Mother’s Day

(10 g) baking powder (113 g) unsalted butter (12 g) baking powder (120 g) sour cream (125 g) powdered sugar (13 g) vanilla bean paste (13g) vanilla bean paste (140 g) blueberries (169.5 g) unsalted butter (194 g) buttermilk (2 g) baking soda (2 oz.) instant lemon pudding mix (2.8 g) kosher salt (2.8 g) salt (200 g) granulated sugar (218 g) grapeseed oil (226 g) unsalted butter (240 g) buttermilk (250 g) lemon wafer cookies, (3 g) salt (300 g) all purpose flour (300 g) buttermilk (327 g) unsalted butter (340 g) cake flour (345 g) cake flour (350 g) granulated sugar (360 g) all-purpose flour (4.2 g) lemon extract (4.2 g) lemon extract or emulsion (4.2 g) vanilla extract (40 g) freeze dried strawberries (400 g) granulated sugar (44.3 g) water (446 g) unsalted butter (452 g) unsalted butter (452g) unsalted butter (462 g) heavy whipping cream (5.6 g) salt (50 g) granulated sugar (500 g) powdered sugar (56.5 g) cold unsalted butter (56.5 g) unsalted butter (57.5 g) heavy whipping cream (6 g) salt (60 g) heavy whipping cream (62.5 g) powdered sugar (750 g) powdered sugar (76 g) heavy cream (8 g) baking powder (8 g) clear vanilla extract (8.4 g) lemon extract (8.4 g) lemon extract or emulsion (83 g) fresh lemon juice, (9 g) grated lemon zest (9 g) lemon zest (9.25 g) unflavored gelatin *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, you’ll want to make an extra 1/2 batch. 240 g  buttermilk, at room temperature 75 g milk powder Diced fresh strawberries Yellow food coloring about 125 g fresh raspberries about 125 g raspberries cream cheese egg whites egg yolks eggs eggs whites, fresh lemon juice large egg whites large eggs lemon juice of salt pinch of salt strawberry jam sweetened condensed milk vanilla extract white chocolate chips zest of one lemon