Woohoo I just finished this sushi cake last night! I heart food cakes.
This was carrot cake with cream cheese icing. I tried out this recipe this time…a little soft for carving, but it had great comments about taste and texture.
I baked into Thursday night, froze it overnight for carving (a necessity to prevent it from crumbling apart during carving), filled + carved and iced it on friday, and finished decorating it on Saturday. It took approximately six hours over the course of three days to create this cake.
I started with covering the rice shape in a thin layer of fondant. I cut out rice pieces and glued them on one-by-one so that they fit snug.
Then I added the shrimp top and lightly sculpted it, and added the gumpaste tail. The colour of the shrimp was hand painted.
The nori is a thin piece of 50/50 gumpaste fondant that was hand painted with extra green and black then cut out and wrapped around.
The wasabi is just fondant. It was actually quite difficult to do – to get that “smushed-but-not-too-much” look right. The ginger and plastic “grass” are gumpaste.
Lots o’ fun!