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.