Wednesday, April 6, 2016

Pineapple Cake!


It's been a loooong time since I baked a cutesy, themed cake. I've been really passionate about making more wholesome, healthy desserts lately as I've up-ed my fitness routine, but my never-ending love for kitchy cakes always wins in the end. I almost forgot how fun it can be to get an idea and run with it. This is actually a mini 5 layer cake (it was 6, but the last layer was a bit overbaked. Eek!) because I wanted it to be close in size to a real pineapple. I couldn't be happier with how it turned out, which has me thinking that I may start to do this on a regular basis again. I love to share fun things like this with all of you!

You can start with any flavor of cake you like, but I used an adapted version of this cupcake recipe. I ditched the refined white sugar for coconut sugar, left out the salt and used unsweetened vanilla almond milk and 2 tsp. of apple cider vinegar to make buttermilk.



White chocolate hex shapes:

A cookie sheet
Parchment paper
1/4 cup white chocolate
1 tsp. coconut oil
Yellow food coloring
A plastic baggie
A chocolate melter or double boiler



How to:

Bake your cake in two small, round cake pans. While the cake is baking:

Place a cookie sheet lined with parchment in the freezer. In a double boiler or chocolate melter, add in white chocolate chips, a tsp of coconut oil and 2-3 drops of yellow food coloring. Let melt and stir together until smooth. Transfer to a plastic baggie, and cut off just the tip from one corner of the bag. Remove the cookie sheet from the freezer. Pipe simple hex shapes onto the parchment-lined cookie sheet (harder than it sounds. You can also do triangle shapes if that's easier). Place back into the freezer to harden.

Let the cakes (removed from pans) cool completely on a rack before slicing. Cut each cake into 3 layers. Dollop a generous amount of frosting on your base cake layer, and spread evenly. Place a second layer on top and repeat. Place the cake in the fridge to firm up before frosting the outside. This will help keep the layers from sliding around while your frost it. Frost your chilled cake and set aside. Remove all of your white chocolate hex shapes from the freezer. Use a knife to 'clean up' some of the shapes as needed (some of mine turned into blobs,, yikes). Apply the shapes evenly so the shape of your cake. I made just enough to cover the front of the cake, but you can cover the entire thing if you're feeling adventurous.


Cake topper:

Felt or foam craft paper
Hot glue gun
Straw

Cut a simple pineapple top shape out of your felt or foam paper. Place the piece you cut out over another piece and use it as a stencil to cut a second, identical piece. Cut 1 to 2 inches off of a paper or plastic straw and glue it to the face of one of your stem pieces. Dot some hot glue on the piece the straw is glued to, and place the identical piece over the top so that they fit identically. Stick the base of the straw into the top of your cake, and voila!

Serve and enjoy!

xoxo



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