So how did I do it?

Start preparing the “Taco Shells” a day or days ahead the cake is needed. (Since I can only work on cakes at night due to my regular work – I prepared the “Taco Shells” 3 days ahead).

TACO SHELLS – My first question I had was what do I use to make the shells? I’ve seen two versions – one using a Cookie Dough and another using melted choco-melts. They are both great but not what I had in mind. I’d like it to look like a real hard taco shells. I also wanted to prepare the shells ahead of time.

So I decided to use fondant with a little bit of Tylose powder colored in Gold Americolor gel .

Roll the fondant into thin sheet, not too thin about 1/4” or 0.5 mm thick.

Use a 6” round cake pan as your guide and cut out 12 discs.

BROWN SPOTS ON THE SHELL – In order to get the look of a real taco shells, USE granulated sugar and color with brown color gel. Sprinkle a little on each disc. Press the sprinkled sugar on the fondant to stick.

NOTE: Now why did I not use brown sugar instead? I find that the brown sugar is not the right color of what I was looking for. Sanding sugar came to mind as well, but  it is not as fine as granulated sugar and black sanding sugar look a bit too dark.

HOW TO MAKE THE TACO SHELLS – How to make the fondant disc the shape of a "real taco shell"? Why not use a real hard taco shell to use as a guide to get the right shape of a real taco shell.

Place a real taco shell in the middle of the fondant disc and fold the two sides up.

Leave the real taco shell inside while the fondant disc “taco shell” dries. Just like the photo below.



Bake one (1) 9 X 13 inch chocolate cake 2 days before the cake is needed.

Prepare a bowl of chocolate ganache enough to cover 12 mini cakes.

Assemble the “Taco Cakes” the night before the cake delivery.


Cut twelve mini cakes in the shape of half of the “Taco Shell”, a little bit smaller than the shell actually.

Frost each cake with chocolate ganache. and put the min-cakes in the fridge for awhile until the frosting hardens a bit.

"GROUND MEAT" – Prepare the “GROUND MEAT” part of the Taco. 
Make Chocolate Rice Krispy Treats using 2 cups of Rice Crispy Cereal, 1/2 cup marshmallows

and chocolate ganache.

Combine the melted marshmallows, Rice Crispy cereal and the ganache.

Just eyeball the amount of chocolate ganache until you get the color of a “ground meat”.


For the TOMATOES, cut the Twizzlers Tidbits.

For the GREEN PEPPER, use Fruit Loops,

For the SOUR CREAM, use Buttercream Icing.

Now this is fun. For the “GRATED CHEESE”:

Color your fondant (with tylose) golden yellow or GOLD food gel, let it sit for a little to harden a bit.

Get your cheese grater (use the part as shown in the pic) and grate the fondant.







Now, it’s time to assemble the “Taco Cake"


  • Get the mini-cakes (with ganache frosting) out of the fridge.
  • Place each mini-cake in the prepared “Taco Shells”. Be extra careful in putting the cake so as not to break the “Taco Shell”.
  • Place the Chocolate Rice Krispy Treats on both ends of the cake.
  • Pipe buttercream icing on top to mimic the sour cream.



TA-DA! You have a ”TACO CAKE”—Isn’t it cool?



The whole presentation



Here's how it looks when one side of the TACO shell is removed. 





Let me know what you think! Thanks Cake Central for letting us share.