Makes 20 pieces of sushi
- 20 medium cake balls, chilled
- 1 (14-ounce) bag white candy melts
- ¼ (14-ounce) bag each orange and red candy melts
- White sugar strands or sprinkles
- 50 grams (¼ cup) black fondant, kneaded
- Rolling pin
- Small palette knife
- Split each cake ball in half. Keeping them in pairs, shape each half into a rectangular block—they can be irregular sizes.
- Melt the white candy. Stick each pair of blocks together, using the candy as glue, and insert a toothpick into each sushi piece. Leave to set. Place a sheet of parchment paper under a wire rack. Holding it by the toothpick, dip each piece fully into the white candy and shake off the excess. Run the toothpick through the wire rack and leave to set.
- Melt the orange and red candy separately. Dip the top half of 10 sushi pieces into the red candy and the other 10 into the orange candy. While the orange candy is still wet, use a toothpick to draw chevrons on it with the white candy. Give it a gentle shake to smooth it out. Return to the wire rack to dry.
- Dab the remaining white candy around the bottom of each piece, sprinkling the white sugar strands as you go. Remove the toothpicks and leave to set.
- Roll out the black fondant and cut out 20 strips about ⅝ inch wide and 4 inches long. Working quickly before the fondant dries, wrap them around the side of each piece. Place on a tray lined with parchment paper to set.