Wonderful video Jemma! I'm a pastry chef here in the US and I just flew into London from Arizona. My first stop...Crumbs and Doilies. Your staff were lovely and the cakes were wonderful. Picked up a book too! From one Chef to another, keep making quality content, we all love it!
"I'm going to do J because I want to eat the whole thing by myself. Which is totally okay, right? It's mostly air." Haha I love you so much Jemma. And yes its definitely okay.
I saw the video in my subs and my first thought was "Oh, isn't eton mess her favorite dessert? isn't it the same?" and realized I know a youtuber's favorite dessert because I've been watching these videos for way too long.
Thanks so much for this tutorial. It’s my Mams birthday this week and she is a pavlova lover more than your typical cake so she never really gets the perfect birthday cake. So this week I am making this for my Mammy 😊can’t wait. I’m thinking I’ll do a heart shape ❤
Ooh we love a cheeky pav I dunno how it is in Britain but at woolies here in aus you can a whole Pavlova with heaps of fruit including kiwi fruit and grapes and peaches. I live for it.
How wonderful!! quick question... no cornstarch? I always thought you needed cornstarch to make a pavlova chewy in the center. If you don't need cornstarch to get that texture that would be great because I have family allergic to corn so if i can make this for them and it's still the same texture, that would be amazing!!!
Speaking here as an Australian, we who believe we invented the humble pav. I have to say that that is the most stunning pavlova i’ve ever seen. And because whipped cream should definitely not go to waste, i would absolutely squeeze a lovely dollop beside the slice. You could possibly pop another berry on top then blissfully lapse into a pavlova coma. Good job!
Lovely!😍 I don't know why but I also like to whip cream by hand. Especially big amounts. Somewhy I feel like 4dl takes less time than 2dl, I never watch the clock is that true😄 It's good to sometimes eat whole cake by yourself, hope to see you soon 🙈
Hi Jemma, I am hoping to make this for a birthday and just wondering how long it will keep once it’s put together? If I make it up in the morning would it last until dinner time and where would you recommend storing it? Thank-you x
Yippeeee! 👏🏻👏🏻👏🏻 Thanks Jemma ❤️ Now I've an idea what to bake for my daughter's sweet 16 birthday and that's next week . She told me to surprise her ! OMG !! It's a challenging task for me cause it's my first time baking a birthday cake . Wish me luck ....... Love you Jemma 😘😘😘
Hello, I love your channel. We are busy eating the mini baked doughnut with coffee. Yummy. Thanks. Question; with the edible flowers, how do you wash or rinse them? It's something that I battle with, even the spices from the garden.
Hi Jemma, I have questions about the pavlova hope you could help me with it. When the pavlova dressed with the cream, is there any way to keep the cookies crunchy even at the room temperature even when it's piped with the cream? Cause as far as I understand, once the cookies place in the fridge it will sweat and turns soggy right away.
Hello from Georgia, USA! Thank you Jemma for sharing your beautiful recipes. I've made many of them! I'd love to make this pavlova but I am curious if the meringue goes soggy quickly or do I need to eat it quickly all myself? :)
Johanna Taher Thanks! In was just afraid that the moisture from the cream filling would compromise the texture of the meringue if not consumed quickly :)
I do think that once you get the filling on it you should eat it soon. The dry meringue does indeed last quite a while, but once moisture is involved they do soften. You could maybe try to cover it in a thin layer of chocolate (don't know if that'll work) or just decorate shortly before serving.
Taralyn Mitchell hi love - you’re gunna have to eat it quick Taralyn 😂 once you put the cream in it, it will start to break down..... no other choice babe, eat them 😉
I think I enjoy whipped cream as much as you but I like making Pavlova with crème moussaline stabilized with gelatin. That way if it doesn’t all get eaten the water from the cream won’t dissolve the crispy meringue.
I am currently making this, (it's in the oven) but when I made the meringue, the grains wouldn't 100% go away. I must have mixed it for like 15-20 minutes.
Hi Jemma, I've just seen this and want to make at the weekend for my mum's 60th birthday, I have a quick question, is 90c fan oven temperature or non fan? I have a fan oven, thanks
Did this yesterday for my mum. Very good but fulll of sugarrr buuuut the taste is gooood. The only problem i found is that the letter breaks easily. Even in the video it looked like jemma had some difficulties also. Thanks for the great video :)
Hey Jemma! What’re your thoughts on dissolving the sugar into egg whites over a bain-marie versus this way? The meringue recipe I’ve used in the past provided much stiffer meringue, but for this do we want it to be glossier and not as stiff (does it add to the chewy-ness?)? Thanks!! Looked delicious 🤤
I don't think it gives the same crackling crunch outside and soft chewy centre like a Pavalova is meant to have if you cook the egg whites into the sugar
Hi Jemma, do you have any tips for storing cake? My mum has made your rainbow cake for a party I am having tonight but doesn't want to leave it out or put it in the fridge for fear that it will go bad! What do you usually do?
OMG!!! SPEAK OF THE DEVIL!! I was looking at your last upload thinking "Its been 6 days since she last uploaded, she'll be uploading again soon!" 😂❤ omg love you
It's not really the kind of dessert you should make in advance because the humidity in your fridge (or the humidity of you cream) will melt the meringue and leaving the whipped cream out could make it turn. I think the best would be to have each part ready sepparately: whipped cream in the fridge, meringue in closed (dry and cool) oven or eventually in a hermetic box lined witha paper towel (then you could put it in the fridge). And put in all together just before serving, it doesn't take much time.
Hi Jemma, would you mind telling me where you get ur really cute spatulas?? I've been following u for awhile now n see them in alot of your videos, love them but can't seem to find a good quality one. Thank you
Your videos are always filmed with energy and enthusiasm which is one of the reasons I love your videos, but you are even more excited in this video and it makes me so happy.:)
I am coming all the way over from New Zealand (home of the pav) and missing you by a day :( is the shop open on Sunday and Monday? I am a long time watcher, and user of your recipes and absolutely can not wait to come to your store
I have been struggling to get my recipe right for my sons birthday cake in the shape of a number 2 it keeps turning out really dense what am I doing wrong can u give me any tips please x I love your videos they r great x
Your vanilla always looks thick. I neeeeeed to know what kind it is/where to get it. 😂 I also want to know what size those huge piping bags are that you always use.
Wonderful video Jemma! I'm a pastry chef here in the US and I just flew into London from Arizona. My first stop...Crumbs and Doilies. Your staff were lovely and the cakes were wonderful. Picked up a book too! From one Chef to another, keep making quality content, we all love it!
"I'm going to do J because I want to eat the whole thing by myself. Which is totally okay, right? It's mostly air." Haha I love you so much Jemma. And yes its definitely okay.
Jemma's excitement about whipping cream is just the living embodiment of pure joy
I saw the video in my subs and my first thought was "Oh, isn't eton mess her favorite dessert? isn't it the same?" and realized I know a youtuber's favorite dessert because I've been watching these videos for way too long.
Thanks so much for this tutorial. It’s my Mams birthday this week and she is a pavlova lover more than your typical cake so she never really gets the perfect birthday cake. So this week I am making this for my Mammy 😊can’t wait. I’m thinking I’ll do a heart shape ❤
OH Jemma!..I have never heard of a Pavlova before..where have I been?!..this is so beautiful and delicous looking..Great job as always!...
Casually ending up having a Cupcake Jemma video marathon after a new recipe is uploaded :D
Prettiest pavlova ever! Although it needs sprinkles. Everything needs sprinkles.
your tattoos, personality, sense of humor, and love for baking makes you look like a badass
Ooh we love a cheeky pav
I dunno how it is in Britain but at woolies here in aus you can a whole Pavlova with heaps of fruit including kiwi fruit and grapes and peaches. I live for it.
How wonderful!! quick question... no cornstarch? I always thought you needed cornstarch to make a pavlova chewy in the center. If you don't need cornstarch to get that texture that would be great because I have family allergic to corn so if i can make this for them and it's still the same texture, that would be amazing!!!
Speaking here as an Australian, we who believe we invented the humble pav. I have to say that that is the most stunning pavlova i’ve ever seen. And because whipped cream should definitely not go to waste, i would absolutely squeeze a lovely dollop beside the slice. You could possibly pop another berry on top then blissfully lapse into a pavlova coma. Good job!
I always wanted to know how to do this, I see pictures of this type of cake design all over the Internet!
Your pavlova letter cake is a work of art! The flowers and berries look lovely, what a perfect summertime treat!🍓🌸☀️
Lovely!😍 I don't know why but I also like to whip cream by hand. Especially big amounts. Somewhy I feel like 4dl takes less time than 2dl, I never watch the clock is that true😄 It's good to sometimes eat whole cake by yourself, hope to see you soon 🙈
Hi Jemma, I am hoping to make this for a birthday and just wondering how long it will keep once it’s put together? If I make it up in the morning would it last until dinner time and where would you recommend storing it? Thank-you x
Hi looks yummy ,in the previous videos you also use cornflour how come this time you don't?
Yippeeee! 👏🏻👏🏻👏🏻 Thanks Jemma ❤️
Now I've an idea what to bake for my daughter's sweet 16 birthday and
that's next week . She told me to surprise her ! OMG !!
It's a challenging task for me cause it's my first time baking a birthday cake .
Wish me luck ....... Love you Jemma 😘😘😘
Hello, I love your channel. We are busy eating the mini baked doughnut with coffee. Yummy. Thanks. Question; with the edible flowers, how do you wash or rinse them? It's something that I battle with, even the spices from the garden.
Is it possible to make a cake with edible flowers. If yes can you make it for me
Gorgeous dessert jemma! I wanted to see u cut it though
im just starting my baking skills... hmmm, and your episode makes me inspire to bake and bake.. and i love your video so much...
Thank you for this brilliant video. A question please. How did you draw the large letter? I did a B but mostly by Hendon’s!!!
It looks amazing, looking forward to trying it out for my husband’s birthday.
Ah Jemma you slay me 😂 The "If it's too much I'll just eat it" bit had me cracking up. Love you and love pavlova!
That's my motto too!
😂😂😂😂
Going to London in 2 weeks! C&D's my first stop
Hi Jemma, how do you know how big to do the letters out to? Thanks. :)
Lovely one. So bright and colourful.
My dream birthday cake! Definately going to try it!
Love u jemma u made a delicious cake... Thank you for giving all flavour cakes...
Hi Jemma, I have questions about the pavlova hope you could help me with it.
When the pavlova dressed with the cream, is there any way to keep the cookies crunchy even at the room temperature even when it's piped with the cream? Cause as far as I understand, once the cookies place in the fridge it will sweat and turns soggy right away.
Hello from Georgia, USA! Thank you Jemma for sharing your beautiful recipes. I've made many of them! I'd love to make this pavlova but I am curious if the meringue goes soggy quickly or do I need to eat it quickly all myself? :)
Taralyn Mitchell Meringue lasts ages! You can make them well ahead of time. Upto a couple of weeks even if you keep them in a tin x
Johanna Taher Thanks! In was just afraid that the moisture from the cream filling would compromise the texture of the meringue if not consumed quickly :)
I do think that once you get the filling on it you should eat it soon. The dry meringue does indeed last quite a while, but once moisture is involved they do soften. You could maybe try to cover it in a thin layer of chocolate (don't know if that'll work) or just decorate shortly before serving.
Taralyn Mitchell hi love - you’re gunna have to eat it quick Taralyn 😂 once you put the cream in it, it will start to break down..... no other choice babe, eat them 😉
I think I enjoy whipped cream as much as you but I like making Pavlova with crème moussaline stabilized with gelatin. That way if it doesn’t all get eaten the water from the cream won’t dissolve the crispy meringue.
Oh great idea. But takes a bit longer so when I need a pav-fix I need speed 😂
Wow jemma this is amazing!!! How would you store this??? Please do tell me.. would love to try it
I am currently making this, (it's in the oven) but when I made the meringue, the grains wouldn't 100% go away. I must have mixed it for like 15-20 minutes.
Did u use caster sugar or granulated sugar
I always have the same issue. Hmmm?!
What size is the large piping nozzle u used in the pink bag?
Ur videos r perfect thank u so much for sharing with us xx
I love your top Jemma. You look stunning as always!
Hi Jemma, I've just seen this and want to make at the weekend for my mum's 60th birthday, I have a quick question, is 90c fan oven temperature or non fan? I have a fan oven, thanks
Did this yesterday for my mum. Very good but fulll of sugarrr buuuut the taste is gooood. The only problem i found is that the letter breaks easily. Even in the video it looked like jemma had some difficulties also. Thanks for the great video :)
Beautiful! I’ve always wanted to make these, I bet I could do them with aquafaba!
Dolled Up Desserts lol
love this pavlova *-* thanks for the recipe 💖
💝💝💝💝💝
Hey Jemma! What’re your thoughts on dissolving the sugar into egg whites over a bain-marie versus this way? The meringue recipe I’ve used in the past provided much stiffer meringue, but for this do we want it to be glossier and not as stiff (does it add to the chewy-ness?)? Thanks!! Looked delicious 🤤
I don't think it gives the same crackling crunch outside and soft chewy centre like a Pavalova is meant to have if you cook the egg whites into the sugar
I've been waiting for you to make this style of cake! it looks perfect, as always
Love this recipe!! Is it possible to make meringues with a sugar substitute? That would be a cool video. Love you and your work!
Lovely video Jemma, thank you x
Jemma.......its so.......BEAUTIFUUUUUUUUUULLLLLL!
That is a really cute top she's wearing.
Hi Jemma, do you have any tips for storing cake? My mum has made your rainbow cake for a party I am having tonight but doesn't want to leave it out or put it in the fridge for fear that it will go bad! What do you usually do?
Her videos always make my day.♥️
OMG!!! SPEAK OF THE DEVIL!! I was looking at your last upload thinking "Its been 6 days since she last uploaded, she'll be uploading again soon!" 😂❤ omg love you
Larissaaa sakchekapo she uploads every tuesday, 18:30 London time, i think :)
idon'twantgoogleplus I'm from Canada! So it's every 6 days for me 😉😁
Larissaaa sakchekapo What?!
idon'twantgoogleplus I thought is Thursday?
You’re matching the sugar bowl! 😍 its everything I love it 🤤
I think the Bake For Syria book editor needs to watch this because I noticed they used a 'g' instead of 'j' on your recipe page! I was scandalised 😝
night.air lol😂
😛😛😛😛😛
Squirty cream? That sounds adorable
It looks so good.. send me some!
I loved it!!!! Should I leave it in the fridge if i'm not serving it right away?
It's not really the kind of dessert you should make in advance because the humidity in your fridge (or the humidity of you cream) will melt the meringue and leaving the whipped cream out could make it turn. I think the best would be to have each part ready sepparately: whipped cream in the fridge, meringue in closed (dry and cool) oven or eventually in a hermetic box lined witha paper towel (then you could put it in the fridge). And put in all together just before serving, it doesn't take much time.
I understand... Is just that I own a pastry shop and I was looking for a way to serve this to my customers "ready-to-go"... tks
Awesome would love to try
Hi Jemma, would you mind telling me where you get ur really cute spatulas?? I've been following u for awhile now n see them in alot of your videos, love them but can't seem to find a good quality one. Thank you
Just got my signed book from you ... beyond happy :) keep it up your channel is fantastic xx
Hi Jemma! Its very nice recipie! Can you make "Nutela Brioche Bread"? Have a nice day! xxx☺☺☺
Can u plz make brownie batter ice cream recipe plz
This looks amazing! I am gonna make it next week :)
Hi Jemma, love your channel!
I am not sure if you specified if the flowers that you used are edible?
Yes I did. These particular ones are violas and pansies 🌺
Love love love love!!!!
Looks so yummy! Where do you source your edible flowers from?
What is the shelf life of this kind of cake? I don't want to rush it the whole night before, would it be okay in the fridge for a day or two?
We know you really shared that with everyone there!!! Your too kind 😉
😊😊😊😊😊
Your energy and enthusiasm in this video is amazing. I want to bake a pavlova cake and give mine to you too. :) :)
Your videos are always filmed with energy and enthusiasm which is one of the reasons I love your videos, but you are even more excited in this video and it makes me so happy.:)
Looks amazing as always jemma!
You definitely need to experiment with aqua faba! Macarons and Meringues !
I am coming all the way over from New Zealand (home of the pav) and missing you by a day :( is the shop open on Sunday and Monday? I am a long time watcher, and user of your recipes and absolutely can not wait to come to your store
Oh no that sucks! Yes the shop’s open every single day. If you’re still here on Thursday you might catch me 😉
Hi Jemma
Do you just use normal malt vinegar or white
What’s a firmer/more stable cream mix to travel on a cake like this that won’t
slip off in the car
Ypure one amazing Baker...👍😘
What piping bag do you use?
My daughter and I are only a few stops away now, we'll definitely be there! Along with thousands of others 😂
**we only live a few stops away, I mean lol
I have been struggling to get my recipe right for my sons birthday cake in the shape of a number 2 it keeps turning out really dense what am I doing wrong can u give me any tips please x I love your videos they r great x
I’m curious what is the purpose of the vinegar in the egg whites and sugar?
Love your videos jemma - love from South Africa
Your vanilla always looks thick. I neeeeeed to know what kind it is/where to get it. 😂 I also want to know what size those huge piping bags are that you always use.
hi jemma ..very important question .. what is the best kind of oven should a baker use .. gas or electric .. fan or no fan..I hope you reply
Hello Jemma so sweet I make mine the italain way with Italian riots in season
I’m from near mk
Lots of love .
Enjoy 😉
What we can use in replace of white wine vinegar?
Wow that looks amazing,my name begins with J and i adore meringue !!!!
Omg this looks so easy. Wish you showed us how you cut it lol
Silly question Jemma. What vinegar do you recommend I use?
Do you truly not use corn starch? I’ve not seen a recipe without it before!
Can I use white vinegar instead of white wine vinegar?
You should do an Ice cream cake since it is summer
Where are the big red piping bags from? I neeeeed them 😩 this is gorgeous 💗
Jodie Basnett You can get catering piping bags from eBay. They’re usually blue tho.
Love from the Philippines! 🇵🇭❤
Nice recipe cupcake Jemma
I hope you enjoyed EATING it and showed to family and friends
Are those piping bags reuseable?
Can we use simple vinegar?
Love It♥
Plz make macarons again
Love it
Gorgeous cake! Btw, those edible flowers are called stepmother in Norwegian 🙈
LittleMsHege in icelandic as well ☺
Definitely going to try this! 😍
How is your meringue texture after baked it only for 60 minutes at 90 C?
Mine can go up to 5 hours to dry at 90 C
Need help
Sooooooooo brilliant