Kindly Confirm Your Identity as a Human Being

Kindly Confirm Your Identity as a Human Being

Adding a verification step to online forms has become a necessary precaution in today’s digital age. It helps to prevent spam, bots, and automated scripts from accessing and abusing online services. Captcha challenges, which commonly ask users to identify certain elements in an image or solve a puzzle, are one of the most commonly used methods for verifying human users.

Verifying that you are a human and not a robot helps to ensure the security and authenticity of online interactions. It can be a simple process, such as checking a box or solving a math problem, but it adds an extra layer of protection.

There has been a constant evolution in captcha technology and the methods used to verify human users. Captcha challenges, for example, have become more sophisticated and complex to ensure that they cannot be easily bypassed by automation. This has made it more difficult for bots and scripts to complete online forms.

While captcha challenges may sometimes be frustrating or inconvenient for users, they are a necessary measure to protect against online threats. By taking the time to verify you are a human, you are contributing to the security and integrity of online resources, making the internet a safer place for everyone.


Pineapple Cake with Dried Pineapple Flowers

If you love pineapple, you’ll definitely want to try this delicious pineapple cake recipe. The cake is made with dried pineapple flowers, which not only add a beautiful touch, but also give the cake an extra burst of pineapple flavor. Keep reading to learn how to make this stunning dessert!

To make the pineapple flowers, you’ll need dried pineapple slices. You can either buy them or make them yourself using a dehydrator. If you’re making them yourself, simply slice the pineapple thinly using a mandolin or a paring knife. Then, place the slices on a parchment paper-lined baking tray and bake them at a low temperature overnight. The next day, you’ll have beautiful dried pineapple flowers ready to use.

Now let’s move on to the cake itself. The recipe calls for a moist and fluffy pineapple-flavored cake, topped with a luscious pineapple curd and frosted with a light and creamy meringue buttercream. The combination of flavors is simply irresistible!

To assemble the cake, start by layering the cake rounds with the pineapple curd. Make sure to spread a generous amount on each layer, as this will ensure that every bite is filled with pineapple goodness. Once the layers are stacked, cover the entire cake with a thin layer of meringue buttercream. This will help to seal in the moisture and provide a smooth surface for the final layer of frosting.

Next comes the fun part – decorating the cake with the dried pineapple flowers. You can arrange them however you like, either clustered together in the center or placed around the edges. They’re so pretty that they’re sure to make a statement, no matter how you choose to use them.

And there you have it – a stunning pineapple cake with dried pineapple flowers that’s sure to impress your friends and family. Whether you’re making it for a special occasion or just because you’re craving something sweet, this pineapple cake is always a hit.

If you have any questions about the recipe, feel free to ask. I’m always here to help. Now go ahead and give this beautiful pineapple cake a try!

How to make this Pineapple Cake

If you’re looking for a beautiful and delicious dessert, this Pineapple Cake recipe is exactly what you need. It’s a three-layer cake filled with pineapple curd and topped with a fluffy meringue. Follow these steps to make your own pineapple cake:


For the cake:

  • 2 cups of all-purpose flour
  • 1 1/2 cups of granulated sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of unsalted butter, softened
  • 1 cup of pineapple juice (from tinned pineapple)
  • 4 large eggs
  • 1 teaspoon of vanilla extract

For the pineapple curd:

  • 1 cup of granulated sugar
  • 1/4 cup of cornstarch
  • 1/4 teaspoon of salt
  • 3/4 cup of pineapple juice (from tinned pineapple)
  • 4 large egg yolks
  • 1/4 cup of unsalted butter
  • 1 teaspoon of vanilla extract


  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them with butter and dusting with flour.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the pineapple juice, eggs, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
  9. In the meantime, make the pineapple curd by combining the sugar, cornstarch, and salt in a saucepan. Gradually whisk in the pineapple juice and egg yolks.
  10. Cook the mixture over medium heat, stirring frequently, until it thickens and comes to a boil.
  11. Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
  12. Transfer the pineapple curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate it for at least 4 hours, or overnight.
  13. Once the cakes and pineapple curd are fully cooled, assemble the cake by placing one cake layer on a serving tray. Spread a layer of pineapple curd on top.
  14. Repeat this process with the remaining cake layers and pineapple curd, ending with a cake layer on top.
  15. In a mixing bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until stiff peaks form.
  16. Spread the meringue over the top and sides of the cake, making sure to cover it completely.
  17. If desired, you can pipe decorative designs onto the cake using a piping bag fitted with a star tip.
  18. Place the cake in the oven and turn on the broiler. Bake for just a few minutes, until the meringue is lightly browned.
  19. Note: Be sure to keep a close eye on the cake while it’s under the broiler to prevent it from burning.
  20. Once the meringue is browned, remove the cake from the oven and let it cool for a few minutes before serving.
  21. Enjoy your homemade pineapple cake!


This recipe can be easily modified to make a pineapple cake without the meringue topping. Simply omit the meringue and enjoy the cake as it is, or you can add whipped cream or frosting of your choice.

Now that you know how to make this delicious pineapple cake, why not share the recipe with your family and friends? They’ll be amazed by how tasty and beautiful it is!

Pineapple Swiss Meringue Buttercream

If you’re looking for a delicious and tropical-flavored frosting to make for your next party or special occasion, then this Pineapple Swiss Meringue Buttercream is exactly what you need. This buttercream is made using a Swiss meringue base, which gives it a lighter and fluffier texture compared to traditional buttercreams.

To make this pineapple-flavored buttercream, you will need the following ingredients:

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 ½ cups unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ cup pineapple puree (you can use fresh pineapples or tinned pineapple)

To start making this buttercream, you will first need to verify that you are a human. This is a common security measure used to prevent spam and ensure that only real people are interacting with the website or app. You may be asked to complete a captcha or solve a simple puzzle to verify your humanity.

Once you have verified that you are a human, you can proceed with the recipe. In a heatproof bowl, whisk together the egg whites and granulated sugar. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Cook the mixture, whisking frequently, until the sugar has dissolved and the mixture reaches a temperature of 160°F (71°C).

Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat the mixture on medium-high speed until it reaches stiff peaks and the mixture has cooled to room temperature, about 10-15 minutes.

Once the meringue has cooled, switch to the paddle attachment and turn the mixer to medium-low speed. Add the softened butter, one tablespoon at a time, making sure to fully incorporate each tablespoon before adding the next. The buttercream may look curdled or soupy at this point, but it will come together as you continue to beat it. Just keep mixing until it becomes smooth and creamy.

Next, add the vanilla extract and pineapple puree to the buttercream, and continue to beat until fully combined. The pineapple puree will give the buttercream a subtle and fresh flavor, perfect for a tropical-themed cake or dessert.

Your Pineapple Swiss Meringue Buttercream is now ready to use. You can frost your cakes or cupcakes with it, or use it to fill macarons or other baked goods. If you’re making a layered cake, you may want to wait slightly longer for the buttercream to firm up before stacking the layers.

If you want to make decorative flowers or other shapes with the buttercream, you can pipe it onto a parchment paper-lined tray and freeze it until firm. Once frozen, you can transfer the shapes to your cake or dessert, and they will hold their shape without melting.

The buttercream can be stored in an airtight container in the refrigerator for up to one week. Just make sure to bring it to room temperature and give it a good stir before using it again.

Now that you know how to make this delicious Pineapple Swiss Meringue Buttercream, you can impress your friends and family with beautiful and flavorful cakes and desserts. Enjoy!

✿ Read More: Gardening Tips and Advice.

Dr Heidi Parkes

By Dr Heidi Parkes

Senior Information Extension Officer QLD Dept of Agriculture & Fisheries.