Game of Thrones Cake

Game of Thrones Cake
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DISCLAIMER: This recipe is not for dogs

With the finale of Game of Thrones coming up I was definitely feeling the hype and decided to make a Game of Thrones cake. Of course, I needed to incoporate the two most important aspect of Game of Thrones: blood and dragons. So I made a chocolate layer cake, with a cherry ganache “bloody” drip, sided in dragon scales. For decoration on the top, I thought it would be cool to have an ice and fire theme, and glass came to mind because of dragonglass. (I spend way too much time watching GoT and on forums). Anyway, I had already made sugar glass before for my beer-bottle-to-the-brain cupcakes last Halloween, and I decided I could go with the same technique but color them icy blue and fiery red.

game of thrones cake

Game of Thrones Cake Components:

Chocolate Layer Cake with Cherry Filling:

For the actual cake component, I made a 3-layer chocolate cake. Because I wasn’t actually making a cake for a big group of people, but just for fun, I made a 6″ cake. A 6″ cake can be polished off in a week or two between a couple people. A 9″ cake, not so much. Since I was going to be using cherries for the red drip, and I was planning on flavoring the “ice” glass with cherry flavor, I used a cherry Swiss meringue buttercream filling.

game of thrones cake with beagle 2

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Chocolate Cake with Cherry Filling

3-layer 6-inch chocolate cake with cherry swiss meringue buttercream filling.

Ingredients
Chocolate Cake
  • 1/2 cup butter (melted)
  • 2 eggs
  • 1.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking powser
  • 2 tsp baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweeted dark cocoa powder
  • 1.75 cup all-purpose flour
  • 1 cup buttermilk
  • 1 cup boiling water
Cherry Swiss Meringue Buttercream
  • 3 egg whites
  • 1 cup granulated sugar
  • 1.5 cup unsalted butter (softened)
  • 1/3 cup cherry puree
  • red gel food coloring
Instructions
Chocolate Cake
  1. Grease and line 3 6" cake pans and pre-heat your oven to 350°F

  2. Blend together eggs and sugar until light and fluffy

  3. Continuing to mix at high speed, slowly pour in melted butter

  4. Mix in vanilla extract, salt, baking powder, and baking soda

  5. Mix in 1/2 cup of unsweetened cocoa powder, and 1/4 cup of dark cocoa powder. (If you don't have dark cocoa powder, you can just use regular unsweetened cocoa powder for all 3/4cup.)

  6. Add in buttermilk

  7. Mix in 1 cup of all-purpose flour

  8. Add in boiling water

  9. Add the last of the flour

  10. Pour into your 3 cake pans, and bake for ~25min or until a toothpick comes out clean

Cherry Swiss Meringue Buttercream
  1. Beat together egg whites and sugar on a double boiler

  2. Continue beating until the mixture reaches 150°F

  3. Whip to stiff peaks and allow to cool for 10min

  4. Mix in butter in chunks

  5. Continue beating until the texture resembles frosting

  6. Add 1/3 cup of cherry puree

  7. Add food coloring until it reaches your desired color

 

To assemble the layer cake, level your 3 layers and spread cherry frosting between each layer. Coat the cake in a crumb coat with the cherry frosting, and frost the top of the cake.

game of thrones cake crumb coat

Dragon Scale Frosting:

It wouldn’t be a Game of Thrones cake without a dragon theme. To side the cake with dragon scales, you’ll use the leftover cherry frosting from the previous step, and black Swiss meringue buttercream. To make the black Swiss meringue buttercream frosting, you’ll use the same recipe as for the cherry frosting, but leave out the cherry puree, and substitute black gel food coloring for the red.

You’ll use a circular piping tip. I didn’t even bother with a tip, and just cut the bottom of the bag to the desired size. To fill the piping bag, line the bag with black frosting, then fill the center with cherry frosting. This will make the scales mostly black with a reddish center.

To Pipe the Scales:

Pipe a row of dots in a column.

dragon scale frosting step 1

Next, flatten 1/2 of each scale in the direction you’ll be frosting the cake. You can do this with a knife, I did an entire column at a time by using a frosting smoother.

dragon scale frosting step 2

Continue until you’ve gone all the way around the cake. Where the beginning and end scales meet will be the “back” of your cake because it will look a bit funky.

dragon scale frosting

Bloody Drip:

Traditional edible fake blood is really gross. (It’s just water, corn syrup, and food coloring.) Also, it’s super runny so it wouldn’t work well for a drip cake. I’ve done a red drip before, but the color was a bit lighter than the bloody shade of red I was going for, so I experimented a bit. In the end, I think I found a really successful and tasty solution.

As a trick to save some money on all the cherry components in this cake, I used 1 12oz bag of frozen cherries. Before beginning anything, in a baking pan I combined all the frozen cherries and 1/4 cup of granulated sugar. I then baked at 250°F for 45min, stirring every 15min, and blended the whole cherries for the puree, and saved the extracted juice for the ganache.

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Red White Chocolate & Cherry Ganache

A dark-red ganache, perfect for the fake blood aesthetic.

Ingredients
  • 12 oz white chocolate (chips or chopped)
  • 1/4 cup heavy whipping cream
  • 1/4 cup cherry juice
Instructions
  1. In a double boiler, melt white chocolate

  2. Whisk in heavy whipping cream and cherry juice

  3. Let cool to lukewarm temperature before applying the drip to the cake

To apply the drip, using a spoon, drip small amounts of ganache around the edge of the cake. Once youve completed the circumference, fill in the center.

white chocolate and cherry ganache blood drip cake

Ice and Fire Sugar Glass:

I both love and hate making caramel. On the one hand, it’s super cool how you can take gross plain sugar and do nothing but burn it a bit and make yummy candy. On the other hand, it requires paying pretty careful attention or instead of wonderful caramel you get charcoal. (Or, for the clear glass, you get not-so-clear glass.) Also, although caramel is delicious, clear sugar glass is, well, plain sugar. It’s pretty gross. However, I happened to have some leftover black cherry oil from a project earlier in the year. These oils are basically highly concentrated flavor that can be used for flavoring hard candies. I used it to make the blue glass a bit tastier. However, I’ve never been a fan of hard candy so I still give it a hard ‘meh.’ Second point of note: since I wanted nice clear caramel, I added in a tiny bit of cream of tartar. I read somewhere at some point that this keeps bubbles from getting locked in the caramel and since it takes about two seconds I’ve never tested it out. Might be a good experiment next time I’m bored.

game of thrones cake 2

To break the candy into shards, I stabbed it repeatedly with a knife. (Really, it’s quite fun to look positively murderous for a second.) Make sure to grab a couple of larger shards before breaking it up completely if you want the blue and red shards crossing at the top. I also highly suggest having a candy thermometer for when you make the blue sugar glass.

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Ice and Fire Sugar Glass

Blue sugar glass and red caramel

Ingredients
  • 2 (4) cups granulated sugar
  • 2/3 (4/3) cup light corn syrup
  • 3/4 (1.5) cup water
  • 1/4 (1/2) tsp cream of tartar
  • red & blue food coloring
  • black cherry oil (for the blue glass)
Instructions
Blue Sugar Glass
  1. Line a baking sheet with parchment paper, and prepare a water bath for your saucepan. Set both aside near your stove.

  2. In a large saucepan, combine sugar, corn syrup, water, and cream of tartar.

  3. Turn the heat on high, and stir constantly with a wooden spoon.

  4. Using a candy thermometer, continue stirring until it register 295°F. (The glass is fine until 300°F, I take it off at 295°F because I'm paranoid of it beginning to caramelize.)

  5. Touch the bottom of the pan to the water in the water bath to stop the sugar from continuing to heat.

  6. Using a toothpick, swirl in light blue gel food coloring and a couple drops of cherry flavor. (It'll get very ocean blue if you use royal blue.) I swirled quickly and didn't mix it completely to get a more organic color effect.

  7. Pour the melted candy onto your baking sheet and let cool until hardened completely.

  8. Shatter with the point of a knife.

Red Caramel
  1. Line a baking sheet with parchment paper, and prepare a water bath for your saucepan. Set both aside near your stove.

  2. In a large saucepan, combine sugar, corn syrup, water, and cream of tartar.

  3. Turn the heat on high, and stir constantly with a wooden spoon.

  4. Continue stirring until the caramel reaches your desired browning level.

  5. Immediately touch the bottom of the pan to the water in the water bath to stop the sugar from continuing to heat.

  6. Swirl in a drop of red gel food coloring. I swirled quickly and didn't mix it completely to get a more organic color effect.

  7. Pour the melted candy onto your baking sheet and let cool until hardened completely.

  8. Shatter with the point of a knife.

Recipe Notes

I would suggest making each color in a separate batch since they cook to different points in the caramelization process. The recipe is for 1 batch outside of the parentheses, for 2 inside the parentheses.

For the final touches on the cake, I chose 2 large shards to center on the top of the cake as “A Song of Ice and Fire.” Then I used smaller shards to decorate around the circumference. Your Game of Thrones cake is now complete!

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