Posts tagged: Eric Northman

A Fang Banger’s Delight!

By , July 18, 2011 12:02 am

True Blood fever has us again wishing for fang marks and shifter romps.  Whether you prefer Harris’s books or HBO’s leave-nothing-to-the-imagination episodes, here is a recipe to sop up your drool the next time you’re indulging in your favorite supernatural crush.


Craving Eric Northman?

If you’ve read Dead to the World, you know that Season 4 of True Blood will give special attention to Eric Northman, the thousand+ year old, Viking vampire.  For this recipe, forget about cliché red fruit fillings and “bleeding” frosting vampire bites.  The Exception to the Rule relied on Eric’s confidence and aggression to inspire a cupcake that will satisfy your craving for this vampire-Adonis.


Photo by R. T. Jae



Chocolate-Cardamom Cake


Semisweet Chocolate-Cardamom Frosting


Fondant and “Fanged Mouth” Sugar Paper Garnish





 Surprise!  They Glow-in-the-Dark!






Chocolate-Cardamom Cake

Semisweet Chocolate-Cardamom Frosting

A cupcake that embodies a thousand years of vampiric experience needs to bring a contemporary twist to an eternal favorite.  Semisweet chocolate adds density and decadence to the cake, while cardamom delivers its delicious aroma and adult flavor.  The combination is bold and just as complex as Mr. Northman.  Plus black food coloring gives the cake an extra touch of midnight delight.


Fondant and “Fanged Mouth” Sugar Paper Garnish

The décor of this cupcake brings in Eric’s mainstream “American business owner” side with the sexiness and club atmosphere of Fangtasia: clean lines, lots of black, and plenty of glow.  I cut silhouettes of vampire mouths out of black sugar paper, and soda water painted on the fondant causes it to glow-in-the dark under a black light.  So if you’re feeling ready to invite the supernatural into your home, whip up this recipe, set your mood lighting, and let this cupcake take a bite out of you!


What You’ll Need

For the Cake

  • Red or black cupcake liners
  • 1 18.25 oz. devil’s food cake mix (not one with pudding added)
  • 1 stick butter
  • 5.75 oz. semisweet chocolate chips (Buy an 11.5 oz. bag to account for the frosting.)
  • 1 cup whole milk
  • 3 eggs
  • 1 teaspoon ground cardamom
  • ¾ oz. black food coloring


For the Frosting

  • 5.75 oz. semisweet chocolate chips
  • ½ teaspoon cardamom


For the Fondant and Garnish

I used this recipe from for inspiration, and kneaded marshmallow fluff and powdered sugar until it was no longer sticky.


Cut the mouth silhouettes from purchased black sugar paper.  Small scissors work best.


The glow in the dark glaze is clear piping gel and tonic water.  Try mixing ¼ cup of untinted piping gel with one tablespoon of tonic water at a time until the mixture is smooth and gelatinous enough so it will not drip or run when painted on the fondant.  Test glaze under a black light to make sure the glow is satisfactory.



  1. Prepare your sugar paper “fanged mouth” garnish.  (This recipe makes 24 cupcakes.)
  2. Preheat your oven to 350° or 325° for dark or nonstick pans.
  3. Line two 12 cup cupcake pans with cupcake liners.
  4. Melt the butter and the chocolate on low heat until combined.  Stir constantly to avoid burning the mixture.
  5. Combine all of the ingredients for the cake in a medium bowl.  (Be careful when handling the black food coloring to avoid stains on your skin, clothing, countertops, etc.)  Beat on low speed for 30 seconds.  Scrape the sides of the bowl and finish beating the mix on medium speed for two minutes.
  6. Use an ice cream scoop like this one to evenly scoop batter into the cupcake holders.
  7. Bake for 15-20 minutes until cake springs to your touch.
  8. When cupcakes are finished baking, let them cool until they are safe to touch, and transfer them to a plate.
  9. While cupcakes cool, prepare the fondant.
  10. Roll out the fondant so that it is ¼ inch thick, and cut out twenty-four 2 ½ inch circles.
  11. Prepare the chocolate frosting by melting the remaining chocolate chips on low heat.  Stir the chocolate until it is smooth, and then mix in the cardamom.  Remove from heat.
  12. Use a butter knife to paint a 2 ¼ inch circle of chocolate frosting on the middle of a cupcake.  Center a circle of fondant on the cupcake, and press gently to make sure that it sticks to the cake.  You won’t want the chocolate to show.  Move on to the next cupcake and repeat.  Reheat the chocolate if it becomes too stiff to spread.
  13. Use the back of a spoon to paint the glow-in-the-dark glaze on the fondant.
  14. Press the sugar paper garnish onto the fondant.  Avoid getting glaze on the sugar paper.
  15. Serve immediately or cover and store in the refrigerator for up to three days.


Photo by R. T. Jae


This recipe is inspired by The Cake Mix Doctor.

Check out her book for delicious and simple cake ideas!

The glow-in-the-dark fondant was inspired by the girls at Georgetown Cupcake.

The products I suggest are the ones I use in my kitchen.

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