Pineapple

(.8 g) cloves (.8 g) ginger (1.2 g) nutmeg (10 g) baking powder (100 g) granulated sugar (125 g) fresh pineapple juice (133 g) granulated sugar (15 g) baking powder (180 g) sour cream (200 g) granulated sugar (220 g) packed brown sugar (220 g) vegetable oil (230 g) fresh pineapple juice (230 g) pineapple juice (250 g) chopped pecans (339 g) unsalted butter (360 g) all-purpose flour (360 g) buttermilk (4.2 g) vanilla extract (400 g) mashed bananas (45 g) heavy whipping cream (452 g) unsalted butter (5 g) corn starch (5 g) cornstarch (5.3 g) ground cinnamon (5.6 g) salt (500 g) granulated sugar (508 g) cake flour (56.5 g) unsalted butter (56.5) unsalted butter (57 g) heavy cream (750 g) powdered sugar (8 g) salt (8 oz) crushed pineapple *This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height so we can split the layers in half. *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. Dole Whip powdered ice cream mix cream cheese egg whites egg yolks eggs pinch of salt whole eggs yellow food gel