Blackberry

( 14 g) baking powder (10 g) baking powder (10 g) vanilla bean paste (100 g) granulated sugar (110 g) vegetable oil (115 g) strained blackberry compote, (118 g) water (12 g) baking powder (120 g) sour cream (125 g) powdered sugar (13 g) vanilla bean paste or pure vanilla extract (144 g) raspberry jam (150 g) corn meal (170 g) blackberries (173 g) heavy cream (18 g) corn starch (2.1 g) vanilla extract (200 g) granulated sugar (21.5 g) white vinegar (218 g) olive oil (225 g) buttermilk, at room temperature (226 g) unsalted butter (226 g) unsalted butter, at room temperature (236.6 g) hot water (240 g) all-purpose flour (240 g) buttermilk (240 g) heavy whipping cream (260 g) chopped hazelnuts (260 g) fresh or frozen mixed berries (3 g) baking powder (3 g) salt (345 g) cake flour (350 g) granulated sugar (360 g) all-purpose flour (360 g) blackberries (4 g) cornstarch, sifted (4 g) salt (4.2 g) pure vanilla extract (4.2 g) vanilla extract (43.3 g) heavy whipping cream (452 g) unsalted butter (460 g) heavy whipping cream (480 g) ricotta cheese, homemade or store bought - at room temperature (480 g) whole milk (5 g) salt (50 g) granulated sugar (56.5 g) unsalted butter, melted (57 g) freeze dried raspberries (6 g) salt (62.5 g) powdered sugar (75 g) granulated sugar (750 g) powdered sugar (77 g) strained blackberry juice (8 g) baking powder (8 g) baking soda (8.12 g) cornstarch (88.5 g) dark cocoa powder *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 makes enough for the filling 452 g unsalted butter, slightly cold 750 g powdered sugar, measured then sifted E-Z Gel EZ Gel Fresh blackberries Turbinado sugar egg whites eggs fresh lime juice hazelnut paste, large egg whites large eggs lemon juice lemon zest lime zest mascarpone of salt pinch of salt zest of one lime