What was your source for this recipe? Improvisational Do you sell this cake? No, just for fun Share a little about the materials, processes, and techniques used to create this cake 3 layer, 6 inch yellow pineapple cake with a caramelized pineapple filling. Crumb coated and frosted in American Buttercream and covered in marshmallow fondant. Each layer had a crumb coat of frosting and a dam so that the moist filling would not seep out. The cake was made the day before it was needed so that the cake would not get too soggy. The decorations are handpainted with Ameri-Color and Wilton food coloring paste and clear rum. The overlay is colored Wilton fondant cut out and assembled, then details painted in. It was made first to allow it to harden and then stuck on top as the finishing touch. The inspiration for this cake was from the humor blog Hyperbole and a Half's post about the "God of Cake" (side decorations) and "The Alot" (top overlay). What are you most proud of? The actual cake and filling. Pineapple becomes a tad bittersweet (IMO) when cooked, so it was a challenge to balance the flavors and sweetness levels. What advice would you give someone starting this project? I used a paper print out of the overlay in the correct size to fit on top of my cake. Best advice to make sure you're not eyeballing something and hoping it fits later.
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