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Home › Recipes › Sushi Cake

Sushi Cake

Chocolate Jelly Roll Sponge, Ginger Infused Buttercream, and Candy Toppings!

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. Im going to make my sushi cakes keeping that in mind. Im 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!

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  • Ingredients
  • Tools
  • Instructions
  • 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 Add to Cart -
Rubber Spatula Add to Cart -
Small Offset & Straight Spatula Add to Cart - $14.99
Small Serrated Knife Add to Cart -
Piping Bag & Tip Add to Cart -
3 Circle Cutter Add to Cart - $24.99
Ruler Add to Cart - $12.99
Large Serrated Knife Add to Cart -
Rolling Pin Add to Cart -
Fabric Texture Drape Roller
Paring Knife Add to Cart -
Paint Brush Add to Cart -
Non-Stick Board Add to Cart - $16.99
Non-Stick Small Rolling Pin Add to Cart - $9.99
Vegetable Shortening

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!

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