Me vs Grandma Cooking Challenge

Ingredients

• 1 8‑inch round Ready‑Made Sponge Cake (store‑bought vanilla or plain sponge, kept at room temperature)
• 1/2 cup Strawberry Jam (smooth, no seeds)
• 1/2 cup Nutella (hazelnut‑chocolate spread)
• 8 oz Cream Cheese (softened, room temperature)
• 1/4 cup Powdered Sugar (sifted)
• 2 cups Heavy Whipping Cream (cold, for whipping)
• 6 drops Food Coloring (red, orange, yellow, green, blue, purple)
• 100 g Chocolate Bars (dark or milk, chopped for drizzle)
• 1 cup Skittles (assorted colors, for topping)
• 2 tbsp Sprinkles (optional, for extra sparkle)

Instructions

1. Prepare Cake Layers

   Place the ready‑made sponge cake on a cutting board. Using a sharp knife, cut a 2‑inch wide outer ring and a 3‑inch inner circle. You will end up with two rings (outer and inner) and a small central disc.

   Time: PT10M

2. Make Cream‑Cheese Frosting

   In a mixing bowl, beat the softened cream cheese, powdered sugar, and 1 cup of cold heavy cream until smooth and fluffy (about 2‑3 minutes). Divide the frosting into six equal portions in separate bowls.

   Time: PT8M

3. Color the Frosting

   Add a few drops of each food‑coloring to the six bowls, stirring until the desired hue is achieved. Adjust intensity with more drops if needed.

   Time: PT5M

4. Whip Remaining Cream

   In a clean bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Set aside for later layering.

   Time: PT5M

5. Assemble the Base Layer

   Place the outer ring on the cake stand. Spread a thin layer of strawberry jam over the top, followed by a thin layer of Nutella. Spread a generous amount of the red‑colored frosting over the Nutella, then add a layer of whipped cream.

   Time: PT7M

6. Add Middle Layers

   Place the inner circle on top of the base. Repeat the jam‑Nutella‑colored‑frosting‑cream sequence using orange, yellow, green, blue, and purple frostings in that order, creating a rainbow stack.

   Time: PT10M

7. Top with Central Disc

   Finish with the small central disc as the cake’s “cap.” Spread a thin layer of strawberry jam, then a final drizzle of Nutella, and top with a dollop of white‑colored frosting.

   Time: PT5M

8. Chill the Cake

   Cover the assembled cake loosely with plastic wrap and refrigerate for 30 minutes to set the layers.

   Time: PT30M

   Temperature: 4°C

9. Melt Chocolate for Drizzle

   Place the chopped chocolate in a small saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: Low heat

10. Decorate

    Drizzle the melted chocolate over the top and sides of the cake in a zig‑zag pattern. Sprinkle Skittles and optional sprinkles over the chocolate while it is still soft. Allow the chocolate to set (about 5 minutes).

    Time: PT7M

11. Serve

    Slice with a clean, warm knife (dip in hot water, wipe dry) to get neat wedges. Serve chilled.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g