There is something about an edible cupcake topper that just makes the cake.  We all want to make things that are beautiful, but isn’t it a little disappointing when you have remove the topper before eating your treat?  This topper, however, is both delicious and beautiful.

Another fun thing about this is that it looks really difficult, but most of your time is spent waiting on the pineapple to bake in the oven, so this is a simple make-ahead cake topper. 

The most important part of making these toppers is in the cutting.  You need to make sure that you clean and cut the pineapple into really thin slices.  Begin by cutting off the exterior, then using a melon baller or a 1/2 tsp measure cut out the eyes of the pineapple.  You will do this all over the fruit and it will help to make the flowers look more authentic.  Next slice the pineapple into very thin pieces.  This can be done with a mandolin or a knife, but the thinner the better when it comes to slicing. 

You will spread the pineapple slices out on a baking sheet and bake at low temperature for about 30 minutes.  After 30 minutes take the slices and sit them inside cupcake pans.  Baking them this way will help them to dry out in an up position, so they will look like bloomed flowers on top of your cupcakes.  Allow the toppers to continue baking at low heat until they are completely dry.  The centers will also begin to speckle, like the center of a flower, this is a extra hint that the pineapple is ready to come out.  I also attached the toppers with a dollop of chocolate ganache.  That way there is a darker center to enhance the look of the flower.

They can be made up to 3 days ahead of time, so go ahead and make some show stopping edible toppers for your next cake!

Pineapple Decorations

2016-02-12 22:43:09

Tasty edible toppers for a tropical treat.

Write a review

Save Recipe

Print

Total Time

2 hr 30 min

Total Time

2 hr 30 min

Ingredients

1. 1 Pineapple

Instructions

1. Remove the outer shell of the pineapple and with a melon baller remove the eyes from the entire fruit.
2. Slice pineapple into thin discs
3. Place on baking sheet lined with parchment paper and bake at 225 degrees for 60 minutes
4. Remove from sheet and drape pineapple slices over the back of a cupcake tin or inside the cups of a cupcake tin. Allow them to finish baking until completely dry in this position.
5. Set on cooling rack to cool and store for up to 3 days in an airtight container.

Notes

1. Cooking time will vary based on the thickness of your slices, but they will bake for at least an hour.
2. The center of the pineapple slice will begin to speckle when finished.

By Stacy Noren

Cake by the Cup Blog https://blog.cakebythecup.com/