How to... Make a Spam Musubi cake

Alright, if you're not from Hawaii and you're reading this, SPAM IS AWESOME. Especially when paired with rice and nori (seaweed) to make a spam musubi. It's the perfect on-the-go snack or meal and often referred to as the "Hawaiian" energy bar. I'm a huge fan of re-creating foods I love into cakes, just for shits and giggles. It came at a perfect time because it happened to be one of my friend's fabulous 40th birthday, and I wanted to make her something unique.

So what you'll need for this cake:
-fondant: white, black, pink (you can buy fondant from your local walmart, or online)
-rolling pin
-a cakeboard to build your cake on
-cake and frosting of your choice
-sharp knife for cutting

 As always, start off by baking your cake as directed by your recipe and prep your frosting as well. I had some left over red velvet batter, so I used that, along with my never ending supply of cream cheese frosting! I baked mine in a 8x8 pan because I didn't have that much batter, and I am creating a spam musubi "to size," so a large pan was not necessary. Leave cake on the side to cool completely. While you're doing this, you can get started on making your fondant rice, if you need picture references, refer to my sushi cake post for more details!

 After your cake is completely cooled, start by cutting your cake into a small rectangle resembling the rice portion of musubi.

 Next, start by icing your entire cake and leaving it to set in the fridge for about 20-30 minutes.

 While the cake is cooling, roll out your white fondant to about 1/2 cm thick and set on side. Also start mixing your pink and white to make "spam colored" fondant. I started with white fondant and slowly added pink until I was satisfied with the color. Finally roll out your black fondant to create the nori, I always work with black last to ensure it doesn't get mixed in with any of the other lighter colored fondant.

 Take your cake on the fridge, and use your white rolled out fondant to cover the entire cake. I start with the biggest section in the middle, then smooth out all sides.

After all sides are secured nicely to the cake, trim excess edges with a knife. Don't worry if it's not perfectly smooth, luckily the fondant rice details will cover all of this :).

 Our next step is working with the "spam" colored fondant to create the "spam" slice. I rolled the "spam" out to about 1 cm thick. After doing so I cut the spam to have rounded corners and straight sides. Next, using a little water on the "spam" slice, place it over the fondant covered cake.

 Next we will be adding the "nori" element, which is your black fondant. Using your rolled out black fondant, cut a inch wide rectangle, long enough to go around the "musubi." The cake will have condensation due to being in the fridge, so no additional adhering water is necessary to secure the nori to the cake. Place nori around the middle of the "musubi" and trim excess edges.

 Last, but certainly not least, the most important detail to add, the fondant rice! Using a brush, lightly brush all white areas with water and place fondant rice on cake. It doesn't need to be uniformed because a real musubi's rice is all over the place.

Now that the rice is in place, step back and admire your handy work ;). If you have any questions, comments, or even requests for certain cakes please feel free to email me: Kristiesagara@gmail.com.

Thanks for all the support! kristiecakes will have some exciting news coming this March, so stay tuned! :D

-kristie