Peppermint

(110 g) vegetable oil (236 g) hot water (240 g) all-purpose flour (240 g) buttermilk (339 g) unsalted butter (350 g) granulated sugar (4 g) baking powder (4.2 g) peppermint extract (4.2 g) pure vanilla extract (4.2 g) vanilla extract (400 g) granulated sugar (43.3 g) heavy whipping cream (452 g) unsalted butter (6 g) salt (750 g) powdered sugar (8 g) baking powder (8 g) baking soda *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. *You can use a store-bought crust 12.6 g peppermint extract 150 g semi-sweet or bittersweet chocolate chips 200-231 g heavy whipping cream 44.3 g heavy whipping cream 600 g all purpose flour 8.4 g peppermint extract 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand - can even use Hershey's Special Dark Chocolate Cocoa Powder) EZ Gel Red food coloring cream cheese crushed peppermint candies dark chocolate chips drop red food coloring eggs heavy whipping cream large eggs of salt oreo cookies peppermint extract powdered sugar unsalted butter vanilla