Dan Langan makes Sushi Petit Fours on Holiday Baking All Year Round with Dan Langan as seen on Food Network Kitchen..
Recipe courtesy of Dan Langan

Sushi Petit Fours

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 1 hr
  • Yield: 24 to 28 servings
A petit four is traditionally a one- or two-bite cake. These sushi petit fours are a fantastic way to enter the world of fake-out cake decorating. I love the process of wrapping the little cakes in sugar seaweed and adding the fish—it still gets me every time!



  1. Use a 1.5- to 2-inch round cutter to cut out circles of cake and place on a parchment-lined baking sheet. (Dip the cutter into a small bowl of hot water between cutting to clean it off.) Pipe a small amount of buttercream, about 1/2 inch, on top of half the cake rounds, then sandwich with the remaining cake rounds. Partially freeze the filled cakes, about 30 minutes.
  2. Meanwhile, lightly dust a clean work surface with cornstarch. Roll out a sheet of dark green fondant (the color of sushi seaweed wrap) 1/8 inch thick so that it is large enough to fit a piece of wafer paper. (If you are rolling out the fondant in batches, keep any unused fondant wrapped in plastic to prevent it from drying out.) Placed the rolled fondant on a piece of parchment paper.  
  3. Brush the fondant with piping gel and place the wafer paper, texture side-up, over top. Using your fingers, lightly brush the top of the wafer paper to remove any air bubbles as you press it into the fondant. Using a pizza cutter, trim the excess fondant around the wafer paper. (If you don't have wafer paper you can skip and just use green fondant.) Mix together the vodka and green gel food color in a small bowl and brush it lightly over the wafer paper so that it wrinkles for a seaweed look. Let dry completely until it is dry to the touch and no longer looks shiny. 
  4. Cut strips of wafer paper fondant that are a 1/4-inch higher than your cake rounds and long enough to wrap around each cake circle. Flip over the fondant strips so that the wafer paper is facing down and pipe a line of buttercream about two-thirds of the way up each strip. Place a cake round on each strip and roll it up, lining up the bottom of the cake round with one side of the fondant strip. Trim away any overlap and add buttercream if needed to seal. Wipe away any buttercream that comes out at the seam. If the fondant begins to stick to your hands, lightly dust your fingers with cornstarch.  
  5. Use the gummy candy or circus peanuts to cut a few pieces of fish that are about 3/4 inches wide. Gently push a few fish in the center of each sushi cake. Pour white sprinkles into the space between the gummy candy and the seaweed fondant to create the rice and gently press to ensure they are in line with the top of the seaweed.