Use this simple decorating technique to create the perfect red velvet Dragonscale Cake!
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!!
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.
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.
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.
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.
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.
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.
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.
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.
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.
Red Velvet Dragonscale Cake
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
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.
Recipes You May Like
Notes
Inspired by this House Targaryen Cake.
Game of Thrones Honey Cake by Sugar & Soul
Game of Thrones Dessert Plate by Simply Made Fun
Game of Thrones Party Parfaits
C says
May 14, 2019 at 8:00 PMI 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.
Olivia says
May 15, 2019 at 4:49 PMHi 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 🙂
Maria says
April 22, 2019 at 1:48 PMI 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!
Olivia says
April 23, 2019 at 1:57 PMHi 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.
maria concilio says
April 23, 2019 at 5:28 PMThanks 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!
Olivia says
April 26, 2019 at 1:06 PMOhh interesting! Let me know how it turns out 🙂
Kristy says
April 13, 2019 at 11:56 AMI’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!
Olivia says
April 13, 2019 at 2:03 PMHi 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!
Nancy says
March 28, 2019 at 12:24 PMHi 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 !
Olivia says
April 1, 2019 at 4:35 PMHi 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.
Natasha says
February 24, 2019 at 6:36 AMLove love this cake. Was just wondering how did you add on the dust to the cake?
Olivia says
February 25, 2019 at 3:33 PMHi Natasha! Details are in the post. I used a small paint brush and brushed it on.
Martha Cashman says
November 3, 2018 at 4:36 PMI 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!
Olivia says
November 5, 2018 at 10:58 AMHi 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.
Emmi says
June 29, 2018 at 6:28 AMMade 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 ?
Olivia says
June 29, 2018 at 3:44 PMHi 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.
Emmi says
June 29, 2018 at 7:42 PMBy 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.
Olivia says
July 4, 2018 at 1:56 PMHmm, 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!
kemala hayati says
May 21, 2018 at 3:13 PMdo you still remember the height of this cake pleaseeee? thanks
Olivia says
May 25, 2018 at 3:45 PMHi there! I didn’t measure it but maybe about 6″?
Kate K. says
May 1, 2018 at 7:59 PMOh my gosh, this is amazing! I *love* the scales!
Olivia says
May 3, 2018 at 4:53 PMThanks!!
Evan says
January 20, 2018 at 6:40 AMjust 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.
Olivia says
January 22, 2018 at 12:27 PMHi 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.
Evan Futch says
May 24, 2018 at 4:55 PMI 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.
Olivia says
May 25, 2018 at 3:52 PMYay! So glad to hear that 🙂
Jenny says
January 3, 2018 at 3:10 AMHi 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!).
Olivia says
January 3, 2018 at 10:13 AMHi 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!
Sandra says
December 1, 2017 at 3:28 AMHi 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?
Olivia says
December 1, 2017 at 8:45 PMThanks 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!
Casey says
August 27, 2017 at 11:50 AMI 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 🙁
Olivia says
August 27, 2017 at 2:34 PMHi 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?
Samantha says
July 16, 2017 at 8:46 PMI 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!!!
Olivia says
July 18, 2017 at 9:34 PMOhh yay! So happy to hear that!! Send me a pic, I’d love to see it 😀
Dina says
July 15, 2017 at 7:06 PMJust 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! 🙂
Olivia says
July 16, 2017 at 11:42 AMOh 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?? 🙂
Mackenzie says
July 15, 2017 at 5:28 PMWhat type of frosting tip did you use for this design? Leaf, or just a dollop circle drawn out by a frosting knife? 🙂
Olivia says
July 16, 2017 at 11:39 AMHi Mackenzie! I used a large round tip and an offset spatula. See post for details 🙂
Dana says
February 14, 2018 at 3:59 PMWas it 1a or 2a tip?
Olivia says
February 16, 2018 at 11:27 AMHi Dana! I used both actually because I only had so many round tips!
Lynn says
July 14, 2017 at 12:08 PMAmazing 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!
Olivia says
July 14, 2017 at 5:02 PMHi 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!
Shaw says
June 14, 2017 at 5:38 AMHi,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.
Olivia says
June 14, 2017 at 1:00 PMThank you Shaw! You mean fondant scales instead of buttercream?
Shaw says
June 14, 2017 at 9:49 PMJust the cake…the red velvet cake i mean..sorry😊
Olivia says
June 15, 2017 at 11:52 AMOh, yes, that should work fine! 🙂
jen says
October 15, 2016 at 7:40 PMCan 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!
Olivia says
October 16, 2016 at 12:06 AMHi 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).
Judy says
March 9, 2018 at 9:23 PMNice 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.
simonacallas says
May 26, 2016 at 9:33 PMWow, how wonderful is this cake, inside and out! The technique is simple and impressive, very well explained. Congratulations! 5* from me 🙂
Olivia says
May 26, 2016 at 10:16 PMThanks so much!! I’m glad you like it 🙂
Sam says
May 9, 2016 at 5:12 AMI 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?
Olivia says
May 9, 2016 at 9:58 AMThanks 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.”
Cassie @ Crumb Kitchen says
May 4, 2016 at 11:29 AMAw 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
Olivia says
May 4, 2016 at 2:45 PMThanks so much Cassie!! I’m so glad you like it 😀 You should totally make it! It’s not as hard as it might look 🙂
Caroline @ Pinch Me, I'm Eating! says
April 28, 2016 at 4:13 PMThis 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!
Olivia says
April 28, 2016 at 4:33 PMThank you Caroline! Your cake looks perfectly delicious and amazing too! 🙂
jacquee | i sugar coat it! says
April 26, 2016 at 4:26 PMI 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!!
Hannah Hossack-Lodge (Domestic Gothess) says
April 25, 2016 at 2:01 PMThis 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 🙂
Olivia says
April 25, 2016 at 5:50 PMThanks so much Hannah! Truthfully, all of the stories are intriguing, I just have some faves! 🙂
Ashley @ Big Flavors from a Tiny Kitchen says
April 25, 2016 at 6:28 AMThis is SO cool, Olivia! I’d love to dive into this cake during GoT (or any other day) 🙂
Olivia says
April 25, 2016 at 9:14 AMThanks so much Ashley! 😀
Mary Ann | The Beach House Kitchen says
April 25, 2016 at 5:36 AMWhoa Olivia! This cake is stunning! That icing is amazing! Perfect for the season premiere! Your photos are just gorgeous!
Olivia says
April 25, 2016 at 9:14 AMAhh thank you Mary Ann!! xo
olga says
April 25, 2016 at 1:32 AMWOW!!!!!!!!! awesome frosting!!!!!!!!!! so original!!!!!!!!!! i am a really fan os game of thrones.
It looks fantastic.
Best regards
Olivia says
April 25, 2016 at 9:15 AMThanks so much Olga! 🙂
Chrisy @ Homemade Hooplah says
April 24, 2016 at 5:09 PMThis 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 😀
Olivia says
April 24, 2016 at 7:15 PMI know! I can’t wait 😀 So funny that we’re total opposite, never would have guessed. And thanks! 🙂 xo
Lynn @ Fresh April Flours says
April 24, 2016 at 11:15 AMSO 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!
Olivia says
April 24, 2016 at 7:15 PMLol, I think I’m in the minority for sure on that! Thanks so much Lynn 🙂 xoxo
Cristina says
April 24, 2016 at 11:08 AMThis cake is absolutely amazing!!
Olivia says
April 24, 2016 at 7:16 PMThanks Cristina!!
Teresa | Simply Made Fun says
April 24, 2016 at 9:00 AMThis 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.
Olivia says
April 24, 2016 at 7:16 PMYES, I’m so glad I have you on my side with the Dany thing. Bore-fest, amiright? And thank you!! 🙂
Rebecca Hubbell says
April 24, 2016 at 7:31 AMGirl, 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!
Olivia says
April 24, 2016 at 7:17 PMYou’re the sweetest, thanks so much Rebecca! <3
Oana says
April 24, 2016 at 6:53 AMI 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!
Olivia says
April 24, 2016 at 7:17 PMThanks so much Oana! You should totally check out the series, I feel like you would like it 🙂