Edible cake decorations: pineapple flowers

These ‘flowers’ are actually slices of dried pineapple. They’re chewy, sweet and tasty and decorate rustic-type cakes beautifully.

To make pineapple flowers:

  1. Slice the top and bottom off a fresh pineapple.
  2. Remove the outer skin or peel.
  3. Use a melon baller or similar to dig out the ‘eye’s – when you have removed the outer peel, you’ll see what I mean.
  4. With a thin, sharp knife or mandolin, cut the pineapple into almost translucent slices. Take care to keep your fingers out of the way!
  5. Place the slices on kitchen roll and blot each one to remove the excess pineapple juice.
  6. Place on baking parchment or a silicone sheet and bake on a low setting – between 70 and 80º – for approximately 4 hours. Check them regularly and when they are almost dry and still have some flexibility, take each one and place inside a yorkshire pudding tray, muffin tray or similar. This will let them dry with a flower-like curl.
  7. Bake for another 30 mins or so.
  8. Remove from the oven and let them cool.
  9. Place them in an airtight container layered with kitchen roll. They will keep for about a month in a cool, dry cupboard or pantry.
  10. Use them to decorate rustic cakes or cupcakes.