Spice

(.6 g) black pepper (.6 g) nutmeg (1 g) ginger (1 g) nutmeg (1.5 g) ground cloves (100 g) brown sugar (112.5 g) white chocolate chips (12 g) baking powder (150 g) brown sugar (2.5 g) orange zest (2.64 g) cinnamon (2.8 g) all-spice (2.8 g) salt (200 g) granulated sugar (21 g) baking powder (226 g) unsalted butter (240 g) fresh raspberries (300 g) buttermilk (300 g) granulated sugar (345 g) cake flour (360 g) all-purpose flour (4 g) cardamon (4 g) ground ginger (4.2 g) vanilla extract (452 g) unsalted butter (5 g) ground cinnamon (5.6 g) vanilla extract (57.75 g) heavy whipping cream (6 g) salt (750 g) powdered sugar *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. egg yolks eggs heavy whipping cream large eggs molasses pinch of salt pitted dates unsalted butter water