Pink

( 14 g) baking powder (1.4 g) salt (1.5 g) salt (10 g) baking powder (10 g) cornstarch (100 g) granulated sugar (100 g) sugar (109 g) vegetable oil (115g) lemon juice (119 g) strawberry puree, more if desired (12 g) baking powder (120 g) heavy whipping cream (120 g) sour cream (121 g) lime juice (125 g) raspberry reduction (13 g) pure vanilla extract (13 g) vanilla bean paste or pure vanilla extract (13g) pure vanilla extract (14 g) crushed freeze dried strawberries (14 g) finely ground freeze dried strawberries (14-ounces) sweetended condensed milk (144 g) raspberry jam (15 g) baking powder (15 g) freeze dried raspberries (15 g) freeze dried strawberries (150 g) mini chocolate chips (150 g) white chocolate chips (16.9 g) cornstarch (169.5 g) unsalted butter (170g) cream cheese (173.25 g) heavy whipping cream (180 g) buttermilk (18g) baking powder (2 g) baking soda (200 g) granulated sugar (200g ) sugar (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (226g) unsalted butter (236 g) hot water or coffee (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) heavy whipping cream (240 g) sour cream (240g) buttermilk (25 g) granulated sugar (266g) granulated sugar (28.87 g) heavy whipping cream (3 g) baking powder (3 g) salt (3 oz) instant banana pudding mix (3-ounces) instant vanilla pudding mix (30 g) crushed pretzels (300 g) granulated sugar (31.25 g) milk powder (339 g) unsalted butter (339g) cake flour (345 g) cake flour (345 g)cake flour (350 g) granulated sugar (373.7 g) cake flour (3g) salt (4.2 g) butter extract (4.2 g) clear vanilla extract (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) strawberry emulsion (4.2 g) vanilla (4.2 g) vanilla extract (400 g) granulated sugar (42g) heavy whipping cream (43 3 g) heavy cream (43.3 g) heavy whipping cream (45 g) cold unsalted butter  (450 g) granulated sugar (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (452g) unsalted butter (455 g) heavy whipping cream (456 g) unsalted butter (460 g) heavy whipping cream (5 g) cream of tartar (5 g) salt (5.6 g) salt (50 g) granulated sugar (500 g) powdered sguar (508 g) cake flour (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 (57.75 g) heavy whipping cream (59 g) vegetable oil, (59.25 g) strawberry jam (6 g) salt (60 g) heavy whipping cream (60 g) sour cream (62.5 g) cup milk powder (670 g) powdered sugar (72.6 g) canola oil (72.6 g) vegetable oil (72.6) canola oil (750 g) powdered sugar (750g) powdered sugar (8 g) baking powder (8 g) baking soda (8 g) salt (8.4 g) clear vanilla extract (8.4 g) pure vanilla extract (8.4 g) vanilla extract (8.4 g) vanilla extract or vanilla bean paste (87.5 g) dark chocolate chips (88.5 g) good quality cocoa powder (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 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 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. 10.5 g clear vanilla extract 10.8 g corn starch 110 g brown sugar, lightly packed 113 g sour cream, at room temperature 12.6 g orange emulsion (or extract) 125g raspberries 13 g Lorann Cotton Candy Flavoring 15 g freeze dried raspberries measured and then pulverized into a powder 169.5 g unsalted butter, at room temperature 175 g buttermilk at room temperature 2 g grated lime zest 2 sticks (226 g) unsalted butter 225 g heavy cream 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 3 oz. package of strawberry flavored Jell-O 40 g sugar 452 g unsalted butter, slightly cold 508.5 g unsalted butter, slightly chilled 75 g sprinkles 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted 8 g Lorann Cotton Candy Flavoring 8.4 g raspberry extract or emulsion 81.75 g canola oil 937.5 g powdered sugar measured then sifted Banana chips or fresh banana slices Cosmic Rush Twinkle Sprinkle Medley FOR THE FROSTING Food coloring For the Cake Garnish NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer. 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 a couple drops of pink food coloring (optional), cherry flavored Jell-O cherry preserves chocolate chips chopped maraschino cherries cream cheese cream cheese, slightly chilled cups dark chocolate chips egg whites egg whites room temperature egg yolks egg, room temperature eggs fresh berries fresh raspberries grated lemon zest heavy whipping cream large egg whites large egg yolks large eggs large or extra large egg whites large whole eggs lemon zest maraschino cherry juice of salt oreo cookies pink and red food coloring pink food coloring, optional pink food gel, optional plus 1 teaspoon plus 4 tablespoons (373.75 g) cake flour raspberries, raspberry reduction strawberries strawberry emulsion strawberry emulsion or extract, vanilla extract water white chocolate chips white chocolate instant pudding mix whole egg whole eggs