For a birthday special request, I was summoned last Saturday to be ready to serve up a surprise super epic rainbow cake along with an appropriate corresponding homemade ice cream. I went full-bore on the cake, including making two separate batches of Swiss meringue buttercream, and I think it turned out lovely. As for the ice cream, since there's a hint of lemon in the Swiss meringue, I thought I'd go with the mega-fun "blue-berry" Blue Moon ice cream, a recent addition to the Roediger House ice cream recipe notebook. Boy howdy, we might all have wished we'd had a lot less spaghetti, and a lot more cake.
It is a joyful result, and therefore aspires to be a labor of love. Of course, sometimes it's just a labor. But for the good occasion that compelled it into being, and especially since it seems to have turned out quite all right, let's count this a delightful win. I also had to figure out how to make it on the sly, so the cooling took place in the bedroom!
"Say It With Cake: Super Epic Rainbow Cake," from the Whisk Kid blog.
"Blue Moon Ice Cream," by Alexandra Penfold of SeriousEats.com. [Published 13 July 2012; Updated 15 April 2020]
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