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( 115 g) finely ground pistachios
( 14 g) baking powder
(1.3 g) cinnamon
(1.3 g) ground cinnamon
(1.4 g) salt
(1.5 g) salt
(1.5 g) teaspoon salt
(10 g) baking powder
(10 g) cornstarch
(10.4 g) powdered sugar
(100 g) granulated sugar
(100 g) sugar
(109 g) vegetable oil
(110 g) peach nectar
(110 g) vegetable oil
(112.5 g) white chocolate
(1125 g) sifted powdered sugar
(113 g) unsalted butter
(115 g) strained blackberry compote,
(115.5 g) heavy whipping cream
(115g) lemon juice
(118 g) liquid from the canned cherries
(118 g) water
(118.3 g) water
(119 g) strawberry puree, more if desired
(12 g) baking powder
(12.50 g) granulated sugar
(12.6 g) clear vanilla extract
(120 g) buttermilk
(120 g) crème fraîche
(120 g) fresh lime juice
(120 g) heavy whipping cream
(120 g) peach yogurt
(120 g) sour cream
(121 g) lime juice
(122 g) milk
(125 g) fresh pineapple juice
(125 g) raspberry reduction
(13 g) clear vanilla extract
(13 g) pure vanilla extract
(13 g) vanilla bean paste
(13 g) vanilla bean paste or pure vanilla extract
(13 g) vanilla extract
(13.6 g) olive oil
(133 g) granulated sugar
(13g) pure vanilla extract
(14 g) crushed freeze dried strawberries
(14 g) finely ground freeze dried strawberries
(14-ounces) sweetended condensed milk
(140 g) blueberries
(144 g) raspberry jam
(15 g) baking powder
(15 g) freeze dried raspberries
(15 g) freeze dried strawberries
(150 g) dark chocolate chips
(150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
(150 g) granulated sugar
(150 g) light corn syrup
(150 g) mini chocolate chips
(150 g) semi sweet or dark chocolate chips
(150 g) sugar
(150 g) white chocolate chips
(157.3 g) dark cocoa powder
(16 g) baking powder
(16 g) coconut emulsion
(16.2 g) heavy whipping cream
(16.8 g) coconut emulsion
(16.9 g) cornstarch
(160 g) all-purpose flour
(165 g) dark brown sugar
(165 g) light brown sugar
(165 g) packed brown light brown sugar
(165 g) unsalted butter
(169.5 g) unsalted butter
(170 g) cake flour
(170g) cream cheese
(173 g) whipping cream
(173.25 g) heavy whipping cream
(18 g) corn starch
(180 g) all-purpose flour
(180 g) buttermilk
(180 g) graham cracker crumbs, about 12 rectangular crackers
(180 g) sour cream
(180 g) whole milk
(187.5 g) mango compote, recipe above
(18g) baking powder
(194 g) buttermilk
(2 g) baking powder
(2 g) baking soda
(2 oz.) instant lemon pudding mix
(2.1 g) pure vanilla extract
(2.1 g) vanilla extract
(2.4 g) cinnamon
(2.5 g) salt
(2.8 g) salt
(200 g) blueberries
(200 g) fresh or frozen blueberries
(200 g) granulated sugar
(200 g) marshmallow fluff
(200g ) sugar
(210 g) all-purpose flour
(218 g) grapeseed oil
(218 g) vegetable oil
(226 g) unsalted butter
(226 g) unsalted butter room temperature
(226 g) unsalted butter, at room temperature
(226 g) unsalted butter, slightly cold
(226g) unsalted butter
(227 g) unsalted butter
(230 g) fresh pineapple juice
(230 g) lemon juice
(231 g) canned coconut milk
(236 g) hot water or coffee
(236.6 g) hot water
(240 g) all-purpose flour
(240 g) buttermilk
(240 g) buttermilk room temperature
(240 g) heavy whipping cream
(240 g) sour cream
(240 g)all-purpose flour
(240g) buttermilk
(25 g) granulated sugar
(250 g) lemon wafer cookies,
(250 g) powdered sugar
(266g) granulated sugar
(27 g) poppy seeds
(27.5 g) packed brown sugar
(270 g) Captain Crunch cereal
(275 g) buttermilk, room temperature
(28.25 g) cold unsalted butter, cut into small pieces
(28.25 g) unsalted butter
(28.8 g) heavy cream, cold
(28.87 g) heavy whipping cream
(3 g) baking powder
(3 g) baking soda
(3 g) nutmeg
(3 g) salt
(3 oz) instant banana pudding mix
(3-ounces) instant vanilla pudding mix
(30 g) all-purpose flour
(30 g) crushed pretzels
(300 g) buttermilk
(300 g) chopped pecans
(300 g) granulated sugar
(300 g) pecans
(300 g) peeled and sliced peaches
(300 g) raw whole macadamia nuts
(31.25 g) milk powder
(31.25 g) powdered sugar, measured then sifted
(32 g) milk powder
(339 g) unsalted butter
(339g) cake flour
(34 g) blueberry puree
(34 g) raspberry puree
(345 g) cake flour
(345 g)cake flour
(346 g) heavy whipping cream
(346.5 g) heavy cream
(350 g) granulated sugar
(350 g)granulated sugar
(35g) red velvet emulsion
(360 g) all-purpose flour
(360 g) blackberries
(360 g) buttermilk
(373.7 g) cake flour
(375 g) powdered sugar
(380 g) graham crackers
(3g) salt
(4 g) baking powder
(4 g) baking soda
(4 g) ground ginger
(4 g) salt
(4.2 g) blueberry emulsion
(4.2 g) butter extract
(4.2 g) clear vanilla extract
(4.2 g) lemon extract
(4.2 g) lemon extract or emulsion
(4.2 g) mint extract
(4.2 g) mint extract or emulsion
(4.2 g) pure vanilla extract
(4.2 g) raspberry emulsion
(4.2 g) salt
(4.2 g) strawberry emulsion
(4.2 g) vanilla
(4.2 g) vanilla extract
(4.5 g) grated lemon zest
(400 g) granulated sugar
(400 g) pumpkin purée
(400 g) sugar
(42 g) heavy cream
(42.4 g) butter
(42.4 g) unsalted butter
(42g) heavy whipping cream
(43 3 g) heavy cream
(43 g) white vinegar
(43.3 g) heavy whipping cream
(43.3-57.75 g)heavy whipping cream
(446 g) unsalted butter
(45 g) cold unsalted butter
(450 g) castor sugar*
(450 g) granulated sugar
(452 g) unsalted butter
(452 g) unsalted butter, slightly chilled
(452 g) unsalted butter, slightly cold and cut into cubes
(452g) unsalted butter
(452g) unsalted butter, slightly cold
(455 g) heavy whipping cream
(456 g) unsalted butter
(460 g) heavy whipping cream
(480 g) buttermilk, at room temperature
(480 g) macadamia nut milk (other nut milk)
(480 g) ricotta cheese
(480 g) whole milk
(5 g) cornstarch
(5 g) cream of tartar
(5 g) salt
(5.4 g) cornstarch
(5.6 g) kosher salt
(5.6 g) salt
(50 g) granulated sugar
(500 g) granulated sugar
(500 g) powdered sguar
(508 g) cake flour
(55 g) lemon juice
(56.5 g) unsalted butter
(56.5 g) unsalted butter, melted
(56.5g) cold unsalted butter
(57 g) freeze dried raspberries
(57 g) heavy cream
(57 g) heavy whipping cream
(57.5 g) heavy whipping cream
(57.75 g) heavy cream
(57.75 g) heavy whipping cream
(57.75 g) whipping cream
(57.75g) heavy whipping cream
(59 g) vegetable oil,
(59.25 g) strawberry jam
(6 g) baking powder
(6 g) fresh mint, chopped
(6 g) lemon zest
(6 g) salt
(6.3 g) vanilla
(60 g) cream of coconut
(60 g) crushed pretzels,
(60 g) graham crackers, finely ground
(60 g) heavy whipping cream
(60 g) sour cream
(62.5 g) cup milk powder
(62.5 g) granulated sugar
(62.5 g) powdered sugar
(625 g) powdered sugar
(625 g) powdered sugar measured and then sifted
(66.7 g) granulated sugar
(670 g) powdered sugar
(687.5 g) powdered sugar
(7 g) baking powder
(7.2 g) lime zest
(7.8 g) ground cinnamon
(72.6 g) canola oil
(72.6 g) vegetable oil
(72.6) canola oil
(725 g) powdered sugar,
(73 g) brown sugar, packed
(75 g) milk powder, divided
(750 g) powdered sugar
(750g) powdered sugar
(76.6 g) freshly squeezed lemon juice
(77 g) heavy whipping cream
(77 g) strained blackberry juice
(8 g) baking powder
(8 g) baking soda
(8 g) salt
(8.12 g) corn starch
(8.12 g) cornstarch
(8.4 g) clear vanilla extract
(8.4 g) lemon extract
(8.4 g) lemon extract or emulsion
(8.4 g) mint extract
(8.4 g) pure vanilla extract
(8.4 g) vanilla extract
(8.4 g) vanilla extract or vanilla bean paste
(8.4g) vanilla extract
(80 g) buttermilk
(80 g) peach compote
(83 g) fresh lemon juice,
(85 g) cream cheese
(85 g) mini chocolate chips
(86.25) cake flour
(87.5 g) dark chocolate chips
(88.5 g) dark cocoa powder
(88.5 g) good quality cocoa powder
(880 g) diced peaches
(9 g) grated lemon zest
(9 g) lemon zest
(93.75 g) powdered sugar
(960 g) whole milk
(about 160 g) egg whites,
(about 160 g) strawberry puree,
(about 260 g) egg whites
**This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/4 to 1/2 batch.
*If you want to pipe swirls around the cake like I did, add an extra half batch of buttercream.
*This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height so we can split the layers in half.
*This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
*This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want additional piping, you'll want to make an extra 1/2 batch.
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping (beyond what you see in my images), you’ll want to make an extra 1/4 to 1/2 batch.
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
*This buttercream reipe makes enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch.
*To make your own castor sugar
*this makes enough for the filling, if you also want homemade ricotta in the cake layers, double this recipe.
10.5 g clear vanilla extract
10.8 g corn starch
100 g pretzel sticks, finely ground
11.2g lime zest
110 g brown sugar
110 g brown sugar, lightly packed
113 g sour cream, at room temperature
113 g unsalted butter, melted
113 g unsalted butter, room temperature
12 g brown sugar
12.6 g orange emulsion (or extract)
120 g sour cream, room temperature
125g raspberries
13 g Lorann Cotton Candy Flavoring
14.37 g vinegar
14.75 g cocoa powder
15 g freeze dried raspberries measured and then pulverized into a powder
150 g crushed pretzels, mostly pulverized but some chunks are okay
150 g shelled unsalted pistachios
150 g sweetened shredded coconut
169.5 g unsalted butter, at room temperature
175 g buttermilk at room temperature
190 g Captain Crunch cereal
2 g grated lime zest
2 sticks (226 g) unsalted butter
200 g brown sugar packed
200 g fresh cranberries
200 g sugar
220 g brown sugar, packed
225 g heavy cream
226 g unsalted butter, cold
236.6 g water
240 g cereal flavored milk (recipe above)
240 g heavy whipping cream, cold
240 g plain greek yogurt, room temperature
240 g sour cream, room temperature
240 g buttermilk, at room temperature
25.2 g LorAnn Oils Raspberry Emulsion
250 g powdered sugar, measured and then sifted
262.5 g buttermilk, room temperature
270 g all-purpose flour
3 oz. package of strawberry flavored Jell-O
300 g milk
300 g sugar, divided
339 g unsalted butter, room temperature
35 g milk powder
375 g powdered sugar, measured and then sifted
375 g powdered sugar, measured then sifted
4.5 g lemon zest
40 g finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve.
40 g sugar
420 g all-purpose flour
452 g unsalted butter, slightly cold
5 g baking soda
508.5 g unsalted butter, slightly chilled
56 g unsalted butter, cold, cut into cubes
56.5 g cold unsalted butter cut into small pieces
6 g cornstarch
6 sticks (678 g) unsalted butter
72 g heavy whipping cream
75 g milk powder
75 g sprinkles
750 g powdered sugar, measured and then sifted
750 g powdered sugar, measured then sifted
8 g LorAnn key lime flavor
8 g Lorann Cotton Candy Flavoring
8.12 g cornstarch, sifted
8.4 g raspberry extract or emulsion
81.75 g canola oil
84.75 g unsalted butter, melted
9 g grated lemon zest one large lemon
937.5 g powdered sugar measured then sifted
Banana chips or fresh banana slices
Berries for garnish
Biscoff Cookies
Biscoff spread, melted
Captain Crunch Crumble
Cosmic Rush Twinkle Sprinkle Medley
Dole Whip powdered ice cream mix
E-Z Gel
EZ Gel
FOR THE FROSTING
Filling and garnish: fresh raspberries, split in half
Food coloring
For the Cake
Garnish
Green food coloring
Green food gel
Lemon Oreos,
Mint Oreo cookies or Thin Mints
Mint Oreos or Thin Mints
Mint Oreos, crushed
Mint Oreos, crushed finely
NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer.
Nilla wafer cookies
One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies.
Pink and blue food gel
Pink food coloring
Pink food gel
Pink, green and orange food gel (optional)
Strawberry slices
Yellow food coloring
Yellow food coloring optional
a couple drops of pink food coloring (optional),
buttermilk
cherry flavored Jell-O
cherry preserves
chocolate chips
chopped maraschino cherries
cinnamon
cream cheese
cream cheese, slightly chilled
crushed freeze dried raspberries
cups
dark chocolate chips
egg
egg whites
egg whites room temperature
egg yolks
egg, room temperature
eggs
eggs whites,
eggs yolks
freeze dried raspberries
fresh berries
fresh lemon juice
fresh lime juice
fresh mint leaves
fresh or frozen blueberries
fresh raspberries
freshly squeezed lemon juice
frozen or fresh mango
grapeseed oil
grated lemon zest
heavy whipping cream
juice of compote
juice of half a small lemon
large egg whites
large egg yolks
large eggs
large eggs (whole)
large or extra large egg whites
large or extra large eggs
large white marshmallows
large whole eggs
lemon juice
lemon zest
lime zest
maraschino cherry juice
mini chocolate chips
of salt
oreo cookies
pecan butter
pinch of salt
pink and red food coloring
pink food coloring, optional
pink food gel, optional
plus 1 teaspoon
plus 1 teaspoon (16 g) baking powder
plus 3 tablespoons (366.5 g) cake flour
plus 4 tablespoons (373.75 g) cake flour
raspberries,
raspberry Jell-O
raspberry reduction
raw unsalted macadamia nuts
red velvet emulsion
strawberries
strawberry emulsion
strawberry emulsion or extract,
sweetened condensed milk
tart canned cherries in water
vanilla bean
vanilla buttercream
vanilla extract
water
white chocolate
white chocolate chips
white chocolate instant pudding mix
whole egg
whole eggs
yellow food gel
zest of one lemon
zest of one lime
(18 g) baking powder
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