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recipe

21st September 2017 // 0 Comments

Royal Albert x Juniper Cakery: Cherry & White Chocolate Cake!

Cherry and white chocolate cake recipe by Juniper Cakery for Royal Albert

When Royal Albert contacted us to say our cakes and treats were a perfect fit for their gorgeous range of tableware designed by Miranda Kerr obviously we were beyond flattered! The range manages to be luxurious yet fun and definitely on-trend (those pink peonies are a fashion favourite). Definitely something we aim to be with every sweet we create! With this in mind and to really make the most of those last few days of summer we’ve put together one super pretty cake you can re-create too! Cherries are available in late summer, but they always remind us both of Autumn too (hello fruity cherry conserves and cinnamon cherry strudels!). Adding in a good Madagascan vanilla along with a creamy white Belgian chocolate helps give this cake a wonderfully comforting feeling! To whip up this cake at home keep reading!

Cherry and white chocolate cake recipe by Juniper Cakery for Royal Albert and Miranda Kerr

Cherry, vanilla and white chocolate cake recipe by Juniper Cakery for Royal Albert and Miranda Kerr

Love the stylish Royal Albert and Miranda Kerr ‘Gratitude’ cake stand and ‘Friendship’ tea plates we used to help show off our Royal Albert inspired cake? Follow the links to shop them! They’re so vibrant and beautiful. We’re huge fans of the large peonies, gold accents and pretty colour palette.

Cherry cake recipe by Juniper Cakery

Cherry and white chocolate cake recipe!

Ingredients needed for the cake:
(this recipe makes approx. 3 x 8″ circle cakes)

Step 01:

Pre-heat your oven to gas mark 3 / 140C (fan) / 160C (non-fan) / 325F. Butter and line your cake pans.

Step 02:

Cream together the butter and sugar in a good stand-up mixer. Don’t over mix as this adds air into your batter which can lead to a sunken mess.

Step 03:

Add in your flour and roughly mix this into the creamed butter and sugar. Again don’t over mix! Mixing too much once your flour has been added overstimulates the gluten which can make a rather dense and chewy textured cake. Not nice.

Step 04:

Now add in your eggs and Madagascan vanilla. Mix until incorporated. Then pour evenly between three 8″ cake pans! Bake each layer/pan for approximately 30 mins. Test your cake with a clean knife or cake tester. If it comes out clean your cake is ready! If not and batter sticks to the blade or tester bake for another 15 minutes checking again at the halfway mark!

If you want to bake all three layers at once place in your oven and bake for approximately 40-50 minutes. Remember to test your cakes. If they’re not ready bake for another 10-15 minutes and test each 5-7 minutes into your extra baking time!

Step 05:

When ready remove from the oven. Quickly and carefully turn out onto a clean surface to cool. We use chocolatier marble slabs to help our cakes cool down a little quicker.

 

Ingredients needed for the vanilla and white chocolate buttercream:

Step 01:

Cream the butter in a stand mixer. Scrape the butter back down to the bottom of the bowl using your spatula. Try not to mix the butter too much or this can lead to pesky air bubbles and an odd textured buttercream! It’s so tempting to just leave the mixer going while you prep other things, but don’t!

Step 02:

Add in your sifted icing sugar (also known as powdered sugar or confectioner’s sugar in the US) and mix until incorporated. Remember not to over mix though!

Step 03:

Now add in your Madagascan vanilla bean paste along with your 100g of melted white chocolate and a little pink food colour. Mix together.

Pink vanilla and white chocolate buttercream by Juniper Cakery

Tip! When it comes to adding in colour do this a little at a time. It’s so much easier to add more colour if needed then remove any once mixed in!

How to make a cherry, vanilla and white chocolate cake

Ingredients and materials needed to fill and decorate your cherry and white chocolate cake:

  • Cherry conserve
  • Fresh cherries
  • Pink candy melts by Wilton
  • Fresh and washed pink roses in posy picks
  • Trex or Crisco vegetable shortening
  • Macarons, candy, homemade marshmallows or meringue kisses to decorate
  • Cream puffs (if you’re feeling adventurous) – We have a Strawberry Milkshake cream puff recipe here. Just omit the strawberry essence from the whipped cream filling and add a tablespoon of blitzed cherry conserve into the double cream when whipping!
  • Your go-to ganache drip recipe – we added our signature gold sequin drip to our cherry and white chocolate cake. To simplify this cake you can leave the drip out!

Step 01:

When cool your layers are ready to work with! You never want to sandwich with warm cake as it will begin to melt your fillings. Sloppy, warm buttercream or ganache is not a good look. With a large serrated knife level each layer. You can definitely use a cake leveller for this tip if you like. We make so many cakes that we’ve developed a knack for levelling cakes by eye!

Cherry conserve filled cake recipe by Juniper Cakery

Step 02:

Now it’s time to fill and sandwich your layers! Add a ring of your pink vanilla and white chocolate buttercream leave a circle in the centre for your cherry conserve. When ready spoon in your fruity filling. Carefully add your layer on top and repeat this entire step for the next layer. Once all three cakes have been sandwiched you can add your pretty pink buttercream!

How to cover a semi-naked cake by Juniper Cakery

Step 03:

For an on-trend semi-naked look smooth or pipe your pink buttercream around the sides and top randomly. Scrape and remove any excess using a good icing scraper. Place in your fridge to chill.

Step 04:

Yay! Now for the fun part! If you’re braving a ganache drip then now it the time to add it! Drips work best on a nice chilled cake. The coldness of the cake helps the chocolate to set quicker giving you much more control over it. You don’t want every drip to pool at the bottom of your cake board or stand. We added a white chocolate drip to ours studded with edible sequins and painted gold. That’s an entire tutorial altogether though!

Pink dipped cherries by Juniper Cakery

Pretty pink candy melt dipped cherries by Juniper Cakery

Step 05:

For cute pink dipped cherries add approx. 100g pink candy melts to a microwave safe bowl and melt down. We heated ours set at 2 minutes and checked every 30 seconds until done. Add in around half a tablespoon of your vegetable shortening until a smooth molten texture. Now dip in your cherries and leave to set on some parchment paper!

Step 06:

To decorate add in your pretty pink roses first. These are your focal decorative items and your largest so it helps to map out your design with these. Our roses have been washed, cut down, then inserted into posy picks before added to our cake.

Cute gold splattered cream puffs by Juniper Cakery

Step 07:

Then you can add whatever other sweets and treats you have to your cake! We added pink candy melt dipped cherries, cherry cream puffs, and pretty macarons to ours!

Cherry filled cake with white chocolate buttercream by Juniper Cakery

Pretty in pink cherry cake for Royal Albert

White chocolate and pink cherry cake for Royal Albert

To really add the wow factor to this cherry and white chocolate cake why not treat yourself to something sweet from Royal Albert and Miranda Kerr’s collection!

27th April 2017 // 2 Comments

Recipe: Strawberry Milkshake Cream Puffs!

Pretty Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Yep, it’s still unicorn month on our blog which means lots of rainbow and sparkle themed recipes and tutorials. This week we decided to a make something a little fancy for the unicorns who enjoy the finer things in life. Introducing our Strawberry Milkshake Cream Puffs recipe! Don’t worry though… it’s still fun and great for all ages.

Cream Puffs are perfect for a grown-up unicorn party

Cute Strawberry Milkshake Cream Puffs recipe from Juniper Cakery

Strawberry milkshake cream puffs recipe!

Makes approximately 18 cream puffs

Ingredients needed for the choux pastry:

  • 100g diced butter
  • 300ml water
  • 150g plain flour
  • 4 medium eggs lightly beaten

Ingredients needed for the strawberry cream filling:

Ingredients needed for the ‘icing’:

Choux pastry recipe from Juniper Cakery

Step 01:

To start this Strawberry Milkshake Cream Puffs recipe pre-heat your oven to 200C/180C fan/400F/Gas mark 6. In a saucepan add your diced up butter along with the 300ml of water and heat until the butter has melted. Once melted turn the heat up so that the ingredients come to a boil.

Step 02: 

As soon as the butter and water mix boils (you really don’t need to leave it too long) add in your plain flour and mix until a ball of somewhat shiny dough forms. Nothing should stick to the sides of your saucepan at this point.

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Step 03:

This step takes a bit of energy and a lot of arm work! Slowly add in your beaten egg whilst mixing the dough vigorously. Your dough should get slightly stiffer and glossier as you add the eggs!

Indulgent Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Note: You don’t want your eggs to cook separately and end up with lumps of scrambled egg in your pastry. To help stop this when you add and mix in the egg take your saucepan off the heat. Once the egg has incorporated into the mixture add the heat then repeat until all of the lightly beaten egg has been added in. Make sure that you are constantly and vigorously stirring too!

Step 04: 

Lightly spritz your silpat / silicone baking mat with a little bit of water (an unused spray bottle really helps). You could just flick water on using your fingers or a clean pastry brush too.

How to bake cream puffs by Juniper Cakery

Step 05:

Scoop the choux pastry into a piping bag fitted with a large plain round tip and pipe equal sized balls of dough onto your baking trays.

Cream puffs recipe by Juniper Cakery

Step 06:

Now place in your pre-heated oven and bake for 30-40 minutes!

How do you know your cream puffs are ready? Well, you’re going to have to remove one from the oven and slice it open. They tend to weigh or feel a lot heavier than they look. The inside of your eclair should also feature a lovely hollow middle and should feel a little dried out – perfect for fillings!

Vanilla bean paste

Easy strawberry whipped cream filling by Juniper Cakery

Step 07:

Create your pink strawberry cream filling by adding your double (heavy or whipping) cream to the bowl of a stand-up mixer. Add in the vanilla bean paste and strawberry essence too! We also included a drop of pink food colouring before whipping as this helps minimise the risk of over whipping the cream.

Note: If you do over whip your cream and end up with a clumpy looking filling it’s easy to fix! Yay! Just add a tablespoon or two of unwhipped double cream (though you can also use full fat milk) and whisk for a few seconds before checking.

How to fill cream puffs by Juniper Cakery

Step 08:

To fill your cream puffs add the whipped cream to a piping bag fitted with a bismark / filling piping tip (we used a 230 by Wilton). Insert the tip into the base and slowly pipe your strawberry whipped cream into the choux pastry puff! You should see the level base of the puff begin to fill a little. Remove the tip and bag and you should see a little cream poking out!

How to make choux pastry cream puffs by Juniper Cakery

Step 09:

To coat melt some Belgian white chocolate and add in your food colouring. Remember that not all food colours can work with chocolate. This is the brand and colour we used, which worked really well with our melted down white chocolate. Some brands can separate, go a murky colour or even seize up. If you’re unsure of how your colour will work you can keep your chocolate coating plain and instead add instant colour with lots of sprinkles!

Gold and pink strawberry milkshake cream puffs by Juniper Cakery

Step 10:

Take each cream puff and dip into the chocolate. Tap each whilst upside-down to help any excess chocolate from dripping down the sides. Leave to the side to set! If you want to add sprinkles, dried pieces of strawberry etc then you should add these whilst the chocolate coating is still melted. To add splattered effects wait until set!

Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Cute Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Now you can enjoy your (grown-up unicorn inspired of course) Strawberry Milkshake Cream Puffs! We pilled ours into our new gold rimmed champagne coupes / saucers from Sainsbury’s! Why not try these cream puffs teamed with strawberry gelato, extract whipped cream and fresh berries.

We finished ours with a liberal splattering of edible gold paint for a touch of luxe, but you can party up yours with sprinkles! Try freeze dried chopped strawberries or white chocolate sprinkles for a little extra flavour. Or for an afternoon tea or a bridal shower get-together you can even add edible petals and flowers to decorate.

Pink Cute Strawberry Milkshake Cream Puffs recipe from Juniper Cakery

6th April 2017 // 0 Comments

Recipe: Lemon Funfetti Marshmallows!

Lemon confetti marshmallows recipe via Juniper Cakery

Easter is around the corner and that also means cute treats, fun flavours and sprinkles here there and everywhere! To get into the celebratory spirit we thought we’d share our Lemon Funfetti marshmallows recipe! Yay! This sweet is a great alternative for anyone who isn’t into chocolate too. Check out our recipe below to re-create these marshmallows at home.

Easter lemon confetti marshmallows by Juniper Cakery

Lemon Funfetti marshmallows recipe!

Serves approximately 12 – 20 depending on how generous (or not) you slice these babies.

Materials and tools needed…gelatine sheets

Marshmallow recipe by Juniper Cakery

01:

To start you need to thinly coat your cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Cover the corners and inner edges well to stop your marshmallow from sticking!

02:

This Lemon Funfetti marshmallows recipe uses gelatine sheets instead of powder. Take 9 sheets of gelatine and leave them to soak in a large shallow dish full of 140ml of warm to hot water. They should begin to soften and turn into jellied sheets that disintegrate in around 7 minutes. When ready pour the entire contents (gelatine and water) into the bowl of a stand-up mixer.

03:

Add the granulated sugar, water and tablespoon of corn syrup together in a medium saucepan. Boil until 115 degrees Celsius (or 238 degrees Fahrenheit) on high heat. This took approximately 10 minutes for us. You’ll need your candy thermometer for this step… a lot of people are put off of working with these as it feels like an extra step (and extra cleaning), but it’s pretty easy! All you need to do is place it in the pan with your ingredients and keep an eye on the temperature! Make sure that you use a candy or jam thermometer though!

04:

Once your hot sugar syrup is ready switch on your stand-up mixer to a slow speed. Carefully (it’s hot) pour the syrup into the bowl. After a minute switch up the speed to medium (don’t turn up your mixer too high as the ingredients will be very hot which may splash around and out of the bowl on a higher speed), add in your lemon extract, yellow food colouring and rainbow sprinkles (as many as you like). Mix for around 12 minutes until you’re left with soft clouds of marshmallow!

Note: Once you switch off your mixer the marshmallow mixture begins to set so keep this in mind!

05:

Pour the marshmallow mixture into your coated and oiled square cake pan. Smooth over with an angled palette knife. You can  lightly oil the spatula or palette knife as this can help stop the marshmallow mix sticking to it.

Note: For some extra rainbow try layering your marshmallow mix. Smooth a shallow layer into your cake pan and add rainbow sprinkles then repeat until you think it’s ready!

Bright Lemon Funfetti marshmallows recipe by Juniper Cakery

06:

Sprinkle the top of your marshmallow with rainbow sprinkles.

06:

Leave the marshmallow mix to set for around 3 hours whilst uncovered. We left ours in a cool and dark room undisturbed.

07:

After 3 hours the marshmallow mixture should be perfect and ready. Test it by lightly poking it with a clean finger. The marshmallow should spring back into shape and feel bouncy and a little fluffy too.

08:

With a sharp knife cut your set marshmallow block into squares before tossing them in the sieved mix of cornstarch (cornflour in the UK) and icing sugar. Tap any excess off before either bagging them into gift packs or storing them away into airtight containers. This super soft Lemon Funfetti marshmallows recipe should last several weeks if stored well (cool, dark and dry places and in airtight containers) so you’ll get to enjoy them for some time after making them (unless everyone else eats them)!

Bright lemon confetti marshmallows recipe from Juniper Cakery

Make lemon funfetti marshmallows

Yay! Now sit back and enjoy your homemade marshmallows! Cut them up into small squares or use cookie cutters (remember to dust them with the cornstarch / cornflour and icing sugar mix) for cool shapes and add on top of milkshakes. You can even top freshly iced cupcakes with them. Or you could individually bag up your marshmallow squares to make sweet Easter gifts!

Bright lemon confetti marshmallows by Juniper Cakery

17th March 2017 // 0 Comments

St Patrick’s Day Recipe: Cookies & Irish Cream Marshmallows!

Tasty Cookies and Irish Cream Marshmallows by Juniper Cakery

We thought we’d whip (pun intended) up a delicious and easy recipe for St. Patrick’s Day. This sweet is strictly adults only as we’ve added a boozy twist to the classic Cookies & Cream flavour. Say hello to our Cookies and Irish Cream marshmallows recipe!

Easy cookies and Irish cream marshmallows by Juniper Cakery

Makes approximately… 14 large marshmallow squares

Ingredients and tools needed…

Irish cream marshmallow recipe by Juniper Cakery

Step 01:

Lightly coat your square cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Make sure to cover the corners and inner edges well to stop your marshmallow from sticking!

Delicious cream marshmallow recipe by Juniper Cakery

Step 02:

Prep your cookies by cutting each up into rough quarters and set aside. Also, try not to eat any!

Step 03:

Our cookies and irish cream marshmallows recipe uses gelatine sheets instead of powder so bear this in mind. Add 9 sheets of gelatine to 140ml of warm water / hot and leave to soak. These should turn into soft jellied sheets in around 7 minutes. When ready pour the gelatine and water into the clean bowl of a stand-up mixer. Also, make sure you have a whisk attachment fitted!

Step 04:

Add the sugar, corn syrup and water together in a medium sized saucepan. Turn your heat up to high and leave the mixture to boil until 115 degrees Celsius (or 238 degrees Fahrenheit). You’re going to need a candy or jam thermometer for this step so you can keep an eye on the heat!

Step 05:

When the sugar syrup is at the perfect temperature switch on your mixer to a slow setting (around 2 on a KitchenAid). Slowly pour the syrup into the bowl to mix with the gelatine while whisking. After a minute or two switch up the speed to medium then after a another minute or two turn it up to high (10 on a trusty KitchenAid), add in your vanilla paste (or extract if you like) and leave to mix until you’re left with soft clouds of marshmallow! Yay!

Delicious cream marshmallow recipe from Juniper Cakery

Step 06:

Now you’ll need to work fairly quick to colour and flavour a little bit of your marshmallow mix for the swirl! Scoop around 4 tablespoons out and dollop into a clean bowl. Then change the speed of your mixer to a medium setting to keep the marshmallow moving. If you keep the mixer switched off then that marshmallow mixture is going to start setting!

Add a little food colour and the 3 tablespoons of Irish cream to your separated mix and quickly mix together. Don’t worry if everything looks curdled and weird. Just keep stirring everything and it will begin to come back together.

Step 07:

Now turn your mixer off and scoop some of your plain marshmallow into your cake pan. Use a spatula or palette knife to smooth it out to the sides and corners.

Sprinkle in your crumbled cookies and dollop small teaspoon amounts of your Irish cream swirl on top before marbling it into the white with your palette knife!

Oreo cookies and Irish cream marshmallow recipe from Juniper Cakery

Step 08:

Repeat step 07 until you’re happy with the size or amount of layers you have! Leave to set for approximately 3 hours.

Oreo cookies and Irish cream marshmallow recipe via Juniper Cakery

Step 09:

When your marshmallow is ready to cut up coat a large sharp knife with your sugar and cornflour mix and simply slice through. Your marshmallows can be whatever size you want, however, for these going big is a good option just so you can get a good amount of broken cookies and that Irish cream swirl!

Step 10:

Roll every side of your homemade cookies and Irish cream marshmallows with some more of the icing sugar and cornflour mix to stop them from sticking to everything else (hands, plates, boxes… each other).

Cookies and Irish cream marshmallow recipe from Juniper Cakery

Now enjoy! Drop these babies into some Irish coffee or even a creamy Bailey’s hot chocolate for one insanely indulgent treat! You can even tweak the recipe slightly and swap the cookies for chunks of chocolate or try a dash of whisky instead? To turn this recipe into something kid friendly (and still celebrate St. Patrick’s Day) use peppermint flavouring with a touch of green colouring in place of the Irish cream.

19th January 2017 // 0 Comments

Recipe: Strawberry and Chantilly Cream Rosette Pavolvas!

Valentine's Day strawberry pavlova recipe by Juniper Cakery

February 14th is coming and you may be wondering what sweet treat you can whip up! Whether it’s for you and your Valentine, a room full of your best friends or just for yourself our recipe for mini strawberry and Chantilly Cream pavlovas is a must. Perfectly pink meringue rosettes layered with vanilla infused whipped cream and fresh strawberry filling!

Valentine pavlova recipe by Juniper Cakery

Strawberry and Chantilly cream pavlovas recipe!

Ingredients and tools needed for the meringue rosettes… (makes approx. 10-12 meringue roses)

For the Chantilly cream…

You’ll also need…

  • Fresh strawberries
  • Candy, roses, meringues etc (to decorate)

How to whip up and bake your meringue rosettes…

01: First let’s start by making the meringue roses for your strawberry and Chantilly cream pavlovas! Pre-heat your oven to 160 degrees C (fan) / 180 degrees C (non-fan) / 325 degrees F / gas mark 4.

Easy Valentine pavlova recipe by Juniper Cakery

How to bake pavlova meringues by Juniper Cakery

02: Pour out your caster sugar onto a baking tray and place in your pre-heated oven for 5 minutes. This step really helps all that sugar dissolve better and quicker into the whipped egg whites which means wonderfully smooth meringues!

How to make pavlova by Juniper Cakery

Easy meringue recipe by Juniper Cakery

03: While your caster sugar is in the oven add egg whites to the metal bowl of a stand-up mixer. Mix on high with the whisk attachment until frothy (basically… a little like cappuccino foam). When the eggs are ready add in the cream of tartar and mix until combined.

Tip! Any grease left over from cake batter or buttercreams etc can ruin your egg whites. Make sure that you clean up any mixing bowls properly, give them a quick wipe down with lemon juice if you’re unsure, and try to always use metal bowls (plastic or wood can hold in fat and grease).

Meringue recipe by Juniper Cakery

04: Slow down your mixer to a medium speed and spoon in your heated sugar mix a tablespoon at a time. Your meringue should begin to look glossy and it should begin to stiffen up too.

How to make strawberry meringues by Juniper Cakery

05: Now it’s time to add in your colour and flavour. When it comes to adding in any colouring or extracts you should always start small and build it up to the tint or flavour strength you like. It is so much easier to add than to remove! We wanted a pale pink for our meringue rosettes so we added approximately 1 drop of Rainbow Dust’s Strawberry colour from their Pro Gel range.

For extracts one of our favourite brands is Uncle Roy’s. We used up to 6-8 drops of their fruity strawberry essence. Try not to add too much as this can mess around with the consistency of your meringue.

Quick meringue recipe by Juniper Cakery

Easy and quick meringue recipe by Juniper Cakery

Once you’ve added in your colouring and/or flavouring whip until lovely stiff peaks form. Your meringue should hold its shape well and any peaks should not droop or flop over.

How to pipe meringue rosettes by Juniper Cakery

06: Add your meringue mixture to a piping bag fitted with a closed star tip (we love the 855 by Ateco and 2D by Wilton for roses).

How to make meringue rosettes by Juniper Cakery

07: To pipe begin where the centre of your rose will be, pipe a little out and then pipe slightly overlapping the center and around it. Two or even 3 ’rounds’ encircling the centre is a good amount. When you’re finished simply stop applying pressure to your bag and flick the end of your rose and meringue mixture.

08: Place your meringue rosettes in the oven to bake for around 25 – 35 minutes. We use a convection oven (which is basically a fan assisted oven) so it took only 25 minutes for our kisses to be done.

How to make meringue roses by Juniper Cakery

09: Remove from the oven once they’re ready and set them aside to cool down.

How to make Chantilly cream!

How to make Chantilly cream by juniper Cakery

01: Whilst waiting for your meringues to cool create your tasty Chantilly cream! Add your double (also called heavy or even whipping) cream to a clean stand-up mixer bowl along with a tablespoon of good quality vanilla bean paste. Whip until soft silky clouds of whipped cream forms.

Tip! If you’ve over whipped your cream and it begins to look grainy or lumpy you can save it so don’t worry! If you have any unwhipped cream left over add around 1-2 tablespoons into your whipped cream and very quickly mix it together with your stand-up mixer. No left over cream? Just add the same amount of full fat milk and whip!

 

How to assemble your mini strawberry and Chantilly cream pavlovas!

Fun Valentine's Day pavlova recipe by Juniper Cakery

01: Start by laying one of your pretty meringue rosettes down. It’s best to build up your pavlovas onto whatever you’re going to be serving them on… plates, mini cake stands or even small cake boards!

Pink Valentine pavlova recipe by Juniper Cakery

02: With a tablespoon scoop a dollop of your Chantilly cream and drop it onto your first meringue rosette.

How to assemble a pavlova by Juniper Cakery

03: Slice up slim slivers of strawberries and layer on top of the cream.

Assemble a Valentine pavlova by Juniper Cakery

04: Add a smaller dollop of cream on top of the strawberries. This will help your next meringue rosette stay in place.

Strawberries and cream pavlova recipe by Juniper Cakery

05: Take your next meringue rosette and gently place this on top sandwiching the strawberry filling and cream between both meringues.

06: Repeat steps 02-04 for the final layers. We stacked out pavlovas with three layers of pink meringue roses, but you can have them as tall or short as you like!

Strawberries and Chantilly cream pavlova recipe by Juniper Cakery

07: Now for the super fun part… decorating them! Add a dollop of Chantilly cream on top and get creative!

To decorate ours we kept it simple and opted for large bloom pink roses. You can use whatever you like. Some sweet ideas include… edible petals, candy, mini donuts or fancy chocolate truffles!

You can easily swap the flavours over to something else if you like. Instead of strawberries try sugared raspberries, or even brandy laced cherries with roughly chopped pistachios!

Pink Strawberries and Chantilly cream pavlova recipe by Juniper Cakery