recipe

PAVLOVA:

A dessert created and named by a society hostess in honor of the famous ballerina Anna Pavlova during a tour of Australia. One of Australia's favorite dishes, it is a wonderfully light and rich combination of meringue, whipped cream and fruit.

Roll a piece of white Sculpey out on a flat surface to a thickness of 3/16 inch. Using the 3/4 inch Kemper circle cutter, cut out the base of cake. With thumb, make a depression into top of cake being careful not to distort circle shape. Bake as directed. When cool, paint thickly with white acrylic paint using a toothpick and swirling motions. Allow to dry thoroughly.

Only a small amount of any type of fruit is needed for the top of the cake. For strawberries, roll a tiny ball of red Fimo into a teardrop shape on a piece of Velcro to texture. To make pineapple chunks, roll golden yellow Fimo out on a flat surface and cur tiny irregular-shaped squares with X-Acto knife. For kiwi, roll a short snake of leaf green Fimo approximately 3/16 inch diameter. Bake as directed. Cut kiwi snake into thin slices, then draw seed lines on each slice using black fine-tip marker.

Arrange and glue fruit on top of cake. Glue to cake plate.