Fairy bread pavlova

Pimp your pavlova this festive season with this sweet nod to childhood. You’ll be sure to delight both the young ones and the young at heart.








  • 1 (54101) Caterers’ Choice Large Round Gluten Free Pavlova

Fairy bread lamingtons

  • 315g (138375) Sara Lee Lemon Tray Cake
  • 1 cup (21734) MasterFoods Hundreds & Thousands
  • 1 cup icing sugar mixture
  • 20g (6959) Anchor Unsalted Butter, at room temperature
  • 2 tbsp boiling water
  • 2tsp (7886) Queen Natural Vanilla Extract 

White chocolate shard

  • 375g white chocolate melts


  • 600ml (156298) Anchor UHT Whipping Cream
  • 300ml double cream
  • (1072) Queen Pink Rose Food Colouring, to tint


1. To prepare the pavlova

Slice pavlova in half, cutting through the middle horizontally, to create two even rounds for stacking.

2. To make the fairy bread lamingtons

Remove icing and trim dark edges from lemon cake. Carefully cut cake in half horizontally. Cut each cake layer in half lengthways, then into 2cm-wide pieces. Pour 3/4 cup Hundreds & Thousands into a bowl. Place the icing sugar in a separate bowl and add the butter. Pour boiling water over the butter and stir until melted and smooth. Add the vanilla extract.

Using a fork, dip a piece of cake in the icing to coat. Tap fork on side of bowl to remove excess. Carefully roll in Hundreds & Thousands, patting to coat. Place on a wire rack. 

Repeat to coat remaining cake pieces. Set aside for 30 minutes to set.

3. To make the white chocolate shard

Line a baking tray with baking paper. Melt white chocolate over the stove, being careful not to burn. Once melted, spread over the lined tray to make a thin sheet and sprinkle some of the remaining Hundreds & Thousands. Place wooden rolling pins under the baking paper to create waves in the chocolate. Set aside for 20 minutes to set.

4. To make the cream

Beat the whipping cream and double cream in a bowl until firm peaks form. Spoon a third of the cream into a separate bowl and add a little pink food colouring if desired. Stir gently until the cream is a pale pink. Add the pink cream to the remaining whipped cream and fold a few times to create a swirled effect. Spoon into a piping bag fitted with a fluted nozzle.

5. To assemble

Pipe half the cream on top of one of the pavlova halves. Arrange half the fairy bread lamingtons on top. Carefully place the remaining pavlova on top. Pipe the remaining cream over to decorate. Top with the remaining fairy bread lamingtons. Break the white chocolate sheet into a few large pieces and decorate the top.

As seen in

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