Cost Breakdown

Critical Success Points

• • Caramel must reach a deep amber colour without burning.
• • Caramel must be fully cooled before adding pineapple and batter.
• • Eggs must be fully incorporated before adding the next.
• • Do not over‑mix after adding flour.
• • Oven must be preheated to 170 °C before baking.
• • Cake is done when a knife comes out clean.
• • Invert the cake while still warm to prevent the caramel from hardening onto the pan.

Safety Warnings

• • Caramel is extremely hot; handle with care and use oven mitts.
• • The cake and pan will be hot after baking; allow brief cooling before inverting.
• • Do not leave the caramel unattended as it can burn quickly.