Sushi and….cake? Oh yes! The Cake Whiz shows you how! And now I am going to also :0)

First, start off with 1 of 2 things:

a) cupcakes OR
b) a white cake cut into circles – big, small, medium, it doesn’t matter what size

Take it from someone who has tried an alternative – use a round cake cutter if you are going to cut out circles! I started using a cup. The cake just stuck to the inside and fell apart. Then I searched for a round cookie cutter – no dice. So I ended up just cutting out circles. Ever since I was small and first learned to cut, I have NEVER.EVER been able to cut a straight circle. Nothing’s changed :D

Next step – make some marshmallow fondant.

Melt 4 cups of marshmallows with 2 tbsp of water for 30 seconds in the microwave.
Stir marshmallows until smooth. If some lumps remain, microwave for a few more seconds at a time. Be careful not to burn or over-heat it, or you’ll end up with stiff, burnt-tasting marshmallow fluff.
Add in 3-4 cups of icing sugar. Start with less, you can always add more if the mixture is too runny. (I found 4 to be a BIT much as my fondant got really stiff.)
This part of the process is a bit tricky. You can use your mixer to mix in the sugar, but I didn’t find it too difficult to do, just a little messy.
Keep mixing with a spatula until the mixture starts to come together like a dough. It will be stiff and difficult to stir, but don’t worry, you’re on the right track!
Turn the mixture out onto your work surface. Knead like bread dough until all of the sugar is incorporated.
**TIP** If the fondant gets really stiff, try microwaving for a few seconds at a time until it heats up and becomes more pliable.
At this point I added in the colouring. You could use green if you prefer (the fondant is for the “seaweed” on the outside of the sushi) but I chose black.
**NOTE** Next time, I will try adding the colouring to the melted marshmallow BEFORE I add in the sugar, as it was pretty difficult to knead in and incredibly messy, as you can see. I used Charm City Cakes Buff gel food colouring in black.
Crumb coat your cupcakes with some icing (this will ensure the “seaweed” sticks) – I had completely run out of icing sugar at this point and had only a little white sugar left, so I ground it fine and added in some butter to make an icing of a sort :D
Roll out and cut the fondant with a pizza cutter. I would recommend greasing your board with some crisco prior to rolling out if you have any hope of getting it up off the surface in one piece!
Place your cake on the fondant and roll around the outside to wrap it.
Ice the tops of the cupcakes – I bought store-bought this time (kept the cupcakes overnight and finished in the morning) and used chocolate for some different flavour.
Sprinkle coconut on top (I used unsweetened, dessicated).
Cut up some candies (I couldn’t find candy corns ANYWHERE, since we’re in the completely wrong season, so I used candy peach slices). Place on top. ENJOY!