The late, great comedian George Carlin once asked, “Where is the blue food?”, and we all laughed because everyone knew there IS no blue food... until now. Yes indeed, IKEA Japan has set the bar for blue food, and in such a bright, blatant and barfelicious manner as to make us all want to HIT the bar.
Sic your wondering eyes on the Swedish Flag Roll Cake – umm, you might want to slap on a pair of sunglasses first. The ambitious chefs at IKEA Japan set out to wave the flag of IKEA's home country by designing something edible as a homage.
Fine and dandy... except doing so resulted in sponge cake colored bright blue. There are reasons why bakery products are rarely tinted blue or green (hint: it starts with “m” and rhymes with “cold”), but IKEA Japan's intrepid chefs forged ahead anyhow. One might say they've broken the mold.
According to the brave (and presumably inoculated) food testers at Gigazine, the Swedish Flag Roll Cake features blueberry flavored sponge cake wrapped around screaming-yellow mango cream. Describing the chosen tints as artificial looking is a gross understatement - with the emphasis on "gross". Lord only knows what their poop looked like the next morning... hey, it's a legitimate question what with the industrial-grade food colorings that had to have been used!
Now blueberries and mangoes are delicious whether eaten together or separately, so it's not the taste itself that's so off-putting, it's the colors selected to represent the flavors. They look nice when combined on Sweden's flag, but on a sweetish dessert, not so much.
Kids may love the Swedish Flag Roll Cake – they have no problem eating snacks and candies tinted far more bilious shades.
Their parents may have other ideas, however, and they're the ones being asked to pony up the 199 yen (about $2.40) needed to buy each psychedelic serving.
Lastly, the small Swedish flag stuck atop the roll could be used as a post-meal toothpick, hopefully without puncturing Sweden's national pride any further. As for the act of eating a flag, just ask Dr. Zoidberg how that worked out for him. (via Gigazine)