For Icing:
Fresh cream- 300 gms
Castor sugar- 60 gms
Sugar syrup- 1 recipe.
Lemon yellow color
Pineapple essence
Pineapple pieces
Whip cream and castor sugar over ice till creamy with hand whisk. Add colour and essence to it. keep in fridge.
Slick vanilla sponge cake into 3 layers. Sprinkle sugar syrup on 1 layer. Apply cream icing on top and put some chopped pineapple pieces. level the icing. repeat the process on 2nd and 3rd layer. Garnish with pineapple pieces and cherry and pipe the edging with cream icing.
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