Culinarian Chaos for Final Fantasy Xiv Online’s 10th Anniversary

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 1 3/4 cups Granulated Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Unsalted Butter (softened, cut into cubes)
• 4 Eggs (large, room temperature)
• 1 cup Whole Milk (room temperature)
• 2 tsp Vanilla Extract
• 1 1/2 cups Unsalted Butter (for buttercream) (softened, chilled before use)
• 5 cups Powdered Sugar (sifted)
• 2 tbsp Heavy Cream (for buttercream consistency)
• Assorted Gel Food Coloring (blue, yellow, orange, green, pink, etc.)
• 2 lb Pre‑Made Fondant (white; divide and color as needed)
• 1 cup Sprinkles (various colors for details)
• 1/4 cup Edible Glue (Royal Icing) (for attaching fondant pieces)

Instructions

1. Prepare Cake Batter

   In a mixing bowl whisk together flour, baking powder, and salt. In a separate bowl cream the softened butter with granulated sugar until light and fluffy, about 3 minutes.

   Time: PT10M

2. Add Eggs and Milk

   Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Gradually add the dry ingredients alternating with milk, beginning and ending with dry ingredients.

   Time: PT8M

3. Bake the Layers

   Divide batter evenly among three prepared 9‑inch round cake pans. Smooth tops and bake in a pre‑heated oven at 350°F for 25‑30 minutes, or until a toothpick comes out clean.

   Time: PT30M

   Temperature: 350°F

4. Cool and Level

   Allow cakes to cool in pans for 10 minutes, then turn onto a cooling rack. Once completely cool, level each layer with a serrated knife to create flat surfaces.

   Time: PT15M

5. Make Buttercream Frosting

   Beat softened butter until creamy. Gradually add sifted powdered sugar, mixing on low speed. Add heavy cream and vanilla; beat on high for 2‑3 minutes until light and fluffy.

   Time: PT12M

6. Crumb Coat the Cake

   Place the first cake layer on a serving board, spread a thin layer of buttercream, add second layer, repeat, then top with third layer. Apply a very thin “crumb coat” of buttercream over the entire cake to lock in crumbs. Chill for 20 minutes.

   Time: PT15M

7. Final Buttercream Layer

   Apply a generous, even layer of buttercream over the chilled crumb‑coated cake. Smooth the sides and top as best as possible.

   Time: PT10M

8. Color and Roll Fondant

   Divide the white fondant into portions for each character. Knead gel food coloring into each portion until the desired hue is uniform (e.g., blue for the sky, orange for Chocobo, green for Cactaur). Roll each portion on a silicone mat to about 1/8‑inch thickness.

   Time: PT20M

9. Shape Character Pieces

   Using a sharp paring knife and small cookie cutters, cut fondant into the required shapes: Moogle head dome, Chocobo beak, Cactaur spikes, Spriggan ears, etc. Keep pieces small and manageable.

   Time: PT25M

10. Assemble the Cake

    Place the fondant‑covered cake on a sturdy board. Begin attaching larger pieces (Moogle head, Chocobo body) with a thin brush of edible glue. Build up the scene by adding wings, beaks, spikes, and facial features. Use buttercream as “glue” for heavier sections.

    Time: PT30M

11. Add Final Details

    Pipe tiny fangs, eyes, and mouth details with a small piping tip and colored buttercream. Sprinkle decorative sprinkles for texture and color accents. Finish with a brushed layer of light blue fondant for the “sky” background.

    Time: PT15M

12. Chill and Serve

    Refrigerate the completed cake for at least 30 minutes to set the fondant. Bring to room temperature 20 minutes before serving.

    Time: PT30M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

55 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour
• Instead of Granulated Sugar: Caster sugar
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Unsalted Butter: Margarine (for baking)
• Instead of Eggs: Egg replacer
• Instead of Whole Milk: Almond milk (for dairy‑free)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Heavy Cream: Milk
• Instead of Gel Food Coloring: Liquid food coloring (use less)
• Instead of Pre‑Made Fondant: Homemade fondant
• Instead of Edible Glue (Royal Icing): Water + powdered sugar paste

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Stand Mixer
• 9‑inch Round Cake Pans
• Cooling Rack
• Offset Spatula
• Rolling Pin
• Fondant Smoother (optional)
• Piping Bags and Tips (optional)
• Food‑Safe Brush (optional)
• Sharp Paring Knife

Critical Steps — Do Not Skip

• Creating a smooth crumb coat before the final buttercream layer.
• Rolling and coloring fondant evenly to avoid cracks.
• Attaching heavy fondant pieces with edible glue and buttercream for stability.
• Keeping fondant pieces moist to prevent drying out during assembly.

Chef Tips from the Video

• Use gel food coloring instead of liquid to avoid adding extra moisture to fondant.
• For smoother fondant, lightly dust the work surface with cornstarch instead of flour.
• A thin brush of water can help blend fondant seams invisibly.

Troubleshooting

Storage

Refrigerator: Store in an airtight cake container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month.

Room temperature: Can sit at room temperature for 2‑3 hours before serving.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead; store wrapped in plastic.
• Prepare buttercream and keep refrigerated; bring to room temperature before use.
• Color and roll fondant a day before; keep wrapped tightly to retain moisture.

Frequently Asked Questions