dgbaking 
Yellow Cake with Cream Cheese Frosting
Yellow Cake with Cream Cheese Frosting and Strawberry Filling
Notes
This is a beautiful cake. Instructions and recipe are on video link above.
For the pineapple flowers, as I explained in instructions, make sure that you cut very thin, at 3mm or less. I cut them at 3mm using a mandolin but you can use a knife. It is also important that you pat them dry very well before placing them in the oven.
To dye, I actually used 1 cup of warm water and about 2 drops of purple gel food color and about 4-6 drops of pink gel food color. The effect came out more rustic orange looking, which I don’t mind. In person you can sort of see a bit of pink and purple on the edges though which gives it that rustic effect that I was ultimately looking for.
I believe these flowers came out orange because of the natural yellow in pineapple. In order to get a more true color, such as if you were looking to dye it pink or red etc, you would need about 20 drops or more of food color and to let it rest much longer than I did, I let it rest for one hour before placing the pineapples in the oven.
Since I cut them to 3mm slices, I also had to leave them in the oven much longer than 2 hours. I baked at 200 degrees for about 3 hours. I flipped the pineapples every 30-40 minutes but after two hours, I flipped them every 20 minutes because you want them dry but not so dry that they become crispy and break off. The idea is that they are dry to the touch but still manageable, enough to place in a muffin tin to continue dry and mold in flower shapes.
If after leaving them in muffin tin for a few hours, they are still not dry enough and molded into shape, place in the oven for 20 minutes more at 200 degrees and this should do the trick.
Cream Cheese Frosting:
Cream cheese frosting can become a too soft nightmare very quickly. The trick is to beat the cream cheese alone and when still cold. Beat at high speed for about a minute. Make sure that it’s creamy and not lumpy.bPlace in fridge to prevent it from getting too warm while you do the rest of the ingredients.
I whisk the butter in a separate bowl. The butter should be at room temperature but not too warm. Beat at medium-high speed for about 6-10 minutes until creamy and light in color. Add the rest of the ingredients to the butter and whisk at high speed for about 1 min.
Take out the cream cheese from fridge and add the butter mixture to it and beat for about 1 minute at medium speed.
After you do all of this, the cream cheese frosting should not be soft, it should be firm enough that you can decorate your cake right away. However, many factors, like weather, room temp etc, can effect this, so that if its too soft, place in fridge for about an hour.
This cake is wonderful in that you can add any fruit filling that you want, I added strawberry jam but you can add peach, apricot, mango, pineapple and so on. The pineapple flowers added an elegant touch to it that everyone loved.
I hope that you enjoy!
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