Introduction: Sushi Cake Balls
I was so excited when I had the idea to make one of my favorite foods out of cake! I love creating desserts that fool the eye at first glance. Everyone that I showed these to in person got excited that I had a platter of sushi. When they found out it was cake, the look of shock was hilarious. In the video tutorial attached I made nagiri and maki (traditional sushi roll) sushi out of leftover cake. If you're not using already decorated cake, bake a layer of cake and once cooled add a couple spoonfuls of frosting.
Dessicated or shredded Coconut
Candy Melts: White & Black (thinned with shortening or Wilton's EZ melt)
Jelly Beans: Green, Orange, Red
Step 1: Forming and Shaping
Break a part and mix the cake until it forms a cake dough. It's ready when it resembles the look and feel of clay or actual dough. Form the dough into a ball and split in half.
Nagiri Sushi: For the nagiri sushi, pull small pieces, about the size of the Swedish fish and form into small rectangles with curved edges. They should be about a 1/2 inch in height and 2 in. inches in length.
Maki Sushi: Form the cake dough into a long rectangle and roll to create a log. The width should be about the size of a quarter. Length will depend upon how much cake dough you have. Wrap in plastic wrap to keep its' shape.
Place pieces on waxed paper and into the freezer for at least 30 minutes or refrigerate for at least 2 hours.
Step 2: Maki Sushi
Once out of the fridge, unwrap the cake dough and begin to slice. Slices should be about 1 inch in height. Align the log with the previous slice to make sure that all pieces are roughly the same height.
Stick a toothpick into one piece of sushi cake and dipped into the black candy melt. Make sure to cover the entire bottom, sides and the top rim of each cake piece. Allow excess to drizzle off and place onto waxed paper to dry.
Step 3: Nagiri Sushi
Place a toothpick into a piece of the rectangular sushi cake and dipped into white candy melt. Allow a little bit of the excess to drizzle off and then roll in the dessicated coconut flakes. Place on waxed paper and remove the toothpick. Allow to harden.
Step 4: Maki Sushi
Spoon a small amount of white candy melt onto the bare center. Drip off any excess and spread to the edge using a toothpick. Dip into coconut flakes and allow to dry.
Thinly slice red, green and orange jelly beans. Cut the slices in half to create the toppings for the sushi cake. Using a small bit of white candy melt, stick one of each piece of jelly bean to the top center of the sushi cake.
Step 5: Nagiri Sushi
Spread a thin layer of white candy melt onto the under side of the swedish fish and apply to the top of the nagiri sushi. Thinly roll out a piece of black fondant and cut into a 1/4 inch strip. Apply a small amount of black candy melt to the fondant strip and place across the center of the sushi piece.
Step 6: Ginger and Wasabi
There's no such thing as a sushi platter without some of ginger and wasabi.
Ginger: Roll out a piece of light orange fondant and cut into random pieces. Begin to randomly fold each piece of fondant and bunch them together.
Wasabi: Make a small amount of buttercream and add more powdered sugar than normal to create a grainy texture. You should be able to pick this buttercream up with your fingers. Use a dot of green gel dye and incorporate. Form into a small imperfect ball and place on the cake platter.
Place all of the sushi on a plate. Use chocolate sauce as soy sauce and caramel sauce as teriyaki sauce. Grab a pair of chopsticks and enjoy!
The video tutorial is in Step 1.
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