St. Patrick’s Day

(10 g) baking powder (109 g) vegetable oil (115.5 g) heavy whipping cream (120 g) lime juice (120 g) sour cream (13 g) clear vanilla extract (13 g) pure vanilla extract (13 g) vanilla extract (133 g) granulated sugar (150 g) dark chocolate chips (150 g) granulated sugar (150 g) semi sweet or dark chocolate chips (157.3 g) dark cocoa powder (16 g) baking powder (160 g) all-purpose flour (169.5 g) unsalted butter (173 g) whipping cream (173.25 g) heavy whipping cream (180 g) sour cream (2.8 g) salt (200 g) granulated sugar (226 g) unsalted butter (226 g) unsalted butter room temperature (236.6 g) hot water (240 g) buttermilk (240 g)all-purpose flour (250 g) powdered sugar (275 g) buttermilk, room temperature (3 g) baking powder (300 g) all purpose flour (339 g) cake flour (345 g) cake flour (350 g) granulated sugar (350 g)granulated sugar (350g ) granulated sugar (4 g) salt (4.2 g) clear vanilla extract (4.2 g) mint extract (4.2 g) mint extract or emulsion (4.2 g) pure vanilla extract (4.2 g) vanilla extract (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (5 g) salt (5.6 g) kosher salt (5.6 g) salt (50 g) granulated sugar (50 g) mint lime sugar (56 g) unsalted butter (57.75 g) heavy cream (57.75 g) heavy whipping cream (57.75 g) mint infused cream (6 g) fresh mint, chopped (6 g) salt (60 g) sour cream (625 g) powdered sugar measured and then sifted (625 g) powdered sugar, measured then sifted (7.2 g) lime zest (725 g) powdered sugar, (750 g) powdered sugar (8 g) baking powder (8 g) baking soda (8.4 g) mint extract (8.4 g) vanilla extract (88.5 g) good quality cocoa powder *If you want to pipe dollops of buttercream on the cake as pictured above, make an extra half batch of buttercream *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. + 1 tablespoon (33 g) cocoa powder 1.4 g kosher salt 110 g brown sugar 113 g unsalted butter, room temperature 12.5 g sugar 14 g white distilled cooking vinegar 14.4 g vinegar 169.5 g unsalted butter, room temperature 180 g Fruity Pebbles cereal 2.8 g vanilla extract 220 g light brown sugar, packed 240 g cereal milk (recipe above) 267 g cake flour 293 g granulated sugar 300 g Fruit Pebbles cereal 300 g milk 320 g buttermilk, room temperature 360 g buttermilk, warm 452 g unsalted butter, slightly cold 5 g baking soda 5 sticks (508.5 g) unsalted butter, slightly chilled 6 g cornstarch 6.7 g baking soda 7 g brown sugar 7.4 g cocoa powder 72 g heavy whipping cream 75 g milk powder 750 g powdered sugar, measured and then sifted 80 g finely ground Fruit Pebbles (about 2 cups) 80 g sour cream, room temperature 812.5 g powdered sugar, measured and then sifted 84.75 g unsalted butter, melted Americolor food gels Dash of salt EZ Gel Golden Oreos Green food coloring Green food gel Mint Oreo cookies Mint Oreo cookies or Thin Mints Mint Oreo cookies, crushed Mint Oreos or Thin Mints Mint Oreos, crushed Mint Oreos, crushed finely Pistachio Paste baking powder baking soda buttermilk cream cheese cups all-purpose flour cups sugar dark chocolate chips dark cocoa powder drop green food coloring egg whites egg yolks eggs eggs whites, fresh mint leaves frosting heavy cream heavy whipping cream hot water large egg whites large eggs large mint leaves large or extra large eggs, room temperature limes mini chocolate chips mint extract or emulsion mint leaves of salt pinch of salt powdered sugar pure mint extract pure vanilla extract salt semi-sweet chocolate toasted Kataifi unsalted butter vanilla vegetable oil whole eggs