I made Hummingbird Mini Cupcakes for the opening night. They were topped with pineapple flowers. I learned how to make them form the book Martha Stewart's Cupcakes. Basically you just make dried pineapple rounds.
Here's how you make the Pineapple Flowers:
Step #1 Peel and clean two small pineapples, do not remove the core, slice into thin rounds. A mandoline will make quick work of the slicing.
Step #2 Place the rounds on a baking sheet lined with parchment paper. Bake for 30 minutes at 225 degrees or until the tops look dried. Then flip them and bake until completely dried about another 30 minutes.
Step #3 Transfer the dried pineapple to a clean muffin tin to form flower shape and let them cool. I used a mini muffin tin. Once cool they can be stored at room temperature in an airtight container for up to 3 days.
Come back tomorrow for the complete recipe and to see the finished product!
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