by a tropical drink, in this post I will be sharing a super yummy cake recipe,
the Piña Colada Cake. Luscious layers of
pineapple cake with coconut cream cheese filling and topped with fun
buttercream pineapples and of course, cocktail umbrellas! This is the perfect party cake.
September is a busy time for our family, birthday wise. There’s my dad, me, my sister and my son, who decided to be born the same date as my sis. That’s just my immediate family. I have cousins and plenty of friends who celebrate their birthdays in September. So, September for me is a month long celebration of birthdays.
My mom decided to consolidate our birthdays into one celebration. Pretty smart of her, don’t ya think? And it’s good for me too, so I only have to make one birthday cake.
The challenge with making one cake though is coming up with a cake flavor that we would all like. At first I thought of making something with chocolate but quickly realized that my sister is not really crazy about chocolate cakes.
Then it popped in my head that we all like the drink, piña colada. A Piña Colada is a mixture of pineapple juice, coconut and rhum. It’s basically the taste of the tropics in a glass. My son tasted the non-alcoholic version of it in our last trip to Mexico and he loved it. He took advantage of our all-inclusive resort and took the liberty of ordering the drink when he can, even unbeknownst to me.
I love this recipe; the cake part is moist and full of pineapple flavor. The filling is a smooth cream cheese buttercream flavored with coconut extract. Make sure to save the juice from the canned pineapple used in the cake recipe; we will use this to moisten the cake layers. For this cake I made a virgin version, meaning no alcohol, so that the kids can eat it. For a grown-up version, you can add some rhum in the pineapple syrup for that extra zing.
I want this cake to be simple (meaning easy) but fun. I made a quick video on how I assembled the cake, showed how to make the watercolor effect on the sides of the cake and how to make the buttercream pineapples.
After the cake is covered and frosted with buttercream, I placed it in the refrigerator to chill until it is firm. When the cake is chilled, I then piped strips of colored buttercream all around the cake. I used the same 2 colors that I used to make the pineapple with, which were yellow and green, just to keep things simple.
Then I used a bench scraper to smoothen out the
sides of the cake. I did this until the
sides were pretty smooth but I kinda liked some of the texture so I left some
of it. I would pipe more colors on areas
that I think needs it, and then pass the bench scraper again. I did this until I was pretty satisfied. But really, you can’t go wrong with this
technique and each cake is unique.
The pineapples were so much fun to make and really easy too. Make sure the buttercream is stiff enough to hold its shape. I used IMBC, the same frosting used to ice the cake.
First, I colored the buttercream using Americolor Electric Yellow for the bottom part of the pineapple and Americolor Electric Green for the leaves.
For bottom or main part of the pineapple, I used pastry tip number 79 and for the leaves, I used tip number 81. Both these tips are U shaped tips, used mostly to make the mum flower. They can be used interchangeably or just use one tip for both colors.
Using a flower nail, with wax paper square attached with some buttercream, using a lot of pressure I piped a large fat cone about 1-1/2” high. Make sure that the cone has a substantial base; otherwise if you pipe a skinny base, you risk the pineapple falling over.
Check out the video on how the pineapple was made.
After piping the pineapple, carefully slide it on to a cake board and place the pineapples in the freezer for about 10-15 minutes until it is firm.
Once firm, place it on the cake, peel off the
wax paper then pipe a small blob of buttercream on the cake to make it
stick. You have to work fairly quickly
so that pineapple would not get soft.
Now, doesn't this look like fun in a plate?
Go, and make it... NOW!
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