Sushi Revisited

This week's cake was a great deal of fun, as I got to redesign an old favourite: SUSHI! 

Vanilla sponge with vanilla buttercream was wrapped in a turqouise fondant finish with sushi maki and sushi nigiri cake truffles, a gumpaste fortune cookie and chopsticks. 

And here are some others from the last couple of years. Instead of a bento box or wood slab, I decided to make a turquoise platform with hand painted bamboo. While it's a different base, the sushi elements are still classic. Can't wait for the next.

-Danielle

miscellaneous december

I didn't want to interrupt this blog's holiday spirit so I held off on sharing all of the pictures from this month's cake inventory. Now that the season is winding down, here they are!


1) Based off the wedding cake pictured here , I prepared this small marble cake in the same style with white and dark chocolate pleats accented with chocolate roses. Happy birthday, Talia!

2) My friend Brandon is convinced the global economy should be backed by sterling. I believe the global economy should be backed by cake. We've reached a compromise, I think, with this 30th birthday cake. Happy birthday, B!

3) To celebrate the upcoming nuptials of a lucky couple who are tying the knot at a vacation destination, I made this pink beach-themed bridal shower cake. Opalescent shells and pearls were placed along the sandy beach (brown sugar) lining the cake, with piped buttercream coral and finished with a congratulatory greeting on the top. Congratulations, Tina and Alvin! And bon voyage!

4) The fourth iteration of cake sushi: the birthday girl loves dynamite rolls so I crafted a wooden sushi serving box out of chocolate cake and placed some dynamite maki and salmon, tuna and red snapper nigiri. Little extra features included a bamboo border, chopsticks and a personalized fortune cookie. I always love the opportunity to do something I love (sushi!) with the freedom to customize each cake. Happy birthday, Maddy!

5) This wedding cake was filled with alternating layers of red velvet and chocolate cake with cream cheese buttercream. The bride's and bridesmaids' bouquets had beautiful blue orchids and white roses so I accented the cake with edible flowers. Congratulations, Jackie and Barry!

6) This coconut cream birthday cake was fashioned to look like a Tiffany & Co jewellery box. The bow, tag and "22" charm were made from gumpaste. Happy birthday, Michelle!

It has been a busy end to 2011 and I can't wait to see what 2012 has in store for sweet&splendid!


-Danielle

round 3

I didn't realize how popular this cake would be, but here is the third sushi cake:

I was asked to make a small sushi cake to feed 6 (similar to one I did a few weeks ago here)but this time I included three maki pieces to compliment three pieces of nigiri.

Can't wait to make number 4!

--Danielle

a busy weekend

Two fun baking adventures this weekend:

 

These cupcakes were for a bridal shower. The theme was butterflies and flowers with a green and brown palette (my favourite!). Each cupcake had a gumpaste butterfly with three small blossom flowers atop a generous helping of swiss meringue buttercream. I made three flavour combinations: 

a. chocolate-chocolate (brown on brown, with green decorations) (2.5 dozen)

b. chocolate-vanilla (brown on white, with green decorations) (1 dozen)

c. vanilla-vanilla (green on white, with chocolate decorations) (4.5 dozen)

 

I made the stand out of 10", 16", and 22"cake boards and 5" cake dummies wrapped in matching green fabric and trimmed with a chocolate brown ribbon (finally putting my glue gun to good use).  And of course it rained. And of course I forgot to bring my camera to take pictures of everything set up at the venue. Thankfully some kind folks took beautiful photographs for me!

The second project was a smaller version of a sushi cake I made a few weeks ago for my better half's birthday:

 

The 'sushi' are cake balls covered in vanilla buttercream and coated in coconut flakes, topped with fondant or dried fruit. This cake fed about 25; however this one was smaller and only needed to feed the guests at an intimate birthday dinner party. I opted to make a smaller bento box with six pieces of nigiri 'sushi' instead. 

 

  

I'm convinced the sushi look even better the second time around! I added a bit more detail to the egg sushi by incorporating texture, and replaced the fish eggs with a piece of red snapper. 




-Danielle