the watermelon gummies to resemble cucumber

- sliced strawberry gummy sticks to resemble crab

- fondant avocado slice




- rinsed and chopped white Turkish delight




Spicy Salmon

- rinsed and chopped pink Turkish delight

- orange buttercream mixed with red sugar as spicy sauce





- orange Sugar pearls with apricot jam



Deep Fried Soft Shell Crab

- puff pastry cookies arranged on top




For my two sushi cakes, I iced the once more with Italian meringue buttercream and pressed on coconut jellybeans to cover the entire cake. These cakes will be the rice beds for our sushi.



I dyed 3 oz of fondant with red and pink to create a tuna colour, and 3 oz with pink and orange to create a salmon colour. Once I was happy with my colours, I rolled out the tuna coloured fondant to look like a slice of fish. I made a few indents in the surface for texture, then brushed it with apricot jam to make it look like a fresh piece of raw tuna, and laid it onto one rice bed.




For the salmon, I rolled the fondant to 1/8” thick, and rolled 1 oz of white fondant to the same thickness. I laid the white fondant on top of the salmon fondant, and cut it into ¼” strips. Then I lined all the strips up on their sides, so that the pink and white alternated.




Roll the fondant out again to 1/8” thick, flip it over, and the salmon pattern will be revealed. Just like a beautifully marbled piece of fresh fish! Brush on the apricot jam and lay it on the second sushi bed.




You Need Pickled Ginger & Wasabi!

Ingredients & Tools You Will Need:

2oz Gumpaste

2oz Fondant 

Wilton Moss Green Icing Color

Wilton Golden Yellow Icing Colour

Red Powder Food Colouring

Paint Brush

Nonstick Board

Nonstick Small Rolling Pin

Vegetable Shortening



To create your pickled ginger knead your gumpaste with a tiny bit of your leftover salmon coloured fondant. Roll a little at a time as thinly as you possibly can. You want to create natural shapes, not perfect circles. The vegetable shortening really helps if you rub a little onto your nonstick board before rolling. 

Lightly brush the edges of each piece with red powdered food colouring. Then crumple all the pieces together to create a little pile of pickled ginger.




For the wasabi, dye the 12oz of fondant with green and yellow. I used a little piece of this fondant for my avocado slice in my California Roll maki. I then slightly watered down the rest to create a paste like ball of wasabi.

Before serving your sushi you may want to brush some water onto the nori fondant of your maki cakes. This just takes it up a notch and keeps them looking like freshly sliced sushi.



These cakes look great presented on a wooden board with a pile of gumpaste pickled ginger and a ball of sweet wasabi! I was so happy making these cakes. ;)