Dried pineapple flowers are a special and eye-getting trimming that can take your cake or cupcakes up a notch. When I first saw them I thought they must be not an easy task to make but actuality, they couldn’t be much easier.
Essentially whatever you have to do is to cut pineapple exceptionally thin and bake gradually at a low temperature to dry them out. Check it out>
Slice off the top and bottom of the pineapple with a large sharp knife.
Cut off the rind. (Naked pineapple – teehee! I’m super mature today.)
Pop out any of the eyes or seeds that remain. Most vegetable peelers have an exceptional little point that is implied for things like this, yet you can additionally utilize a little paring blade or measuring spoon, as I did.
Cut the pineapple quite daintily with the goal that the slices are practically translucent. Lay them out on a baking sheet lined with a silicone heating mat or material paper. Bake at 225˚ F to dry them out gradually. Timing will fluctuate, yet a great beginning stage is 30 minutes, flip and after that 30 more minutes. I have made them a few times now and it has taken me a bit longer than that. Just keep a close eye on them. You can additionally increase the temperature to accelerate the baking process and extend the color, yet provided that you do be exceptionally cautious to avoid burning them.
Once the slices are shrunken and almost completed dried out, transfer them to a muffin tin so that the edges curve upward in the shape of a flower. I find it best to let them sit overnight this way to retain the flower shape.