I know it says "finale" in my post title but I actually made this for last weekend's episode and I got so many DMs about how I made it I decided on the spot to take some photos of it and attempt to get the directions on here for you guys before the finale this weekend. Unfortunately, I didn't think that it would be so popular so I didn't take any "in process" photos to help guide you so bare with me.

What you need:

1 box any old cake mix

2 cans chocolate icing 

Red & green food coloring

Chocolate candy melts

Wax paper

Wilton icing piping bags

Directions:

1. Bake your cake according to box instructions in two nine inch round pans, let cool. 

2. While your cake is baking, melt your chocolate candy melts in two bowls. Dye one with red food coloring and one with green. Insert the dyed chocolate into two piping bags and squirt the chocolate out into little tear drop spikey shapes on wax paper (make as many as you think will cover the cake). Let them cool and harden.

3. Ice one of your cakes and then stack the other on top of it (looks like a normal cake at this point) then with a knife, carve around the circular stack until you get an egg shape. I even plopped some of the carved pieces onto the top to make it higher in the middle. ice it a little to help it keep its shape.

4. Dye the rest canned chocolate icing with green food coloring (makes that awful green color). Place it into another piping bag and ice your cake in pointed dollop motions all around (doesn't have to be perfect since the spikey chocolate will cover some).

5. Push your hardened chocolate spikes into the icing all over as you like.

THEN YOU SERVE YOUR DRAGON'S EGG LIKE THE BAD ASS KITCHEN KHALEESI THAT YOU ARE!
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For my fiances 30th birthday he requested a cake that had mint and chocolate which didn't come as a surprise to me since he has made this request before (see the mint Oreo cake from birthday's past here). I basically made the same thing with the ingredients all switched around (only mint in the icing not the cake) but he seemed equally pleased with the end result.

Ingredients

1 box chocolate cake (plus eggs/water/oil it calls for)

1 package of Oreo cookies

1.5 sticks of butter (12 oz)

1 package of cream cheese

3.5 cups confectioners sugar

1 cup milk chocolate chips

2 tablespoons peppermint extract

1 teaspoon vanilla

pinch of salt

green food coloring (optional)

Directions

1. Prepare boxed cake batter according to instructions. Stir chocolate chips into batter and bake according to instructions on box. I used two 9 inch cake pans.

2. While cake is baking, take one sleeve of Oreos and break up into a food processor. Blend them into fine crumbs while adding in 1/2 stick (4 oz) melted butter to make them sticky. Set mixture aside for assembly later.

3. Also while cake is baking whip together 1 stick of butter with cream cheese until fluffy. Add in vanilla, peppermint extract, and salt then gradually start adding in sugar 1/2 cup at a time until all 3.5 cups is incorporated (I also used a few drops of green dye here but it is not necessary).

4 Assembly: Place one cake on cake stand and ice with mint frosting, then add crumbles very generously to the top, then add the other cake on top of the crumbles and ice all around and use up the rest of the crumbles for the topping.

This is the story of how one little peach became a cake.

It was the perfect sunny Sunday afternoon in late summer. Four friends drove down to Delaplane, VA for some fruit picking and wine tasting. Upon their arrival to the orchard they were told the regular peaches were all plucked out, but the magical, more expensive cousin of the peach...the white peach...was in peak season, so they went fourth. The rows and rows of trees bursting with ripe fruit were quite the sight. You could smell the sweet peachy sugar in the air and the branches were just high enough for this 5'2 girl to reach them all on her own. A full peck of decidedly perfect white peaches were picked then paid for. As we proudly hauled our ten pounds of peaches to the trunk of the car with two arms we asked the farmer what the shelf life of these amazing peach cousins were and he answered....one day.

WELL WELL WELL. What do you do when you have your weight in peaches and one day to use them? You first eat some in the car on the way to the adjacent vineyard and then you come up with some weird shiz, like white peach bundt cake. The end. 

Ingredients

2 cups chopped white peaches (about five)

2 sticks butter

2 cups white sugar

3 cups flour

4 eggs

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ginger

1/8 tsp cloves

1 tsp vanilla extract

Directions

1. Heat oven to 325. Butter your bundt pan and set aside. Mix butter, sugar, and vanilla together until nice and fluffy then add one egg into the mixture at a time.

2. In a separate bowl sift together flour, baking powder, salt, and spices. Slowly add the dry ingredients to the the wet. When the batter is fully combined stir in your peaches. 

3. Pour batter into bundt pan and bake for 1 hour.