Carrot & Ginger Cake w/ Pineapple Flowers is a cake I designed for Mother’s Day. Yes, this post is a little late for this years Mother’s Day but lets think of it as getting in early for next year and it doesn’t even need to be just for Mother’s Day, this cake can fit all types of celebratory occasions. What could be more occasional than edible flowers strewn across the top of a delicious carrot cake? It looks impressive and tastes divine.
Designated with doing a dessert I knew instantly what I was going to do. The cover of the April’15 Gourmet Traveller magazine had a picture of what I originally had thought was a hummingbird cake, but on closer inspection realised it was in fact a carrot cake, a deliciously moist looking layered cake that I knew would be the perfect platform for some edible flowers and crunchy nuts, which I had been eager to do for quite some time – not unlike a hummingbird cake.
I’m not a cake construction type person so if I can pull it off, anyone can (and I was so impressed with myself, which is why the following paragraph is all about how fabulous a job I did)
Once completed and placed on a rightfully deserved pedestal it was a breathtaking piece of sweet art. I had achieved what I had planned to do and that was to deliver a beautiful looking centrepiece for mum and nana for Mother’s Day. Now I fear I may have set a benchmark to what could be years of trying to one-up myself.
There are alot of steps in the preparation of the cake but you start doing elements of it in the days prior so you aren’t rushed off your feet; the candied nuts and flowers can be done before hand.
Happy whichever day it is you are celebrating… Blondie