Photo of my Birthday Cake from 2006, a giant piece of ikura (salmon roe) nigiri sushi. The body of the cake was made with a mandarin orange angel food cake, and the green "frou frou" was made from white chocolate, coloured green. The ikura were made from molded Jello. I think the mold was originally a "half egg" shaped mold. The wrapper is seaweed, and was peeled off before the cake was eaten. It was delicious, especially the angel food and the jello - good combo.
As always, cake-master Michele (a.k.a. Choctopus) is the baker responsible for this awesome creation. We ate this at Gyu-Kaku in Torrance and the staff were freaking out.