Pink Treats - As Requested!
"Let’s go eat Cinnamon Bun."
Happy belated birthday, Pen, who celebrated earlier this week in the best way possible by slicing open poor Cinnamon Bun, thanks to our pals Lisa and Mary at Big Sugar Bakeshop in nearby Studio City. Who knew Cinnamon Bun’s guts were all rainbow colored?
Blueberry and Lavender Pavlova
5 egg whites (room temperature)
pinch of salt
250g caster sugar
1 teaspoon white wine vinegar or freshly squeezed lemon juice
1 tsp vanilla extract
400ml heavy cream
1 cup blueberries
1 tablespoon powdered sugar
Preheat the oven to 150ºC. Whisk the egg whites with a pinch of salt until foamy. Constantly whisking, add caster sugar gradually. Whisk until the sugar is dissolved, around 8 minutes. Delicately stir in vinegar and vanilla. Transfer onto a baking tray lined with parchment paper. Form a flattened sphere. Place in the oven and bake for 1,5 hour. Allow to cool in the oven.
When the meringue is cooling prepare the topping: simply whisk double cream with a tablespoon of powdered sugar. When Pavlova is cooled completely transfer onto a serving plate, put the whipped double cream on top. Cover with blueberries (or any other fruit) and lavender flowers.
Chocolate truffle layer cake #handmade #miniaturefood #miniatures #fimo #polymerclay #chocolate