I got a mandoline slicer a while back and really wanted to try to do something fancy with it. I have seen flowers made out of fruit, so I figured that would be a great first step. I don’t really like the standard hyper sweet cakes, so I decided to make a fruity cake that was more naturally sweet.
I wanted to make it a bit more healthy and representative of the warmer weather, so the cake was essentially a pineapple zucchini bread (a little early for our zucchinis from the garden, so it was store bought, but just as good!). The frosting admittedly didn’t turn out the way I wanted – it was supposed to be a semi-sweet buttercream frosting, but it ended up a bit crumbly and hard instead of creamy. It was difficult to spread, but it tasted great and not too sweet. I also sliced strawberries to layer between the cakes.
Fresh berries washed for the top of the cake!
Once the second layer was and top frosting were added, I thinly sliced the mangoes and started making the main flower. The first piece was small, curled into a circle in the middle. Then the other pieces were layered around it, trying to alternate the middle and ends so that there isn’t a lot of overlap.
It’s not the prettiest, but it looked nice. I also topped the rest of the cake with the fresh berries, including some sliced strawberries.
I don’t have any pictures of the sliced cake because I took it for a birthday at work, but it was a hit and everyone enjoyed it. It looked and tasted like summer!
