Valentine’s Day

( 14 g) baking powder (1.4 g) salt (1.5 g) salt (10 g) baking powder (10 g) baking soda (10 g) cornstarch (100 g) granulated sugar (100 g) sugar (100g) granulated sugar (109 g) vegetable oil (110 g) brown sugar, packed (112g) vegetable oil (113 g) unsalted butter (115 g) water (116 g) raspberry puree (118.3 g) hot water (12 g) baking powder (120 g) buttermilk (120 g) heavy whipping cream (120 g) sour cream (120 g) water (122 g) milk (125 g) powdered sugar (125 g) powdered sugar, measured then sifted (125 g) raspberry reduction (12g) baking soda (13 g) vanilla bean paste or pure vanilla extract (13 g) vanilla extract (14-ounces) sweetended condensed milk (143.75 g) cake flour (15 g) baking powder (15 g) freeze dried raspberries (150 g) cups all-purpose flour (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly (150 g) granulated sugar (150 g) white chocolate chips (16.9 g) cornstarch (165 g) light brown sugar (169.5 g) unsalted butter (170 g) cake flour (170 g) unsalted butter (173 g) heavy cream (173.25 g) heavy whipping cream (175 g) dark or semi-sweet chocolate chips (180 g) buttermilk (180 g) heavy whipping cream (1g) hazelnut extract (2 g) baking powder (2 g) baking soda (2 g) salt (2.1 g) pure vanilla extract (2.1 g) vanilla (2.5 g) salt (2.8 g) kosher salt (200 g) granulated sugar (200 g) marshmallow fluff (21 g) white distilled vinegar (210 g) all-purpose flour (220 g) all-purpose flour (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (227 g) creme fraiche (236 g) hot water or coffee (236.6 g) hot water (236.6 g) hot water or coffee (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) heavy whipping cream (240g) all purpose flour (240g) hot water (242g) buttermilk (25 g) granulated sugar (250 g) powdered sugar (276 g) light corn syrup (28.87 g) heavy whipping cream (282.5 g) unsalted butter, room temperature (283 g) dark or semi-sweet chocolate, melted and cooled slightly (283 g) frozen raspberries (296g) Nutella (3 g) baking powder (3 g) salt (3-ounces) instant vanilla pudding mix (300 g) granulated sugar (31.25 g) milk powder (32 g) milk powder (339 g) unsalted butter (340g) unsalted butter (345 g) cake flour (346 g) heavy whipping cream (350 g) granulated sugar (350 g)granulated sugar (350g ) granulated sugar (35g) red velvet emulsion (360 g) buttermilk (373.75 g) cake flour (375 g) powdered sugar (3g) baking powder (4 g) baking powder (4 g) baking soda (4 g) corn starch (4 g) vanilla (4 g) vanilla extract (4.2 g) pure vanilla extract (4.2 g) strawberry emulsion (4.2 g) vanilla (4.2 g) vanilla extract (4.2g) pure vanilla extract (400 g) granulated sugar (43.3 g) heavy whipping cream (450 g) granulated sugar (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (455 g)heavy cream (460 g) heavy whipping cream (462 g) heavy whipping cream (480 g) buttermilk, at room temperature (5 g) cream of tartar (5 g) salt (5.6 g) salt (500g) powdered sugar (508 g) cake flour (510 g) dark chocolate (54.5 g) vegetable oil (56.5 g) unsalted butter (56.5 g) unsalted butter, melted (57 g) heavy whipping cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) dark cocoa powder (6 g) salt (60 g) crushed pretzels, (60 g) heavy whipping cream (60 g) sour cream (60g) full fat sour cream (625 g) powdered sugar (625 g) powdered sugar, measured then sifted (670 g) powdered sugar (6g) salt (75 g) dark cocoa powder (750 g) powdered sugar (75g) dark cocoa powder (8 g) baking powder (8 g) baking soda (8 g) salt (8.4 g) pure vanilla extract (8.4 g) raspberry emulsion (8.4 g) vanilla extract (8.4 g) vanilla extract or vanilla bean paste (85 g) cream cheese (85 g) mini chocolate chips (87.5 g) dark chocolate chips (88.5 g) Cacao Barry Extra Brute Cocoa Powder (88.5 g) dark cocoa powder (88.5 g) good quality cocoa powder (88.5 g) good quality dark cocoa powder (about 160 g) egg whites, (about 260 g) egg whites **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 1/4 to 1/2 batch. *This buttercream recipe makes enough to cover your cake. If you want to add 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 ½ 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. 110 g brown sugar 120 g sour cream, at room temperature 14-ounce can sweetended condensed milk 14.37 g vinegar 14.75 g cocoa powder 15 g freeze dried raspberries measured and then pulverized into a powder 169.5 g unsalted butter, at room temperature 175 g buttermilk at room temperature 180 ml cup water 2 sticks (226 g) unsalted butter 210 g cup light corn syrup 225 g heavy cream 240 g sour cream, room temperature 25.2 g LorAnn Oils Raspberry Emulsion 250 g powdered sugar, measured and then sifted 262.5 g buttermilk, room temperature 270 g all-purpose flour 3-ounce instant vanilla pudding mix 31 g powdered sugar 40 g sugar 452 g unsalted butter, slightly cold 5 g baking soda 7 g light corn syrup 750 g powdered sugar, measured and then sifted 8.4 g raspberry extract or emulsion 81.75 g canola oil Brownie mix + ingredients called for on the box Garnish Make an extra 1.5x batch if you want additional buttercream for decorating. NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer. Nutella One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies. Pink food gel a couple drops of pink food coloring (optional), about a cup, freeze dried raspberries all-purpose flour cherry flavored Jell-O cherry preserves chocolate chips chocolate jimmies, (sprinkles) chopped maraschino cherries cream cheese crushed freeze dried raspberries cup plus 1 tbsp. granulated sugar dark chocolate dark chocolate chips dark or semi-sweet chocolate chips egg egg whites egg yolks eggs envelopes freeze dried raspberries fresh berries fresh or frozen raspberries (thawed if using frozen to help reduce the water) fresh raspberries good-quality bittersweet chocolate, chopped hazelnuts, heavy whipping cream large egg whites large eggs large white marshmallows maraschino cherry juice of salt oreo cookies pink and red food coloring pink food coloring, optional pink food gel, optional plus 4 tablespoons (373.75 g) cake flour powdered sugar, measured then sifted raspberries, raspberry Jell-O raspberry reduction red velvet emulsion salt sour cream strawberries unsalted butter vanilla water white chocolate white chocolate chips white chocolate instant pudding mix whole eggs