Our good friend, Billy, contacted us a few weeks back about doing a sushi birthday cake for his daughter, Auvey, who was turning 13. He wanted red velvet cake to feed 25.
We began by baking a 12″ square cake. We cut it down to 7″ x 12″ and used the remaining cake to create the sushi rolls.
We iced the 7″ x 12″ cake with red buttercream. We mixed up wood grain colored fondant, pressed in a pattern to resemble bamboo and cut it to size to fit the edges of the cake.
With the excess cake, we cut the 2″ layer in half and used a circle cutter to form the rolls. We stacked two of the circles together, piped buttercream in between the layers and around the top and edges. For the rice, we rolled thin strips of fondant, cut into 0.125″ pieces and rolled with our fingers to shape as rice. We then placed the rice on the top and edges of the sushi rolls. We used black buttercream to pipe on the seaweed ring and orange and green buttercream for the sushi filling. For five of the rolls we wrapped the edge of the sushi with a strip of fondant and painted it black. Auvey’s favorite sushi is the eel roll so we cut a strip of tan-colored fondant, cut slices in the edges, painted with hints of brown to look like it was cooked, topped with caramel for the glaze and put it on top of three sushi rolls.
For decor, we made the chopsticks and fortune cookie out of tan fondant. We cut a strip of fondant and wrote her birthday message with an edible marker. For the final touch, we piped little red buttercream flowers around the cake.
After 8.5 hours, the cake was complete.
We hope you had a fantastic birthday and enjoyed your sushi cake, Auvey!