Blueberry

(1.3 g) cinnamon (1.3 g) ground cinnamon (100 g) granulated sugar (113 g) unsalted butter (118 g) water (12 g) baking powder (12.6 g) clear vanilla extract (13 g) vanilla bean paste (140 g) blueberries (16.8 g) blueberry emulsion  (169.5 g) unsalted butter (173 g) heavy cream (18 g) corn starch (187 g) fresh blueberries (194 g) buttermilk (2 g) baking powder (2.1 g) pure vanilla extract (2.1 g) vanilla extract (2.8 g) kosher salt (2.8 g) salt (200 g) blueberries (200 g) fresh or frozen blueberries (200 g) granulated sugar (21.5 g) white vinegar (218 g) grapeseed oil (218 g) olive oil (226 g) unsalted butter (227 g) unsalted butter (240 g) sour cream (260 g) chopped hazelnuts (260 g) fresh or frozen mixed berries (27.5 g) brown sugar (27.5 g) packed brown sugar (3 g) salt (34 g) blueberry puree (34 g) raspberry puree (345 g) cake flour (346.5 g) heavy cream (350 g) granulated sugar (360 g) all-purpose flour (4.2 g) blueberry emulsion (4.2 g) butter extract (4.2 g) clear vanilla extract (4.2 g) raspberry emulsion (4.2 g) salt (4.2 g) vanilla extract (400 g) granulated sugar (42 g) heavy cream (43 g) white vinegar (43.3 g) heavy whipping cream (43.3-57.75 g)heavy whipping cream (446 g) unsalted butter (452 g) unsalted butter (480 g) ricotta cheese (480 g) ricotta cheese, homemade or store bought - at room temperature (480 g) whole milk (5.6 g) salt (54.4 g) grapeseed oil (56.5 g) unsalted butter (57.5 g) heavy whipping cream (57.75 g) heavy whipping cream (57.75 g) whipping cream (6 g) salt (72.6 g) canola oil (750 g) powdered sugar (8 g) baking powder (8.4 g) clear vanilla extract (8.4 g) lemon extract (80 g) buttermilk (86.25 g) cake flour (86.25) cake flour (9 g) grated lemon zest (9 g) lemon zest (93.75 g) powdered sugar (960 g) whole milk *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want 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 makes enough for the filling *this makes enough for the filling, if you also want homemade ricotta in the cake layers, double this recipe. 2 sticks (266 g) unsalted butter 452 g unsalted butter, slightly cold 750 g powdered sugar, measured then sifted Berries for garnish Dash of salt Nilla wafer cookies Yellow food coloring Zest of one large orange cinnamon egg yolks eggs eggs whites, eggs yolks fresh lemon juice fresh or frozen blueberries grapeseed oil hazelnut paste, juice of compote large egg whites large eggs lemon juice lemon zest of salt pinch of salt plus 1 teaspoon (16 g) baking powder plus 3 tablespoons (366.5 g) cake flour whole egg whole eggs