Last weekend I was in charge of my mother-in-law's birthday dessert. I knew I wanted to make a tiered cake and decided to make this cake. I ended up doubling the recipe to make three 8 x 1 1/2 inch cakes. The only modification I made was to add a half teaspoon of almond extract to the cake batter. After the cakes cooled I layered them with frosting and sliced strawberries. I did a quick crumb coat and then a second more thorough layer of the frosting.
I followed Emma's instructions for making pineapple flowers. I used a knife to slice the pineapple but would use a mandolin next time in order to get thinner layers. It takes quite a while to dry out the slices so the thinner the better. My frosting had set by the time the flowers were ready and I had none leftover to act as an adhesive. Luckily, I have a vast collection of cupcake and cake decorating supplies and was able to use these butterfly toothpicks to attach the flowers.
Everyone loved the cake and no one suspected that it was vegan. I'll definitely keep this cake in my recipe book!