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.
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:
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. 😉
Until the next adventure, Bon Dungeon Eats!
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.
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.
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.