Winter is coming. Winter, the final season, also graces our tables and televisions as the final season of Game of Thrones fast approaches. You know what that means, right? It means we celebrate our last year of dining, dragons, and Peter Dinklage with a #Thronesgiving feast so memorable it will keep us warm through the Long Night.
For season 7, I hosted a “Feast of Queens” with six dishes representing the Queens of the World as they battled for the Iron Throne. Now as we await the final chapter of this Song of Ice and Fire, I will create dishes inspired by the remaining players in our Game of Thrones. And to set off our feast, I thought why not present dessert before dinner? Get a taste of Winter, so to speak, with an ice-cream covered dragon cake inspired by Viserion and the Night King.
Click here to skip to the recipe for The Night King’s Dragon Cake.
Ice Cream and Fire
So there were a couple of influences behind this recipe. The first one is that I have the Dragon Cake Pan from ThinkGeek. It only made sense to bring it out again for the finale. The second is that Season 7 practically wrote a new idea for me, what with the Night King possessing Danerys’s Golden Dragon Boy. I wanted to make an ice cream cake to represent the chilling force the White Walkers were.
So I admit I first tried making an ice cream-bombe — filling the pan with ice cream to make a frozen dragon, then sealing it off with cake smushed with icing. It didn’t work. In trying to extract my wintery wyvern, I ended up with a slight silhouette and a puddle of blue dyed cream. I then thought I could bake the cake and turn it into a giant ice cream sandwich.
After baking up cake number two, it was clear to me that the shape of the pan does not guarantee an even enough thickness to handle when slicing in half.
Desserts with Dragons
It was clear then that I needed to keep it simple. I needed to focus on flavor and reproducibility. The flavors I had down: vanilla cake, lemon and peppermint extracts, mint chocolate-chip ice cream, and lemon sorbet. Lemon represents Viserion’s former golden scales, as well as Dany’s favorite lemon tree from Pentos. Mint serves the chill that the Night King brings to the world.
I realized that the cake shape was that of a giant, scaley bowl. Why not just scoop in the ice cream and decorate it? Soooo that’s what I did.
Then I added drops of blue food coloring and silver baker’s shimmer powder. Finally, I drizzled chocolate syrup over the whole lot. As I took pictures of my creation, the colors came to life as their canvas melted.
Seems simple enough, right? One last step to prepping your creation. If you want to make your dessert dragon a day or two before serving you’ll need a cake saver and a lot of freezer space. The cake saver will keep the cake from drying out or tasting like your frozen vegetables.
So there it is, the first of my six last #Thronesgiving recipes. If you are looking for more mouth-watering ways to bid farewell to Westeros, check out my Fandom Foodies Game of Thrones recipe link-up here.
Sing For Your Supper!
You can keep scrolling for the recipe, HOWEVER, I also have the printable PDF recipe card available for my Patreon supporters.
This card is available for $3 on my Patreon store.
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Noms with The Night King
The Night King 's Dragon Cake
Equipment: Oven, dragon-shaped bundt pan, baking or cooking spray, mixing bowl, spatula, freezer paper, ice cream scoop. Optional: Freezer and cake saver.
Ingredients:
- 1 box of vanilla cake mix
- eggs, oil, and/or water according to package instructions
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon lemon extract
- neon blue food coloring
- mint chocolate chip ice cream
- lemon sorbet
- silver baker’s shimmer powder
- chocolate syrup
Instructions:
Make the Cake:
- Preheat the oven according to the package directions.
- Coat the inside of the bundt pan with baking spray and set aside.
- Blend the cake mix, eggs, oil, water, lemon extract, peppermint extract, and 10 drops of neon blue food coloring in a mixing bowl with a spatula until smooth.
- Pour the cake batter into the pan then gently tap the bottom of the pan against the counter to release any air pockets. Use the spatula to spread the batter up the inner edges of the pan.
- Bake the cake according to the package directions for a bundt pan and remove from the oven when a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting onto a serving plate line with freezer paper. Lightly tap the pan with a kitchen mallet if it doesn’t release immediately.
Decorate the Cake:
- Fill the inner depression of the cake with scoops of mint chocolate chip ice cream and lemon sorbet.
- Dot the surface of the sorbet with drops of blue food coloring.
- Sprinkle on some bakers’ shimmer dust, then drizzle the scoops with chocolate syrup. Serve immediately.
Freeze for later:
If you have enough freezer space for a cake saver, transfer the undecorated cake to the cake saver and freeze at least 30 minutes to firm up the ice cream. The cake saver will keep the cake from drying out so you can serve the cake at a later date. Decorate before serving.
