Damie Checkered Sushi Cake For Mother's Day. I wanted to make a San Sebastian checkerboard cake with sushi rice. I always serve this sushi cake for Hinamatsuri (Girl's Day Festival) as well as for my daughter's birthday or for home parties. we can't forget about the vanilla cake and fondant details on the sushi pieces! All served with fondant ginger and wasabi these small cakes pack a PUNCH!

See a fabulous collection of deliciously tempting and quirky cake pops - for cake cravers and lollipop lovers the world wide. See more ideas about sushi cake, sushi, sushi party. I was inspired by the cherry blossom cakes made by o'holysweet and artisan cakes by e.t. You can cook Damie Checkered Sushi Cake For Mother's Day using 11 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Damie Checkered Sushi Cake For Mother's Day

You need 810 grams of Sushi rice.
You need 1 of Sakura denbu (sweetened pink-colored fish flakes).
You need 2 of Hanpen.
It's 6 slice of or 1 sausage Ham or fish sausage.
You need 5 slice of Smoked salmon.
It's 1 of Shiso leaves etc..
You need 1 of Pasta (dried).
You need of Equipment required:.
It's 1 1/2 of Empty milk carton.
You need 1 of Staples.
Prepare 1 of Plastic wrap.

Her Sunday will be even sweeter with a beautiful dessert made from the heart. Show Mom how much you care with a spectacular homemade cake this Mother's Day. A cake can make any day better, and it's sure to add even more cheer on a special holiday. Treat your mum by baking one of our beautiful cakes for Mother's Day.

Damie Checkered Sushi Cake For Mother's Day instructions

Make the patterns and molds Cut the milk cartons into 4.5cm wide strips..
Form the Step 1 strips into circles, and fix them with staples to make 15, 10 and 5 cm diameter circular molds..
Wrap the part with the staple in plastic wrap..
Make the base Mix 440 g of sushi rice with with the sakura denbu. Divide into two 30 g portions, one 100g portion, and two 140 g portions..
Divide the remaining white uncolored rice in to one 30 g portion, two 100 g portions and one 140 g portion. Moisten the circular molds quickly with water..
Place the 5 cm mold in the center of a plate, fill with 30 g of pink sushi rice and press down evenly..
Add 30 g of white sushi rice on top of Step 6, and press down evenly. Add another 30 g layer of pink sushi rice and press down evenly. Remove the mold..
Place the 10 cm circular mold around the Step 7 rice..
Fill with 100 g of white sushi rice and press down evenly. Add 100 g of pink rice, then 100 g of white rice, pressing down evenly each time. Remove the mold..
Place the 15 cm mold around the Step 9 rice..
Add 140 g of pink rice, 140 g of white rice and 140 g of pink rice in that order, pressing down evenly each time. Remove the mold..
When removing the mold, hold down the edges of the sushi rice with a spoon or your hands, and lift the mold up gently from the bottom little by little..
Make and add the decorations. Crush the hanpen in a food processor..
Coat the Step 11 rice base all over with the crumbled hanpen from Step 11..
Cut the ham (or if using fish sausage, use a vegetable peeler to slice it) into strips, form a ribbon, and secure on top of the Step 14 cake with a short piece of pasta..
Wrap the smoked salmon slices to form roses. Fix on top of the cake with shiso leaves, next to the Step 15 ribbon..
Slice the cake Moisten your knife before slicing. The cake is quite thick, so you will need to insert your knife 4-5 times per slice. Moisten the blade each time..
It's difficult and time consuming to slice the cake nicely, so I recommend slicing it first and bringing it to the table already sliced..

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