This year of blogging seems to be a year of making things that are out of my comfort zone, like the blueberry cruffins or the croquembouche. I used to steer away from projects that looked too difficult or time consuming, but this year I feel like the challenge just spurs me on. When I first saw this gold pineapple cake from adorn cakes, I thought it would be just something I would bookmark and never look back on. But when someone special to you loves pineapples, you make the prettiest pineapple cake that you can. (Seriously, he loves pineapples. One of the first things he ever said to me was, ” I love pineapples.” Kinda strange, I know.)
I would gladly sit here and name off all the steps on the how-to on making this cake, but Aleta already did such a great job, that I’m just going to share the links with you.
YouTube link on how to build the outside of the cake.
Facebook link on how she made the top of the pineapple.Here are some things I’ve noted while making this cake:
- It is time consuming. You need at least two days for this project. You will need one full day to shape, cut, wire, dry out and paint the leaves. It is probably a safe bet to bake the cake the day before too.
- Aleta uses modeling chocolate for her cake and so I ordered some. I’ve never worked with modeling chocolate before, and now I understand that it is a very soft medium. If I were to ever tackle this project again, I would use 50% (maybe even 25%) modeling chocolate and the rest fondant.
- I made a very small cake. A cake size that I usually use to make smash cakes and I nearly used the entire 2 g. jar of gold powder.
- A manicure scissor is really useful for cutting the tiny triangles on the cake.
- If you don’t have the green molding tool that is used on the video, just take your bladed molding tool and make three small lines in each pineapple diamond. It will mimic the effect pretty well
Yes, the outside of the cake is important but what about the inside? I couldn’t have a pineapple cake that didn’t have a pineapple filling, so I filled it with a pineapple frosting. I’m a firm believer in using real fruit in all of my fruit flavored frosting so, the pineapple was a challenge. As you know, pineapples are juicy and I could not risk a runny frosting for a cake that required a lot of time sitting at room temperature. So, I solved my problem by using freeze dried pineapples.
Freeze dried fruit is an ingenious way to incorporate real fruit into your frosting without increasing the liquid content. I ordered my bag off of amazon and used the whole thing for the 4 inch cake. The resulting frosting had a pineapple tang and complemented the vanilla cake well. It was an expensive cake to make with the modeling chocolate, pineapples, gumpaste, and some extra tools I needed to buy, but well worth the effort. I mean look at it, it’s SO. GOLD.
Real Pineapple Buttercream
For a 4-in. cake
¼ c. sugar
1 large egg white
6 tbsp. unsalted butter
1.5 oz. freeze dried pineapple
- Put dried pineapple chunks into a dry blender, and blend until a very fine powder forms. Set aside.
- Bring a small pot filled with about 1 inch of water to a simmer.
- Whisk egg white and sugar together in the bowl of your standing mixer.
- Place the bowl on top of the small pot and continue whisking the egg whites until you cannot feel the granules between your fingers.
- Move the bowl to the standing mixer fitted with a whisk attachment and whip until the mixture becomes fluffy and doubles in size.
- Add the butter and continue whipping until a smooth buttercream forms.
- Add in ¾ of the pineapple powder and mix until well combined.
- Taste and add the rest of the powder if desired.
Buttercream recipe adapted from smitten kitchen.
Timing is everything, isn’t it? In film and TV, it’s what makes a scene funny, scary or romantic. I guess you can say it also applies to real life, but the timing is rarely perfect. I set out to make this meatloaf on a cloudy Wednesday to get over the hump day blues. But about 15 minutes before the meatloaf was done, the power went out on my block. I was very much annoyed because not only was I borderline hangry (anger caused by hunger), there was a power outage the Sunday before. They’re usually very good about restoring power where I live because I live on a busy street in my town so I figured that I would wait until the power came back on. My resolve lasted about an hour and a half until I gave up and decided to order Papa John’s. It took another 50 minutes for the pizza to arrive and when I brought the pizza in, my cousin said, “Wouldn’t it be really funny if the lights came on right now?” and just like a sitcom, the lights came back on.
Honestly, I was too hangry to find humor in the situation at the time but now that I look back on it, I can see that the timing was spot on. I reheated the meatloaf the next day, and as usual it was delicious. It is one of my favorite weekday meals to put together. Even better because it’s wrapped with bacon, and it is never dry. The original recipe states to use three kinds of meat but I simplify it and use just beef and pork which is just easier since they usually sell meat by the pound. I would say that the only downside to this recipe in comparison to others is that you have to cook the garlic and onion in a separate pan, which disqualifies it as a one-bowl recipe.
Remember to line the sheet pan with aluminum foil to make clean up easier. Also, don’t forget to line the cooling rack with aluminum foil and poke holes in it for the fat to drain, because we don’t like greasy meatloaves, no sir.
Bacon Wrapped Meatloaf with Brown Sugar Ketchup Glaze
For the Brown Sugar Ketchup Glaze
½ c. ketchup
4 tbsp. brown sugar
4 tsp. cider or white vinegar
- In a medium bowl, stir ketchup, brown sugar and vinegar together until the sugar dissolves. Set aside.
For the Meat Loaf
2 tsp. vegetable oil
1 medium onion, chopped fine
2 garlic cloves, minced
2 large eggs
1 tsp. dried thyme
1 tsp. salt
½ tsp. ground black paper
2 tsp. Dijon mustard
2 tsp. Worchestershire sauce
¼ tsp. hot red pepper sauce
½ c. milk, buttermilk or low-fat plain yogurt
1 lb. ground pork
1 lb. ground beef
⅔ c. crushed saltine crackers (about 16) or quick oatmeal or 1⅓ c. fresh bread crumbs
⅓ c. minced parsley
8 oz. thin-sliced bacon
- Line a sheet pan with aluminum foil, shiny side down.
- Line a metal cooling rack with aluminum foil (shiny side down), poking holes with a chopstick where the meatloaf will be, a little larger than a 9 x 5 inch rectangle (to drain the fat).
- Preheat oven to 350˚F.
- In a medium skillet, heat oil on medium heat. Add onion and garlic and cook until onion is softened and translucent.
- In a large bowl, whisk eggs, thyme, salt, pepper, mustard, worchestershire sauce, hot sauce, and milk (or yogurt) together.
- Add in the pork, beef, crackers (or oatmeal or breadcrumbs), parsley and the cooked onion and garlic.
- Using your hands, mix everything together until it just comes together. Do not squish the meat between your fingers, use light hands.
- Shape the meat into a 9 x 5 inch rectangle on top of the cooling rack where the holes are.
- Using a silicone basting brush, brush the loaf liberally with the ketchup glaze.
- Cover the loaf with the strips of bacon, tucking the ends under the loaf and slightly overlapping.
- Bake loaf until the center of the loaf registers 160°F, about an hour. About five minutes before the loaf is done, brush the entire loaf with the remaining ketchup glaze.
- Once out of the oven, let the loaf rest for about 20 minutes before slicing and serving.
Recipe adapted from Cook’s Illustrated.