It’s All About The Cake, ‘Bout That Cake!
The edible pineapple flowers are a real showstopper!
I am such a push-over for recipes. When my daughter-in-law, Roxanne, was visiting from Colorado, she introduced me to a show she and her mom had been watching called “The Great British Baking Show”.
It worked out that I went to her parents home where she was staying on their visit. My son is building their home and had to work, and Roxanne’s carpenter dad was in Colorado helping with the construction project.
It was just Roxanne, our grandbaby, Roxanne’s mom and I. I packed an overnight bag and had a sleep-over, which gave me extra time with the baby.
After we ate dinner, I read a bedtime story to the busy little boy, put on his pajamas and tucked him in for the night. He is so adorable and at just nine months is changing so fast.
Then, it was just us girls. We changed into our pajamas, cozied up on the couch, and watched a few episodes of what is now my new favorite baking show. Ever.
One of the things that one of the amazing star bakers did was to create pineapple flowers for her cake.
I thought it looked adorable and so looked up how to do it and found this amazing recipe for hummingbird cake topped with a few of these showstopping fruit flowers.
This is what Martha Stewart says about this crowd pleasing cake.
Rumor has it, this crowd-pleasing cake got its name because every bite makes you hum with delight.
GO TO NEXT PAGE FOR THE INGREDIENTS AND DIRECTIONS.
Quick tip: You can make the pineapple flowers ahead of time. They can be stored at room temperature for two days in an airtight container.