1. Rice Cake Flowers
  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  9. Easy Probiotic-Cultured Vegan Cheese
  10. Vegan Recipes and Snack Ideas for Camp and Travel
  11. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  12. Cheesy Chili Baked Potato Fries (Oil-Free!)
  13. Pulled BBQ Jackfruit Sandwiches
  14. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  23. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  24. Things I’m Loving Lately: May 2, 2018
  25. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  31. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  33. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  37. Vegan White Hot Chocolate
  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
  40. Fudgy Vegan Brownie Cookies
  41. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  42. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  43. Crazy Mug Lady: A round-up of my fave mugs!
  44. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  45. 5-Minute Raw Banana Splits
  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
  51. Vegan Biscuits and Gravy
  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  54. Vegan 7-Layer Bars
  55. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  56. Vegan Chocolate Chip Muffins with Coconut
  57. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  58. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  59. Lentil Mushroom Stew Over Mashed Potatoes
  60. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  61. Roasted Plantain & Black Bean Vegan Bowl
  62. 15 Vegan Easter Brunch and Dessert Recipes
  63. Vegan No-Bake Coconut Yogurt Cheesecake
  64. Things I’m Loving Lately: March 29, 2018
  65. April Fools Pranks Your Kids Will Love
  66. Cake Sushi
  67. Ginger Coriander Sprouted Lentils Avocado Toast
  68. Refreshing Strawberry Turmeric Salad
  69. Refreshing Strawberry Turmeric Salad
  70. Creamy Vegetable Risotto (30 Minutes!)
  71. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  72. 25 Healthy Vegan Gluten Free Dinner Recipes
  73. Easy 1-Pot Black Beans from Scratch
  74. Vegan Spinach Pinwheels with Cream Cheese
  75. Carrot Garden Cupcakes
  76. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  77. 1-Bowl Vegan Gluten-Free Vanilla Cake
  78. Veggie Chickpea Potato Soup in Instant Pot
  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  80. Lentil Sloppy Joes
  81. Smoky BBQ Black Bean Burger
  82. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  84. Cauliflower Fried Rice – 1 Pot
  85. Easy Vegan Gluten-Free Pizza Crust
  86. 20 Lucky St Patricks Day Food Ideas
  87. Things I’m Loving Lately: March 12, 2018
  88. Leprechaun Apple Hats
  89. Baked Quinoa Black Bean Falafel
  90. Mint Chocolate Chip Pancakes
  91. Shamrock Pizza
  92. Vegan Keema Naan with Keema Lentils
  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  94. 30 Truffle Recipes (Vegan, Gluten Free)
  95. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  96. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  97. Salted Caramel French Toast Casserole
  98. Salted Caramel French Toast Casserole
  99. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  100. Rainbow Pancake Tacos
  101. How to Make a Leprechaun Trap
  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  103. Shamrock Shake
  104. Thandai Phirni – Spiced Rice Flour Pudding
  105. Matcha Pancakes
  106. Flourless Bite-Sized Breakfast Muffins
  107. Mexican Pinto Beans (Vegan, Gluten Free)
  108. 15 High Protein Vegan Meals
  109. Mango BBQ Soy Curls or Jackfruit Tacos
  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  114. PB&J Buckwheat Granola – #VYAPantryChallenge
  115. 16 Fun Vegan Appetizers!
  116. Rocky Road Popcorn Clusters
  117. White Bean Beer Fondue
  118. Refined Sugar-Free Raspberry Hot Cocoa
  119. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  120. Update + Coconut and Berries in 2016
  121. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  122. A Vegan Dinner Party with La Belle Assiette
  123. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  124. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  125. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  126. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  127. Review: Healthy Nibbles Box
  128. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  129. Mini Vegan Pizza Potato Skins
  130. Tempeh Pizza Three Ways
  131. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  132. Black Rosé Punch
  133. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  134. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  135. Vegan 4th of July!
  136. BBQ Pulled Jackfruit
  137. Creamy Dreamy Avocado Zucchini Pasta
  138. Sake & Plum Wine Sangria
Friday, May 25, 2018
  1. Rice Cake Flowers
  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  9. Easy Probiotic-Cultured Vegan Cheese
  10. Vegan Recipes and Snack Ideas for Camp and Travel
  11. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  12. Cheesy Chili Baked Potato Fries (Oil-Free!)
  13. Pulled BBQ Jackfruit Sandwiches
  14. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  23. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  24. Things I’m Loving Lately: May 2, 2018
  25. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  31. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  33. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  37. Vegan White Hot Chocolate
  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
  40. Fudgy Vegan Brownie Cookies
  41. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  42. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  43. Crazy Mug Lady: A round-up of my fave mugs!
  44. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  45. 5-Minute Raw Banana Splits
  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
  51. Vegan Biscuits and Gravy
  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  54. Vegan 7-Layer Bars
  55. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  56. Vegan Chocolate Chip Muffins with Coconut
  57. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  58. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  59. Lentil Mushroom Stew Over Mashed Potatoes
  60. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  61. Roasted Plantain & Black Bean Vegan Bowl
  62. 15 Vegan Easter Brunch and Dessert Recipes
  63. Vegan No-Bake Coconut Yogurt Cheesecake
  64. Things I’m Loving Lately: March 29, 2018
  65. April Fools Pranks Your Kids Will Love
  66. Cake Sushi
  67. Ginger Coriander Sprouted Lentils Avocado Toast
  68. Refreshing Strawberry Turmeric Salad
  69. Refreshing Strawberry Turmeric Salad
  70. Creamy Vegetable Risotto (30 Minutes!)
  71. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  72. 25 Healthy Vegan Gluten Free Dinner Recipes
  73. Easy 1-Pot Black Beans from Scratch
  74. Vegan Spinach Pinwheels with Cream Cheese
  75. Carrot Garden Cupcakes
  76. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  77. 1-Bowl Vegan Gluten-Free Vanilla Cake
  78. Veggie Chickpea Potato Soup in Instant Pot
  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  80. Lentil Sloppy Joes
  81. Smoky BBQ Black Bean Burger
  82. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  84. Cauliflower Fried Rice – 1 Pot
  85. Easy Vegan Gluten-Free Pizza Crust
  86. 20 Lucky St Patricks Day Food Ideas
  87. Things I’m Loving Lately: March 12, 2018
  88. Leprechaun Apple Hats
  89. Baked Quinoa Black Bean Falafel
  90. Mint Chocolate Chip Pancakes
  91. Shamrock Pizza
  92. Vegan Keema Naan with Keema Lentils
  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  94. 30 Truffle Recipes (Vegan, Gluten Free)
  95. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  96. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  97. Salted Caramel French Toast Casserole
  98. Salted Caramel French Toast Casserole
  99. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  100. Rainbow Pancake Tacos
  101. How to Make a Leprechaun Trap
  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  103. Shamrock Shake
  104. Thandai Phirni – Spiced Rice Flour Pudding
  105. Matcha Pancakes
  106. Flourless Bite-Sized Breakfast Muffins
  107. Mexican Pinto Beans (Vegan, Gluten Free)
  108. 15 High Protein Vegan Meals
  109. Mango BBQ Soy Curls or Jackfruit Tacos
  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  114. PB&J Buckwheat Granola – #VYAPantryChallenge
  115. 16 Fun Vegan Appetizers!
  116. Rocky Road Popcorn Clusters
  117. White Bean Beer Fondue
  118. Refined Sugar-Free Raspberry Hot Cocoa
  119. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  120. Update + Coconut and Berries in 2016
  121. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  122. A Vegan Dinner Party with La Belle Assiette
  123. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  124. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  125. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  126. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  127. Review: Healthy Nibbles Box
  128. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  129. Mini Vegan Pizza Potato Skins
  130. Tempeh Pizza Three Ways
  131. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  132. Black Rosé Punch
  133. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  134. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  135. Vegan 4th of July!
  136. BBQ Pulled Jackfruit
  137. Creamy Dreamy Avocado Zucchini Pasta
  138. Sake & Plum Wine Sangria

Fool your family this April Fools with a fun dessert idea that will have everyone thinking they are eating dinner with Cake Sushi. It looks like real sushi and the kids will look in horror only to be delighted that this is actually cake wrapped in fruit leather and topped with gummy candies!

RELATED: Candy Sushi

A cutting board with Cake Sushi on top made with cake, fruit leather, and gummy candies

Use your favorite recipe (like this yellow gluten free cupcake recipe) or buy pre-made pound cake for this easy to fool “sushi treat.” The trick is to freeze the cake so that it’s easy to handle and the cake doesn’t fall apart. Pound cake works well for this but you could also use a quick bread- banana, pumpkin etc. or your favorite recipe.

RELATED: April Fools Day Cupcakes

A cutting board with Cake Sushi on top made with cake, fruit leather, and gummy candies

Here is what you’ll need to make your very own April Fools Day-friendly Cake Sushi at home:

  • Pound cake – (it works best if it’s frozen) OR use this gluten free yellow cake recipe.
  • Fruit leather
  • Shredded unsweetened coconut (or shaved dairy free white chocolate).
  • White frosting of choice (Wholesome or Simple Mills are great choices)
  • Candies of choice (for allergen friendlier options, use Swedish Fish, Yum Earth, Annie’s Fruit snacks, Surf Sweets, TruJoy chews, Hunny Bon OR you can simply use rainbow Twizzlers, gummy Lifesavers, Dots, and Starbursts for some crazy color combos).

RELATED: 7 Layer Dessert Dip

A cutting board with Cake Sushi on top made with cake, fruit leather, and gummy candies

Follow the photo tutorial below to see how you assemble the Cake Sushi:

1. Cut the cake into slices about ¾” thick– a little thinner than the width of the cut fruit leather. Use a cookie cutter or biscuit cutter (1.5”wide x 1.75” high) to cut rounds from each slice – or if you don’t have small enough one, just trim the cake pieces into small disks.

A cutting board with pound cake and a cutter to show how to make Cake Sushi.

2. Trim the fruit leather to about a 1”wide. Make sure the fruit leather fits around the cake piece – you can try stretching the leather by placing it between parchment paper and stretching it with a rolling pin.

3. Put the white frosting into plastic baggie and snip a hole in the corner. Add a little frosting to the fruit leather then wrap it around the cake piece.

A cutting board with pound cake and a cutter to show how to make Cake Sushi.

4. Add a little more frosting to the inside of the cake top, then dip the “sushi” into a shallow container filled with shredded unsweetened (or sweetened though not really necessary as the frosting is very sweet) coconut if you can find it (or shaved dairy free white chocolate).

5. Use clean scissors to cut the candies into small pieces to make the “fish.” The fruit chews can be made into “ginger” with a quick warm up in the microwave for 10 seconds.

A cutting board with pound cake and a cutter to show how to make Cake Sushi.

Make everyone smile with this Cake Sushi dessert prank:

Cake Sushi Save Print Prep time Total time Author: Fork & Beans Serves: 8-10 Sushi Cakes Ingredients

  • 1 store-bought pound cake (OR use this gluten free yellow cake recipe for allergen friendly version), placed in freezer for 1+ hours
  • 6 natural fruit leathers (I used Stretch Island Grape Fruit leather).
  • 1 c. shredded unsweetened coconut (or shaved white chocolate)
  • ½ c. frosting of choice (Wholesome or Simple Mills)
  • candies of choice (for allergen friendlier options, use Swedish Fish, Yum Earth, Annie's Fruit snacks, Surf Sweets, TruJoy chews, Hunny Bon OR you can simply use rainbow Twizzlers, gummy Lifesavers, Dots, and Starbursts for some crazy color combos).

Instructions

  1. Cut the cake into slices about ¾” thick– a little thinner than the width of the cut fruit leather. Use a cookie cutter or biscuit cutter (1.5”wide x 1.75” high) to cut rounds from each slice – or if you don’t have small enough one, just trim the cake pieces into small disks.
  2. Trim the fruit leather to about a 1”wide. Make sure the fruit leather fits around the cake piece – you can try stretching the leather by placing it between parchment paper and stretching it with a rolling pin.
  3. Put the white frosting into plastic baggie and snip a hole in the corner. Add a little frosting to the fruit leather then wrap it around the cake piece.
  4. Add a little more frosting to the inside of the cake top, then dip the “sushi” into a shallow container filled with shredded unsweetened (or sweetened though not really necessary as the frosting is very sweet) coconut if you can find it (or shaved white chocolate).
  5. Use clean scissors to cut the candies into small pieces to make the “fish.”
  6. The fruit chews can be made into “ginger” with a quick warm up in the microwave for a boy 10 seconds.

3.4.3177

RELATED: April Fools Day Tacos

A cutting board with Cake Sushi on top made with cake, fruit leather, and gummy candies

This post was written by FnB contributor, Kimberly Stoney

Kimberly Stoney is a professional craft designer and stylist, self proclaimed foodie and mom to one very hungry teenager. She has worked as a craft designer and recipe developer for over 15 years and shares her crafts and snacks at The Tiny Funnel. You can follow her on Instagram.

SaveSave

SaveSaveSaveSave

Original Article

Banner Content
Tags: , , , , , , ,

Related Article

0 Comments

Leave a Comment