The first recipe is green tea cupcakes inspired by House Tyrell. In the show of Game of Thrones, the Tyrells inhabit the Reach which is famous for its bountiful supply of grains for the seven kingdoms. The green tea flavor encapsulates this and represents the refreshing taste this house brings to Westeros.
1 cup cake flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
5 tsp matcha, plus more for garnish
4 tbsp (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup milk, room temperature
Green Tea Ganache
Green Tea Buttercream
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
Fill a pastry bag fitted with a small round tip with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.
The second recipe comes straight from the show. When Sansa Stark is visiting the capital in season 1, she meets the Tyrells who offer her lemon cakes which she professes to be her favorite treat. They feature a soft cake bottom with a zesty lemon topping.
4 Eggs separated/room temp
1 tbsp Water
1/2 cup + 2 tbsp Sugar
1/2 cup 1 stick Salted Butter (melted)
3/4 cup Flour
1 1/2 cups Milk room temp
2 tsp Vanilla Extract
Juice and Zest of 1 Lemon
1/2 cup Lemon Simple Syrup + addition syrup for the topping
1 cup Whipping Cream
3 tbsp Instant Lemon Pudding Powder
1/4 cup Confectioners’ Sugar
Candied lemon slices
Preheat oven to 325 degrees
Whip egg whites until stiff and transfer to a separate bowl.
Beat egg yolks, vanilla, sugar, and water until light fluffy yellow.
Add butter and beat for another minute or so.
Add flour and beat until fully combined.
Add in milk, lemon juice, lemon zest and lemon syrup until thoroughly mixed.
Beat in egg whites on low until just incorporated, batter may look a little clumpy, that’s okay.
Pour batter into greased 8 inch pan, you can also use a 10 inch round pan, but the layers won’t be quite as distinct, like in mine.
Bake for 60 min, remove from oven and let set in pan for at least three hours.
If you are making small cakes, use a biscuit cutter to cut them out of the large cake.
Add whipping cream, lemon pudding powder and sugar to a stand mixer or in a bowl and beat on medium-high until you have a light and fluffy cream.
Spread Lemon Simple Syrup out on top of the cake.
Pipe lemon cream on top of cake and syrup.
Top with a Candied Lemon slice.
Dust with Confectioners’ Sugar and serve.
The third recipe is fully inspired by House Targaryen, the mythical house that founded the seven kingdoms and rode dragons to victory. The decorations of the cake follow as such and resemble a dragons scales. Cutting into it reveals a crimson-red cake, echoing this great house’s motto: fire and blood.
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
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
Red Velvet Cake:
Preheat oven to 350 degrees. 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 (2-3 mins).
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 over-mix.
Spread batter evenly into prepared pans. Smooth the top with a spatula.
Bake for approx. 30 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely.
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 min.
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.*
The fourth, and final, recipe is the most regal one yet: the Lannisters. This house stars in the show and is the wealthiest family in the realm. Fittingly, this cake embodies this with its rich filing and golden accents. Moreover, the cake is the most involved and complicated of the recipes like the house it represents.
1/2 cup 120 ml whole milk, at room temperature
2 egg whites, at room temperature
1 whole egg at room temperature
2 tsp pure vanilla extract
1 cup + 3 tablespoons cake flour, sifted twice
3/4 cup sugar
1-1/4 teaspoons baking powder
1/2 tsp salt
1/4 cup unsalted butter, at room temperature
2 tbsp vegetable shortening
1/4 cup unsalted butter, room temperature
4 cups icing sugar
1 brick cream cheese, cut into cubes
1 tsp vanilla extract
Pinch of salt
2 tbsp cold water
2 tsp unflavoured gelatin (such as Knox brand)
1-3/4 cups whipping cream (35-37% fat), cold, divided
1/4 cup icing sugar
1 tsp pure vanilla extract
Pinch of salt
1/3 cup mascarpone cheese
1 1/2 cups fresh raspberries
1/3 cup sugar
2 tsp lemon juice
Soft Gel Paste colors of your choice
Red Velvet Cake:
Preheat oven to 350°F. Grease, line with parchment, butter and flour two round 5-inch pans.
In a medium bowl or measuring cup, combine and stir the egg whites, egg, 2 tablespoons of the milk and vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for 30 seconds.
Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition.
Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers (they should each weigh about 270 g).
Bake 20-25 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.
Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
In a small saucepan combine 1 cup fresh raspberries, sugar, and lemon juice. Heat until berries start to break down, crushing them a little.
Continue to cook the berries over medium heat until the liquid is thick enough to coat the back of a spoon. Strain the berries from the thickened juice using a fine mesh strainer.
Stir in the remaining half cup of whole fresh raspberries, making sure not to crush them too much or this will cause your compote to thin.
Whipped Vanilla Frosting:
In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, blend butter until smooth.
Add icing sugar and mix at medium low speed until just combined. This is to coat the sugar in fat to prevent it from drawing the water out of the cheese and giving you a soupy mess.
Add the cream cheese cubes and blend on medium speed until combined and smooth, about 2 minutes.
Add vanilla and salt and beat again to combine. Do not overbeat!
Whipped Vanilla Mascarpone Filling:
In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes.
In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
In a chilled stainless steel bowl with a chilled whisk attachment (for stand mixer), beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread).
In a large bowl, soften mascarpone and gently fold in whipped cream mixture. Keep covered and chilled until ready to use.
Order of cake layers: cake, cream cheese frosting, cake, raspberry compote and whipped mascarpone filling, cake, cream cheese frosting, cake, raspberry compote and whipped mascarpone filling, cake.
For all the layers with raspberry compote, pipe a dam of vanilla frosting about 2 cm from the edge, all around the outside of the layer using a piping bag fitted with a large round tip. Spread a little of the compote inside the dam, then top with whipped mascarpone filling to cover the compote. Hopefully, when you put the next cake layer on top, the dam will hold the compote in.
Frost the entire cake with the whipped vanilla frosting. First spread a thin layer of frosting covering the entirety of the cake to fill in all the gaps between the cake layers. Then add more frosting to achieve a smooth look. If your cake is very unstable (it happens with the whipped fillings), try refrigerating for a while after the first coat of frosting. For best smoothing, try to spread in an uninterrupted motion. Each time you remove the spatula, rinse and dry it again.
The golden lion can be made using a handmade paper stencil stuck down to the frosting. Then spray the surface with William Sonoma edible gold spray.
The golden berries were blackberries sprayed with William Sonoma edible gold spray.
*Recipes compiled by Thomas Altmann
*Recipe and photo credits are as follows in descending order: Martha Stewart, Sugar and Soul, Liv for Cake and Smart Cookie