Easter

( 14 g) baking powder (.8 g) cloves (.8 g) ginger (.8 g) ground cloves (.8 g) ground ginger (1.2 g) ground nutmeg (1.2 g) nutmeg (1.32 g) ground cinnamon (10 g) baking powder (10.4 g) powdered sugar (100 g) granulated sugar (100 g) sugar (112.5 g) white chocolate (113 g) unsalted butter (115 g) strained blackberry compote, (115g) lemon juice (119 g) strawberry puree, more if desired (12 g) baking powder (12.6 g) vanilla bean paste (120 g) lemon juice (120 g) sour cream (125 g) applesauce (125 g) powdered sugar (127.5 g) white chocolate, (13 g) vanilla bean paste (133 g) granulated sugar (13g) pure vanilla extract (140 g) blueberries (16.8 g) cornstarch (16.9 g) cornstarch (169.5 g) unsalted butter (170g) cream cheese (173 g) whipping cream (18g) baking powder (194 g) buttermilk (2 g) baking soda (2 g) salt (2 oz.) instant lemon pudding mix (2.1 g) vanilla extract (2.5 g) cornstarch, dissolved in 1 Tbsp cold water (2.6 g) ground ginger (2.8 g) salt (200 g) granulated sugar (200 g) packed brown sugar (200g ) sugar (218 g) grapeseed oil (218 g) vegetable or canola oil (220 g) packed brown sugar (220 g) vegetable oil (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (226g) unsalted butter (230 g) lemon juice (230 g) pineapple juice (240 g) buttermilk (240 g) heavy whipping cream (240 g) sour cream (240g) buttermilk (25 g) sugar (250 g) chopped pecans (250 g) lemon wafer cookies, (250 g) powdered sugar (266g) granulated sugar (27 g) poppy seeds (3 g) baking soda (3 g) salt (30 g) all-purpose flour (300 g) buttermilk (300 g) granulated sugar (31.25 g) milk powder (327 g) unsalted butter (339 g) unsalted butter (339g) cake flour (340 g) cake flour (345 g) cake flour (350 g) granulated sugar (360 g) all-purpose flour (360 g) blackberries (373.7 g) cake flour (3g) salt (4 g) baking soda (4 g) salt (4.2 g) clear vanilla extract (4.2 g) lemon extract (4.2 g) lemon extract or emulsion (4.2 g) pure vanilla extract (4.2 g) vanilla (4.2 g) vanilla extract (40 g) freeze dried strawberries (400 g) granulated sugar (400 g) mashed bananas (400 g.) freshly grated carrots (42.4 g) unsalted butter, cold and cut into cubes (420 g) freshly grated carrots (42g) heavy whipping cream (43.3 g) heavy whipping cream (44.3 g) water (446 g) unsalted butter (45 g) heavy whipping cream (450 g) peaches chopped, fresh or canned (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (452g) unsalted butter (462 g) heavy whipping cream (480 g) buttermilk, at room temperature (5 g) corn starch (5 g) salt (5.3 g) ground cinnamon (5.6 g) salt (50 g) light brown sugar, packed (500 g) powdered sugar (56.5 g) unsalted butter (56.5) unsalted butter (56.5g) cold unsalted butter (57.5 g) heavy whipping cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) vegetable oil, (6 g) lemon zest (6 g) salt (60 g) crushed pretzels, (60 g) heavy whipping cream (62.5 g) milk powder (62.5 g) powdered sugar (67 g) oats (687.5 g) powdered sugar (7 g) baking powder (70.6 g) butter, (73.3 g) canola oil (75 g) milk powder, divided (750 g) powdered sugar (750g) powdered sugar (76 g) heavy cream (8 g) baking powder (8 g) clear vanilla extract (8 oz) crushed pineapple (8.12 g) cornstarch (8.4 g) butter extract (8.4 g) lemon extract (8.4 g) lemon extract or emulsion (8.4 g) vanilla extract (83 g) fresh lemon juice, (9 g) grated lemon zest (9 g) lemon zest (9.25 g) unflavored gelatin (about 160 g) strawberry puree, *If you want to pipe swirls around the cake like I did, add an extra half batch of buttercream. *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 *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. 100 g pretzel sticks, finely ground 113 g unsalted butter, melted 150 g crushed pretzels, mostly pulverized but some chunks are okay 200 g brown sugar packed 240 g  buttermilk, at room temperature 245 g Chobani Peach Greek Yogurt, room temperature 27.5 g light brown sugar, packed 270 g all-purpose flour 3 oz. package of strawberry flavored Jell-O 452 g unsalted butter, slightly cold 508.5 g unsalted butter, slightly chilled 56.5 g cold unsalted butter cut into small pieces 75 g milk powder 750 g powdered sugar, measured and then sifted 9 g grated lemon zest one large lemon 937.5 g powdered sugar measured then sifted Diced fresh strawberries E-Z Gel Filling and garnish: fresh raspberries, split in half I suggest doubling the filling to snack on! Lemon Oreos, Pink food coloring Yellow food coloring Yellow food coloring optional about 125 g fresh raspberries about 125 g raspberries cans apricots cream cheese egg whites egg yolks eggs eggs whites, fresh lemon juice fresh lime juice grated lemon zest large egg whites large eggs large or extra large egg whites lemon juice lemon zest lime zest of salt pinch of salt plus 2 tablespoons (315 g) all purpose flour plus 3 tablespoons (366 g) cake flour strawberries strawberry emulsion strawberry emulsion or extract, strawberry jam vanilla extract white chocolate white chocolate chips whole eggs zest of one large lemon zest of one lemon zest of one lime