Critical Fest: VeCAKEna

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. Warning, possible spoilers ahead if you are not caught up to episode 114.

The Feast

This week’s Critical Feast pays homage to the final battle of Vox Machina. All of their training and journeys have led to this final confrontation with Vecna; the want to be God of Secrets. It is going to be one hell of a fight, and I wanted to show Critical Role my thanks for such an amazing story line with VaCAKEna:

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This may be a sweet and delicious treat, but make no mistake, I hope Vecna gets three divine trammels to the face:

And a rage filled sword to the skull via Grog Strongjaw:

Good luck and tons of love Vox Machina. May you squish Vecna tonight like a Slayer’s Cake.  😉

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As we enjoy our sweet justice cake tonight, we will be watching episode 114 of Critical Role live on Twitch. The VeCAKEna recipe can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Skull Cake

I purchased this pan to mold the cake in a skull shape. It is a fantastic pan and made perfect shapes for the cake.

The Cake

I found this recipe looking for a modification to cake recipes to make them sturdy for molded cakes. The below recipe is doubled to have plenty for the full mold.

  • 2 Box white cake mix
  • 8 egg whites
  • 1 cup water
  • 2/3 cup vegetable oil
  • 2 small pkg of instant vanilla pudding mix (I used cheesecake flavor)
  • 2 cup sour cream

These instructions are also modified to follow the instructions provided with the cake mold pan:

Preheat the oven to 325. Incorporate all ingredients together one by one on low speed. Make sure to mix thoroughly between each ingredient. Once all ingredients are mixed, turn mixer to medium and mix for approximately 2 minutes.

Coat the pan with butter or shortening and sprinkle with flour. Fill the cake mold roughly 3/4 full in each side of the mold; tapping lightly on each side to release air bubbles. Bake for 60 – 70 minutes until the cake begins to lift from the sides some and a tooth pick can be inserted in the middle and come out clean.

Allow the cake to sit in the pan for 15 minutes before releasing the cake on to a rack to cool completely before frosting. If your cake has risen higher than the top of the pan, you will need to shave some of the cake off before flipping to the rack. When joining the two pieces together, you may need small wooden skewers to secure the inside if the frosting does not stick them together enough to be stable.

The Frosting

While researching a few techniques to make a good frosting layer for the cake, I found this page with a few different methods. I liked the look of the red devil skull cake, so I used it to make the texture for the main skull covering.

  • 8 Tbs. hot water
  • 4 cups powdered sugar
  • 3 Tbs. meringue powder
  • Green food gel and Black food gel

To make the glaze, combine powdered sugar, hot water, meringue powder and green food gel until smooth. I only wanted a very light green, so I added a very small amount of color gel. If needed, add more hot water to get a thin, pourable consistency for glazing (glaze will harden when cool).

Place cake on a wire rack and pour glaze over the top of the skull. As the glaze flows over the cake, use the back of a spoon to get the glaze into the eye sockets, nose and any other hard-to-reach areas.

Once the glaze is poured over the cake, sprinkle [color of your choice] sanding sugar over the glaze. I skipped this step for mine, but it may add a sparkle/texture you like for your cake. When the glaze has hardened, gently brush off any extra sanding sugar. Remove the cake from the rack and place it on a cake stand using a small amount of icing to secure it to the base.

Make royal black icing (see above recipe, substituting black gel for green, and add more powdered sugar to make a thick consistency). Pipe on mouth features. Now I had  some trouble with the black frosting, so the pictures have fabric as a placeholder while I remake them. For the green eye flame, I used the same method as the eye sockets but used green to make the color I wanted.

The Divine Trammels

The “trammels” are pocky sticks with melted white chocolate rolled over them. I took white chocolate melting wafers and poured them over the pocky on parchment paper. Once the chocolate was starting to harden, but still tacky, I rolled the chocolate into a more rounded shape around the pocky.

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.

Critical Feast: Practice Chickens

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 most wonderful Vex’ahlia and her amazing chicken shooting skills.

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Unlike Scanlan’s servants, I can cook more than just chicken, but I do enjoy roasting a whole chicken and vegetables from time to time. It makes for delicious eats and gives me a perfect base to make some Critical Role target chickens.

I wanted to make the arrows are edible as well, so I combined a Slim Jim jerky base, arrowhead shaped cheese blocks, and some lettuce fletchings to make chicken piercing arrows.

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As we enjoy our roasted chicken and veggies tonight, we will be watching episode 95 of Critical Role live on Twitch. The roasted chicken recipe can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Herb Roasted Whole Chicken & Roasted Vegetables

Based on this recipe.

This Pioneer Woman recipe is perfect for making delicious roasted whole chickens. I used a Calpahlon roaster pan with rack to cook the chickens and vegetables at the same time.

For the vegetables, I used zucchini, yellow squash, red potatoes, and carrots. I cut the veggies into small wedges and lined the bottom of the pan with the pieces, making sure to keep them under the height of the rack the chickens would be sitting on. I added a can of chicken broth (14.5 oz) to give a thin layer of liquid to keep the vegetables from drying out. I sprinkled the vegetables with salt, pepper, and Italian seasoning. The juices from the chickens cooking above the veggies will also add some extra flavors.

The vegetables will cook along with the chickens and should be nice and tender by the time the chickens are cooked fully through.

Critical Feast: Dagger Dagger Dagger

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 our favorite paladin/rogue Vax’ildan and his signature “dagger dagger dagger” fighting method.

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I used three different recipes to make rough representations of three of Vax’s daggers.

The Dagger of Venom – Represented by Jalapeno Chicken

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The Flame Tongue Dagger – Represented by Spicy BBQ Chicken

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Whisper – Represented by Blackened Chicken

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As we enjoy our chicken dishes tonight, we will be watching Liam’s one shot on Critical Role live on Twitch. The three different recipes can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Spicy BBQ Chicken

Based on this recipe.

I used a tangy BBQ sauce and added some red pepper flakes to get a fiery bite, and I changed the mushrooms out for some red and orange bell peppers.

Recipe: Jalapeno Chicken

Based on this recipe.

Rather than mincing the jalapeno, I cut it in longer strips like the onion.

Recipe: Blackened Chicken

Based on this recipe.

I substituted some Cajun spiced rice in with the black beans rather than corn and salsa to have more of a dirty rice to go with the chicken.

Critical Feast: Scanlan’s Scrying 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 a Scanlan Shorthalt’s “unusual scrying methods” in episode 17.

Dear lord help me I made little fudge poos. HA! As off putting as it may be to eat a tiny poo representation, these are really tasty treats. I made traditional fudge and shaped it in a less than traditional way. I added some blue decorating sugar and voila, you have tiny, shiny Scalan poos.

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As we enjoy our quirky little treats tonight, we will be watching episode 94 of Critical Role live on Twitch. The recipe for the little Scanlan fudge poos can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Magical Scrying Fudge Drops

  • 1/2 a stick of unsalted butter
  • 3 cups mini marshmallows
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 (12 oz.) bag semisweet chocolate chips
  • Blue sanding sugar

Add your butter, sugar, heavy cream, salt, and marshmallows in a large saucepan. Stir continuously over medium heat until the marshmallows have melted and all ingredients are combined in a smooth semi liquid. Take the pan off the heat and immediately add in your vanilla and chocolate chips. Stir until the chocolate is melted and you are left with a fully combined smooth mixture.

Allow the mixture to cool for about 30 minutes. You want it is be somewhat firm before you pipe the shapes, so you can set the mixture in the fridge for 30 minutes if needed to firm it up. Check it often though because if the mixture is too firm, it will be difficult to pipe.

Add the cooled mixture to a piping bag with a large opening (or use a disposable bag and cut a larger hole in the corner). I used a piping bag with no tip to get the shape and size I wanted. Squeeze the mixture from the bag in a circular motion building up in conical shape. You can make these as tiny or large as you want. If you don’t like the shape, scrape the fudge back into the bag and try again.

Once you are happy with the shapes, sprinkle your blue sanding sugar over the little “drops” and transfer to the refrigerator to continue to firm up the shapes.