This is the cake I made for my Mother-in-Law this year.  The cake is a pina colata creation that I tried for the first time.  (The mojito cupcakes were such a hit, I have decided to further explore “cocktail” cake flavors.)  This particular cake is a pineapple cake (boxed cake made with pineapple juice instead of water and added crushed pineapple) layered with a coconut pastry cream, finished with a coconut rum whipped cream.  Although I could have had fun with more flavor-inspired decorations (shredded coconut and fresh pineapple)  I wanted this cake to be elegant and feminine for Mother’s Day.  To achieve this look, I simply placed royal icing flowers around the edge of the cake to create a flower wreath.  I kept the flowers all the same color, but made them in three different sizes.  Allowing some of the flowers to “fall” over the edge gives the flowers and more natural look.

Stay tuned for instructions on how to make your own Royal Icing Flowers.

Recipe: Pina Colata Cake