Before I tell you about the physical Burrito Cake, let me tell you the full story.
At my birthday party a few months ago my sister saw my Betty Crocker Bake 'N Fill cake pans and decided I would make her a savory cake for her birthday - a burrito cake. Since I have had great success other times using the Bake 'N Fill, but in a sweet way:
Chocolate Cookie Ice Cream Cake:
We started scheming the design of the burrito cake. Cornbread, beans, rice, avocado, and tofu sour cream "frosting." The end result was different than we planned, but super tasty!
I scrapped the corn bread bottom and went with a tortilla, salsa, and cheese layered bottom, similar to an enchilada.
Next, the beans and rice. I made a mixture of beans and rice with soyrizo for the outside dome. I added some corn starch to help the form. Then I filled the divit in the middle with refried beans and soy cheese.
I didn't have much luck turning it over! Since it was hot, it separated more than I wanted it to. See the pan in the background?
Nothing a little guacamole won't fix, right? I thought of this as the crumb coat, in normal frosting terms. By this point, it really started to settle and push outward. While I was hoping it wouldn't fall off the counter, two little dogs at my feet were.
Then the tofu sour cream. It's hard to frost something that's so bumpy.
Toppings of fake cheese stars and jalapeños.
The garnish make it complete! We have burrito cake!
Time to cut the cake! Doesn't it look like something from super mario brothers?
It really wasn't that pretty, but it sure tasted good. And it was better than my husband's "burrito soup."
If this isn't evidence of my ability to take on cooking challenges I don't know what is!