Red Roses Pavlova Wedding Cake
INGREDIENTS
2 x 500g purchased pavlovas
2 x 300g purchased pavlovas
1 tablespoon cornflour
425g can John West Cherries, drained and juice reserved
2-3 teaspoons cherry liqueur
1.5 litres thickened cream
1 teaspoon vanilla essence
1 tablespoon caster sugar
3 bunches fresh red roses with stems trimmed, leaving 2.5cm attached
Plastic wrap to cover stems
Length of flexible plastic or thick cellophane, same width as the ribbon
1.5 metres net or ribbon, approximately 4-5cm wide
Large silver or gold covered serving board
Preparing the Cherry Filling
Place cornflour into a small saucepan. Gradually stir in reserved cherry juice. Bring to the boil stirring continually, remove from heat and set aside to cool completely.
Roughly chop drained cherries and add to saucepan along with cherry liqueur.
Preparing Serving Board
Follow the instructions for preparing serving board and placing first layer of pavlova onto the board as directed in White Roses Pavlova Cake.
Filling the Layers
TIP
Follow instructions in White Roses Pavlova Wedding Cake on how to cut the cake.
