Critical Feast: Trinket Treats

The Feast / The Recipe

For those new to Critical Feasts, these posts are dishes inspired by the show Critical Role. You can see the other Critical Feast posts here.

The Feast

This week’s Critical Feast is inspired by the best companion in the world Trinket. Vex’ahlia’s best buddy is easily a favorite among all Critters, and I could not think of a better bear to pay homage in treats.

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I used my favorite cake pop recipe and gave it a little bear paw twist. They’re are not perfect (I am novice on decorating skills), but oh man I love them!!!

Toes!!!!!! Shout out to Delphine on the “claws”. I took that from her owlbear brownies in one of our previous sessions.

It was fun making the little feet. Here they are before the “fur” and “claws”.

As we enjoy our after dinner sweets tonight, we will be watching episode 96 of Critical Role live on Twitch. The bear paw cake pops recipe can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Bear Paw Cake Pops

  • 1 box cake mix (I used Pillsbury Funfetti for these)
  • 16 oz container of frosting (I used Betty Crocker Rich & Creamy Vanilla for these)
  • oil (for cake mix – see box for amounts)
  • eggs (for cake mix – see box for amounts)
  • 2-3 bags of melting wafers (I used Ghirardelli dark chocolate)
  • almond slivers
  • lollipop sticks or wooden skewers

Prepare the cake as instructed on the box. Once it is ready, set it aside and allow to cool completely. If you try to make the mix while the cake is still warm, the icing will melt and the mix will not hold shape.

Take the cooled cake and crumble it up in a large mixing bowl. Add roughly half of the icing to the crumbled cake and mix together. You want the texture to be soft but firm enough to shape. If the mix is still too crumbly, add more icing a tablespoon at a time until it is a good shaping texture. If you put in too much icing, it may be too mushy to shape so add slowly and test often.

Once the mix is right, shape into roughly half inch size balls. Don’t worry about the shape being perfect at this stage. You will be shaping them fully before you add the chocolate shells. Place them on a plate or cookie sheet as you go and transfer them to the refrigerator to set for at least an hour.

Once the cake balls have stiffened in the refrigerator, take them out and begin shaping them into paws. I flattened the balls into a semi bell like shape and then took a knife to the larger end of the “bell” making cuts for the toes and adding space to they would be defined when I dipped them in the chocolate. Insert your sticks to the back of the paws as you go and set aside.

Melt your chocolate wafers by the instructions on the bag. You want the chocolate runny but not so liquid it will not coat the paws. Take each paw and roll in the melted chocolate. Once you have them coated, lift them out of the chocolate and slowly rotate them so the excess will drip back into the bowl (not too fast or you will have chocolate everywhere).

Set each chocolate covered paw on a plate or cookie sheet (preferably on parchment paper to prevent sticking). Quickly add the almond slivers for the “claws” as you make each one so the chocolate shell does not form before you can insert the almonds into the “toes”. Put the finished paws into the refrigerator one more time to set the chocolate shell completely. This should only take about 30 minutes as the chocolate will harden quickly.