Pineapple Cake

Ingredients:

For the cake:

– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract

For the buttercream:

– 1 cup (200g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 1/2 teaspoon salt
– 2 teaspoons vanilla extract

For the fondant:

– 2 cups (400g) powdered sugar
– 2 tablespoons (30g) corn syrup
– 2 tablespoons (30g) water
– Food coloring (optional)

Baking Process:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Buttercream Process:

1. Beat the butter until creamy. Gradually add powdered sugar, beating until smooth and creamy. Beat in salt and vanilla extract.

Fondant Process:

1. In a large bowl, combine powdered sugar, corn syrup, and water. Mix until a dough forms.
2. Knead the fondant until smooth and pliable. If desired, add food coloring to tint the fondant.
3. Roll out the fondant to desired thickness.

Assembly:

1. Place one cake layer on a serving plate or cake stand. Spread a layer of buttercream on top.
2. Place the second cake layer on top and frost the entire cake with buttercream.
3. Roll out the fondant to desired thickness. Place the fondant over the cake, smoothing the top and sides.
4. Trim excess fondant and decorate as desired.