Sushi cakes are a popular request. DECOgel™ is an amazing edible medium to create those near realistic pieces of sushi. In this tutorial you will learn how to cast DECOgel and layer it.
Materials and Ingredients Needed:
- Silicone molds: Ebi Shrimp and Rice Mound
- White DECOgel
- Powder colors (for this project I used Saffron & Daisy from TheSugarArt)
- a paintbrush
- 2 heatproof container
- Non-stick work space
1. Melt a small amount of white DECOgel in the microwave for a few seconds; be sure to watch you don’t overheat it. Add a small amount of each powder color and mix until all color is incorporated.
2. Use your brush to paint the cavity of the tail. Then in a dabbing motion color the spine and inner corner of the spine on shrimp. Now, angle the mold so the tail is on your non-stick surface and body of shrimp is slightly raised. Cast your tinted DECOgel into the cavity of the tail until just about full. Let that set while you melt about an 1/4 of a cup of white DECOgel for your rice mound and shrimp mold. Carefully lie your shrimp mold flat on your non-stick work space and completely fill it with your melted white DECOgel. Take remaining melted white and cast into your rice mound mold. Depending on your environment it could take up to 10 minutes or more for the DECOgel to set.
3. You will know your DECOgel Shrimp and Rice mound are completely set when the DECOgel pulls away from the side of mold with ease. Once released lay your Ebi atop the rice mound.
Wasn’t that great? A fun, easy, creative, and time saving edible decoration sure to fool any onlooker into believing it’s REAL SUSHI!
- You can heat DECOgel directly in it’s storage container, but for more precision casts we recommend a heatproof container with a spout. Also, you can use any petal dust colors you prefer to tint your melted DECOgel to achieve the darker color on a shrimp.
- There is no need to prep a good quality food grade safe silicone mold. But, if your mold is porous, we recommend you lightly grease its cavity.
- Pressed for time? Carefully transfer your filled molds into a cooler environment like the freezer for a quicker set!
This awesome sushi tutorial was created by Chef Mitchie Curran of Mitchies Munchies.