Sushi Cake

Ingredients:

• 1 package of yellow sponge cake mix weighing 420-50 g (+ necessary additional ingredients)
• 1 package (450 g) of white glaze
• 1 cup Candy Melt white candies
• 3/4 cup puffed rice
• 4-5 pieces of dried mango or papaya
• Half a green apple, cut into small pieces
• Juice of half a lemon
• 1 packet (280 g) mini marshmallows
• 450 g of powdered sugar
• 1 1/4 cups dark cocoa powder, plus extra for dusting
• 4 tablespoons unsalted butter at room temperature
• Green food coloring
• 4-5 pink Starburst gummies
• Cooking spray

Preparation:

1. Preheat oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray. Mix the sponge dough according to the package directions and distribute it evenly between the pans.
2. Bake the cakes according to the instructions and let cool for 15 minutes. Then transfer them to a wire rack to cool completely.
3. Trim the domed tops of the cakes with a long serrated knife to create a smooth surface. Spread frosting on one cake, then flip it over and place the other cake on top. Cover the entire cake with a thin layer of frosting on top and sides. Set aside 1/4 cup of frosting for the wasabi.
4. Melt the white candies in the microwave, stirring every 30 seconds, until smooth. Add the puffed rice and stir.
5. Using a knife, mark an 8 cm (3.5 in) circle in the center of the cake. Arrange the dried mango in one half of the circle, trimming any pieces if necessary. Sprinkle the apple with lemon juice and place it cut-side up next to the mango, pressing it into the cake.
6. Wrap the cake with a 5 x 25-inch strip of parchment paper, extending slightly above the cake. Spread the puffed rice around the apple and dried mango within the edges of the parchment. Refrigerate the cake.
7. To make the nori, microwave the marshmallows with 1/4 cup water in 30-second intervals, stirring until smooth. Transfer to the bowl of a stand mixer. Stir in the powdered sugar, then gradually add the cocoa powder until smooth. Stir in the butter.
8. Dust a sheet of parchment paper with cocoa powder and roll the chocolate mixture into a strip measuring 12.5 x 65 cm. Trim the long sides to make them even.
9. Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, lining up the top edge with the top edge of the puffed rice. Trim the bottom edge so it's flush with the bottom edge. If the strip tears, simply pinch the torn portion together. Transfer the cake to a board.
10. For the wasabi, tint the remaining frosting with green food coloring and freeze for 15 minutes to set; place on a board. For the pickled ginger, flatten the Starburst candies, shape them into curves, and place on a board.