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Kawaii Pineapple Cake

Much cute! Such kawaii! Wow!


  • Cake
  • 650 all-purpose flour
  • 400 caster (superfine) sugar
  • 4.5 tsp baking powder
  • 1 tsp salt
  • 190g unsalted butter, softened
  • 560ml of milk
  • 3 large eggs
  • 190ml vegetable oil
  • 3 tbsp Greek yogurt (can substitute with sour cream)
  • 2 tbsp vanilla extract
  • 4 tbsp pineapple jam (optional)
  • 5 drops yellow food gel
  • 2 tsp pineapple flavouring
  • Crumb Coat Frosting
  • 1 batch American Buttercream (
  • 4 tbsp pineapple jam (optional)
  • 2 tsp pineapple flavouring
  • Yellow frosting
  • 1 batch American Buttercream (
  • 10 drops yellow food gel
  • 2 tsp pineapple flavouring
  • Chocolate eyes and mouth
  • 100g blue candy melts, melted
  • 100g white chocolate, melted
  • 50g dark chocolate, melted
  • Green leaves
  • 200g green candy melts. Melted


  1. Chocolate eyes and mouth
  2. To make the chocolate eyes add blue and white melted chocolate to a separate piping bag. Pipe two blobs of white chocolate on a piece of baking paper. Then pipe a blue blob directly on top of those. Pipe two little dots for the twinkle in the eye and set aside to set.
  3. Pipe the mouth using the dark chocolate into a ‘u’ shape and fill in the shape with the chocolate.
  4. Green leaves
  5. To create the green leaves, add a teaspoon of the melted green candy melts onto a piece of baking paper and then use the spoon to spread the candy melts out. Allow to set.
  6. Crumb Coat Frosting
  7. Add pineapple jam and flavouring to the frosting and mix until well combined.
  8. Yellow frosting
  9. Add pineapple flavouring and yellow food gel to the frosting and mix until well combined.
  10. Cake
  11. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 7” cake tins with oil spray and line the bottom with baking paper. Spray a 7” half sphere baking tin with oil spray and line with baking paper. To line with baking paper simply cut out a 12” circle of baking paper. Cut into it leaving the centre of the paper uncut and then insert into the half sphere baking tin. Sit on top of a round cookie cutter and place on a baking tray. Set aside
  12. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
  13. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  14. Add the eggs, milk, oil, Greek yogurt, pineapple flavouring, pineapple jam, yellow food gel and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.
  15. Fill the tins with batter. Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
  16. To crumb coat your cake, add a dab of frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  17. Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the next layer and then add the half sphere cake on top.
  18. Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake. Chill for 2 hours.
  19. Fit the end of a piping bag with a Wilton 4b piping tip and frost little spikes of yellow frosting around the cake starting at the bottom until you reach the top.
  20. Add the eyes and mouth to the front of the cake and the leaves on top before serving.