I’m obsessed with Sumikko Gurashi, I even sleep with them every day 😂 and I was thinking that they would be very interesting if I draw them on a Sponge Cake 🤔.

So here it comes ” Sumikko Gurashi Deco Mousse Cake“
I love this cake so much 😍, I think they are really cute and so tasty.
Sponge cake painted with cute Sumikko and filled with delicious and cloud-like Strawberry Mousse.
It is super light, moist and really fluffy.

Some people might think that they won’t be able to make this kind of cake, because they are not really good in painting.

As you can see (in my video), this cake is actually not difficult to make. 
You just need to print and trace according to the template, it’s a really fun activity!
So don’t be discouraged, if I can do it, you can do it too! 🥳

In this recipe, I will show you in details how it’s done!
Here with some tips and tricks you can bake it as a gift and I’m sure everyone will love it so much Because it was so SPECIAL 😆

1. Pan – Templates – Baking Paper
It is important to prepare the pan and templates first (as your drawing guide) before you start making the cake.

This “Reusable Non-Stick Baking Paper” is perfect for deco rolls. 
You can use Parchment Paper if you want.
I found that if you apply too much drawing paste on Parchment Paper, it will wrinkle easily.

Compared to parchment paper, this makes tracing from the template easy and it peels off the cake smoothly to yield neat and pretty results, even for the finest patterns.
So.. if you keen to buy this kind of baking paper, I totally recommend it.

2. Tie the Colour Bags Tightly
Another important thing is the drawing paste.
You should be able to control the colour, so make sure you tie each of the piping bags tightly so you feel comfortable holding it, they will be your drawing pen.

3. Let the Drawing Paste Set
And since our Sumikko is quite complex, it’s a good ideas to break down the process into several steps.
The goal is to let it harden so it doesn’t bleed to the next colour.

Start by drawing the outline and any small details that can interfere with the color next to it
Don’t worry if you make some mistake, you can always fix it, you can use small dry brush to fix or even remove the paste.

Kitchen paper is your best friend. Sometimes you will find that your piping bag is clogged and you need to clean the tip, that’s what your best friend for 😬

After finished with all the outlines, pop them in the fridge to harden or until it doesn’t stick to your finger when you touch it.

Next, you can continue with the rest of the details, except the grass; just leave it for the last step.
Make sure that you apply the color thick enough, because if it’s too thin it will peel off easily.

And lastly, add some pale green color to the grass.
Sometime you will see some air bubbles on the paste, you can use toothpick to release it.

Once it’s done, it is important to let our cutie Sumikko chill for at least 30 minutes in the fridge to set before you pour the cake batter on top.
Remember… you don’t want to ruin your hard work.

4. Don’t Pour the Cake Batter ALL at Once
You don’t want the stream of the batter damaging your beautiful drawing.
Pour some batter into a piping bag, pipe around the drawing patterns to make sure the gaps between the images are covered in cake batter; and then spoon the rest of the batter gradually.

5. Release Heat & Prevent Drying
Once it’s baked, cover the cake with parchment paper as soon as it’s out from the oven
invert onto a cooling rack and immediately peel off the paper from pattern to release heat (you don’t want to keep the moisture inside and the cake will get soggy); and then cover our lovely Sumikko with a new piece of parchment paper so it doesn’t dry out.

6. Assemble the Cake First
Because Gelatin in the mousse can thicken, it’s really important to assemble the cake first before you start making the Strawberry Mousse.

Don’t peel off the bottom parchment paper, it will be very helpful when you lift the cake into the pan.

Fit both strips of cake around side of the pan.
You might need to trim the second strip a bit to fit perfectly; And then cut the remaining cake to fit the bottom of the pan.

7. Let the Mousse Harden
I know you can’t wait to meet your cutie Sumikko, but you will need to let them chill in the fridge for at least 5 hours or preferably overnight until the mousse is firm.
So… be patient 🙃

Actually without any decoration our cake is cute already 😜

I always like to add some sweet touch to the cake…

And don’t forget my lovely Ebifurai No Shippo on top 🤗 so cute!

This cake is so adorable…
Will you make it for someone you love?

This cake is so light and moist with a jiggly cloud-like strawberry mousse filling inside…
Your kids will fall in love with it … 😄

Feel free to do as many different pictures and colour variations as you would like to…

And if you do please tag share it with me… I would be happy and love to see your beautiful creations 🙂

For the Sumikko lovers, I hope you all enjoyed 😆
Take care Guys AND happy baking !!!
LOVE YOU ALL…

A4 TEMPLATE
Kindly print the the templates in A4
with the scale setting 100%

SUMIKKO GURASHI DECO MOUSSE CAKE
Yield: One 5-Inch Round Pan x 3-Inch Tall
Active Time: 3 Hours
Total Time: 10 Hours

INGREDIENTS
✨DRAWING PASTE

• 70 g Unsalted Butter
• 70 g Egg Whites
• 70 g Icing Sugar
• 70 g Cake Flour
• Food Colouring
  

✨CAKE BATTER

• 115 g Milk
• 35 g Caster Sugar
• 35 g Vegetable Oil
• 90 g Cake Flour (sifted)
• Blue Food Colouring
• 115 g Egg Whites
• 35 g Caster Sugar

✨STRAWBERRY MOUSSE

• 2 ½ tbs Cold Water
• 8 g Gelatine Powder
• 190 g Fresh Strawberris
• 70 g Caster Sugar
• 3/4 tbs Lemon Juice
• 190 g Whipping Cream
  

✨BUTTERCREAM

• 90 g Shortening
• 15 g Unsalted Butter
• 60 g Icing Sugar
• 1 tsp Vanilla Exract
• 30 g Whipping Cream

INSTRUCTIONS
Prepare the template and Pan

1. Print some design templates (kindly find the templates above)
2. Cut each template and merge the two images with some double tape.
3. Place the template on the baking pan. Rectangular 28 cm x 24 cm
   Overlay template with a piece of “reusable non-stick baking paper” that’s fit exactly the bottom of the pan.
   Make sure that you secure them each other with some double tape, so they stop slipping around.
4. Lightly grease the surface with some vegetable oil to enable paper to be peeled off easily after baking.
   
   

Drawing Paste

1. In a medium bowl, simply combine all the ingredients. 70 g Unsalted Butter; 70 g Egg Whites; 70 g Icing Sugar; 70 g Cake Flour
2. Divide the paste and colour it according to your own design.
3. Pour each colour paste into a piping bag, make sure you tie them tightly so you feel comfortable holding it (they will be your drawing pen).
   
   

Drawing Process
(I will divide the process in 3 steps, kindly watch video for detail instructions)

1. Step 1 Outline and Small details
   Start by drawing the outline and any small details that can interfere with the color next to it.
   Don’t worry if you make some mistake, you can always fix it.
   You can use small dry brush to fix this or even remove the paste.
   Kitchen paper is your best friend, sometimes you will find that your piping bag is clogged and you need to clean the tip, that’s what your best friend for.
   Once it’s done, pop them in the fridge for about 10 minutes, let it harden so it doesn’t bleed into the next colour.
   
2. Step 2 The Rest Details (Except the Grass)
   After 10 minutes the outline is set, it doesn’t stick to your finger when you touch it.
   Continue with the rest of the details (except the grass, just leave it for the last step).
   Make sure that you apply the color thick enough, because if it’s too thin it will peel off easily. 
   You can use toothpick to release some air bubbles.
   After finished with all the details, pop them again in the fridge for about 10-15 minutes or until it doesn’t stick to your finger
3. Step 3 The Grass
   Lastly, add some pale green color to the grass.
   Once it’s done, tap the pan a few times to remove air bubbles and let our cutie Sumikko chill for at least 30 minutes in the fridge to set while waiting for the cake batter.

Cake Batter

1. In a medium bowl, pour in the Milk along with Caster Sugar and Vegetable Oil; mix them lightly. 115 g Milk; 35 g Caster Sugar; 35 g Vegetable Oil
2. Sift in the Cake Flour and beat again until the batter is sticky for about 5 minutes. 90 g Cake Flour (sifted)
   * Mixing the batter well at this stage will ensure a soft and elastic cake that will not crumble easily when assembly it.
3. Add Blue Food Coloring, mix well. Set that aside
4. For the meringue
   In a clean bowl beat the Egg Whites until soft peaks form. 115 g Egg Whites
   Make sure that your bowl is grease free, otherwise you won’t be able to beat the whites properly (wipe the bowl and beater with some vinegar to remove any left-over fat or grease).
   Add Caster Sugar in 3 batches and continue beat until it reach a stiff peak form. 35 g Caster Sugar
5. Add the meringue to the flour batter in 3 batches; Mix gently after each addition until the batter is smooth.
6. Pour 1/3 of the batter into a piping bag.
   Pipe around the drawing patterns to make sure the gaps between the images are covered in cake batter
7. Spoon the rest of the batter gradually (don’t pour it all at once, you don’t want the stream of the batter damaging your beautiful drawing).
8. Using a scrapper spread it evenly, be careful don’t disturb our Sumikko underneath.
9. Tap the pan a few times to remove air bubbles and then bake them in the preheated 170°C oven for 12 minutes
10. Once it’s done, cover the cake with parchment paper as soon as it’s out from the oven; invert onto a cooling rack and immediately peel off the paper from pattern to release heat.
    Cover our Sumikko Drawing with a new piece of parchment paper so it doesn’t dry out.
    Turn it over, change the bottom paper again one more time so it doesn’t get soggy;
    Turn it back and let it cool completely.
    

Assembly the Cake into the Pan
Because Gelatin in the mousse can thicken, it’s really important to assemble the cake first before you start making the Strawberry Mousse.

1. Place a piece of parchment paper at the bottom of the pan (5-Inch Round Pan) so it will be easier when you unmould it.
2. Trim the sides of the cake to make it prettier;
   And then cut 2 strips from the cake according to the template.
   * Don’t peel off the bottom parchment paper, it will be very helpful when you lift the cake into the pan.
3. Place a piece of parchment paper on top of the long strip and carefully lift it up;
   Fit both strips of cake around side of the pan (you might need to trim the second strip a bit to fit perfectly).
4. And then cut the remaining cake to fit the bottom of the pan.
   

Strawberry Mousse

1. In a small bowl, sprinkle Gelatin over cold water; Mix well. 2 ½ tbs Cold Water; 8 g Gelatine Powder
2. Place the bowl into a hot water bath to dissolve Gelatin and set aside.
3. For the strawberries
   Wash, hull and puree them in a food processor; then Strain to remove the seeds. 190 g Fresh Strawberries
4. Add in the Caster Sugar and Lemon Juice to the strawberry puree, mix well. 70 g Caster Sugar; 3/4 tbs Lemon Juice
5. Pour in the dissolved gelatin and stir until well combined.
6. Place the bowl in an ice water bath, stir constantly until gelatin thickens; set that aside.
7. Then over an ice water bath, beat the whipped cream until stiff peaks form. 190 g Whipping Cream
8. Add beaten Whipped Cream to the gelatin mixture, mix lightly until well combined
9. Pour the Strawberry Mousse into prepared pan
   Tap a few times to remove air bubbles, cover it with a cling wrap (the prevent the sponge cake from drying out) and pop them in the fridge for at least 5 hours or preferably overnight until the mousse is firm.
   

Simply Fluffy Buttercream

1. Simply combine the Shortening and Unsalted Butter until soft. 90 g Shortening; 15 g Unsalted Butter
2. Add in the Icing Sugar and Vanilla Extract, mix until light and fluffy. 60 g Icing Sugar; 1 tsp Vanilla Extract
3. And finally, pour in the Whipping Cream and mix until well combined. 30 g Whipping Cream

Finishing
Once the mousse is set, carefully remove it from the pan. Pipe some fluffy buttercream on top,
add a few strawberries slices; And don’t forget our lovely Ebifurai No Shippo on top.
And it’s done!

NOTES

1. The great thing about Drawing Paste is that you can also color it a few times. 
   For example, if I need white and pink color, I will make white color first;
   After I’m done with the white pattern, then I will add a little bit of red food coloring to that white paste and I get a pink color.
2. To Store; In the fridge (in an airtight container) for 3-4 days.