Side Pannel
Game Of Thrones Dragonscale Cake
Game Of Thrones Dragonscale Cake
- Recipe Submitted by maryjosh on 10/19/2016
Ingredients List
- Red Velvet Cake:
- 1 1/2 cups all purpose flour
- 1 Tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla
- 2-3 tsp super red color gel
- 1/2 tsp white vinegar
- 3/4 cup buttermilk (room temperature)
- Buttercream :
- 6 cups confectioners/icing sugar (sifted)
- 2 cups butter (room temperature)
- 2 tsp vanilla extract (or flavoring of your choice)
- 1 Tbsp whipping cream
- black color gel
- red color gel
- moss green color gel
- gold pearl dust
Directions
Red Velvet Cake:
Preheat oven to 350F. Grease and flour three 6 cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, salt, and cocoa powder. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla, red color gel, and vinegar.
Alternate adding flour mixture and buttermilk, starting and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pans. Smooth the top with a spatula.
Bake for approx. 30mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Buttercream:
Prepare a stand mixer with a whisk attachment. Whisk butter until creamy. Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes.
Add vanilla and 1 Tbsp cream and continue to beat on medium for 1 minute.
- Reserve 1.5 cups of the white frosting to frost the inside layers and crumb coat the cake.
- Reserve 1/4 cup of the white frosting to color red.
- Reserve 1/4 cup of the white frosting to color green.
For the remaining frosting, add enough color get to get it to the desired shade(s) of dark grey. I ended up using the entire bottle to get 3 different shades. Once it got to a dark enough grey shade, I removed 1/4 of the buttercream, then I added more black and did the same one more time. With the remaining buttercream I added the rest of the color gel for the darkest shade.*
See tutorial pictures above for decorating technique.
Preheat oven to 350F. Grease and flour three 6 cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, salt, and cocoa powder. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla, red color gel, and vinegar.
Alternate adding flour mixture and buttermilk, starting and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pans. Smooth the top with a spatula.
Bake for approx. 30mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Buttercream:
Prepare a stand mixer with a whisk attachment. Whisk butter until creamy. Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes.
Add vanilla and 1 Tbsp cream and continue to beat on medium for 1 minute.
- Reserve 1.5 cups of the white frosting to frost the inside layers and crumb coat the cake.
- Reserve 1/4 cup of the white frosting to color red.
- Reserve 1/4 cup of the white frosting to color green.
For the remaining frosting, add enough color get to get it to the desired shade(s) of dark grey. I ended up using the entire bottle to get 3 different shades. Once it got to a dark enough grey shade, I removed 1/4 of the buttercream, then I added more black and did the same one more time. With the remaining buttercream I added the rest of the color gel for the darkest shade.*
See tutorial pictures above for decorating technique.
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