Dried Pineapple Flowers

I love Martha! and this recipe is from her Cupcake cookbook.

I think Martha is one of those names that you just have to say the first name and everyone just knows who you are talking about.

I taught a technique class on cakes and cupcakes the other day at Williams Sonoma. It was a fun class to teach and I love sharing recipes and ideas with everyone that comes to our classes. Even though I didn’t do any cake decorating, we made a Whipped Cream Frosting that my mother use to make way back in the 50’s. I like playing with food and making garnishes and platter decorations and everything but have never had the patience to learn to decorate cakes. So, these little pineapple flowers really did the trick to finish off a cake I had made for the class.

I plan on making these little flowers to put on top of Hummingbird cupcakes for a party I’m catering before a Jimmy Buffet concert. I think these will look so tropical and will fit well with the theme of the party.

Cut off the top and the bottom of the pineapple.

Cut off the sides. Using a small tipped spoon (baby or demitasse spoon), dig out the “eyes” of the pineapple. This will give the ruffled edges of the dried flower.  The pineapple then gets cut in very thin slices. I’m going to try my mandoline the next time I do these.

These get baked on either a Silpat or parchment lined cookie sheet.

Here they are so cute sitting on the tray. And they taste great. Kind of like a pineapple gummy flower.