Friday, August 6, 2010
They were very laid back and definitely lived the Bahama lifestyle and they wanted that reflected in their bridal cake. We went with a cool white swirly pattern with some tropical fantasy flowers. I free-handed the flower template on to a piece of leftover bakery box and Chad cut most of them out of fondant mixed with tylose so they would setup nice and firm.
On the inside, we have white cake, and the couple opted for a pineapple filling. Now when we did the tasting (about 8 months before the wedding), I had a great local source for pineapple preserves. Two weeks before the wedding... nada! I went to all the fanciest stores in Calhoun, Dalton, Chattanooga and NO ONE carried ANY pineapple preserves any more. I was looking to buy some online (from Hawaii) when Chad popped in the office and asked what I was doing. When I told him the price of the product and the price of the shipping (almost double), he said "Why don't we just make them?"
So we did! And they were absolutely delicious! And SO easy to make!! So as a Friday Freebie to all my readers, here's the recipe for:
Perfectly Pineapple Preserves.
1 14oz can of pineapple in its own juice
2 Cups Sugar
2 TBS corn starch
Combine all the ingredients in a nice size pot and cook over medium heat until everything gets very thick and caramelized to a nice golden brown. On one batch we put in a candy thermometer and it was about 240 degrees when we removed it, which took a little over an hour to achieve.
They still weren't as firm as I would have liked for a normal cake filling, but they were so tasty and delicious. We ate the leftovers on everything imaginable until they were gone!
Enjoy, have a great weekend, and if you wind up making the preserves, please let me know!!