White Roses Pavlova Wedding Cake
SERVES 24
PREPARATION TIME 1 hour
COOKING TIME None required.
INGREDIENTS
4 x 300g purchased pavlovas (only purchased pavlovas are suitable)
1.5 litres thickened cream
1 teaspoon vanilla essence
1 tablespoon caster sugar
170g can John West Passionfruit
8-9 white roses
8-10 tuber roses or something similiar
Green rose leaves
1 metre white net or ribbon approximately 4-5cm wide
1 x silver or gold covered cake board (these are available in various sizes)
INSTRUCTIONS
Place cream, vanilla essence and caster sugar into a bowl and whip until stiff peaks form (do not over whip).
To Serve
Here is the easiest way to serve the pavlova: Remove any decorations and the bamboo skewers holding the cake together. Using a sharp knife cut the cake into halves from the top to the bottom, then into quarters. At this stage find the halfway mark of the cake horizontally so that you can remove the top 2 layers of one quarter. Using a cake lifter, carefully remove the portion and place onto another plate. Cut into 3 wedges and place onto serving plates. Cut the remaining 3 top quarters in the same manner. Repeat the cutting process with the bottom quarters.
