Recipe Index

( 115 g) finely ground pistachios ( 8 g) corn starch (10 g) baking soda (118.3 g) water (12 g) baking powder (120 g) water (13 g) vanilla extract (169.5 g) unsalted butter (180 g) heavy whipping cream (2.8 g) salt (200 g) granulated sugar (21 g) white distilled vinegar (240 g) buttermilk (300 g) granulated sugar (316 g) cups cake flour (340 g) fresh cranberries (350 g) granulated sugar (373.75 g) cake flour (4.2 g) pure vanilla extract (4.2 g) vanilla extract (400 g) granulated sugar (452 g) unsalted butter (480 g) buttermilk, at room temperature (57.75 g) heavy whipping cream (58 g) strained juice from cranberry compote (6 g) salt (60 g) heavy whipping cream (625 g) powdered sugar, measured then sifted (75 g) dark cocoa powder (750 g) powdered sugar (8 g) salt *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. 120 g sour cream, at room temperature 169.5 g unsalted butter, at room temperature 180 ml cup water 210 g cup light corn syrup 31 g powdered sugar 452 g unsalted butter, slightly cold 7 g light corn syrup Make an extra 1.5x batch if you want additional buttercream for decorating. avocado  cherry tomato dark chocolate envelopes extra virgin olive oil fresh grated ginger large egg large egg whites large eggs mushroom of salt package pistachio Jell-O pudding mix pinch of salt salt + pepper zest of one large lime