Glastrov Cake

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Glastrov Cake
Appearance A medium-sized, dark brown, reflective glazed cake with sumptuous decor.
Difficulty 10/10 (0-Easiest)
Creator Dion Obraive-Solarent Poêle Coeur Beaulieu Fourmi de Joyau-vert du Nord
Class Upper Class
  • Cake
    • 2 cups white sugar
    • 1¾ cups all-purpose flour
    • ¾ cup cocoa powder
    • 1½ tsp baking powder
    • 1½ tsp baking soda
    • 1 tsp salt
    • 2 eggs
    • 1 cup milk
    • ½ cup vegetable oil
    • 2 tsp vanilla extract
    • 1 cup boiling water
  • Icing
    • ¾ cup softened unsalted butter
    • 2½ cups sifted powdered sugar
    • ½ cup cocoa powder
    • ¼ cup milk
    • 1 tsp vanilla extract
  • Glaze
    • 2 ½ Tbsp and ⅔ cup water
    • 4 tsp gelatine powder
    • ⅔ cup cream
    • 1 cup sifted cocoa powder
    • 1 cup and 2 Tbsp superfine sugar
  • Edible Silver/Gold dust, Silver/Gold leaf, and candy pearls hand-arranged

Glastrov Cake is a miracle of culinary effort, a sweet and highly reflective cake with fine decorations. The meal melts in one’s mouth as the glaze used on the outside is easily dissolved by saliva, thus making access to the chocolate cake beneath an easy task. The dish was first created by Ithanians working at the behest of grateful Heartlanders, who wished to honor the Regal general who had defeated a swarm of the Undead. Since that time, the dish has grown to be wildly popular within Regal Culture, and remains a staple of their upper-class society.


Glastrov Cake was not an invention of the Regal Culture, though it was a product made for those of that society. Following the death of Justinian II's heirs, the Undead Scare broke out across the Archipelago as the Undead, and Aberrants overall, were hunted down or shunned. However, these groups struck back. In 280 AC, an Undead horde emerged in Steerland to wreak havoc across the rural countryside. Who or what forces exactly led this force, or where it came from is not clear. But, Regal military commander Valardon Vanderson crushed this force with swift, precise actions that saved the situation and ultimately consigning it to a footnote in the events of the time. In celebration of this victory over the Undead outside of the city of Silton, city leaders contracted Ithanian chef Dion Obraive-Solarent Poêle Coeur Beaulieu Fourmi de Joyau-vert du Nord to produce a feast, as well as a unique culinary treat for the general in thanks for their service. Dion was a master confectioner as well as baker, and so while he had others focus on the various courses, he ultimately focused on making a sumptuous dessert for the Regal guest of honor. His experiments took him almost a month, but in the end, he had mastered a glazed, dark brown cake which he soon after called a Glastrov Cake. At the feast, he presented it with edible Silver and candy pearls, in the decoration arrangement later known as the Star, where it was a huge success. Since that time, Regal men and women have always eaten Glastrov Cake in celebration and in joyous times, and in recent years, the Cake has also captivated outsiders. It’s extremely complex creation process has meant many junior chefs are not even allowed to try and make it. Still, the dish is a marvel to look at, and outsiders continue to be intrigued by its reflective surface.


Glastrov Cake is one of the most time-intensive desserts in Aloria, requiring a straight-shot of time to prepare, make, bake, and then glaze, with only a few break times between them. The first step in the process is to preheat the oven at a medium temperature, while also greasing and flouring two nine-inch diameter pans. The next part is the creation of the base cake. In a large bowl, the sugar, flour, cocoa, baking powder, baking soda and salt should be stirred together, followed by the eggs, milk, oil and vanilla. With the addition of the wet ingredients, the mixture should be aggressively stirred for around two minutes before boiling water is stirred in. The batter should then be poured evenly into each of the circular pans before they are placed in the oven for thirty to thirty-five minutes (or until they pass the cake tests). After they have been removed, they should be left to cool for ten minutes before being left on a wire rack in a cold place for an hour. While that is happening, the base icing should now be made. The butter needs to be beaten very rapidly in a bowl for three minutes until it becomes a pale color. Next, half of the icing sugar and cocoa powder should be added in, and mixed, gradually increasing in stirring speed over another three minutes. The remains of both should then be added, and again, the same process of mixing should be followed for three minutes. After this, the wet ingredients of the milk and vanilla should be added, and rapidly beat in for about a minute. The resulting icing should be taken aside for application to the chocolate cake. However, the baked goods first need to be layered on top of each other and then trimmed so that they are leveled. The next step is to frost the cake, making sure that it is covered in a suitable layer yet is smooth and level too. The resulting cake should be put back into the same cold place for an added hour.

The next step in Glastrov is the complex process of creating the reflective, sleek glaze. To create the reflective glaze, the tablespoons of water should be put into a small bowl first. The gelatine should be carefully sprinkled over the surface, and carefully mixed in so that the substance is wet. It should then be left for five minutes, achieving a rubber-like consistency. In a separate bowl, the cocoa and cup-measurement of water should be mixed together, before being put in a medium saucepan and mixed until it is lump free, similar to a paste. Next, half of the cream and the larger part of the sugar should be added in, and mixed, loosening the pseudo-paste. After this, the remains of the cream and the sugar should be added in, gently and slowly combined with a spoon. The saucepan should be brought to a boil over a stove set on medium to high heat. Once it has boiled, it needs to be removed from the stove, and the lump gelatine added. The substance should again be stirred gently, with the gelatine dissolving into the mixture, and a smooth, glossy glaze developing in the pan. After this process, the glaze needs to be finely strained into a shallow bowl with a fine-mesh strainer. The distance between the bowl and the strainer shouldn’t be more than two inches at most, due to the issues a fall from a distance creates in the glaze. Once you have finished this process, the bowl needs to be sharply twisted and turned in your hands, to look for any possible bubbles so you can prepare for a future step. For the moment though, the glaze needs to be cooled, being covered closely and left to cool in a temperate environment for two hours. After the process, the glaze should be strained a second time, this time into a jug or proper pouring container. This should remove any bubbles that have existed since the first strain and again, the stainer should be as close to the bottom of the container as possible, with a tilt of the container ideal to help the glaze fall the shortest distance.

The final step in the dish is bringing everything together. The cake should be removed from the cold, and transferred onto a mesh rack with a tray put underneath. Then, the glaze should be slowly poured on. It should begin from the center, and slowly spiral out toward the edges, allowing it to slide along the smooth surface and drape down the sides. The ideal method is a single motion and a thick stream from the start. Once all of the sides are covered (and a bit of extra pouring should be done if it isn’t), the cake should be moved to a cake platter, where it can be touched up and refined with further glaze, and gradually allowed to set over the course of ten minutes. The last part of the cake process is decoration. While some enjoy the use of edible Gold, most prefer the traditional use of Silver and candy pearls, though some in recent years have requested a combination of both Silver and Gold along with pearls in the decoration. Some of the most well known Glastrov patterns include the Spiral, where three to four elegant spirals from out from the center of the dish, the Star, which is another four-way symmetrical work representing a four-pointed star with some additions along the bottom of the cake, and finally the Rose, an asymmetrical arrangement of edible metal leaves in the upper left or right corner with a light dusting of more edible metal along the cake’s surface.


  • Glastrov Cake is a medium-sized cake, covered in a dark brown, highly reflective glaze, and adorned with edible Silver, Gold, or both in an ornate pattern.
  • Glastrov Cake is served cold, and therefore largely lacks any taste, though it vaguely has the smell of chocolate given the sheer amount of it used in the pastry.
  • Glastrov Cake has a moist texture, and taste of chocolate given its nature as a high-class chocolate cake. The glaze melts in the mouth with ease, along with the frosting.


  • Count Allan Peterson, when celebrating the birth of his sixth daughter (having already had some ten children), had possibly the largest Glastrov Cake to date produced. Some two feet in diameter and a solid foot in height, the decoration on top was unique in depicting Herons in edible Silver and Gold special to him and his wife standing over the crib of their daughter. Supposedly, it took a sword to properly cut the Cake.
  • Dion Obraive-Solarent Poêle Coeur Beaulieu Fourmi de Joyau-vert du Nord’s death is perhaps one of the greatest ironies. He died back in Ithania in 286 AC from an Undead attack, the man who created a cake to honor those so good at killed Undead being felled by one himself.

Writers HydraLana
Processors FireFan96, Antimreoir
Last Editor HydraLana on 03/19/2022.

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