Red

(10 g) baking powder (100 g) granulated sugar (113 g) unsalted butter (118 g) liquid from the canned cherries (118.3 g) water (12 g) baking powder (12.6 g) clear vanilla extract (120 g) buttermilk (120 g) sour cream (122 g) milk (13 g) vanilla bean paste or pure vanilla extract (15 g) baking powder (15 g) freeze dried raspberries (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly (150 g) granulated sugar (150 g) white chocolate chips (16.9 g) cornstarch (165 g) light brown sugar (165 g) unsalted butter (169.5 g) unsalted butter (170 g) cake flour (18 g) corn starch (180 g) buttermilk (2 g) baking powder (2 g) baking soda (2.1 g) pure vanilla extract (2.5 g) salt (200 g) granulated sugar (200 g) marshmallow fluff (210 g) all-purpose flour (218 g) grapeseed oil (226 g) unsalted butter (240 g) buttermilk (240 g) buttermilk room temperature (25 g) granulated sugar (250 g) powdered sugar (3 g) salt (31.25 g) milk powder (32 g) milk powder (339 g) unsalted butter (34 g) blueberry puree (34 g) raspberry puree (345 g) cake flour (346 g) heavy whipping cream (350 g) granulated sugar (35g) red velvet emulsion (360 g) all-purpose flour (360 g) buttermilk (375 g) powdered sugar (380 g) graham crackers (4 g) baking powder (4 g) baking soda (4.2 g) blueberry emulsion (4.2 g) pure vanilla extract (4.2 g) raspberry emulsion (4.2 g) salt (4.2 g) vanilla (4.2 g) vanilla extract (400 g) sugar (43.3-57.75 g)heavy whipping cream (450 g) granulated sugar (452 g) unsalted butter (452 g) unsalted butter, slightly cold and cut into cubes (460 g) heavy whipping cream (5 g) salt (5.6 g) salt (508 g) cake flour (56.5 g) unsalted butter (57 g) heavy whipping cream (57.75 g) heavy whipping cream (6 g) salt (60 g) crushed pretzels, (60 g) graham crackers, finely ground (60 g) heavy whipping cream (60 g) sour cream (625 g) powdered sugar (670 g) powdered sugar (687.5 g) powdered sugar (750 g) powdered sugar (76.6 g) freshly squeezed lemon juice (8 g) salt (8.4 g) clear vanilla extract (80 g) buttermilk (85 g) cream cheese (85 g) mini chocolate chips (87.5 g) dark chocolate chips **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. *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. 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. *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. 110 g brown sugar 14.37 g vinegar 14.75 g cocoa powder 200 g fresh cranberries 200 g sugar 220 g brown sugar, packed 226 g unsalted butter, cold 236.6 g water 240 g plain greek yogurt, room temperature 270 g all-purpose flour 300 g sugar, divided 339 g unsalted butter, room temperature 420 g all-purpose flour 5 g baking soda 750 g powdered sugar, measured and then sifted 8.12 g cornstarch, sifted Berries for garnish Biscoff spread, melted buttermilk cherry flavored Jell-O cherry preserves chopped maraschino cherries cream cheese crushed freeze dried raspberries egg egg whites eggs freeze dried raspberries large egg whites large eggs large or extra large eggs large white marshmallows lemon juice maraschino cherry juice of salt pinch of salt pink and red food coloring plus 1 teaspoon (16 g) baking powder plus 3 tablespoons (366.5 g) cake flour raspberry Jell-O red velvet emulsion sweetened condensed milk tart canned cherries in water vanilla bean white chocolate whole egg