Sushi Cake

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1 x 2lb portion of Yo's Ultimate Vanilla Cake Recipe
1 x Yo's Chocolate Jelly Roll Sponge Recipe
1 recipe of Italian Meringue Buttercream
Ginger Jam
Simple Syrup
1 lbs Black Fondant
2 oz White Fondant
2oz Gumpaste
Wilton Moss Green Icing Color
Wilton Black Icing Color
Wilton Pink Icing Color
Wilton Golden Yellow Icing Colour
Red Powder Food Colouring
Avocado Food Colouring
½ cup Chocolate Cookie Crumbs
Clear Food Grade Alcohol (Like Vodka, White Rum, or even Sake)
Icing Sugar
2 lbs Coconut Jelly Bellies
Watermelon Gummies
Strawberry Gummy Sticks
Turkish Delight in white and rose/pink
Red Sugar
Orange Sugar Pearls or sixlets
Puff Pastry Cookies
Wilton Orange Icing Color
Wilton Red No Taste Icing Color
Apricot Jam, strained through a sieve

Item Name:	Availability:
6" Round Cake Pan
Rubber Spatula
Small Offset Spatula	Add to Cart -
Small Icing Spatula	Add to Cart -
Small Serrated Knife
Piping Bag
#806 Round Piping Tip
3 Circle Cutter	Add to Cart - $24.99
Ruler
Serrated Knife
Rolling Pin
Fabric Texture Drape Roller
Paring Knife
Paint Brush
Non-Stick Board
Non-Stick Small Rolling Pin	Add to Cart -
Vegetable Shortening

Preparation

Prepare Vanilla Cake Batter

Prepare your 2lb portion of Yos Ultimate Vanilla Cake batter, and pour into 6 round cake pan. Bake at 350 degrees for 40 minutes, or until a cake tester comes out completely clean. Let cool completely in pan.

Prepare Jelly Roll Cake

Prepare Yos Chocolate Jelly Roll Sponge Cake. Let cool completely in pan.

Prepare Buttercream

Prepare the Italian Meringue Buttercream. Dye 2 cups a light pink hue to resemble pickled ginger. Fill your piping bag with some ginger jam.

Unroll Jelly Roll

Unroll your full chilled chocolate jelly roll cake and place it on a fresh piece of parchment paper.

Prepare Simple Syrup

Prepare the Simple Syrup, and soak the cake. Pipe the ginger jam into the curled edge of the jelly roll cake. Spread the pink buttercream across the remaining exposed cake.

Roll the Jelly Roll

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

Carve Cakes

Carve the 6 round vanilla cake into two sushi cake bases. Carve two long rectangles with very round edges. Cut each cake in half horizontally. Soak with simple syrup.

Flavour Buttercream

Mix a bit of ginger jam into cup of Italian meringue buttercream and fill each cake. Place the top layer back on each cake, crumb coat and chill.

Cut Jelly Roll

Remove your chocolate jelly roll cake from the fridge and trim off the ends. Using a ruler, mark the cake every 4, and cut into even rounds.

Trim Cake Edges

Stand each cake upright onto a cake board. Use a 3 round cutter to help trim the edge off the cakes.

Crumb Coat and Chill

Crumb coat all five cakes and chill them. Ice all the cakes one more time.

Dye and Knead Fondant

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. Knead in vegetable shortening to help soften the fondant.

Add Texture to Fondant Strips

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 Strips

Trim the strips to the right width and length to wrap around each cake perfectly. The fondant should be taller than your cakes to act as a fence and youre your candy inside.

Paint Cakes

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 until the paint is dry to the touch.

Add Coconut Jelly Beans

Use Coconut jelly beans in all of the roll cakes to resemble white rice.

Create California Roll

To recreate a California roll slice green portions of watermelon gummies to resemble cucumber. Slice strawberry gummy sticks to resemble crab, and use fondant as an avocado slice.

Create Whitefish Roll

To recreate a whitefish roll rinse and chop white turkish delight.

Create Spicy Salmon Roll

To recreate a spicy salmon roll, rinse and chop pink Turkish delight, mix orange buttercream with red sugar to resemble spicy sauce.

Create Roe Roll

To recreate a roe roll toss orange sugar pearls with apricot jam.

Create Deep Fried Soft Shell Crab

To recreate a deep fried soft shell crab place puff pastry cookies on top.

Ice Cakes

Ice both sushi cakes again, and press coconut jelly beans on the whole cake.

Dye Fondant

Dye 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.

Prepare Tuna Coloured Fondant

Roll out the tuna coloured fondant to look like a slice of fish. Make a few indents for texture, then brush with apricot jam and lay on the rice bed.

Prepare Salmon Coloured Fondant

For the salmon, roll the fondant to 1/8 thick, and roll 1 oz of white fondant to the same thickness. Lay the white fondant on top of the salmon fondant, and cut it into strips. Line the strips up on their sides, so that the pink and white alternate.

Roll Fondant into Salmon Pattern

Roll the fondant out again to 1/8 thick, flip it over, and the salmon pattern will be revealed. Brush on the apricot jam and lay it on the second sushi bed.

Knead Gumpaste

Knead your gumpaste with the leftover salmon coloured fondant. Roll a little at a time as thinly as you possibly can. Create natural shapes that will resemble pickled ginger.

Create Fondant Ginger

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

Prepare Fondant Wasabi

Dye 12oz of fondant with green and yellow. Slightly water it down to create a paste like wasabi.

Congratulations!

If all went well, you should see something that looks like this...

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