Sweet Magazine 2013 - A Sweet Year Volume One, 2013 | Page 13

tutorial

Drill a hole into your cardboard
slightly larger than the diameter of
your dowel and then cut your dowel
long enough to support the height of
the cake and stem and leaves.

Drill a hole into the centre of the styro
and slide it onto your dowel. Once
you are happy with the position
secure your styro in place with hot
glue.
Glue a cake board slightly smaller
than the diameter of your styro on
top.

Use a glue gun to secure your
cardboard cake board to the bottom
of your masonite cake board, this
will create a space for you to glue
your dowel without the dowel falling
through. Apply hot glue to the centre
of the drilled hole and using a right
angle to keep your dowel straight,
glue it in place.

Ensuring your cakes are cold, stack
two or three layers of cake adding
ganache between each layer for
flavour and structural support.

Prepare the bottom of your
pineapple by wrapping
a half ball of styro with masking tape.
This will prevent it from melting when
applying the hot glue. The styro ball
becomes the base of your pineapple
and supports the cake.

Use your smaller diametre dowel and
insert into your cake cutting to size.
Apply a small amount of ganache
and place a cake board smaller than
the cake diameter on top.