Rainbow Bombe Alaska Cakes

Rainbow ice cream on top of a mini funfetti cake turns any occasion into a party.


  • Funfetti Cake
  • 215 grams flour
  • 1 1/2 teaspoon baking powder
  • 132 grams sugar
  • 187 milliliters milk
  • 65 milliliters oil
  • 60 grams butter
  • 1 tablespoon yogurt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup funfetti sprinkles
  • Ice Cream
  • 400 milliliters thickened/whipping cream
  • 150 grams powdered sugar
  • 1 teaspoon vanilla extract
  • Pink, blue, yellow and green food gel
  • Marshmallow frosting
  • 8 egg whites (room temperature)
  • 475 grams caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartare (can use freshly squeezed lemon juice in its place)


  1. Funfetti Cake
  2. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a rectangle tin 20 centimeters x 15 centimeters with baking paper. Set aside.
  3. Add all dry ingredients into a large mixing bowl and either sift to combine or use a hand mixer or whisk to combine. Add softened butter and mix until mixture resembles sand. Add all wet ingredients and mix until no dry ingredients are visible. Add sprinkles and fold in until well combined.
  4. Add batter to baking tin and bake for 30-35 min or until a toothpick inserted comes out clean. Allow to cool completely on a wire cooling rack before using a love heart cookie cutter to cut out love hearts. You'll need enough to go the length of the load tin. Use a 5 centimeters round cookie cutter to cut out 6 circles of cake.
  5. Marshmallow Frosting
  6. Place about an inch of water to a medium sized pot and bring it to the boil.
  7. Add your egg whites, sugar and cream of tartar to a large, clean metal bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
  8. Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn't touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can't feel any grains of sugar it's ready to take off the pot. Mix on high speed once you've taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it's shape well.
  9. Ice Cream
  10. To make the ice cream place the cream, powdered sugar and vanilla extract into a large mixing bowl. Use a hand mixer or stand mixer to bring to soft peaks. Transfer mixture to four separate bowls. Colour each one with each colour and whip to stiff peaks. Whip to stiff peaks. Add a teaspoon of each colour into the half circle silicone molds(measuring H 5 centimeters x W 6.5 centimeters), gently tapping the mold each time a new colour goes in to eliminate any air bubbles. Finally add the last colour and level off with the back of the spoon. Freeze for 4 hours.
  11. To Assemble cakes Simply place ice cream on top of each cake circle. Fit the end of a piping bag with a Wilton 6b tip and frost a swirl around the cake and ice cream. It'll look a lot like a bee hive. Use a kitchen torch to toast marshmallow. Serve immediately before it melts!