Toasted Pavlova Roulade with Bulla Vanilla Flavoured Cream

Pavlova Roulade 1

When I heard that Bulla Dairy Foods thickened cream have added vanilla and chocolate flavours to their product line, I was excited to try, especially the chocolate flavoured cream.  However, when I went to the supermarket, the vanilla one was the only flavour available.  That was ok, I wanted to try this one too.
I decided to make Shangri-La Hotel Sydney’s Pastry Chef, Anna Polyviou’s recipe for a pavlova roulade.  The recipe is available online but I’ve included it below for your convenience.  The original recipe didn’t state the measurements of the baking tray and I chose one too small ( around 23cm x 30cm) which made the pavlova too small and thick.  For better results use a bigger tray so the pavlova is thin and easier to roll.
I also didn’t have some of the toppings on hand, like the popping mango, so I used fresh mango pieces instead.  I guess you can top your pavlova roulade with any topping you desire.
Pavlova Roulade 2
Toasted Pavlova Roulade with Bulla Vanilla Flavoured Cream, Popping Mango and Tropical Fruit Compote Creation courtesy of Anna Polyviou, Executive Pastry Chef, Shangri-La Hotel Sydney Serves 10-12
Ingredients:
  • 8 free range eggs (whites only)
  • 270g caster sugar
  • 10g cornflour
  • 10ml white vinegar
  • 5ml vanilla essence
Filling:
  • 200ml Bulla Vanilla Flavoured cream
  • 5 passionfruits (de-seeded)
Garnishes:
  • 1 pineapple (diced)
  • 100g popping mango pearls
  • 1 punnet baby basil
  • 3 passionfruit
Method:
  1. Pre-heat the oven to 160degC. Line a baking tray with baking paper. Combine 250g caster sugar and cornflour in a bowl.
  2. Using the whisk attachment of your electric beaters (or Kitchen Aid), whisk egg whites on medium speed until soft peaks are formed; then reduce to a low speed, gradually adding in the caster sugar and cornflour mixture. Once mixture is glossy and firm peaks have formed, add in the vanilla essence along with the vinegar.
  3. Spread the meringue evenly onto the baking paper, taking it to the edges. Bake for 12-15 minutes or until slightly golden in colour.
  4. Lay a sheet of fresh baking paper on the bench and sprinkle 20g of the caster sugar over it. Once meringue is cooked, turn out onto the sugar dusted paper – gently peeling the baking paper away and allowing to cool.
  5. Pour the Bulla Vanilla Flavoured Cream into a clean bowl and whisk with an electric whisk/beater until it’s semi-whipped. Remove and fold in the seeded passionfruit. Spread the Bulla Vanilla Flavoured Cream evenly onto the meringue sheet.
  6. Gently roll the meringue into a tight roulade.
  7. To serve: Place the roulade onto a rectangle dish then place the pineapple, passionfruit, popping mango pearls and baby basil on top to finish.
Bulla Vanilla Flavoured thickened cream and ingredients courtesy of Bulla and Mkt. Communications.
Bon appetite,
Cherrie

A Cake Decorating Class and an AppliancesOnline.com.au 8th Birthday Competition

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As many readers may know, I love baking and decorating cakes for family and friends.  I’m far from being an expert so any tips and tricks I can get is always welcomed.

I was invited by AppliancesOnline.com.au to attend a cake decorating class at Let Them Eat Cake in South Melbourne.  Owner Christopher Montebello and staff demonstrated their decorating skills and answered all the questions we had.  And trust me, we had plenty.

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Australia’s largest online retailer of appliances is celebrating it’s 8th birthday by launching a national cake decorating competition to find it’s official birthday cake.  The national competition encourages Australians to get creative by baking and decorating an appliance themed cake, to celebrate the birthday.  Entrants will go in the draw to win one of eight sunbeam food processors valued at $399.

To enter, create your cake and upload a picture via Appliances Online Facebook, instagram or twitter. Tag @appliancesAU and use the hashtag #AOLbirthday

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During our class, we were shown how to decorate cake to make it look like a blender. CakeDecoratingClass1

Doesn’t it look real?!

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Christopher also showed us how to write with royal icing.

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Not bad huh?

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Here are some cake decorating tips:

1. Buy fondant pre-made.  It can be difficult to achieve the right consistency when making fondant from scratch.

2. Sketch your concept before you start decorating and keep it simple.  The simplest ideas are often the best.

3. Use fruit or mud cake.  Fondant works best with firm cakes such as fruitcake or mud cake.  Make sure you don’t use sponge cake as it won’t support the weight of the icing.

4. Heat the marzipan.  If you’re using marzipan, take it out of it’s foil package and microwave for about 10 seconds to make it easier to work with.

5. Applying the fondant.  Knead on a clean board that’s been sprinkled with icing sugar.  If adding colour, apply sparingly and knead into the icing.  Roll out with a rolling pin and keep applying sugar throughout the rolling process.  Drape fondant carefully over the cake and then smooth gently with dry hands, starting at the centre of the cake, moving outwards.  Make sure to get rid of any air bubbles. Trim any excess fondant with a sharp knife.

6. Experiment and have fun with leftover marzipan and fondant icing which can be used to create simple figurines and flowers.

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Don’t forget to enter Appliancesonline.com.au’s competition.  Ends December 8th. So get on it now!

Bon Appetite,

Cherrie