As well as this gold art print from Etsy. You get the idea.
I wanted the cake to be fun yet trendy; cute and playful but still sophisticated. I thought it would need a pop (or two or three) of color. Thinking about pineapple as a food, I wanted to do a play on the foodie trend of preparing things three ways, like when you watch Top Chef and they do a dish called Carrots Three Ways: Raw, Pickled, and Blackened. (I just made that up and doubt you can blacken a carrot, but that’s why I’m a baker not a chef.) To achieve this, I would do a pineapple texture, a pineapple applique, and a 3-D pineapple. Pineapple cake three ways!
I tried several different ways to recreate the pineapple rind. I initially did a pineapple interpretation by embossing fondant with a hexagonal cutter, plucking away at spots to give it little spikes, and then dusting it with greens, browns, and yellows. I hated it. After several other failed attempts using various techniques, I decided to create an edible mold. I cut a piece of pineapple rind about 5″ x 5″ and cut away as much of the interior of the pineapple as I could. Since the piece had a bit of an arc to it, I laid it on the table and weighed it down with a couple of sheet pans to flatten it. After several hours, it was flat and ready to be molded. I used food-grade silicone to create the pineapple skin mold below.
The texture was spot-on, but the colors were too punchy. This cake was way more luau-themed frat party than I wanted.
By changing the colors to white and gold, I achieved the look I was going for: trendy meets sophisticated yet playful. Perfect!
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