Purple

( 14 g) baking powder (1.3 g) cinnamon (1.3 g) ground cinnamon (100 g) granulated sugar (110 g) vegetable oil (113 g) unsalted butter (115 g) strained blackberry compote, (118 g) water (12 g) baking powder (13 g) vanilla bean paste (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 (218 g) grapeseed oil (226 g) unsalted butter (227 g) unsalted butter (236.6 g) hot water (240 g) all-purpose flour (240 g) buttermilk (240 g) heavy whipping cream (27.5 g) packed brown sugar (3 g) baking powder (3 g) salt (345 g) cake flour (346.5 g) heavy cream (350 g) granulated sugar (360 g) all-purpose flour (360 g) blackberries (4 g) salt (4.2 g) blueberry emulsion (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla extract (42 g) heavy cream (43 g) white vinegar (43.3 g) heavy whipping cream (452 g) unsalted butter (480 g) ricotta cheese (5.6 g) salt (57.75 g) heavy whipping cream (57.75 g) whipping cream (6 g) salt (62.5 g) powdered sugar (750 g) powdered sugar (77 g) strained blackberry juice (8 g) baking soda (8.12 g) cornstarch (86.25) cake flour (88.5 g) dark cocoa powder (93.75 g) powdered sugar (960 g) whole milk *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 makes enough for the filling, if you also want homemade ricotta in the cake layers, double this recipe. E-Z Gel Nilla wafer cookies cinnamon egg whites eggs fresh lime juice fresh or frozen blueberries grapeseed oil juice of compote large egg whites large eggs lemon juice lemon zest lime zest of salt pinch of salt plus 1 teaspoon (16 g) baking powder plus 3 tablespoons (366.5 g) cake flour whole egg zest of one lime