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Special Tips for Making Pavlova Wedding Cakes Purchased pavlovas only are recommended for making the pavlova cakes. Homemade pavlovas are just to fragile to use. As the purchased pavlovas are quite delicate it is best to handle them as little as possible. Use a large spatula to remove the pavlovas from the base they have been cooked on and this way you will find it easier to slide them onto each subsequent layer. The pavlovas tend to be a bit wobbly and slippery when placed one on top of the other. The best way to stabilise them is to use large bamboo skewers which are available from supermarkets or Chinese grocers. See the steps in White Roses Pavlova. Ribbons or net cannot be placed straight onto the cream coating around the base of the pavlovas as the moisture seeps through and makes the ribbon look unattractive. To prevent this, simply cut a piece of flexible plastic (available from specialty cake shops) or stiff cellophane the width of the ribbon or net you want to use and the diameter of the cake and place it around the cake resting it on the serving board. Place the ribbon or net over the cellophane finishing with a bow as shown. TIP The finished pavlova wedding cakes must be kept refrigerated until ready to serve. Add ribbons and decorations just before serving (see each Pavlova Cake recipe for full instructions). Most refrigerators have removable shelves and will accommodate a tall pavlova. |
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