by Gina L.Happy New Year, all!
Today, I wanted to share with you yet another Vindictus costume & a Vindictus-themed Pancakes Cake recipe I made during the holiday season!
Tieve, an oracle of the goddess and also the innkeeper of Colhen, is one of the first NPCs your character meets in Vindictus. She is central to the storyline and is essential in several missions and quests. Known for both her kindness and generosity, she is easily the most recognizable NPC in game. Tieve is also known for her superb cooking, and her legendary pancakes are famous in the town of Colhen.
Below, I attempted to create my own version of Tieve’s special pancakes using traditional cake batter and frosting. Instead of cutting a cake and trying to shape it into several layers, I decided to divide cake batter into several batches and bake it in a pie pan to create that overall golden brown, fluffy look of pancakes while still preserving the taste of a traditional birthday cake.
A few additional tricks were used to make the cake resemble a giant stack of pancakes, complete a pat of "butter" and maple syrup on top. Enjoy!
Vindictus Bake-Off : >Tieve’s Special PanCake (Vanilla flavored "pan"cake with honey syrup and buttercreme frosting)
- 1 cup white sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp. baking powder
- 1/2 cup milk
- one box of plain or vanilla flavored prepared cake mix
- 2 tsp. vanilla extract
- 3/4 cup honey
- Buttercreme or any yellow-colored frosting
- Wooden toothpicks
- Preheat oven to 350 degrees.In a large mixing bowl, cream butter and sugar together;
- Add eggs one at a time, then add the vanilla extract.
- Combine dry ingredients; add into above.
- Add in the milk and mix until smooth.
- Grease the bottom and sides of a 9″ round pie pan (a 9″ cake pan will also work).
- Add just enough cake batter to cover the bottom of the pan. Bake until top is golden brown and cake just begins to pull away from the sides of the pan; about 20-25 minutes. Repeat until all of the cake batter is used up; you should have enough for 4~5 cakes with each cake layer being 1~1 1/2″ tall.
- Once the cakes have cooled completely, pick the most presentable one and set it aside for the top layer. Transfer one of the cakes onto a white serving dish. This will be the base layer for your "pan"cake.
- Set aside 3 big heaping tablespoons of yellow or buttercreme frosting in a bowl; cover and refrigerate. Stir the remaining frosting until smooth and creamy. Using a spatula, lightly frost the top of the base panCAKE, leaving a 1″ margin unfrosted on all sides. This will act as the “glue” to cement the different layers together.
- Gently stack additional cakes on top, using the buttercreme frosting between each layer. I used two big wooden cooking spatulas to transfer the cakes without breaking them. It’s okay if the cakes stack a little unevenly or look slightly lopsided as long as it does not topple; this gives it a more rustic, homey and authentic “pancake” look.
- Take out the refrigerated frosting you set aside earlier. Using your hands, gently roll the frosting into a ball, then pat into a 1/2″ thick disc roughly 3″ in diameter. Wrap the frosting disc with a piece of wax paper and freeze for 5~10 min until very firm.
- Take out the frosting disc from the freezer; with a sharp knife, cut out a 2″ x 2″ square to be your “butter”.
- Drizzle honey generously over the entire "pan"cake, allowing the honey to overflow and run down the sides of the cake like syrup over a stack of pancakes.
Secure your yellow frosting “Butter” to the center of your "pan"cake with toothpicks (or it will slide off due to the honey).
The cake may be a lie, but the pancakes are for real! Enjoy!