Baking Magazine Step 19

 Prepping/Taking Photos: Double Page Spread Pt.2

For my next blog I will be making the second dessert for the left side of my double page spread. In this blog I include a few photos of my process and my final product. I'm very excited that I am done with my desserts partially and I can start taking picking which two I want for my baking magazine.

I started off by combing egg whites, sugar, vinegar, and vanilla extract till I got a thick consistency. I than spread out the meringue batter onto a rectangular tray with parchment paper. I baked in the oven for 20 minutes on 320 F. 

While my meringue was baking in the oven I prepared the cream filling with berries. I whipped together heavy whipping cream and confectioners sugar till I had a creamy consistency. 

I then, cut the strawberries, blackberries, raspberries and blueberries for my filling. After, I added them into the cream filling and placed in the refrigerator till my meringue cooled for 30 minutes after the oven.

After my meringue was cooled, I put 3/4 of the filling inside and spread it out evenly so it wouldn't come out on the sides. 

I then rolled up the meringue and placed it on a cake stand. I realized the meringue would not look that presentable on a cake stand because the shape did not match so I looked for alternative design and found a colorful plate which perfectly contrasted the pavlova. 

After my pavlova was refrigerated for about 3-4 hours I put the rest of the cream on the top and added some extra berries for color. I grated lemon zest on the top too so it would have some yellow because that always looks good with black, blue, and red. I placed the pavlova on the colorful plate and started to think of how to take the right photo for my baking magazine. 

I still haven't decided exactly which photo I want to use in my baking magazine but I have narrowed it down to some choices. My next blog will talk more about my process!