Raspberry

( 14 g) baking powder (.6 g) black pepper (.6 g) nutmeg (1 g) baking powder (1.2 g) salt (1.4 g) salt (1.5 g) ground cloves (1.5 g) salt (10 g) baking powder (10 g) cornstarch (100 g) granulated sugar (100 g) sugar (100g) granulated sugar (109 g) vegetable oil (112.5 g) white chocolate chips (113 g) unsalted butter (115 g) water (116 g) raspberry puree (118 g) water (118.3 g) hot water (12 g) baking powder (12.6 g) clear vanilla extract (120 g) buttermilk (120 g) sour cream (121 g) lime juice (122 g) milk (125 g) powdered sugar (125 g) powdered sugar, measured then sifted (125 g) raspberry reduction (13 g) vanilla bean paste (13 g) vanilla bean paste or pure vanilla extract (14-ounces) sweetended condensed milk (143.75 g) cake flour (144 g) raspberry jam (15 g) freeze dried raspberries (150 g) cups all-purpose flour (150 g) granulated sugar (150 g) white chocolate chips (16.9 g) cornstarch (169.5 g) unsalted butter (170 g) cake flour (170 g) unsalted butter (173 g) heavy cream (173 g) heavy whipping cream (173.25 g) heavy whipping cream (175 g) dark chocolate chips (175 g) dark or semi-sweet chocolate chips (18 g) corn starch (2 g) baking powder (2 g) salt (2.1 g) pure vanilla extract (2.1 g) vanilla (2.5 g) salt (2.64 g) cinnamon (2.8 g) all-spice (2.8 g) kosher salt (2.8 g) salt (200 g) granulated sugar (21.5 g) white vinegar (218 g) grapeseed oil (218 g) olive oil (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (227 g) creme fraiche (236.6 g) hot water (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) fresh raspberries (240 g) heavy whipping cream (240 g) sour cream (25 g) dark cocoa powder (25 g) granulated sugar (260 g) chopped hazelnuts (260 g) fresh or frozen mixed berries (276 g) light corn syrup (282.5 g) unsalted butter, room temperature (283 g) dark or semi-sweet chocolate, melted and cooled slightly (283 g) frozen raspberries (3 g) baking powder (3 g) salt (3-ounces) instant vanilla pudding mix (300 g) buttermilk (300 g) granulated sugar (31.25 g) milk powder (32 g) milk powder (34 g) blueberry puree (34 g) raspberry puree (345 g) cake flour (346 g) heavy whipping cream (350 g) granulated sugar (360 g) all-purpose flour (4 g) baking powder (4 g) baking soda (4 g) cardamon (4 g) corn starch (4 g) ground ginger (4 g) vanilla (4 g) vanilla extract (4.2 g) blueberry emulsion (4.2 g) butter extract (4.2 g) clear vanilla extract (4.2 g) pure vanilla extract (4.2 g) raspberry emulsion (4.2 g) salt (4.2 g) vanilla (4.2 g) vanilla extract (400 g) granulated sugar (43 3 g) heavy cream (43.3 g) heavy whipping cream (43.3-57.75 g)heavy whipping cream (45 g) cold unsalted butter  (450 g) granulated sugar (452 g) unsalted butter (455 g) heavy whipping cream (455 g)heavy cream (460 g) heavy whipping cream (462 g) heavy whipping cream (480 g) ricotta cheese, homemade or store bought - at room temperature (480 g) whole milk (5 g) cream of tartar (5 g) salt (5.6 g) salt (50 g) granulated sugar (510 g) dark chocolate (54.5 g) vegetable oil (56.5 g) unsalted butter (56.5 g) unsalted butter, melted (57 g) freeze dried raspberries (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) dark cocoa powder (6 g) salt (60 g) crushed pretzels, (625 g) powdered sugar (72.6 g) canola oil (750 g) powdered sugar (8 g) baking powder (8 g) baking soda (8.4 g) clear vanilla extract (8.4 g) raspberry emulsion (8.4 g) vanilla extract (8.4 g) vanilla extract or vanilla bean paste (80 g) buttermilk (84.75 g) cake flour (88.5 g) 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 *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. *this makes enough for the filling 10.8 g corn starch 12.6 g orange emulsion (or extract) 125g raspberries 15 g freeze dried raspberries measured and then pulverized into a powder 175 g buttermilk at room temperature 2 g grated lime zest 2 sticks (226 g) unsalted butter 225 g heavy cream 240 g sour cream, room temperature 240 g  buttermilk, at room temperature 25.2 g LorAnn Oils Raspberry Emulsion 250 g powdered sugar, measured and then sifted 262.5 g buttermilk, room temperature 40 g sugar 452 g unsalted butter, slightly cold 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted 8.4 g raspberry extract or emulsion 81.75 g canola oil Berries for garnish Garnish NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer. One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies. Pink food gel Pink, green and orange food gel (optional) a couple drops of pink food coloring (optional), about 125 g fresh raspberries about 125 g raspberries about a cup, freeze dried raspberries chocolate chips cream cheese crushed freeze dried raspberries dark or semi-sweet chocolate chips egg egg whites egg yolks eggs freeze dried raspberries fresh berries fresh or frozen raspberries (thawed if using frozen to help reduce the water) fresh raspberries hazelnut paste, heavy whipping cream large egg whites large egg yolks large eggs lemon juice lemon zest of salt oreo cookies pinch of salt pink food coloring, optional pink food gel, optional plus 1 teaspoon (16 g) baking powder plus 3 tablespoons (366.5 g) cake flour plus 4 tablespoons (373.75 g) cake flour raspberries, raspberry Jell-O raspberry reduction water white chocolate white chocolate chips white chocolate instant pudding mix whole egg whole eggs