I baked Komaeda into Cake with a 𝐘𝐀𝐎𝐈 Recipe Chaos Kitchen

Ingredients

• 1 box Yellow Cake Mix (15‑oz box, any vanilla or yellow cake mix)
• 2 large Eggs (room temperature)
• 1/2 cup Vegetable Oil (neutral oil, such as canola or sunflower)
• 1 cup Water (room temperature)
• 2 cups Heavy Cream (chilled, for whipping)
• 2 tablespoons Powdered Sugar (optional, to sweeten whipped cream slightly)
• 1 drop Gel Food Coloring (Green) (use a small amount, add more if needed)
• 1 drop Gel Food Coloring (Brown) (for shoe/fur details)
• 1 drop Gel Food Coloring (Red) (for mouth and accent details)
• 6 pieces Tic Tacs (Mint) (used as nose and lips; optional decorative candy)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Cake Mix Ingredients

   In a large mixing bowl, add the cake mix, 2 large eggs, 1/2 cup vegetable oil, and 1 cup water. Beat with a whisk or hand mixer on medium speed until the batter is smooth and free of large lumps (about 2 minutes).

   Time: PT5M

3. Bake the Cake

   Pour the batter into the greased 9x13‑inch baking pan. Place in the oven and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT40M

   Temperature: 350°F

4. Cool the Cake

   Remove the pan from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely (about 20‑30 minutes).

   Time: PT30M

5. Whip the Cream

   While the cake cools, chill a mixing bowl and whisk beaters in the freezer for 10 minutes. Add 2 cups heavy cream, 2 tbsp powdered sugar, and a pinch of salt. Whip on high speed until stiff peaks form (about 3‑4 minutes).

   Time: PT10M

6. Divide and Color the Cream

   Divide the whipped cream into three separate bowls. Add a drop of green food coloring to one bowl, brown to the second, and red to the third. Gently fold each color in until evenly tinted, being careful not to deflate the cream.

   Time: PT5M

7. Chill the Cake for Frosting

   Place the fully cooled cake in the refrigerator for at least 20 minutes so the surface firms up and the whipped cream won’t melt.

   Time: PT20M

   Temperature: 4°C

8. Shape the Character Base

   Using a sharp knife, cut the cake to approximate the head and body shape of the anime character. Trim excess edges to create a smooth silhouette.

   Time: PT5M

9. Apply Base Layer of Cream

   Spread a thin, even layer of the plain (uncolored) whipped cream over the entire cake to act as a “crumb coat.” Chill for 5 minutes.

   Time: PT5M

10. Add Colored Details

    Using a piping bag or zip‑top bag with a small corner cut off, pipe green cream for hair, brown for shoes/pants, and red for mouth accents. Place Tic Tacs where the nose and lips should be. Smooth with a spatula as needed.

    Time: PT10M

11. Final Chill and Serve

    Refrigerate the decorated cake for another 15 minutes to set the frosting. Slice and serve chilled.

    Time: PT15M

    Temperature: 4°C

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

35g

Fat

10g

Fiber

0.5g

Ingredient Substitutions

• Instead of Yellow Cake Mix: Homemade sponge cake batter
• Instead of Eggs: Egg replacer, 2 tbsp each
• Instead of Vegetable Oil: Melted butter, Applesauce (for lower fat)
• Instead of Water: Milk (for richer flavor)
• Instead of Heavy Cream: Whipping cream alternative, 35% fat
• Instead of Powdered Sugar: Granulated sugar (dissolved)
• Instead of Gel Food Coloring (Green): Natural spinach powder
• Instead of Gel Food Coloring (Brown): Cocoa powder mixed with a little water
• Instead of Gel Food Coloring (Red): Beet juice concentrate
• Instead of Tic Tacs (Mint): Mini chocolate chips, M&Ms

Equipment Needed

• Mixing Bowl
• Whisk or Hand Mixer
• Measuring Cups
• Spatula
• 9x13-inch Baking Pan
• Oven
• Refrigerator
• Piping Bag or Zip‑Top Bag (optional)
• Small Knife or Cake Leveler (optional)

Critical Steps — Do Not Skip

• Preheating the oven to the correct temperature
• Mixing the batter just until smooth
• Baking until a toothpick comes out clean
• Cooling the cake completely before frosting
• Whipping cream to stiff peaks without over‑whipping
• Coloring the whipped cream gently to retain volume
• Chilling the cake before applying colored frosting

Chef Tips from the Video

• Chill the mixing bowl and beaters for at least 10 minutes for maximum cream volume.
• Use a small offset spatula for precise color placement.
• If you run out of Tic Tacs, mini chocolate chips work well for facial features.

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.

Room temperature: Not recommended; whipped cream will soften quickly.

Make-Ahead Tips

• Bake the cake a day ahead and keep it wrapped in the fridge.
• Whip the cream and store it in an airtight container in the fridge for up to 24 hours.
• Color the cream portions in advance and keep them chilled until ready to pipe.

Frequently Asked Questions