Orange

(100 g) sugar (109g) vegetable oil (121 g) lime juice (15 g) baking powder (180 g) sour cream (187g) good quality dark chocolate chips (226 g) unsalted butter (231 g) heavy whipping cream (236g) hot water or hot coffee (240 g) sour cream (240g) all purpose flour (240g) buttermilk (339 g) unsalted butter (345 g) cake flour (350g ) granulated sugar (360 g) buttermilk (3g) baking powder (4 g) orange extract (4.2 g) butter extract (4.2 g) clear vanilla extract (4.2g) pure vanilla extract (400 g) granulated sugar (43 3 g) heavy cream (45 g) cold unsalted butter  (452 g) unsalted butter (452g) unsalted butter (5.6 g) salt (5.6) kosher salt (500 g) granulated sugar (508 g) cake flour (57 g) heavy cream (57.7g) heavy whipping cream (625g) powdered sugar, measured and then sifted (70 g) powdered sugar (72.6 g) canola oil (750 g) powdered sugar (8 g) baking powder (8 g) orange extract (8 g) salt (8.4g) orange emulsion (88g) good quality cocoa powder (8g) baking soda *If you can't find E-Z Gel, you can refer to my Strawberry Shortcake post for using gelatin. *This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height. *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping (beyond what you see in my images), you’ll want to make an extra 1/4 to 1/2 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. 10.8 g corn starch 12.6 g orange emulsion (or extract) 125g raspberries 2 g grated lime zest E-Z Gel Pink, green and orange food gel (optional) egg whites egg yolks large egg yolks large eggs of salt orange Jell-O orange food gel pinch of salt whole eggs zest of two large oranges