Blue

(1.3 g) cinnamon (100 g) granulated sugar (118 g) water (12.6 g) clear vanilla extract (13 g) vanilla bean paste (169.5 g) unsalted butter (18 g) corn starch (2 g) baking powder (2.1 g) vanilla extract (200 g) blueberries (200 g) fresh or frozen blueberries (200 g) granulated sugar (226 g) unsalted butter room temperature (227 g) unsalted butter (240 g) buttermilk room temperature (27.5 g) packed brown sugar (3 g) salt (34 g) blueberry puree (34 g) raspberry puree (350 g) granulated sugar (4.2 g) blueberry emulsion (4.2 g) raspberry emulsion (4.2 g) salt (4.2 g) vanilla extract (43 3 g) heavy cream (43.3-57.75 g)heavy whipping cream (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (57.75 g) heavy whipping cream (750 g) powdered sugar (8.4 g) clear vanilla extract (80 g) buttermilk (86.25) cake flour *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, you’ll want to make an extra 1/2 batch. 13 g Lorann Cotton Candy Flavoring 750 g powdered sugar, measured then sifted 8 g Lorann Cotton Candy Flavoring Berries for garnish Cosmic Rush Twinkle Sprinkle Medley FOR THE FROSTING For the Cake Pink and blue food gel cups egg whites grapeseed oil large egg whites lemon juice of salt plus 1 teaspoon plus 1 teaspoon (16 g) baking powder plus 3 tablespoons (366.5 g) cake flour whole egg