One of my favorite parts about living in Hawaii is the fresh Pineapple. Seriously, SO good! So when Jesseca showed me these Pineapple Flowers I loved the idea! I can’t wait to try these! They are super cute and look adorable on cupcakes! Jesseca has the perfect cupcake recipe for them too, right over on her blog! [Which I recently helped her re-design!]
So Jesseca, take it from here! ….
Hello again all of you Key Lime readers!! I’m glad to be back her with yet another amazing guest post! In case you don’t know me, I’m Jesseca, and you can find me over at One Sweet Appetite! (designed by Kendra, in case you didn’t know!)
Today I want to show you a super cute way to create some pineapple flowers. You can use these flowers for a number of things. Food displays, cake decorations, or in my case… cupcake decor! Some of you may have seen this cute topper on one of the Utah morning shows delicately placed on top of my super delicious pineapple cupcakes! (For that recipe, head over to One Sweet Appetite)
I have to give you a small warning before we begin… Not only is this a very time consuming project, it is also not as easy as explained in the numerous tutorials I read online. One of the more famous being the one here at Annie’s Eats. If you feel you are up for the challenge, then let’s get started!
You will need:one pineapplea sharp knifeparchment paper, or a silicone matcupcake tin
Start out by slicing the sides off of your fruit. Be very careful not to chop off any of your fingers. You will probably need those one day!
Carefully pick out any seeds or odd colored pieces from your pineapple. I used a small spoon, but I’m sure you could use a knife… Here is the hardest part… you need to slice this baby into some super thin pieces. I don’t have the patience to get every single one paper thin, so I just did the best that I could. Turns out it doesn’t matter if they are perfectly cut. Just adds a little character. Keep in mind, the thicker they are, the longer the baking process is going to take.
Preheat your oven to 170 degrees. Line two cookie sheets with parchment paper, and lay out your slices. Bake for 1 hour, flip, and bake for another 60 minutes. Keep this up until the edges are lightly browned, and the fruit is stiff.
Transfer each piece to a cup in your cupcake tin. Let them sit overnight.
In the morning you will be left with some super amazing flowers that are sure to impress everyone you serve them too! Thanks Kendra for letting me stop by! Hopefully I’ll see you all again sometime soon!
These are way cute!! Never would have thought of these!
xo Heather
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