Me vs Grandma Cooking Challenge

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar (fine)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 3 large Eggs (room temperature)
• 1/2 cup Milk (whole milk)
• 2 tsp Baking Powder (double‑acting)
• 1/4 tsp Salt
• 1 tsp Food Coloring (Red) (gel color)
• 1 tsp Food Coloring (Yellow) (gel color)
• 1 tsp Food Coloring (Blue) (gel color)
• 2 cups Heavy Cream (chilled)
• 1/2 cup Powdered Sugar (sifted)
• 1 tsp Vanilla Extract
• 2 tbsp Cocoa Powder (unsweetened)
• 6 pieces Candy Unicorn Eyes (edible)
• 1/4 cup Marmalade Ribbons (colorful strips)
• 4 sticks Chocolate Sticks (Pink) (for cat cake base, optional)
• 4 halves Plain Cookies (for ears, optional)
• 2 tbsp Sprinkles (optional decorative)

Instructions

1. Prepare Dry Ingredients

   In a large mixing bowl whisk together the sifted flour, granulated sugar, baking powder, and salt until evenly combined.

   Time: PT5M

2. Add Wet Ingredients and Mix

   Add the softened butter, eggs, and milk to the dry mixture. Using the electric mixer on medium speed, beat for 2‑3 minutes until the batter is smooth and glossy.

   Time: PT5M

3. Divide Batter and Color

   Divide the batter evenly into three separate bowls. Add red food coloring to the first bowl, yellow to the second, and blue to the third. Stir each until the color is uniform.

   Time: PT5M

4. Bake the Rainbow Layers

   Grease three 8‑inch round baking pans and pour each colored batter into its own pan. Smooth the tops with a spatula. Bake in a pre‑heated oven at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

5. Cool the Cakes

   Remove the pans from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack and cool completely, about 15 minutes.

   Time: PT15M

6. Prepare Whipped Cream Frosting

   In a clean mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Using the electric mixer on high speed, whip until stiff peaks form, about 4‑5 minutes.

   Time: PT5M

7. Assemble the Layers

   Place the red layer on a serving plate. Spread a generous layer of whipped cream over it. Top with the yellow layer, repeat the cream, then finish with the blue layer on top.

   Time: PT5M

8. Trim and Crumb‑Coat

   Using a serrated knife, trim the tops of the stacked cake to make them level. Apply a thin “crumb coat” of whipped cream over the entire cake to lock in crumbs, then chill for 10 minutes.

   Time: PT10M

9. Final Frosting and Decoration

   Apply a final thick layer of whipped cream over the cake, smoothing the sides and top. Sprinkle cocoa powder over the top for a subtle chocolate note. Press candy unicorn eyes onto the front, drape marmalade ribbons around the sides, and attach pink chocolate sticks and cookie ears as whimsical accents.

   Time: PT10M

10. Serve

    Slice with a warm knife for clean cuts. Serve immediately or store as directed.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

1g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour
• Instead of Granulated Sugar: Caster Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Egg replacer
• Instead of Milk: Almond milk
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Food Coloring (Red): Liquid food coloring
• Instead of Food Coloring (Yellow): Liquid food coloring
• Instead of Food Coloring (Blue): Liquid food coloring
• Instead of Heavy Cream: Whipping cream
• Instead of Powdered Sugar: Granulated sugar (blended)
• Instead of Vanilla Extract: Vanilla bean
• Instead of Cocoa Powder: Chocolate powder
• Instead of Candy Unicorn Eyes: Chocolate chips
• Instead of Marmalade Ribbons: Fruit jam strips
• Instead of Chocolate Sticks (Pink): Chocolate chips
• Instead of Plain Cookies: Graham crackers

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Baking Pan
• Oven
• Spatula
• Piping Bag (optional)
• Cooling Rack
• Knife
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Mixing batter until smooth
• Baking each colored layer until a toothpick comes out clean
• Cooling cakes completely before frosting
• Applying crumb coat and chilling before final frosting
• Even distribution of food coloring for vibrant layers
• Decorating with edible candy eyes and ribbons

Chef Tips from the Video

• Sift the flour twice for an ultra‑light crumb
• Use gel food coloring for intense hues with minimal liquid
• Chill the mixing bowl and beaters for maximum whipped‑cream volume
• For a smoother finish, dip your knife in hot water and wipe dry between cuts.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days

Freezer: Wrap each layer in plastic wrap and foil; freeze up to 1 month

Room temperature: Best consumed same day; can sit up to 12 hours if covered

Make-Ahead Tips

• Bake the colored layers a day ahead and store each wrapped in plastic wrap
• Whipped cream frosting can be made up to 24 hours ahead and kept chilled
• Assemble the cake just before serving for the freshest texture

Frequently Asked Questions