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I love nachos. The perfect combination of crunchy tortilla chips, a whole bunch of delicious toppings, and loads of cheese. It’s the type of snack that’s meant to be shared by friends - so you can wrestle each other for the cheesiest piece! I need to make the cake version of nachos. Sweet crispy tortillas, modeling chocolate cheese, lots of candy toppings and guacamole-tinted Italian meringue buttercream to serve on the side. Oh, and did I mention that the base is chocolate cake with cream cheese frosting? This is nacho average cake!

 

 

*** Okay Team, BEFORE we get caking, everybody's got to get their uniforms on. Wear those Team Cake jerseys with pride! For the week leading up to the Super Bowl, these tees are on SALE for 20% OFF! Goooo team! ***

 

 

 

Let's Make a Chocolate Cake Base!

Ingredients & Tools You Will Need:

 

1 x 6lb portion of my Chocolate Cake recipe - find my recipe here

2 x 9” round cake pans lined with parchment paper

 

Divide your batter evenly between the two cake pans. Bake according to my handy chart found here. Remember to always test your cakes with the toothpick method. Allow your cake to cool completely in their pans before removing them.

 

 

Making Sweet Tortillas!

Ingredients & Tools You Will Need:

 

2 x packages of 6” flour tortillas (12 per package)

2 cups sugar

2 tablespoons cinnamon

1 teaspoon nutmeg

½ cup melted butter 

Chef’s knife

Silicone pastry brush

Baking trays

Silicone baking mat or parchment paper

 

 

Stir your sugar, cinnamon and nutmeg together in a bowl. Smells good, doesn’t it? Cut your flour tortillas into 8 wedges each. Lay them onto your baking trays in a single layer. Working one tray at a time, brush some melted butter onto the top of each tortilla wedge.

Sprinkle your sugar mixture onto the tortilla wedges in a generous layer. Repeat with your remaining trays.

 

      

 

Bake at 350º for 20 minutes, rotating your trays halfway through baking. If you don’t have a lot of baking trays, you can bake them one tray at a time. You can actually bake these sweet tortillas one day ahead, and store them in a cool, dry place until you are ready to decorate your cake.

  

Bring it Together with Cream Cheese Frosting & Guacamole Buttercream!

Ingredients & Tools You Will Need

Double recipe of cream cheese frosting - find my recipe here 

Simple Syrup - find my recipe here

2 cups Italian Meringue Buttercream - find my recipe here

Wilton Moss Green Icing Colours

Wilton Golden Yellow Icing Colours

Wilton Buttercup Yellow Icing Colours

ChefMaster Lemon Yellow gel colour

Rubber spatula

Ruler

Serrated knife

Small serrated knife

Small offset spatula

 

Remove your cakes from their pans. Only level one 9” round cake, because we are going to use the hump to our advantage. Cut both cakes in half. Watch me do this in a video tutorial here

Soak the layers of your cake with simple syrup, and fill them with cream cheese frosting. Make sure to keep the domed layer for the top of your cake. You really don’t need to worry about having a perfect stack with this cake. Nachos are supposed to be messy! I can’t believe I just said that, but this is Nacho Average Cake! Sorry, couldn’t resist.

 

 

     

 

 

Chill the cake for about 15 minutes. Time to make guacamole coloured buttercream for your crumb coat. I always have buttercream on hand so I thought why not make some guacamole! I dyed my buttercream using a combination of Wilton Moss Green, Golden Yellow, and Buttercup Yellow as well as some ChefMaster Lemon Yellow.

Whenever I am trying to replicate a specific colour, I chose to dye a small amount of buttercream first. When I find the combination I am happy with, I simply apply it to the rest of my buttercream. On the other hand, if I make the buttercream too dark, I can re-adjust it using my remaining buttercream. You can always add more colour, but you cannot take it back out!

 

 

Back to the cake base! Carve the cake into a nice mound. Don’t try to carve a perfect dome, or one that is too pointy at the top. Carve bits away here and there, so that the sides of the cake are not straight up and down. Give your cake a nice crumb coat with your perfectly coloured buttercream.

 

 

Remember those sweet tortilla chips we made earlier? Time to add them to this cake. Ice your cake with more guacamole tinted buttercream as you go along.

Starting from the bottom up, add your nachos with the spiced sugar side down. The sugary coating will make these tortillas sweet enough to go with the cake, but we still want to display the plain side. The chips will really look like nachos, but people will be pleasantly surprised when eating this cake.

Poke your chips into the sides of your cake, all the way around. Try not to point them all in the same direction. You want them to look as if they were casually tossed into a pile on a plate.

 

      

 

Keep icing with more buttercream as you work your way up to the top. Once you reach the top, if you have remaining chips, poke them into any large gaps you may have left along the way.

 

 

These Nachos Need Toppings!

Ingredients & Tools You Will Need:

 

Green Wine Gums

Red Wine Gums

Black Liquorice

Red Cherry Slices

1 teaspoon vegetable oil

½ cup Milk Chocolate Candy Melts

½ cup Dark Chocolate Candy Melts

1 ½ - 2 cups Cocoa Rice Puffs 

½ cup Liquorice Jelly Belly Jelly Beans

Chef’s Knife

#11 round piping tip

 

Cut your green wine gums into small chunks. I find it helpful to rub a little vegetable oil onto the blade of my knife, to keep it from sticking.

Cut the red wine gums in the same fashion, but smaller chunks. Set them aside for later.

For the tomatoes, I found some red gummy candies in the shape of wedges. I slice the wedges thinner and in half.

 

      

 

Slice your liquorice and use the #11 piping tip to cut a hole in the middle of each slice. Tell me these don’t look like olives!

 

      

 

Keep all of your candy toppings on hand and ready to go. It’s time to make ground beef. Melt the milk and dark chocolate candy melts together. I melted mine in the microwave in 20 second increments. Make sure to stir between each heating. You want the chocolate to be melted but not overheated. 

Now stir in your cocoa rice puffs, and finally ¾ of your liquorice Jelly Belly Jelly Beans

Top your nacho cake with spoonfuls of your chocolate ground beef mixture. Don’t think about this process too much. Have fun and relax. This is nacho average cake! Sorry, I'll try and contain myself. While the chocolate mixture is still not set, throw on the rest of the liquorice Jelly Belly Jelly Beans.

 

 

Continue to top your nacho cake using the rest of your candy toppings. Layer the green wine gum chunks, liquorice olives and red gummy wedges. Hmm, as good as this looks, these nachos need something…

 

 

 

Make it Cheesy!

Ingredients & Tools You Will Need:

 

½ recipe modeling chocolate - find my recipe here

Cheese grater

Brulee torch

 

 

Make your modeling chocolate one day ahead. Or even a few days ahead, just store it in the fridge. In fact, it's easier to grate if it is firm.

Grate as much cheese as you want on your nacho cake. Use your brûlée torch to lightly melt and brown your modeling chocolate cheese. O. M. G.

 

      

  

Sour Cream Anyone?

As a final touch I added my finely chopped red wine gums to my remaining guacamole buttercream. Then I spread a large pile of it onto the top of my nacho cake.

 But I wasn’t done there. I decided these nachos need sour cream.   7 minute frosting sour cream. This is completely optional, but if you want to take your nacho cake to the next level, my recipe is here.

I made a half recipe, then I spooned it into the centre of my guacamole buttercream.

 

 

What else can I say? This is NACHO AVERAGE CAKE! Last one, I promise. ;)