0 of 5 (0 reviews)
This is a moist and rich pineapple butter cake. I used FW yellow cake because i needed the tastiest yellow cake in this recipe. you could sub Angel Cake WF if you prefer. The pineapple is more of a baked pineapple in this recipe and adds sweetness. The LMP gives it extra zest to the creamy thick moist butter cake. I made this specifically for the DIY Down Under November challenge.
fyi
the pineapple sc does not fade, it gets more lucious!
COPYRIGHT: This recipe is the property of Jazzy_girl and has been released under the CC Attribution-NonCommercial-ShareAlike 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
| Vendor | Name | % | Actions |
|---|---|---|---|
| CAP | Butter Cream | 1 | |
| CAP | Golden Pineapple | 3 | |
| CAP | Lemon Meringue Pie | 0.5 | |
| CAP | Vanilla Custard | 2 | |
| FW | Cake (yellow) | 1.5 | |
| LA | Cream Cheese Icing | 1.5 | |
| SC | Pineapple | 4 | |
| Conditioning Time: 7 Days Total Flavor: | 13.5% | ||
Formulations
© 2024 All The Flavors LLC. All Rights Reserved