Sweet Magazine 2013 - A Sweet Year Volume One, 2013 | Page 14

Stack two to three more layers of
cake filling with ganache. Using a
real pineapple as a visual aid, carve
your cake shape. Make sure your
cake is cold when carving. If you
make a mistake just stick it back on
with your ganache!

Trim your fondant at the joins, cutting
with a very sharp and clean knife in
a straight line from the bottom of the
cake to the top leaving a small gap.
Using your palms close the gap at
the join by moving the fondant gently
inwards. You can cover the cake with
plastic wrap while working on the
join to avoid it drying out.

Once you are happy with your
carved cake, apply ganache to form
your desired pineapple shape, hold
all your cake in place, and create a
surface for your fondant to stick to.
To cover your pineapple, wrap in one
single piece or two pieces of fondant
- the joins will be camouflaged by
the pattern we apply to the cake, so
choose a method that’s easiest for
you.

Use the sharp end of a celpin to
create the diamond pattern. Make
sure the area of your cake you are
not working on is covered with thick
plastic to stop it drying out and
forming a skin.
To achieve the texture on your
pineapple skin, use the round end of
the celpin to push the icing inwards.
Alternatively, you can also use
your finger to do this and pinch the
fondant.

To start, brush your cake with
hot water, this will smooth out the
ganache and create a sticky surface
for the fondant to stick to. Roll your
fondant out evenly, and then roll it
onto your rolling pin to wrap around
the cake. When its wrapped around,
trim carefully at the bottom of the
cake.

Once the pattern is applied it’s time
to colour your pineapple. You could
use yellow fondant, we start with a
white base because it allows more
control over the colour. You can also
apply your colour with an airbrush.
We find that petal dusts give a more
realistic light and dark shade.