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.