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Home » Cakes » Red Velvet Dragonscale Cake

Red Velvet Dragonscale Cake

By Olivia, 84 Comments

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Use this simple decorating technique to create the perfect red velvet Dragonscale Cake!

Cake decorated with dragonscales on a rustic cake stand.

It’s that time of year again… the sun is shining, the birds are singing, and you’re looking forward to the premiere of one of the darkest shows on tv. A show that consistently crushes your soul, your dreams, your will to live, and yet you keep coming back for more. Those familiar with the Game of Thrones series will know exactly what I’m talking about. I’m still not over the whole Oberyn thing — I almost swore off the series at that point. Crushed.

So, in celebration of the season 6 premiere, I’ve collaborated with some fabulous bloggers to bring you some Game of Thrones themed recipes and crafts. Be sure to check out their links at the bottom of this post for some serious showstoppers!!

Close up of the dragonscales on the top of the cake.

I didn’t get my act together to make something until this past Tuesday. I wanted to participate, but I was uninspired and  couldn’t think of a thing to make. Then I came across this stunner, which was my inspiration for today’s Dragonscale Cake.

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Not gonna lie, I got excited pretty quickly. In true Olivia fashion, I left myself almost no time to get my act together to research, plan, and make this. The poor rhubarb recipe I was intending to make got cast aside, as did the rhubarb itself. Hopefully it survives a few more days in the back of my fridge.

Close up of the buttercream dragonsclaes on the side of the cake.

I decided to make the cakes and the frosting that same day, since I knew I’d need to space things out to have enough time to decorate (aka maintain some sanity). I wanted to do a red velvet cake for the inside, as I thought it would go well with the blood/dragon theme I was going for. A few quick modifications to the recipe I used for my Coffee & Baileys cake, and the red velvet cake was born. I used about 2 tsp of red color gel to get it to the color I wanted.

Cake decorated with dragonscales on a rustic cake stand with Game of Thrones books in the background.

For the frosting, I used my Vanilla Buttercream recipe with a couple of modifications. I frosted and crumb coated the cake that day, stuck it in the fridge to set, and spent the rest of the afternoon figuring out techniques and color schemes. I won’t bore you with the details of that, but I eventually decided to go with 3 shades of dark grey with red and green accents.

Except the colors darkened as they set, and you can’t even tell that there are 3 different shades of grey on there (sigh). I knew they would darken up, but I thought you’d still be able to tell a subtle difference. Well, you can’t. So maybe save yourself the time and energy and just do one dark shade.

Oh, and I used an entire bottle of black color gel to get it to that shade. Word to the wise — that dark grey frosting will dye everything. Lips, teeth, you name it. Let’s just say I’m glad I went with the white icing on the inside.

Tutorial showing how to do the colors on the scales.

For the red and green, I created a palette of sorts so that the colors would look blended. From there, the technique I used to create each dragonscale was actually really simple to do — pipe a dot of frosting, scrape some color onto your offset spatula (or spoon), then press and smear the dot. Do that about 100 times around the sides of the cake and then do the top. I offset the dots, but you could align them if you prefer.

Tutorial on how to do the scales.

The trickiest part is getting back to the start, since you can’t really smear those last dots easily. I left them as dots and hid them at the back of the cake. For the top, I just did the best I could so that there wasn’t a lone dot sticking out. Once all the “scales” were in place, I brushed on some gold pearl dust to accent some of them.

Overhead shot of the cake with a  game of thrones book beside it.

I’d say the decorating this Dragonscale cake took me… maybe an hour? But there was some trial and error, and I am a perfectionist, so next time I’m sure it would go quicker.

Close up of the dragonscales.

Despite choosing to make a dragonscale cake, the Daenerys storyline is actually one of my least favourites of the series. I find it mind-numbingly boring (except for her dragons, which are awesome). Ryan says it’s better in the books (I haven’t read them), but blahhh. I am not a fan. I’m sure I’m in the minority here, but I would not be upset if she met an untimely demise. Which means she’ll probably stick it out till the end.

Arya’s storyline, on the other hand, is my favourite by far. I’m so intrigued! Plus, let’s be honest here, Jaqen H’ghar is kind of a hottie. It’s that whole mysterious thing he’s got going for him. Tyrion and Sansa are up there as well. Sansa’s becoming a badass and I love it. The whole thing that got me hooked on the series in the first place was the White Walkers, so I’m excited to see more of them. And OMG will the crazy witch lady save Jon Snow?? Pleeeeease! Fingers crossed on that one.

So yeah… if you didn’t already know from my About page, I can hardcore nerd out on some things — Harry Potter, Disney, (certain) video games (hello Witcher 3 expansion, where are you?!?), and apparently Game of Thrones. Admittedly I’m not as hard core on GoT as others are, but I love watching the show.

Slice of cake on a plate.

The Dragonscale Cake turned out perfectly color/flavour/texture-wise. It has a subtle chocolate taste from the cocoa powder, which pairs well with the simple vanilla buttercream. If you’ve got some Game of Thrones parties coming up, this cake would be the perfect way to wow your guests! Oh, and I chronicled the whole decorating process on Snapchat – you can find me there as livforcake.

Be sure to check out the posts from my blogger friends below — some great Game of Thrones themed recipes and crafts!

Notes & tips for this Dragonscale Cake:

  • All of the colors will darken over time. So much so that you can’t really tell that I have 3 different shades of grey. You may want to save some time and just do one dark shade.
  • You can use grey frosting for the inside of the cake — I think I would probably do that next time.
  • Ideally, serve same day, but it will keep quite well in the fridge for 2-3 days.
  • Serve at room temperature.
  • To help ensure your cake layers bake up nice and flat, see my tips here.
Cake decorated with dragonscales on a rustic cake stand.
Print Rate
4.86 from 14 votes

Red Velvet Dragonscale Cake

Use this simple decorating technique to create the perfect red velvet Dragonscale Cake and impress your Game of Thrones loving friends!
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 724kcal
Author Olivia

Ingredients

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 powdered sugar sifted
  • 2 cups unsalted butter room temperature
  • 2 tsp vanilla extract or flavoring of your choice
  • 1 Tbsp heavy whipping cream
  • black color gel
  • red color gel
  • moss green color gel
  • gold pearl dust
US Customary - Metric

Instructions

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.

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Notes

*Note: all of the colors will darken over time. So much so that you can't really tell that I have 3 different shades of grey. You may want to save some time and just do one dark shade.
Inspired by this House Targaryen Cake.
Calories: 724kcalCarbohydrates: 90gProtein: 3gFat: 40gSaturated Fat: 25gCholesterol: 136mgSodium: 132mgPotassium: 148mgSugar: 76gVitamin A: 1270IUCalcium: 72mgIron: 1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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April 23, 2016

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    Recipe Rating




  1. Laura says

    September 18, 2019 at 1:37 AM

    Hey Liv,

    Just to let you know that your recipes do not match up. The recipe converter said that 1 1/2 cups of flour is 187 grams. It is actually 250g.

    Reply
    • Olivia says

      September 18, 2019 at 4:29 PM

      Hi Laura! 1.5 cups of flour is actually 187g, not 250g.

      Reply
  2. Grams says

    June 7, 2019 at 9:09 PM

    5 stars
    Made this gorgeous cake today for a grandson-in-laws 30th birthday party tomorrow. But, it had to be vegan. Found a wonderful recipe online for vegan red velvet cake and baked in two 9″ cake pans. Then split the cakes in half to make a four layer cake. Made a vegan buttercream and thought I was having trouble with coloring the icing – but in fact, the rough texture and sort of brindle look of the frostings made for perfectly wild looking dragon scales !! I even had gold dust to paint around here and there. My granddaughter bought a GoT cake topper and I think it’s going to be a real show stopper at the party tomorrow. Thanks for your great photos and description on how to create the dragon scale frosting and how to apply it.

    Reply
    • Olivia says

      June 9, 2019 at 2:03 PM

      Hi Grams! SO happy to hear you found the tutorial helpful. I hope he loves it!!

      Reply
  3. Mary says

    May 18, 2019 at 5:09 AM

    How did you incorparate the red and green buttercream with the dark grey frosting? I see you piped the dark grey but did you add the red and green frosting by hand to the grey scales or did you mix all 3 colors together in one bag? Directions above are not very clear on how you added the red and green. Could you please be more specific? The cake is amazing and I want to replicate but need more clarification on how to pipe on the frosting.

    Reply
    • Olivia says

      May 21, 2019 at 5:00 PM

      Hi Mary! There is a photo tutorial with details in the blog post. I used a spatula to add the colors.

      Reply
  4. C says

    May 14, 2019 at 8:00 PM

    5 stars
    I made this tonight! In cupcake form! The only part that didn’t work was that the black gel icing I bought turned purple!!! 🙁 I am so crushed. They look more like flower cupcakes than dragonscale cupcakes lol.

    But I loved your recipe! The cake was tender and not too sweet. I added a dash of cinnamon and cayenne to make it a little spicy. 🙂 (dragons breathe fire after all, don’t they?)

    Thank you for such a wonderful and creative recipe.

    Reply
    • Olivia says

      May 15, 2019 at 4:49 PM

      Hi there! So glad you loved it but bummer about the purple! Did you buy premade icing or make your own using black color gel? It does take a while for the colors to develop (darkens over time) and you need a lot of the gel. Love the addition of cinnamon and cayenne! I’ll have to try that 🙂

      Reply
  5. Maria says

    April 22, 2019 at 1:48 PM

    5 stars
    I have not made this cake YET, but am going to in about 3 weeks for my daughters graduation/birthday. I just spent about an hour watching videos on making swiss buttercream which I think may hold up to travel since I need to transport the cake. Do you think swiss buttercream will work for the scales or should I just stick to the american buttercream? Thank you so much for posting the recipe the cake looks AMAZING and I can’t wait to make this!

    Reply
    • Olivia says

      April 23, 2019 at 1:57 PM

      Hi Maria! SMBC will work for doing the scales no problem, but it doesn’t take color as well as ABC. It’s hard to get a really deep dark color with SMBC. I guess it depends on if you want it to look the same as the one I have here. Alternatively, you can use black cocoa powder to help color your SMBC in addition to color gel. I haven’t done that myself but it’s an option. It would add a chocolate flavour to the buttercream though.

      Reply
      • maria concilio says

        April 23, 2019 at 5:28 PM

        Thanks Olivia. I am going to try to use activated charcoal for the grey and black. I will experiment before with some different frostings, this will be a fun and delicious project!

        Reply
        • Olivia says

          April 26, 2019 at 1:06 PM

          Ohh interesting! Let me know how it turns out 🙂

          Reply
  6. Kristy says

    April 13, 2019 at 11:56 AM

    I’ve had this page bookmarked so I can make it for the season premiere tomorrow. Did some of the content change? I am asking because I thought there were links to other kingdom-themed cakes by you, like a chocolate cake with spearmint frosting to represent Winterfell. Was I dreaming this? Would love to make the other cakes also!

    Reply
    • Olivia says

      April 13, 2019 at 2:03 PM

      Hi Kristy! No content changed here but you’re not dreaming! The cakes you’re thinking about I think came from here: http://www.smartcookiebakes.com/2014/06/game-of-thrones-house-targaryen-cake.html I linked to her site as inspiration for my cake and she has a couple other GoT themed cakes on there!

      Reply
  7. Nancy says

    March 28, 2019 at 12:24 PM

    Hi Olivia, you are a very clever baker! I plan on making thiis cake for my daughter’s 30th birthday. Can I make the cake ahead of time a weeek ahead and freeze it? Would I have to defrost it first? And if I wanted to make 3 8 inch cakes, would doubling the recipe be a good idea? Thank you !

    Reply
    • Olivia says

      April 1, 2019 at 4:35 PM

      Hi Nancy! Thank you! You can for sure freeze the cake either completely decorated or the components. If you freeze just the cake layers, bring them to room temp before frostings (or just a bit cold still, not frozen). And yes, doubling for three 8″ should be fine! Just dont fill the pans more than 2/3 full or so.

      Reply
  8. Natasha says

    February 24, 2019 at 6:36 AM

    Love love this cake. Was just wondering how did you add on the dust to the cake?

    Reply
    • Olivia says

      February 25, 2019 at 3:33 PM

      Hi Natasha! Details are in the post. I used a small paint brush and brushed it on.

      Reply
  9. Martha Cashman says

    November 3, 2018 at 4:36 PM

    5 stars
    I just made this cake for my sons 6th birthday! He wanted a dragon cake the whole family loved it! I have made a few of your cakes now and i love that the cake is always super tasty! A lot of times you follow someone’s directions and end up with a beautiful but boring cake!
    Also, would a Swiss meringue buttercream work for this cake? My husband and I prefer the taste/texture but I didn’t want to risk it without asking someone who knows what they are talking about!

    Reply
    • Olivia says

      November 5, 2018 at 10:58 AM

      Hi Martha! Thanks for the great feedback, glad everyone and your son loved it! I think a Swiss Meringue would work great! I also prefer it, to be honest. It is harder to color though, if you were going to do the same design.

      Reply
  10. Emmi says

    June 29, 2018 at 6:28 AM

    5 stars
    Made this recipe (slightly different). I took out the white vinegar.
    Added 1 tsp baking soda.
    Used 2 TBS cocoa power for a richer/darker cake color.
    Used (2)- 6 inch cake pans…. got a ton of “rise” out of the cakes with ZERO overflow batter.

    I HALVED the buttercream frosting recipe because I did not need that much for my simple green velvet cake. I added 3 tsp McCormick green food coloring dye.

    Tastes amazing. Though I’d love to know how to actually “reduce” the crumb on this little cake. I like “cake crumbs” but not a plethora.

    To the Original Poster….. how could I reduce the “cake crumb” in the final result ?

    Reply
    • Olivia says

      June 29, 2018 at 3:44 PM

      Hi Emmi! I’m not sure what you mean about reducing the cake crumb, can you clarify? I think perhaps your adjustments impacted the structure of the cake.

      Reply
      • Emmi says

        June 29, 2018 at 7:42 PM

        5 stars
        By reduce the cake crumb, I mean get rid of so much of the crumbs that fall from the cake while slicing or moving or eating or decorating it. The structure of the cake seems fine. Just tons crumbs.
        I wonder if adding a bit of neutral oil might help like vegetable oil.
        My cake looks and tastes great! I posted a photo on the Pinterest post to this recipe, in case ou wanted to look.

        Reply
        • Olivia says

          July 4, 2018 at 1:56 PM

          Hmm, I’m not sure :\ The only time my cakes are really crumby is if I’ve overmixed the batter a lot. I’ll see if I can find the photo!

          Reply
  11. kemala hayati says

    May 21, 2018 at 3:13 PM

    do you still remember the height of this cake pleaseeee? thanks

    Reply
    • Olivia says

      May 25, 2018 at 3:45 PM

      Hi there! I didn’t measure it but maybe about 6″?

      Reply
  12. Kate K. says

    May 1, 2018 at 7:59 PM

    Oh my gosh, this is amazing! I *love* the scales!

    Reply
    • Olivia says

      May 3, 2018 at 4:53 PM

      Thanks!!

      Reply
  13. Evan says

    January 20, 2018 at 6:40 AM

    5 stars
    just finished a Harry Potter themed birthday party at work and made a butter beer cake, next will be this dragonscale cake for a game of thrones themed party in May. that said I have a question, why the vinegar? I am a beginner at baking and have not seen it used in cake until now.

    Reply
    • Olivia says

      January 22, 2018 at 12:27 PM

      Hi Evan! The vinegar is used to react with the cocoa powder — it’s what gives the red velvet cakes their color. I added some color gel though to intensify it.

      Reply
      • Evan Futch says

        May 24, 2018 at 4:55 PM

        5 stars
        I made the dragon scale cake for a game of thrones theme party this last Monday at work. It was perfect 🙂 it was well received, thanks for the recipe.

        Reply
        • Olivia says

          May 25, 2018 at 3:52 PM

          Yay! So glad to hear that 🙂

          Reply
  14. Jenny says

    January 3, 2018 at 3:10 AM

    Hi Olivia,
    I would like to make this cake recipe in two 9-in round cake pans. Would you recommend doubling the recipe? What temperature and time would you suggest I bake it at then? Thanks so much! Can’t wait to try it! (My 13 year old niece made your vanilla cake for our family Christmas dinner and it was amazing!).

    Reply
    • Olivia says

      January 3, 2018 at 10:13 AM

      Hi Jenny! Yes, I would double the recipe, but don’t fill the pans more than 2/3rds or so full. If there is extra batter you can always use it for cupcakes 🙂 Oven temperature should stay the same. Baking time will vary slightly depending on how much batter is in your pans. I would start checking them at 25mins and see how they’re doing. Let me know how it turns out!

      Reply
  15. Sandra says

    December 1, 2017 at 3:28 AM

    Hi Olivia!
    You make lovely cakes! I’m going to attempt a GoT cake today for my daughter’s party. This is probably a silly question..But when you make the scales for the top of the cake, do you start in the middle and go out or start from the ends and end in the middle?

    Reply
    • Olivia says

      December 1, 2017 at 8:45 PM

      Thanks so much Sandra! That is not a silly question, I should have clarified that. I started on the outside and worked my way in. I think either way would probably work, but this one made most sense to me. Let me know how it turns out!

      Reply
  16. Casey says

    August 27, 2017 at 11:50 AM

    4 stars
    I love making your cakes but this is the first one I haven’t gotten to turn out right. The cake just didn’t rise. I went back over the instructions and I don’t think I missed anything… any ideas as to what may have caused my flat cake 🙁

    Reply
    • Olivia says

      August 27, 2017 at 2:34 PM

      Hi Casey! So sorry to hear about your cake rising issues… Did it not rise at all? This recipe formula is very similar to all of the ones I use, so if you’ve made my other cakes, this one shouldn’t have been far off 🙁 This one makes a bit less batter though and layers aren’t super thick — maybe like 1.5″ max, but if they were much flatter than that then all I can think of is expired baking powder or possibly overmixing?

      Reply
  17. Samantha says

    July 16, 2017 at 8:46 PM

    5 stars
    I just made this today and have to say I think I did a pretty good job….everyone said it looked just like the photo you have up!!! Thanks for thorough instructions and a simple recipe to follow…it was a major hit at the premiere party I went to!!!

    Reply
    • Olivia says

      July 18, 2017 at 9:34 PM

      Ohh yay! So happy to hear that!! Send me a pic, I’d love to see it 😀

      Reply
  18. Dina says

    July 15, 2017 at 7:06 PM

    Just a tip in case anyone else, like me, got over ambitious and tried make this but ended up with a Pinterest fail:

    Cream cheese frosting will not work to make the scales, as apparently cream cheese frosting is less stiff than buttercream, and won’t hold shapes/do well being piped! I assumed this cake used buttercream as a matter of preference, and I just wasted several hours making and dying and frosting a cake with cream cheese frosting…before finding out that I should have used buttercream for the outside all along!

    Please let my mistake be a cautionary tale for those who come later! 🙂

    Reply
    • Olivia says

      July 16, 2017 at 11:42 AM

      Oh noooo Dina! I am so sorry to hear this. That is the worst after so much time and effort. I’ve had issues with cream cheese frosting being too soft to work with. I actually swore them off for a long time because of this. These days, when I make a CC frosting, I use an equal or greater amount of butter in it to give it some structure. I hope the cake tasted good at least?? 🙂

      Reply
  19. Mackenzie says

    July 15, 2017 at 5:28 PM

    5 stars
    What type of frosting tip did you use for this design? Leaf, or just a dollop circle drawn out by a frosting knife? 🙂

    Reply
    • Olivia says

      July 16, 2017 at 11:39 AM

      Hi Mackenzie! I used a large round tip and an offset spatula. See post for details 🙂

      Reply
      • Dana says

        February 14, 2018 at 3:59 PM

        Was it 1a or 2a tip?

        Reply
        • Olivia says

          February 16, 2018 at 11:27 AM

          Hi Dana! I used both actually because I only had so many round tips!

          Reply
  20. Lynn says

    July 14, 2017 at 12:08 PM

    Amazing cal! Where did you get 6 in cake pans? Mine are all 9 inches. Any advice on scaling (ha) up the recipe to use 9 in pans? Thanks!

    Reply
    • Olivia says

      July 14, 2017 at 5:02 PM

      Hi Lynn! Thank you! I get all of my cake pans from Fat Daddio’s. You can get them here: http://amzn.to/2t0rucg
      If you’re going to use three 9″ pans, I would probably triple the recipe. Just be sure to not fill the pans more than 2/3rds full. Let me know how it turns out!

      Reply
  21. Shaw says

    June 14, 2017 at 5:38 AM

    Hi,i would like to try this with fondant do you think it will work? Your cakes are amazing and tried some of them. Thank you for sharing.

    Reply
    • Olivia says

      June 14, 2017 at 1:00 PM

      Thank you Shaw! You mean fondant scales instead of buttercream?

      Reply
      • Shaw says

        June 14, 2017 at 9:49 PM

        Just the cake…the red velvet cake i mean..sorry😊

        Reply
        • Olivia says

          June 15, 2017 at 11:52 AM

          Oh, yes, that should work fine! 🙂

          Reply
  22. jen says

    October 15, 2016 at 7:40 PM

    Can you tell me a little more about your technique about getting the gray and red (or green) frosting into your piping bag? Am going to a GoT 40th bday party…as Mellsandre (and hopefully a dragon cake :))
    THANKS!

    Reply
    • Olivia says

      October 16, 2016 at 12:06 AM

      Hi Jen! I only used a pastry bag for the grey. Details of how I did the red and green are in the post (with pictures).

      Reply
      • Judy says

        March 9, 2018 at 9:23 PM

        Nice to know that know about only the grey. Red and green on a cutting board, really doesn’t show you how to put them on the cake, how about a video on just how to do the cake instead of all the boring stuff about the show. To much extra stuff about the show and not the decorating the actual cake.

        Reply
  23. simonacallas says

    May 26, 2016 at 9:33 PM

    5 stars
    Wow, how wonderful is this cake, inside and out! The technique is simple and impressive, very well explained. Congratulations! 5* from me 🙂

    Reply
    • Olivia says

      May 26, 2016 at 10:16 PM

      Thanks so much!! I’m glad you like it 🙂

      Reply
  24. Sam says

    May 9, 2016 at 5:12 AM

    I absolutely LOVE this cake! It looks AMAZING!!! I just had a quick question: did you put the green and red frosting in the pipetting bags with the dark colored frosting, or how did you incorporate the palette you made of the red/green frostings with the rest of the frosting?

    Reply
    • Olivia says

      May 9, 2016 at 9:58 AM

      Thanks Sam! Details of the technique I used are in the post.

      “For the red and green, I created a palette of sorts so that the colors would look blended. From there, the technique I used to create each dragonscale was actually really simple to do — pipe a dot of frosting, scrape some color onto your offset spatula (or spoon), then press and smear the dot. Do that about 100 times around the sides of the cake and then do the top.”

      Reply
  25. Cassie @ Crumb Kitchen says

    May 4, 2016 at 11:29 AM

    Aw HELL yes, Olivia! Those scales are perfection. Even your cake stand looks dragon-esque. As super fans of GoT, my boyfriend would die if I made this for him. Thanks for sharing. <3

    Reply
    • Olivia says

      May 4, 2016 at 2:45 PM

      Thanks so much Cassie!! I’m so glad you like it 😀 You should totally make it! It’s not as hard as it might look 🙂

      Reply
  26. Caroline @ Pinch Me, I'm Eating! says

    April 28, 2016 at 4:13 PM

    This is so gorgeous! I don’t watch Game of Thrones but this cake is absolutely stunning! I just made my first frosted layer cake last week and I had a hard time just frosting the outside flat and boring! You, my dear, are a genius!

    Reply
    • Olivia says

      April 28, 2016 at 4:33 PM

      Thank you Caroline! Your cake looks perfectly delicious and amazing too! 🙂

      Reply
  27. jacquee | i sugar coat it! says

    April 26, 2016 at 4:26 PM

    I planned to watch season one when Jason Momoa was on it (faints), but could never find the time. Five seasons later and I still have yet to watch it and likely won’t. This cake tho… AWESOMEly decorated!!

    Reply
  28. Hannah Hossack-Lodge (Domestic Gothess) says

    April 25, 2016 at 2:01 PM

    This looks awesome! I love the intense colour of the scales with the subtle flashes of red, green and gold, I don’t care if it stains my teeth black! I don’t think I am bored by any of the storylines in GOT, I love it all 🙂

    Reply
    • Olivia says

      April 25, 2016 at 5:50 PM

      Thanks so much Hannah! Truthfully, all of the stories are intriguing, I just have some faves! 🙂

      Reply
  29. Ashley @ Big Flavors from a Tiny Kitchen says

    April 25, 2016 at 6:28 AM

    This is SO cool, Olivia! I’d love to dive into this cake during GoT (or any other day) 🙂

    Reply
    • Olivia says

      April 25, 2016 at 9:14 AM

      Thanks so much Ashley! 😀

      Reply
  30. Mary Ann | The Beach House Kitchen says

    April 25, 2016 at 5:36 AM

    Whoa Olivia! This cake is stunning! That icing is amazing! Perfect for the season premiere! Your photos are just gorgeous!

    Reply
    • Olivia says

      April 25, 2016 at 9:14 AM

      Ahh thank you Mary Ann!! xo

      Reply
  31. olga says

    April 25, 2016 at 1:32 AM

    WOW!!!!!!!!! awesome frosting!!!!!!!!!! so original!!!!!!!!!! i am a really fan os game of thrones.

    It looks fantastic.

    Best regards

    Reply
    • Olivia says

      April 25, 2016 at 9:15 AM

      Thanks so much Olga! 🙂

      Reply
  32. Chrisy @ Homemade Hooplah says

    April 24, 2016 at 5:09 PM

    5 stars
    This is seriously my favourite cake of yours to date 😀 Such a cool technique! And for the storylines, I think we’re the exact opposite – I’m rooting for Daenerys (though I’ll give you that her storyline really fell off after season 1) and I’m usually twiddling my thumbs whenever Arya is on screen. That might change this season, though – the way 5 ended left a pretty interesting subplot for her to get into. Hopefully season 6 will do it justice 😀

    Reply
    • Olivia says

      April 24, 2016 at 7:15 PM

      I know! I can’t wait 😀 So funny that we’re total opposite, never would have guessed. And thanks! 🙂 xo

      Reply
  33. Lynn @ Fresh April Flours says

    April 24, 2016 at 11:15 AM

    SO FUNNY! I am literally the opposite– I could totally do without Arya’s storyline (although it is admittedly getting ever so slightly more interesting) but I am a total Daenerys fan girl, haha. Either way, this cake is AMAZING and I think your frosting turned out beautifully, even if it’s not exactly how you expected it to be. Gorgeous work, Olivia!

    Reply
    • Olivia says

      April 24, 2016 at 7:15 PM

      Lol, I think I’m in the minority for sure on that! Thanks so much Lynn 🙂 xoxo

      Reply
  34. Cristina says

    April 24, 2016 at 11:08 AM

    This cake is absolutely amazing!!

    Reply
    • Olivia says

      April 24, 2016 at 7:16 PM

      Thanks Cristina!!

      Reply
  35. Teresa | Simply Made Fun says

    April 24, 2016 at 9:00 AM

    This cake is beautiful! I love the bright red once you cut into it. I agree, Dany’s storyline is completely boring to me and if she meets an untimely end this season I wouldn’t be too crushed. I’m most looking forward to the fallout from the whitewalker battle beyond the wall and what happened after the brothers turned on their commander. That, and Arya’s storyline. I love how badass her story is.

    Reply
    • Olivia says

      April 24, 2016 at 7:16 PM

      YES, I’m so glad I have you on my side with the Dany thing. Bore-fest, amiright? And thank you!! 🙂

      Reply
  36. Rebecca Hubbell says

    April 24, 2016 at 7:31 AM

    Girl, you and your cakes always amaze me and this one is totally badass! It’s total Westeros Perfection and I definitely want a slice for breakfast, even if it stains my teeth black for the rest of the day!

    Reply
    • Olivia says

      April 24, 2016 at 7:17 PM

      You’re the sweetest, thanks so much Rebecca! <3

      Reply
  37. Oana says

    April 24, 2016 at 6:53 AM

    4 stars
    I haven’t watched any of the GoT seasons yet… I’m still not sure if I’m ever going to (shame on me 😀 ), but I do love your cake. The bright red sponge cake is surprising, I could have swore it’s some sort of chocolate inside. It looks amazing though, well done!

    Reply
    • Olivia says

      April 24, 2016 at 7:17 PM

      Thanks so much Oana! You should totally check out the series, I feel like you would like it 🙂

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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