Cooking Challenge

Ingredients

• 2 cups Heavy Whipping Cream (cold, for whipping)
• 1/2 cup Powdered Sugar (sifted, for sweetening the cream)
• 1 tsp Vanilla Extract (pure, for flavor)
• 100 g Mastic Gum (Food‑Grade) (softened in warm water, forms a pliable dough)
• 2 tbsp Unsalted Butter (softened, mixed into mastic dough)
• 1/4 cup Powdered Sugar (for mastic dough) (adds sweetness and structure to the mastic sheet)
• 1 cup Caramel Sauce (store‑bought or homemade (see note))
• 1 cup Skittles (assorted colors, melted into caramel ball)
• 1 cup Fresh Berries (mix of strawberries, blueberries, raspberries)
• 2 cups Vanilla Ice Cream (softened for scooping)
• 3 pieces Store‑Bought Sponge Cake Rounds (8‑inch diameter, pre‑sliced)
• 2 tsp Food‑Color Gel (optional) (for tinting whipped cream in fun colors)

Instructions

1. Whip the Cream

   In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and optional food‑color gel. Beat on medium‑high until stiff peaks form.

   Time: PT10M

2. Prepare Mastic Dough

   Soak the mastic gum in warm water for 5 minutes, then knead with softened butter and powdered sugar until a smooth, pliable sheet forms. Roll out between two sheets of parchment to about 1 mm thickness.

   Time: PT15M

3. Make Caramel Sauce (if homemade)

   In a saucepan over medium heat, melt 1 cup granulated sugar until amber, then whisk in 2 tbsp butter and 1/2 cup heavy cream. Stir until smooth and remove from heat.

   Time: PT10M

   Temperature: Medium heat

4. Create Skittles‑Caramel Ball

   Pour half of the caramel sauce onto a silicone mat, sprinkle the cup of Skittles over it, and shape into a compact ball using a spoon. Allow to set for 5 minutes.

   Time: PT5M

5. Assemble Cake Layers

   Place the first sponge cake round on the cake stand. Spread a generous layer of whipped cream over it. Add the second round, repeat with cream, then the third round.

   Time: PT10M

6. Cover Cake with Mastic Sheet

   Lay the rolled‑out mastic sheet over the top of the stacked cake, gently smoothing it down the sides with your hands or a spatula.

   Time: PT5M

7. Add Caramel‑Skittles Decoration

   Place the set Skittles‑caramel ball on the center of the mastic‑covered cake. Drizzle remaining caramel sauce around it for a glossy finish.

   Time: PT5M

8. Top with Berries and Ice Cream

   Scatter fresh berries around the base of the cake. Scoop softened vanilla ice cream onto the sides and top, pressing gently to adhere.

   Time: PT10M

9. Chill to Set

   Transfer the assembled cake to the refrigerator (or freezer for a firmer texture) and let it set for at least 30 minutes before serving.

   Time: PT30M

   Temperature: 4°C (refrigerator)

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g