Yellow cake with pineapple filling!

yellow cake from fondbites:
Ingredients:

Unsalted butter – 1/2 cup
Sugar – 1 cup
Eggs – 2
Egg Yolks – 2
Vanilla Extract – 1 1/2 teaspoon
All-purpose flour – 1 1/2 cup
Baking powder – 1 1/2 teaspoon
Salt – 1/2 teaspoon
Buttermilk – 1 cup

Method:

1. Pre-heat oven to 170 degree C. I used a ring mould. You can dust a 9 inch round cake pan with butter and dust it with flour.

2. Sift together flour, baking powder and salt. Keep aside.

3. Add butter into your bowl of your electric beater. Beat on medium speed until butter becomes soft. Increase speed to high and beat for about 2 minutes until butter becomes fluffy.

4. Add sugar into the butter and beat on medium speed until sugar combines well with the butter. Then increase speed to high and keep beating for about 5 to 7 minutes until the mixture becomes creamy, pale and fluffy.

5. Add both the eggs one by one and beat for about 1 minute on medium speed after addition of each of the egg.

6. Add the yolks one by one and beat for about 1 minute after the addition of each yolk

7. Add vanilla extract and beat for 1 minute until the extract combines well into the batter.

8. Divide the flour into 3 parts. Add the first part of the flour and beat on slow speed just until the flour combines into the batter. Do not over beat

9. Divide buttermilk into 2 parts. Add first part of the butter milk and beat on slow speed just until incorporated. Do not overbeat.

10. Add second part of the flour and beat on slow speed just until incorporated. Do not over beat.

11. Now add final part of buttermilk and beat on slow speed just until incorporated. Do not over beat.

12. Now add the final portion of the flour and beat on slow speed just until the flour has been incorporated. Do not over beat

13. Pour the batter into the prepared baking pan. Bake in pre-heated oven for 30 to 40 minutes at 170 degree C, or until a tooth pick inserted into the center of the cake comes out clean.

14. Cool on wire rack. Run a knife through the sides of the cake. Invert pan and let cool completely.

You can serve them warm or if you choose to use them for cake decoration, cling wrap the cakes once completely cooled and freeze them until use.

caramelized pineapple filling:
1 small pineapple, peeled, cored & diced
56 g butter, melted
1/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract

melt the butter
add sugar & diced pineapple & vanilla extract
cook together until pineapple dice are tender and caramelized
if you want to make it a little thick, add cornflour

use red non stick pans.
make 2 layers
remaining put in the tube pan

buy pineapple juice, pineapple
don't colour whipping cream, leave it white
pipe yellow border and top with small pieces of pineapple
write on the whipping cream with some melted chocolate or dark chocolate ganache
Friends Forever
or leave it simple and write on fondant banner
focus on neat cake
straight borders
levelled top edge
simple border