I started with the pineapple flowers. Thinly slice some fresh pineapple. Place each in a muffin hole. Place in the oven on low to dry out as you make the rest.
The cake was easy enough, a normal chocolate cake so whip up butter & sugar, add eggs, then combine in self raising flour, cocoa powder & cinnamon. Once combined, it can be baked in the oven. Don’t forget to take the pineapple flowers out first.
While it is baking, cook up the custard using milk & custard powder on the stovetop according to the instructions on the packet. Instead of sugar, pour in 2-3 tablespoons of maple syrup.
Leave the cake & custard to cool. Once the cake is cool, slice into half & fill with custard in the middle.
Combine 2 cups of icing sugar, a cup of chocolate powder & 2-3 tablespoons of milk. Mix till smooth & spread over the cake as a glaze. Place in the fridge overnight to chill & set.
The next day, before serving, sprinkle with 100’s & 1000’s & the pineapple flowers.