Summer Sweets: Pineapple Flowers

pineapple flower4

I came across this stunning idea on Pinterest while working on a recent bridal shower with a pineapple and palm frond theme. The process was pleasantly simple with a striking result.  I loved the natural nod to the theme without having to tint frosting and pipe shapes of pineapples.

It looks like it’s a Martha Stewart original, but I found the steps for how to make them here. Here’s how it’s done:

Cut away the outside of the pineapple to remove the rind and eyes. I actually only removed the top half of the rind so I had a non-slippery place to hold while slicing.

Using a sharp knife (or mandolin), slice the pineapple into very thin slices, as thin as you can get them without falling apart.

Preheat the oven to 225 degrees F. Place the slices in a single layer on a parchment-lined baking sheet. Bake for 30-45 minutes, turn over, and repeat.

Keep repeating this process until the slices are dehydrated and no longer wet to the touch, but still malleable.

A few of my slices were slightly thicker in some areas and took much longer to dry out. I also started preheating the oven for another project at the tail end of the bake time and they started browning pretty quickly. Yeah, don’t do that.

I sprayed some of my slices with edible gold mist. It added a pretty shimmer and complimented their natural golden hue.

Place the slices in a cupcake tin overnight to give them a more flower-like shape. Store in an airtight container in the fridge until needed.

I used them to top cupcakes like they were used in the original sources, but they’d be perfect on a larger cake as well. For as simple as they are to make, they’d even be worth making to use as a gorgeous garnish a platter of savory dishes.

I hope you find a reason to make these happy “flowers” this summer!

 

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