Been a longtime fan and just ordered a whole set of ur baking merch and books. Im so excited to bring Cupcake Jemma / C&D to my canadian home. My parties will never be the same! 🎉❤
The malty cornflakes is something to add to so many recipes. I love malt flavour, and have eaten so many maltesers lately - so happy we are able to get them in Canada.
What would you say that malt flavour compares to? I’ve never had it and I’m so curious! Especially because I’ve made the cornflake brownies like a hundred times and I need to know what I’m missing 😅
I love anything meringue! Pavlova, Eton mess, meringue nests, meringue pies! This looks delicious, but I liked the shape better before it was shaped into a crown. Regardless, this is incredible.
Word to the wise: separate your eggs into a small dish then add to your mixing bowl. This way if you break the yolk, then you only lose one egg; you don’t lose the lot, and you don’t risk having to start all over again.
What a beautiful creation, thanks Jemma you are a fabulous teacher, being in Aus have made pavlova for years, never knew about the starting slowly with egg whites, explains a lot about what hasn't worked!!!🌹🌹
Pavlova looks delicious Jemma, although I would omit golden spray totally and would put some mint leaves in there, because in my opinion this Pavlova needs a pop of green.🌱 Delicious! 🤤
For those of us in the states, if you don’t know, baking sugar is the same or close to the same as castor sugar. I’m regular grocery stores in the baking isle. It’s in a cardboard container similar to what they use for milk.
Casters sugar is called "baker's sugar" in the US, C&H sells it if you're on the west coast, maybe Domino does on the East. Where I live here in France, caster sugar is called "sucre en poudre" (powdered sugar is the direct translation, but it is NOT icing sugar, it is definitely castor sugar), here in France the company Daddy is the most common brand for that
In the States we do have what is called "superfine" sugar which is what I use with no problems. Not every store carries it so you have to search it out.
The grocery store I've been going to since I was a little girl now has it available. I did buy it once but at that price tag for a 1lb box I decided to make my own, lol. Sure, depending on how much you're blitzing it takes a little bit of time but I'd rather spend that then my $$... 😉
Yes, friends and myself will be watching the big event. I'm making an orange drizzle cake and my friend will be making wors rolls. Will be watching from South Africa.
Looks beautiful Jemma how long can i keep the pavalova in the oven for, i have a few different things to make tomorrow and would love to make this first thing in the morning.
Separate your eggs in two different bowls then when you have the white and it’s ok dump that into your bowl that you are weighing the egg whites. That way if you get some yellow in the one bowl you won’t mess up the egg whites on the scale. Won’t waste as many eggs. Takes a little longer but safer
@@tammiemartinez6485 I learned that in Home Ec 50 years ago (yeah I’m old) my teacher would give us a fail mark if we didn’t do it properly so I’ve done the eggs that way ever since 🤣🤣🤣🤣
@@annpachini2155 Oh wow. I took Home Ec too... about 40 yrs ago, lol. That's also where I learned to separate eggs. I have such great memories of that class. I took it in Jr High and High School but I have to admit. I learned more in my Jr High class. I'm not sure what it's like now but I hope that course is still available for today's youth... 🤞
If anyone does happen to get some yolk in the white, use the egg shell to take it out! I always crack each egg into a separate bowl when baking anyway just incase 1 egg isnt right (even though i have my own hens, you just dont know)
Absolutely love your channel… nothing like turning my brain off after work by watching you guys create something amazing 😍 I had to really focus and not click the notification while at work though😅🤭
SO beautiful! I love anything meringue. ❤ I have ruined a couple of batches of caramelized white chocolate...not sure what i did wrong. I'm in the US and used Ghiradelli white chocolate bars. Not high enough quality, maybe?
I wanted to prepare something to eat while watching the coronation BUT my friday was a mess and the coronation is at 6am in my time zone. Maybe I still have time to make some scones (which I also learn how to make with you)
Here in Germany all sugar is like caster sugar. I have yet to see any as coarse as our British granulated sugar. But I've never needed it, even after decades of living here.
Since I couldn’t get answer last time I’ll try again if I may… when you use icing sugar for your recipe or at your bakery, is it one with corn starch or ones with tapioca flour?
From what I've read, most powdered sugar, or icing sugar contains cornstarch to keep it from clumping together. You may already know this, but hope it helps.
I know! But I usually use organic one that has tapioca flour instead of corn flour and they work slightly different so I was wondering what @cupcakejemma uses😊
I was so confused thinking I was supposed to get ur video today. Have been stressing thinking am I un subscribed ,then realized today is Wednesday not Thursday . can't wait for tmrw
Have you heard about the guy who got kicked out of Ikea? He asked the lady "How much for one-night stand". 🤣🤣🤣 Did you get it? -Bedroom furniture jokes I know, I'll go sit in the corner for 15 min
@@CupcakeJemma Just too sweet for me. I love making them and giving them to people who enjoy them. They are like alchemy and look fab. But I don’t eat them.
Small family here too. When I make mine I put it on a turntable (a big enough plate will work just the same) and store it in the fridge. Once you cut into it make sure to cover the exposed marshmallow part of the Pav with some cling wrap. That'll help it from drying out. I use to put my Pav's in a cake carrier but stopped after noticing too much condensation was forming. It's still going to get some but no where near the amount should you fully cover it. I've had a Pav last in the fridge for up to 5 days. Hope this helps. Happy baking and Enjoy... 😋
Normally Cupcake Jemma’s recipes always work for me, but this time it’s a fail. I do know what went wrong however and I’m sure next time it will work. The problem was clearly my kitchen aid. 😅 Jemma says to always use medium speed but after a LONG time it became clear to me that my machines medium speed is her machines slow speed… next time I’ll build it up to a high speed, or buy a stronger machine 😂
I think I'd rather eat this than a broad bean quiche any day , no offence to chefs or those who created their recipe. I have much more of a sweet tooth.
Been a longtime fan and just ordered a whole set of ur baking merch and books. Im so excited to bring Cupcake Jemma / C&D to my canadian home. My parties will never be the same! 🎉❤
That's so exciting!! Thank you so much for the support, we can't wait to see what you create first!! ❤️
The malty cornflakes is something to add to so many recipes. I love malt flavour, and have eaten so many maltesers lately - so happy we are able to get them in Canada.
What would you say that malt flavour compares to? I’ve never had it and I’m so curious! Especially because I’ve made the cornflake brownies like a hundred times and I need to know what I’m missing 😅
Plus I'd love to see dane in a prince suit . I bet he'd look even more dashing
I love anything meringue! Pavlova, Eton mess, meringue nests, meringue pies! This looks delicious, but I liked the shape better before it was shaped into a crown. Regardless, this is incredible.
Word to the wise: separate your eggs into a small dish then add to your mixing bowl. This way if you break the yolk, then you only lose one egg; you don’t lose the lot, and you don’t risk having to start all over again.
Yes I've always taught that to my children while baking. That and even in case 1 egg is bad then you don't lose everything
Very nice recipie Jemma! They looks amazing! Have a nice day and good weekend! Have a good week! 👍👏🍴
It so beautiful and looks so delicious. Thank you!!! 🙏❤️
Jemma is so great😁
It's incredibly pretty 😭😭
Definitely watching and now making this pavlova. Thank you for this.
What a beautiful creation, thanks Jemma you are a fabulous teacher, being in Aus have made pavlova for years, never knew about the starting slowly with egg whites, explains a lot about what hasn't worked!!!🌹🌹
So strikingly beautiful!
It looks too good to eat, well done crumbs and dollies 💞💞💞
Absolutely gorgeous Jemma ❤
WOW JEMMA that looks amazing and now I have to make it, to the kitchen!
Pavlova looks delicious Jemma, although I would omit golden spray totally and would put some mint leaves in there, because in my opinion this Pavlova needs a pop of green.🌱 Delicious! 🤤
Ooh Gemma, you're making my mouth water.
This looks so yummy, I will have to try and make it. You are looking fabulous by the way.
Beautiful. I'm going to make your lemon cupcakes with red white and blue icing on top. Can't wait. Cupcakes a go-go. Here's to our new King!
Beautiful job Jemma. ❤😊
Surely fit for a king!
For those of us in the states, if you don’t know, baking sugar is the same or close to the same as castor sugar. I’m regular grocery stores in the baking isle. It’s in a cardboard container similar to what they use for milk.
Casters sugar is called "baker's sugar" in the US, C&H sells it if you're on the west coast, maybe Domino does on the East. Where I live here in France, caster sugar is called "sucre en poudre" (powdered sugar is the direct translation, but it is NOT icing sugar, it is definitely castor sugar), here in France the company Daddy is the most common brand for that
They should hire you guys for the big ceremonies
Absolutely amazing ❤ I look forward every week to see you & the gang. I'll try to make this for our Sunday coronation celebration 🍾 tea😊
I just love your channel so much!!
This certainly looks for a king! 😄I will definitely have to try this one 😍
Marvelous as always my idol Jemma 😉
It's so pretty!!!🎉
🥹 thank you 🫶🏼
Yummy. Everyone loves a bit of gold! I’m here for it 🎉🎉 Corry Nash here we come
That looks yummy! I will definitely be watching the coronation from Canada on Saturday!!
This a HIT Jemma thank you so much much appreciated bless to you nd your family nd your team
hello, this pavlova looks beautiful and delicious. I wish you a nice week end for the coronation.
Thank you so much Hasna - you too! ❤️
@@CupcakeJemma you're welcome, thanks
Im going as a guest, and I can tell you that the new king will just love this pavlova 🎉
Wooow Gemma!
Just made the malted flakes😮 totally addicted, need to make more to finish it off😂
In the States we do have what is called "superfine" sugar which is what I use with no problems. Not every store carries it so you have to search it out.
Great tip!
The grocery store I've been going to since I was a little girl now has it available. I did buy it once but at that price tag for a 1lb box I decided to make my own, lol. Sure, depending on how much you're blitzing it takes a little bit of time but I'd rather spend that then my $$... 😉
Beautiful ❤
Yes, friends and myself will be watching the big event. I'm making an orange drizzle cake and my friend will be making wors rolls. Will be watching from South Africa.
Looks beautiful Jemma how long can i keep the pavalova in the oven for, i have a few different things to make tomorrow and would love to make this first thing in the morning.
Separate your eggs in two different bowls then when you have the white and it’s ok dump that into your bowl that you are weighing the egg whites. That way if you get some yellow in the one bowl you won’t mess up the egg whites on the scale. Won’t waste as many eggs. Takes a little longer but safer
That's exactly how I do it. Yes, you have a couple of extra bowls to wash up but I'd rather have that then to possibly waste my eggs... 😉
@@tammiemartinez6485 I learned that in Home Ec 50 years ago (yeah I’m old) my teacher would give us a fail mark if we didn’t do it properly so I’ve done the eggs that way ever since 🤣🤣🤣🤣
@@annpachini2155 Oh wow. I took Home Ec too... about 40 yrs ago, lol. That's also where I learned to separate eggs. I have such great memories of that class. I took it in Jr High and High School but I have to admit. I learned more in my Jr High class. I'm not sure what it's like now but I hope that course is still available for today's youth... 🤞
If anyone does happen to get some yolk in the white, use the egg shell to take it out! I always crack each egg into a separate bowl when baking anyway just incase 1 egg isnt right (even though i have my own hens, you just dont know)
please can you do another mindful baking video ❤
Absolutely love your channel… nothing like turning my brain off after work by watching you guys create something amazing 😍 I had to really focus and not click the notification while at work though😅🤭
Hello! How long can the unassembled pavlova last? i.e how long in advance can the meringue parts be made?
Love you guys
Right back atcha Adam! 🫶🏼
Please please do a Ferrero rocher cookie!! Love ur recipes
SO beautiful! I love anything meringue. ❤
I have ruined a couple of batches of caramelized white chocolate...not sure what i did wrong. I'm in the US and used Ghiradelli white chocolate bars. Not high enough quality, maybe?
Amazing, can't wait for this one
The wait is finally over! 🙌🏼
I wanted to prepare something to eat while watching the coronation BUT my friday was a mess and the coronation is at 6am in my time zone. Maybe I still have time to make some scones (which I also learn how to make with you)
Fab!
What does vinegar do in the corn flour mixture?
Here in Germany all sugar is like caster sugar. I have yet to see any as coarse as our British granulated sugar. But I've never needed it, even after decades of living here.
Since I couldn’t get answer last time I’ll try again if I may… when you use icing sugar for your recipe or at your bakery, is it one with corn starch or ones with tapioca flour?
From what I've read, most powdered sugar, or icing sugar contains cornstarch to keep it from clumping together. You may already know this, but hope it helps.
I know! But I usually use organic one that has tapioca flour instead of corn flour and they work slightly different so I was wondering what @cupcakejemma uses😊
We use an icing sugar with maize starch - Tate & Lyle
@@CupcakeJemma Thanks! So in the US it is conventional powdered sugar :)
Why didnt we have this as the offical dish for the coranation rather than a terrible quiche
Pavlova is Aussie(or NZ depends who you ask👀) so guess kinda would work bc commonwealth countries. But also isnt Quiche like French or something?
Quiche Lorraine isn't terrible.
@@lorrainelamour7224 it's not Lorraine though sadly it's like beans like tarragon filling
Haha we'll start a petition to get it changed 👀
Wow crazy recipes 💯👌
❤️❤️
Just been talking about pavlova and YT suggested this out of nowhere 👀 😅
Hello Jemma
Do u know the gas mark for oven please
I was so confused thinking I was supposed to get ur video today. Have been stressing thinking am I un subscribed ,then realized today is Wednesday not Thursday . can't wait for tmrw
Haha, have no fear Debs!! The video is here 🙌🏼❤️
Gemma, is there a recipe for those who are diabetic? As I adore Meringue and am not allowed any more:(
Please tell me if u r going to share Rocky road brownie recipe
Pleaseeeeeeeee
Lovely sharing best'wishes from sahenaaz from India 🌹
Love this channel but F the coronation.
😋😋😋
😋👍🥰🎉💛💙❤️No puede ser que Rico
Looks delicious and sorry Aussies but pav is definitely kiwi 😀
Have you heard about the guy who got kicked out of Ikea? He asked the lady "How much for one-night stand". 🤣🤣🤣 Did you get it? -Bedroom furniture jokes I know, I'll go sit in the corner for 15 min
Please share Rocky road brownie
I love making meringue. I just don't like eating it. Oh well.
WHAAAT!? I kinda get it, but whaaat 👀😂
@@CupcakeJemma Just too sweet for me. I love making them and giving them to people who enjoy them. They are like alchemy and look fab. But I don’t eat them.
How to store this? And how long can we store??
Keep it in the fridge for a couple of days - it's ideally eaten on the day of making. ❤️
@@CupcakeJemma Ok! Small family here. So never can finish a batch of things eaten within a day!! Good to know❣
Small family here too. When I make mine I put it on a turntable (a big enough plate will work just the same) and store it in the fridge. Once you cut into it make sure to cover the exposed marshmallow part of the Pav with some cling wrap. That'll help it from drying out. I use to put my Pav's in a cake carrier but stopped after noticing too much condensation was forming. It's still going to get some but no where near the amount should you fully cover it. I've had a Pav last in the fridge for up to 5 days. Hope this helps. Happy baking and Enjoy... 😋
Normally Cupcake Jemma’s recipes always work for me, but this time it’s a fail. I do know what went wrong however and I’m sure next time it will work. The problem was clearly my kitchen aid. 😅 Jemma says to always use medium speed but after a LONG time it became clear to me that my machines medium speed is her machines slow speed… next time I’ll build it up to a high speed, or buy a stronger machine 😂
I think I'd rather eat this than a broad bean quiche any day , no offence to chefs or those who created their recipe. I have much more of a sweet tooth.
Sorry but no. Its meringue.