Intimate Celebration

Tulip Pavlova Wedding Cake

SERVES 20
PREPARATION 45 minutes
COOKING TIME none required

INGREDIENTS
2 x 500g purchased pavlovas (only store bought pavlovas are suitable)
1 litre thickened cream
1 teaspoon vanilla essence
1 tablespoon caster sugar
½ x 170g can John West Passionfruit
Flexible plastic or thick cellophane same width as the ribbon
1 metre ribbon
Approximately 20 fresh tulips trimmed, leaving 2.5cm of the stem attached
Plastic wrap

Place cream, vanilla and caster sugar into a bowl and beat with an electric mixer until stiff peaks form (do not overbeat).

Prepare serving board and bottom layer of pavlova cake following the instructions for White Roses Pavlova Cake.

Spread 1 ½ cups whipped cream onto first pavlova layer. Spread with ½ can John West Passionfruit. Top with next pavlova and spread top and sides with a generous layer of cream. Smooth the top and sides with a spatula.

Place flexible plastic around the base of the pavlova to protect the ribbon from the cream. Refrigerate pavlova until ready to serve.

Just Before Serving

Tightly wrap small pieces plastic wrap around the stems of the tulips.

NOTE: Remove all tulips and the plastic wrap before serving the cake (for safety, count the tulips and plastic wrap removed and make sure all are accounted for).

Place the prepared tulips into the top of the pavlova in a vertical position commencing on the outside rim. Wrap ribbon around the cake and finish with a bow.

To Serve Pavlova Cake

See instructions for serving of White Roses Pavlova Cake.