Sweet Melissa Sunday: Pavlova Peach Melba

sweetmelissasundays

I recently joined my first baking club — Sweet Melissa Sundays. I’ve wanted to join for a while, but Steven felt that it may be too stressful to make sure I do my “homework” for Sweet Melissa Sundays. So I never joined, and plus…they weren’t accepting new members.
However, last weekend I decided that I’d just go ahead and buy the cookbook and bake along with them. As I was browsing their page, I found that they were accepting new members! I immediately emailed and asked if I can become one of them. The next morning, I received an email from Karen of Karen’s Cookies Cakes & More telling me that I was accepted! Yay!!!

So…my first homework assignment…the Pavlova Peach Melba. Now, the Sweet Melissa Baking Book is not a cookbook that has a picture of EVERY recipe. I saw the name of this week’s recipe and thought…”Huh??”

After reading the recipe, and Googling it, I understood what it is I will be conquering this week. 🙂

Pavlova Peach Melba

This week’s recipe was chosen by Patty of Birding Blossoms and Baking. To see the full recipe, please see her post.

It’s a little difficult to find good quality, fresh, ripe peaches this time of the year, so I went the frozen route. I also went the frozen route for the raspberries.
Frozen Peaches
P3260216
<img title="Pavlova 2 by debbieklchan, on Flickr" src="http://farm3.static.flickr.com/2692/4471645322_3180b9232b.jpg" alt="Peach Me

I also made 8 individual ones instead of one big one. I baked the little Pavlovas for 50 minutes. I’m not too sure if that’s too long, but it was kind of hard to cut into with a fork.
Pavlova 2
Pavlova with whipped cream
Pavlova Peach Melba 2

Although hard to eat, I still received many compliments for it. Even Steven’s papa ate the whole thing!!…and he doesn’t even like non-Asian foods.

Meringue Mushrooms

For some reason…I wanted to try making meringue. Not that I find it exceptionally tasty, but just to try and make it. I searched “meringue” on allrecipes.com and found this recipe. I didn’t have pastry bags or any kind of decorating tips because I’m not a cake decorator. I ended up going to walmart and buying set of 2 tips (1 circle tip and 1 flowery/starry tip) and a ziploc bag.
It was kinda difficult to “form” the mushroom caps and stems. After baking, I ended up cutting the tips of the stems to get a flat surface to attach to the mushroom cap.

Don’t they look realistic???


They were baked as caps and stems separately.

Then I attached the two parts together with melted chocolate.