Roxstarbakes Pineapple Curd Recipes

ROXSTARBAKES PINEAPPLE CURD

Steps:

• To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
• Juice your pineapple!
• In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
• Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
• Place this on the double boiler and whisk for 8-10 minutes. It'll get foamy but don't worry.
• Over the bowl that you have set aside with butter, strain the liquid into this bowl.
• Stir liquid and butter.
• Press saran wrap against the curd so skin doesn't form and refrigerate for an hour so curd can firm.

PINEAPPLE CURD

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

BAKED PINEAPPLE CUSTARD

Steps:

• Pre heat oven to 350.
• Melt butter and mix in flour and sugar.
• Beat eggs and to butter/flour mix.
• Fold in the crushed pineapple.
• Pour into pan and sprinkle with cinnamon.
• Bake for 1 hour.

PINEAPPLE CURD

Steps:

• Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
• Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
• Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
• Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

POOL PARTY CAKE

Steps:

• Preparation:.
• You'll want to get all of your ingredients prepped! This includes your two 9" vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three shades and candy melts for decorating details. I used Swiss meringue buttercream for this recipe for the mini pineapples and the decorated cake. You'll want the buttercream colors in yellow, green, and two colors of your choice.
• Pro tip: at least for the top of the cake, go for either white or blue so the pool stands out.
• Fill, crumb coat and frost cake:.
• Get ready to fill and stack the cake. In this case, I'll use alternating pineapple curd and buttercream.
• Pro tip: alternating between curd and buttercream stabilizes the next cake layer.
• Decorate by adding stripes:.
• You can achieve these stripes with a frosting comb. First, Apply frosting with your first color. Second, go around the cake 3 times with the frosting comb. Third, Add the second color and scrape off excess frosting!
• Start adding the pineapple border:.
• Note: Pipe even dots around the border of the cake using your favorite tip. Here I'm using a Wilton 32 tip. Finish the pineapple by adding the green leaves on the pineapple.
• Pipe pineapple greens using a Wilton 352s tip in green of your choice.
• Create the pool:.
• Mix corn syrup and your favorite blue and spread across the cake.
• Create your fantastic Pool Party flamingoes:.
• Start melting your candy melts for the beak, eyes and wings.
• You can use any non-frosted donuts for the body of the flamingoes.
• Prep three donuts in 3 different shades of pink fondant.
• Mold your flamingo heads and tails using fondant.
• Insert spaghetti. Dip nose into white candy melts. Dip nose into black candy melts and eyes.
• Pro tip: you'll want to make sure no one eats the spaghetti but they're safer than sticks in your cake because they're food safe!
• Placing your flamingoes:.
• Start placing your fondant-covered donuts on the cake where you'd like.
• Insert flamingo heads and tail.
• Create flamingo wings.
• Add wings to flamingo pool floatie.

ROXSTARBAKES PINEAPPLE CURD

Steps:

• Directions:.
• To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
• Juice your pineapple!
• In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
• Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
• Place this on the double boiler and whisk for 8-10 minutes. It'll get foamy but don't worry.
• Over the bowl that you have set aside with butter, strain the liquid into this bowl.
• Stir liquid and butter.
• Press saran wrap against the curd so skin doesn't form and refrigerate for an hour so curd can firm.