How to Make a Pretty Pavlova Letter Cake | Cupcake Jemma | Cake Ideas | baking ideas

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How to Make a Pretty Pavlova Letter Cake | Cupcake Jemma

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Sweet, juicy Summer berries, cripsy, mallowy meringue and sweet, floppily whipped cream…THAT is my idea of dessert heaven. So Pavlovas are up there in my top 5 puds. They are simple to make with very few ingredients, perfect for sharing (if you can!) and just the thing for a Summer sweet treat.

Recipe –
For the Meringue…
6 large egg whites weighed (around 175g)
Double that weight in caster sugar (around 350g)
1/2 tsp white wine vinegar
Pinch of salt
1/2 tsp vanilla extract
Food colour paste (optional)

For the cream filling and topping…
400g double/heavy cream
30g icing sugar
Various fruits, berries, edible flowers and other pretty and edible things!



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  1. Nazli Bozkaya says:

    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 πŸ™‚

  2. Keep courageous never give up says:

    Hello Jemma so sweet I make mine the italain way with Italian riots in season
    I’m from near mk
    Lots of love .
    Enjoy πŸ˜‰

  3. Novi Rianti says:

    are you related to Meringue Girls? some of your meringue videos are looks like them.

  4. AidanBagnall says:

    Do you truly not use corn starch? I’ve not seen a recipe without it before!

  5. Linda K says:

    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!

  6. Kayleigh Ashraf says:

    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

  7. PettalRoute says:

    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.

  8. Aurelia Edwards says:

    Going to London in 2 weeks! C&D's my first stop

  9. Ahmadd Fauzan says:

    Re those real tattos ?

  10. Sandra Bevins says:

    Hi Jemma
    Do you just use normal malt vinegar or white

  11. Jade Nguyen says:

    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?

  12. genevieve visser says:

    1:48 πŸ˜‚πŸ€£πŸ€£πŸ€£πŸ˜­πŸ˜‚

  13. Jo-Anne Prentice says:

    Hmmm….coincidence that my name starts with a J. And my birthday is in July. Too bad nobody is who knows me will read this πŸ˜‚

  14. samyus33 says:

    Ypure one amazing Baker…πŸ‘πŸ˜˜

  15. Ellen Spear says:

    That is a really cute top she's wearing.

  16. Carissa says:

    Help! I tried making the Pavola recipe. After mixing and doing a taste test that the sugar was completely dissolved. Once I put the mix into a piping bag, It was soo runny and it was turning into a mess and when I tried piping my letter on the baking sheet, It was like flooding into a pool. Then after all that when it was in the oven(convention) it came out hard and yellow… What could possibly of gone wrong?

  17. B l u e B e r r y's says:


  18. Mitchell Robless says:

    once the oven is to palovas 170c and soon as goes in the oven turn it down to 100c just letting you know

  19. #GiveJimin'sLeftShoulderMoreLines says:

    I don’t know why but it took me awhile to figure out what letter it was on the thumbnail 😭😭

  20. bee wali baji says:

    What we can use in replace of white wine vinegar?

  21. bee wali baji says:

    Can we use simple vinegar?

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