I made this cake early in 2009, when our postdoc visiting from Japan was going back home. He was coming back to the lab in a month, but I figured it was still a good occasion to make a cake. So I made a cake to look like a piece of tuna cucumber roll with a side of wasabi. Again, this cake was made with a box mix and canned frosting. If I were to do it again, it would be easy enough to make it with homemade cake and buttercream icing.
To get the shape, I used the Betty Crocker Bake ‘n Fill tall pan. The same effect could be achieved by making two 8-inch round cakes and placing them on top of one another (with a layer of either frosting or jam between the two cakes). For this cake, I decided to use chocolate frosting, since it is easier to get a nice deep black when starting with a brown base. I added some black coloring and a touch of green to get the color of seaweed. Once I frosted the entire cake, I made the tuna and cucumber pieces out of marzipan that I bought at my supermarket. I used food dye drops to get the correct colors. This is a somewhat tedious process. You add a few drops and kneed it in, and add more coloring until you get the color you want. Then I shaped the pieces by hand. The wasabi piece was made the same way. Once those were placed on the cake, I topped the rest of the cake with sweetened coconut for the rice. Not only does it look cool, but the coconut goes surprisingly well with the chocolate frosting.
LOVE this cake!