Nacho Cake

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1 x 6lb portion of Yo's Ultimate Chocolate Cake
2x recipe of Yo's Cream Cheese Frosting
Simple Syrup
2 cups Italian Meringue Buttercream
½ recipe of Yo's 7 Minute Frosting
½ recipe Modeling Chocolate Cheese
2 x packages of 6 Flour Tortillas (12 per package)
2 cups Sugar
2 tablespoons Cinnamon
1 teaspoon Nutmeg
½ cup melted Butter
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
Green Wine Gums
Red Wine Gums
Black Liquorice
Red Cherry Slices
ChefMaster Lemon Yellow Gel Colour
Wilton Moss Green Icing Colours
Wilton Golden Yellow Icing Colours
Wilton Buttercup Yellow Icing Colours

Item Name:	Availability:
2 x 9" round cake pans lined with parchment paper
Chef's Knife
Silicone Pastry Brush
Baking Trays
Silicone Baking Mat or Parchment Paper
Rubber Spatula
Ruler
Serrated knife
Small Serrated Knife
Small Offset Spatula	Add to Cart -
#11 Round Piping Tip
Cheese Grater
Brulee Torch
Simple Syrup Squeeze Bottle	Add to Cart -

Prepare Cakes

Prepare your Ultimate Vanilla Cake batter. Divide evenly between the two 9 round cake pans. Bake at 350 degrees for 1 hour and 10 minutes, or until a cake tester comes out completely clean. Let cool completely in their pans.

Prepare Buttercream and Simple Syrup

Prepare your Italian Meringue Buttercream and Simple Syrup. Set aside.

Prepare Frosting

Prepare your recipe of cream cheese frosting. Set aside.

Prepare Modelling Chocolate

Prepare recipe of modelling chocolate cheese. Set aside.

Prepare Sugar Mixture and Tortillas

Stir your sugar, cinnamon and nutmeg together in a bowl. Cut your flour tortillas into 8 wedges each. Lay them onto your baking trays in a single layer. Brush some melted butter onto the top of each tortilla.

Bake Tortillas

Sprinkle your sugar mixture onto the tortilla wedges in a generous layer. Repeat with your remaining tortillas. Bake at 350 for 20 minutes, rotating your trays halfway through baking.

Level Cakes

Remove your cakes from their pans. Only level one 9 round cake, and cut both cakes in half.

Fill Cakes

Soak the layers of your cake with simple syrup, and fill them with cream cheese frosting. Chill the cake for 15 minutes.

Dye Buttercream

Dye the buttercream using a combination of Wilton Moss Green, Golden Yellow, and Buttercup Yellow as well as some ChefMaster Lemon Yellow to mimic the look of Guacamole.

Carve, Crumb Coat and Chill

Carve the cake base into a nice mound. Give your cake a nice crumb coat with your coloured buttercream.

Add Chips

Add your tortilla chips to the cake. Ice your cake with more guacamole tinted buttercream as you go. Poke your chips into the sides of your cake, all the way around. Try not to point them all in the same direction.

Cut Gummy Candies

Cut your green wine gums into small chunks. Cut the red wine gums into smaller chunks. Set them aside for later. For the tomatoes, slice red gummy candies in the shape of wedges.

Create Olives

Slice your liquorice into circles and use the #11 piping tip to cut a hole in the middle of each slice to resemble black olives.

Prepare the Chocolate Ground Beef Mixture

Melt the milk and dark chocolate candy melts together, in the microwave in 20 second increments. Stir between each heating. Stir in your cocoa rice puffs, and finally of your liquorice Jelly Belly Jelly Beans.

Add Ground Beef Mixture

Top your nacho cake with spoonfuls of your chocolate ground beef mixture. Then continue to top with the rest of your candy toppings.

Grate Modelling Chocolate

Grate your modelling chocolate onto your nacho cake. Use your brle torch to lightly melt and brown your modeling chocolate cheese.

Add Guacamole Buttercream

Spread a large pile of your guacamole buttercream onto the top of the nacho cake.

Top with 7 Minute Frosting Sour Cream

As an extra touch, make 7 minute frosting sour cream.