Sweet Magazine 2013 - A Sweet Year Volume One, 2013 | Page 15

tutorial

You can also incorporate some
greens, cream and darker yellow
shades for a more realistic
pineapple. Once your cake is
coloured, colour some fondant
green, add a little tylose and wrap
it around the exposed dowel
protruding out of the cake. This will
support the pineapple leaves.

Pinch the very tip of your leaf in the
centre and work your way down to
the base so that the leaf curves in
the centre. You can dry the leaf flat
on your table or
lie it over a folded paper towel to
allow it to curve backwards. If your
leaf is not holding its shape use
folded paper and allow the leaves to
dry within the folds.

You will need flower paste, a small
rolling pin, a long skinny leaf cutter, 1
packet of #24 wire cut in to 4 pieces
and a corn husk for texture.

To colour your leaf use a variety of
green petal dusts and paint directly
onto your leaf. Use a real pineapple
leaf for inspiration. You can also add
shades of cream for a more realistic
leaf. Assemble your leaves from the
top to the bottom by inserting the
wire into the stem created earlier.

Roll out your flower paste to 1 – 2
mm depending on how long you
want your leaf to be. Insert your wire
and pinch the flower paste around
it. Using a small rolling pin, roll your
leaf to achieve a longer thinner look.
Using the corn husk push it firmly on
to your leaf, turn over and repeat on
the other side. Make your leaves in
various sizes and remember to make
plenty.

To complete the base of the
pineapple leaves, make the leaves
individually and apply directly to the
cake allowing the to curve downward
and dry on the cake. You should
only need two rows of these smaller
leaves.
Finish by covering your board in
biscuit crumbs to create a sandy
beach!