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pineapple cake recipe

Ingredients:
  • Two 8 inch sponge or vanilla cake
  • Whipped frosting as required at least 5-6 cups (recipe for whipped cream icing)
  • Whipped frosting as required at least 5-6 cups (recipe for whipped cream icing)
  • 1 small can of pineapple chunks
  • ¼ cup pineapple juice from can or sugar syrup
  • 8-10 glazed cherries
  • 10 inch cake board
Method:
  1. Take 10 inch cake board and put some whip cream as glue.
  2. Place first layer of 8 inch cake to the 10 inch cake board, sprinkle some pineapple juice/sugar syrup.
  3. Spread some whip cream frosting or as much as you like and level it using spatula.
  4. Add pineapple chunks as required; add more whipped cream on top of that and even out with a spatula.
  5. Place second layer of 8 inch cake, and cover all the cake with whipped cream. Thick or thin what you prefer. Smooth out the whole cake with bench scraper. Then using, cake comb creates texture on the sides or leave as is.
  6. Finally make, rosettes using the open star tip. Place cherries and pineapple chunks to finish off.
  7. Refrigerate for a couple of hours to set.

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