Inspired by the Martha Stewart, these dried pineapple flowers from Annie’s Eats are just everything. Take your baked goods up a notch and give them a sun kissed flower hat. These stunning cake toppers keep for months and are good for you to boot, this counteracts the naughty cupcake underneath! It’s all about balance people! 😉
How to Make Dried Pineapple Flowers
First, slice off the top of the pineapple with a sharp knife and cut off the rind.
The toughest thing will be cutting the pineapple so thinly that it is almost transluscent.
Lay them on a lined baking tray and bake at 105° (225 F) to dry the slices out slowly. Timing will change, but roughly 30 minutes or so, but keep an eye on them be careful not to burn them! Turn once and bake 30 minutes more.
Once shrunk and almost completely dried take out of the oven and let cool overnight in a muffin tray, this will give it the flower shape.
For full instructions and to read the helpful comments, go to the original post on Annie’s-Eats.com