Desserts

( 115 g) finely ground pistachios ( 8 g) corn starch (10 g) baking soda (109 g) vegetable oil (113 g) unsalted butter (118.3 g) water (119 g) strawberry puree, more if desired (12 g) baking powder (120 g) water (12g) baking soda (13 g) vanilla extract (132.75 g) good quality dark cocoa powder, (14 g) light corn syrup or honey (163.5 g) vegetable oil (169.5 g) unsalted butter (180 g) heavy whipping cream (2 g) baking soda (2.8 g) salt (200 g) granulated sugar (21 g) white distilled vinegar (236.6 g) hot water (240 g) all-purpose flour (240 g) buttermilk (28.87 g) heavy whipping cream (3 g) baking powder (300 g) dark chocolate chips (300 g) granulated sugar (316 g) cups cake flour (340 g) fresh cranberries (345 g) heavy whipping cream (350 g) granulated sugar (355 g) hot water (360 g) all-purpose flour (373.7 g) cake flour (373.75 g) cake flour (4.2 g) pure vanilla extract (4.2 g) vanilla extract (4.5 g) baking powder (400 g) granulated sugar (452 g) unsalted butter (480 g) buttermilk, at room temperature (5.6 g) salt (50 g) granulated sugar (525 g) granulated sugar (57.75 g) heavy whipping cream (58 g) strained juice from cranberry compote (59 g) vegetable oil, (6 g) salt (6.3 g) vanilla extract (60 g) heavy whipping cream (625 g) powdered sugar (625 g) powdered sugar, measured then sifted (75 g) dark cocoa powder (750 g) powdered sugar (77 g) heavy whipping cream (8 g) baking powder (8 g) baking soda (8 g) salt (88.5 g) dark cocoa powder (about 160 g) strawberry puree, *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 169.5 g unsalted butter, room temperature 180 ml cup water 210 g cup light corn syrup 226 g unsalted butter, slightly chilled 31 g powdered sugar 360 g buttermilk, room temperature 375 g powdered sugar, measured and then sifted 452 g unsalted butter, slightly cold 508.5 g unsalted butter, slightly chilled 7 g light corn syrup 9 g salt 937.5 g powdered sugar measured then sifted Make an extra 1.5x batch if you want additional buttercream for decorating. Pink food coloring all-purpose flour corn syrup cup plus 1 tbsp. granulated sugar dark chocolate dark or semi-sweet chocolate chips egg whites egg yolks eggs envelopes good-quality bittersweet chocolate, chopped hazelnuts, heavy whipping cream large egg large egg whites large eggs of salt package pistachio Jell-O pudding mix pinch of salt powdered sugar, measured then sifted salt sour cream strawberries strawberry emulsion or extract, unsalted butter vanilla vanilla extract whole eggs zest of one large lime