Hey, guess what I made a couple of weekends ago… cake. Duh.
But this cake was a little different from my usual weekend cake.
Got you-I don’t make a cake a every weekend.
Anyway, this cake was different. It was a family recipe, from my great-grandmother Lula. It was made for a dinner party with my parents. And it’s featured in this month’s edition of N.E.E.T. magazine. Neat, huh? But even beyond that, it featured flowers made out of pineapples.
I have a major fruit crush on fresh pineapple (yes, a fruit crush is totally a thing. it’s like a celebrity crush but… with fruit). If you have never cut up a whole pineapple before do it this weekend-it’s exciting. And pineapple is so so delicious. You can put chunks of it in a curry soup, or you can make edible flowers for a cake out it. Pineapple is totally versatile. Totally.
I first learned how to make these little cuties from Martha Stewart. All you need is a fresh pineapple and a little patience. Cut off the outside skin of the pineapple and use a teaspoon or small scoop to remove any eyes (those tough dimple bits in the pineapple). Use a good knife and carefully slice your pineapple as thin as you can. Lay them on a lined baking sheet and bake at 200 F for 1-1 1/2 hours, flipping in the middle. You want to dry them out but don’t burn them. Then lay the dried slices in a cupcake liner overnight so the edges will curl.
Happy decorating! xo. Emma
P.S. If you want to see the cake recipe I used you can check out this month’s N.E.E.T.