Dried Pineapple Flowers
How to make dried pineapple flowers
What a naturally beautiful and eye-catching decoration these Dried Pineapple Flowers make. Traditionally used to top off a Hummingbird Cake, they can also be used for cupcakes, mini Bundt cakes as well, or perhaps as a garnish to a Luau dish. This fancy looking, (although easy to make) decoration can take your dishes to the next level for whatever you use them for using fresh pineapple and an easy and simple drying process.
Let’s begin!
Ingredients & Supplies:
1 fresh pineapple
Parchment paper
Baking sheet
Cupcake pan
Preheat oven to 225℉/107℃
First, cut top and bottom off pineapple, then cut off the sides, (rind.) Slice very thin, almost translucent.
Line a baking sheet with parchment paper and lay out pineapple slices, side-by-side, in a single layer.
Timing might vary due to thickness of slices, but start with baking 35 minutes, then flip and bake another 35 minutes.
You can check and remove the thinner slices when done and continue baking thicker slices. I like to have a variety of color levels for depth and character.
For some of my thicker slices, I raised the temperature and cooked for 8-10 minutes longer to get a nice brown edge.
Next, transfer the baked pineapple slices to a cupcake pan, lined with parchment paper and let them cool completely for 2 hours. This process will give curve the edges upward into a nice flower shape. (cooling overnight will also yield a better holding of shape, if time allows.)
The thinner slices will hold their shape better. Like I said before, I like a variety, like nature, where there are no two alike.
Now you may decorate your cake, top and sides, placing them where desired.
The dried pineapple slices are completely edible, however the center (core) will be very chewy and slightly harder to consume.
Enjoy!
💜Julie
Dried Pineapple Flowers
Ingredients
Instructions
- Preheat oven to 225℉/107℃
- First, cut top and bottom off pineapple, then cut off the sides, (rind.) Slice very thin, almost translucent.
- Line a baking sheet with parchment paper and lay out pineapple slices, side-by-side, in a single layer.
- Timing might vary due to thickness of slices, but start with baking 35 minutes, then flip and bake another 35 minutes.
- You can check and remove the thinner slices when done and continue baking thicker slices. (I like to have a variety of color levels for depth and character.)
- Next, transfer the baked pineapple slices to a cupcake pan, lined with parchment paper and let them cool completely for 2 hours. (This process will give curve the edges upward into a nice flower shape.)
- Decorate your cake, top and sides, placing them where desired.
Notes:
The dried pineapple slices are completely edible, however the center (core) will be very chewy and slightly harder to consume.
