Comments on: Pineapple Cake (with dried Pineapple flowers)

By: Olivia

Olivia — Wed, 28 Aug 2024 17:41:04 +0000

In reply to Lele. Hi Lele! I've never made one of those but I think if they are firm enough to stack I would give it a go. I would skip the chopped pineapple filling though and just use buttercream.

By: Lele

Lele — Tue, 27 Aug 2024 21:57:41 +0000

This would be so pretty fora wedding cake. Do you think a traditional pineapple upside down cake would work with this and the buttercream icing or would that be too much?!

By: Olivia

Olivia — Wed, 19 Jun 2024 19:19:20 +0000

In reply to Angelina. Hi Angelina! Mine stuck really well with the buttercream but there was one or two that I used toothpicks on to help create that layered effect. I would pipe extra buttercream on the back of the flowers and press them on. If you do use toothpicks, you should be able to press them into the flower just slightly so they almost don't poke through. Let me know how it turns out!

By: Angelina

Angelina — Sun, 16 Jun 2024 17:22:00 +0000

Hi! Your beautiful cake is the inspiration for a wedding cake that I’ll be making this week for a friend’s daughter. I am not a professional baker and have never attached pineapple flowers, so I’m praying they’ll hold. I know you said you just used buttercream, but were they pretty stable? I’m wondering if I need to add toothpicks or something else to really hold them, but then I suppose you’d see toothpicks sticking out of the centers. I’d love to hear how well yours stuck. Thanks!

By: Olivia

Olivia — Thu, 14 Mar 2024 16:04:59 +0000

In reply to Mariel. Hi Mariel! Thank you for that tip. I had not heard of Oleo Saccharum before! Definitely let me know how it turns out with that.

By: Mariel

Mariel — Thu, 14 Mar 2024 00:43:52 +0000

I haven’t tried this cake yet – but I just wanted to comment, that I may give it a go with a pineapple Oleo Saccharum.
If you’re looking for the most intense way to add flavour, it blows simple syrups out the water – my thinking is to take half of the required sugar, make the OS and use that, plus the balance use the liquid requirement ( tough to know how much OS will be produced) – as long as that ratio isn’t too far off ( I can maybe add golden sugar to even things out without o.d.-ing on sweetness) then that may be the perfect way to boost the pineapple flavour?

Will update with how it goes when I make the cake. I’ve just starting going through your blog and am blown away by the flavours and creativity!! Seriously – if you’ve never experimented with oleo saccharums before for flavour boosters, give it a go, especially in place of simple syrups for moisture!

Thank you for all your hard work in baking!

By: Olivia

Olivia — Sun, 10 Dec 2023 22:01:56 +0000

In reply to Toty. Hi Toty! I used buttercream to adhere the flowers. I think I mention this in either the post or recipe.

By: Toty

Toty — Sat, 09 Dec 2023 01:32:46 +0000

How do you hold the pineapple flowers in the cake?? What did you use?

By: Olivia

Olivia — Tue, 18 Jul 2023 17:07:37 +0000

In reply to Ann. Hi Ann! Yes, that should work fine.

By: Ann

Ann — Tue, 18 Jul 2023 01:06:15 +0000

In reply to Olivia. Can you use cake flour instead of all purpose flour for this recipe? Would it make it fluffier?