Black Woodland Pavlova

combine two favorite cakes black forest cake and pavlova to create a dessert with a purpose to have your visitors clamoring for extra

The ingredient of Black Woodland Pavlova

  • 6 egg whites
  • 1 half cups caster sugar
  • pinch cream of tartar
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla extract
  • 2 litres choc vanilla swirl ice cream
  • 150g fresh cherries
  • 1 3 cup toasted flaked coconut
  • 1 4 cup chocolate topping

The Instruction of black woodland pavlova

  • ufeffpreheat oven to 120c 100c fan pressured
  • grease and line a baking tray with baking paper mark a 22cm circle on tray using an electric powered mixer beat egg whites till smooth peaks form
  • gradually upload sugar 1 tablespoon at a time beating till dissolved after each addition this may take about 10 minutes add cream of tartar cornflour and vanilla
  • beat for 1 minute or till combined spoon meringue on to prepared tray using a palette knife shape meringue right into a circle bake for 1 hour to at least one hour 15 minutes or till company turn oven off cool in oven with door ajar just earlier than serving top pavlova with ice cream
  • decorate with cherries coconut and topping serve right now

Nutritions of Black Woodland Pavlova

fatContent: 586 267 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 91 grams carbohydrates
fibreContent: 85 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: 53 milligrams cholesterol

Strawberry Cream Gift Desserts

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The ingredient of Strawberry Cream Gift Desserts

  • 340g pkt white wings golden buttercake cake blend plus components listed on packet
  • 200g unsalted butter softened
  • 325g icing sugar sifted
  • 100g strawberries pureed
  • 200g pkt marzipan
  • 2 x 400g jars fondant
  • red yellow and blue meals colouring

The Instruction of strawberry cream gift desserts

  • ufeffpreheat oven to 180c make cake following packet instructions divide combination among 2 shallow greased and covered 20 x 30cm lamington tins bake for 15 minutes stand for 5 mins turn on to a twine rack to cool
  • using an electric powered mixer beat butter and sugar till mild and fluffy add puree and beat for a further 2 mins spread 3 4 mixture over 1 cake then pinnacle with ultimate cake cover tightly with plastic wrap and refrigerate for 1 hour
  • roll out marzipan between sheets of baking paper until identical length as cake unwrap cake spread pinnacle with final strawberry combination then pinnacle with marzipan trim edges rectangular then cut into 20 2 x 5cm pieces
  • divide fondant amongst 4 heatproof bowls leave 1 portion white and tint remaining three pink peach yellow and red colouring and blue place white fondant bowl in a saucepan of simmering water stir until liquified thinning with boiling water if wanted working with 1 piece of cake at a time drizzle 5 pieces with fondant then location on a cord rack to set repeat with pink peach and blue fondant and last desserts tie desserts with ribbons store in an hermetic box in the fridge for up to five days

Nutritions of Strawberry Cream Gift Desserts

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a