Friday, May 21, 2010

Sushi dinner? Presents? ... and Cake!?

I was asked to make two cakes this week.

A Thank-You cake.

A Birthday cake.

It was easy to decide how to decorate the Birthday cake because everyone should get presents for their birthday!

As for the Thank-You cake, my friend, Chris, and I may have spent over 20 minutes just staring at the oval cake pan. We were trying to think of creative cake ideas. Then all of a sudden Chris came up with a brilliant idea to make    ...a SUSHI CAKE!

Rice crispies covered in white fondant = sushi rice.

 I wanted to make carrot cakes because everyone loves carrot cake!

Who could forget the buttercream!?

Here is a helpful guide to the sushi platter.

A closer look at the surf clam sushi!

 Now... what to do with the cake tops?
Cake balls for Sara!


Thanks for your help, Chris!  

Recipe for Carrot Cake Printer Friendly Version
    * 4 eggs
    * 1 1/4 cups vegetable oil
    * 2 cups white sugar
    * 2 teaspoons vanilla extract
    * 2 cups all-purpose flour
    * 2 teaspoons baking soda
    * 2 teaspoons baking powder
    * 1/2 teaspoon salt
    * 2 teaspoons ground cinnamon
    * 3 cups grated carrots
    * 1 cup chopped pecans (optional)

Cream Cheese Icing (I used a buttercream icing)
   * 1/2 cup butter, softened
    * 8 ounces cream cheese, softened
    * 4 cups confectioners' sugar
    * 1 teaspoon vanilla extract
    * 1 cup chopped pecans

   1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
   2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
   3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
   4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Recipe from here !

1 comment:

  1. If you come to Calgary ever you can be a guest speaker for my class and teach them how to make fondant:)


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