Sunday, May 27, 2012

REVIEW: Blue Bunny I Do, I Do Wedding Cake


After the somewhat disappointing performance of Red Carpet Red Velvet Cake, I Do, I Do Wedding Cake was next on my list. I would imagine that Duff Goldman has made many more wedding cakes in his career than of the red velvet variety, so maybe his experience will pay off in this pint. This flavor is described as sweet buttercream frosting flavored ice cream and white cake pieces all wrapped up in delicate ribbons of raspberry sauce. With the purple lid removed, the first layer is made up of an all-white base and shows off a few thick swirls of raspberry sauce.


Considering I Do, I Do Wedding Cake only contains 140 calories per serving, the sweet buttercream frosting flavored ice cream is soft, pliable and feels slightly artificial. Blue Bunny attempts to cover up the odd texture with sugar, using a sweet base that is barely reminiscent of it's sweet buttercream frosting description. The ribbons of raspberry sauce wrap around the space between the pieces of cake and the ice cream, providing a tangy, sour contradiction to the sugary base. The texture was comparable to that of a raspberry jelly, which worked well when combined with the chunks of white cake.


I had high hopes when I started to stumble upon these squares, and although the texture wasn't terrible, the mild flavoring was a let down. The soft, chewy pieces of cake meshed nicely with the frosting flavored ice cream and swirls of raspberry sauce, but the taste is barely distinguishable from the base itself. The end result can't even surpass Red Carpet Red Velvet Cake, but the Chocolate Lover's Triple Chocolate Cake and 24 Karat Carrot Cake flavors are still enough to persuade me into picking up a few more pints.


Where I Found It: Ingles Markets
Grade: D

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