You know, a cake like this might just require a bit of effort. But when you get this kind of result, in spite of how I might doubt my sanity in the production phase, it's awfully easy to decide it must've been worth all the trouble and fuss.
This is the aptly-named super epic rainbow cake, which has now made its fourth appearance coming out of the Roediger House kitchen (previously made in 2013, 2015, and 2016). This was the epic dessert to follow the epic Alice Springs Chicken last Saturday night. I even made a batch of cake batter ice cream to go with it, which wasn't all that epic, but in retrospect it might have all been much too much anyway.
To get it right, you'd better do some math: measuring and division, in particular. Once the main batch of cake batter has been whipped up, you've gotta divide it equally into six different bowls, because each layer is going to be colored differently.
They're all pretty cool to look at once they emerge from the oven, though:
And don't get me started with how challenging I keep finding the Italian meringue buttercream, although it didn't flop this year like it has in the past. Why, the final result was a tall and impressive looking cake, I'd say:
"Say It With Cake: Super Epic Rainbow Cake," and "How To Make Italian Meringue Buttercream," from the Whisk Kid blog.
"Cake Batter Ice Cream," by smstemp on food.com.
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