Thursday, April 29, 2010 at 5:36PM

There was a time in my life when just the thought of being in the same room as raw fish would cause me to complain, loudly, how much I despised it.  I would like to be able to say that that time was short lived, but the truth is, I only started eating Sushi within the last couple of years and I still play it safe, sticking with only raw tuna... although I did have eel a while back... cooked, of course.  

Now, however, if someone had brought me Sushi like this during my childhood, I might have been singing another tune altogether.  Cake.  It makes everything better, even raw fish!  

I recently had the opportunity to make another Sushi cake for the co-worker of my oldest friend (we've known each other since Kindergarten!).  All of my Sushi cakes have been gifted to girls thus far, but this is the first one I made "girly".  It was a White Chocolate Cake with Raspberry Buttercream covered in Black Satin Ice Fondant, and then painted with a Piping Gel and Vodka mixture for a lacquered look.  It was decorated with Red & Ivory Fondant flower cut-outs to mimic the dainty ribbon.  Well, actually, it all started with the ribbon.  

I found it a few months ago at a local craft store and then tucked it away for some future fate.  I just love it when things come together like that, don't you?  It goes a long way for the defense of my hoarding tendencies!  Okay, maybe not really.  

Anyway, back to the sugar.  The Sushi pieces are all fondant accents on small pieces of cake, mini cupcakes if you will.  Working on this cake made me realize that if I ever make a business out of this hobby, I will need an airbrush system, and I will need to find someone who knows how to use it.  I would have loved a little more definition on the "fish" pieces and I need to not use straight white fondant for my rice, it's a bit blinding.  But all in all, I think this cake was fantastic, and as much fun, if not more so, to make than the first two versions!  


Thanks for the opportunity, Matt!  

Happy Caking!

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