Whoever said that a sushi cake recipe is limited to the savory kind? We made some cute and yummy bakes that were perfect for tea time!
Recently, we learned to make our very own sushi cake at the Little Cookhouse, where both V and L did most of the mixing, cutting and decorating on their own! #proudmama
Read about this fun parent-and-child Sushi Cake baking class here:
The lovely team at the Little Cookhouse has also kindly shared the Sushi Cake recipe, which we really like because the cakes turned out soft and fluffy. Most importantly, they weren’t too sweet, which is great because most recipes online require tweaking of the sugar levels which can be diabetic-inducing if we don’t cut down on that.
The ingredients are also easily available at the supermarkets or Phoon Huat, which has a plethora of baking needs. Have fun trying out this sushi cake recipe with your kids!
Cute and Easy Sushi Cake Recipe
Ingredients:
37.5g Butter
50g Castor Sugar
1/2 large Egg
62.5g Cake flour
A little Baking Soda
1/2 + 1/8 tsp Baking Powder
42.5g Canola Oil
50ml Milk
1/2 tsp Vanilla Extract
For decoration:
Piping Gel
Chocolate
Jelly tadpoles
Cocoa crepes for seaweed – crepes recipe here
Method for sushi cake recipe:
- Preheat oven to 180 degrees C.
- Cream butter, sugar and vanilla until light and fluffy. Add in eggs and mix well.
- Add in oil and mix well. Sift in flour, baking soda and baking powder.
- Pour in milk and mix until combined.
- Fill cake batter into 3 baking liners and bake for 18 min (or until slightly golden brown).
- Leave cakes to cool before cutting out the desired shapes and decorate accordingly.
For decorating your sushi cake:
Chocolates were used to create the egg omelette sushi (tamago sushi) and prawn sushi (ebi sushi). Jelly tadpoles were used to create the fish roe sushi (tobiko sushi).
Cocoa crepes were used to create those lookalike seaweeds that are used to wrap around each sushi cake. Crepes are soft and fold easily to go around the small cakes, and are held in place with cream to stick them at the end. Cook them in advance and allow the crepes to cool, and cut into desired strips. Thickness of crepe strips coincides with the height of the cake cut out.
Tips:
- Sushi seaweeds were made of cocoa crepes which Little Cookhouse prepared in advance. Feel free to replace with actual seaweed, though it’d add a saltish taste to those sushi cakes :P
A big ‘Thank you!’ to instructor Jean and Yock Soon for patiently guiding our children at the Sushi Cake baking class, and for sharing this kid-friendly recipe! Check out their Montessori-based, thematic baking classes in Singapore that are developed for children 3 – 12 years old!
Do try this simple and fun sushi cake recipe with your kids at home! Share photos with us if you do, okay? :)
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