Preparing First Layer

Purchased pavlova it will have a cardboard band around it and will be sitting on a cardboard base. Remove the cardboard band from around pavlova. Do not remove the cardboard base. The pavlova is left sitting on the cardboard to make handling the first layer easier.

Using a pair of scissors or a sharp knife, trim any excess cardboard from the base, taking care not to break the pavlova.

Preparing the Serving Board

To make sure the bottom layer doesn’t slip off the serving board prepare as follows:
Spread a little prepared icing or whipped cream onto a silver or gold covered cake serving board making sure not to extend further than the size of the pavlova.

Leave the pavlova on the cardboard and place onto the prepared covered cake board.

Filling the First Pavlova Layer

Spread pavlova with 1 cup of whipped cream. Spoon approximately 1/4 can John West Passionfruit over the cream, spreading gently.

Removing Pavlovas from the Cardboard Base

For Purchased Pavlova hold the next pavlova layer on its cardboard base a few centimetres above the layer below, then carefully slide a large spatula between the pavlova and the cardboard base. At the same time gently slide the pavlova off onto the layer below.

Repeat cream and passionfruit layers finishing with a plain pavlova on the top.

How to keep the Pavlova Cake stable

To keep the pavlova stabilised you will need to insert 5-6 large bamboo skewers vertically into the pavlova. Measure one of the bamboo skewers against the pavlova, keeping the pointy end at the top and mark with a pen so that it is the same height as the pavlova cake. Trim the skewer to height required with a pair of scissors. Measure the remaining skewers against the first one and trim.

Insert the skewers into pavlova as shown.

Spreading cream on top and sides

Spread sides and top of the pavlova cake with a thin layer of whipped cream. It is at this stage you can mend any mishaps using a little cream to glue any broken bits back onto the pavlova.

Spread a final generous layer of whipped cream on the top and sides of the pavlova marking the sides in an upward motion with a spatula.

Decorating the Pavlova

Trim and check fresh roses are clean and free of insects. Trim the stems very short. Carefully place flowers on top of the pavlova cake as shown arranging them in a circle and finally placing one in the centre.

Choose green rose leaves that are all about the same size. Wipe them clean with a wet cloth and pat dry with paper towel; to make the leaves shiny put a few drops of cooking oil onto a piece of soft paper towel or a tissue and very gently rub it onto the right side only of the leaves, removing any excess oil.
Place the prepared rose leaves around the base of the pavlova cake overlapping them slightly.

Arrange clean fresh tuber roses in between the large roses.

Carefully tie a length of net around the cake making sure the net stays over the leaves. Finish with a large bow.