Ingredients
The following ingredients have 4 Servings
- 14 oz granulated sugar (2 cups)
- 16 oz cake flour (4 cups)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 eggs (at room temperature)
- 11 oz full-fat sour cream (1 1/3 cup, at room temperature)
- 12 oz unsalted butter (at room temperature)
- 1 tsp lemon extract
- 1 lemon (large)
- 1 tsp lime extract
- 2 limes (large)
- 1 oz freeze-dried raspberries (1 cup)
- 1 oz freeze-dried blueberries (3/4 cup)
- Yellow gel food coloring (I used Americolor Lemon Yellow)
- Green gel food coloring (I used Americolor Leaf Green)
- soft pink gel food coloring (I used Americolor Deep Pink)
- regal purple gel food coloring (I used Americolor Regal Purple)
- 9 oz white chocolate (chopped)
- 1 1/4 cups heavy cream (divided use)
- 1/2 cup passion fruit puree (I used Goya brand, from the freezer section, defrosted)
- Pinch salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp cold water
- Orange gel food coloring (I used Americolor Orange)
- 9 oz white chocolate (chopped)
- 1 1/2 cups heavy cream (divided use)
- Pinch salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp cold water
- 1 cup freeze-dried cranberries
- Red gel food coloring (I used Americolor Super Red)
- 9 oz blackberries (fresh or defrosted from frozen)
- 9 oz white chocolate (chopped)
- 1 1/4 cups heavy cream (divided use)
- Pinch salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp cold water
- sky blue gel food coloring (I used Americolor Sky Blue)
- 12 oz powdered sugar (3 cups, sifted after measuring)
- 4 oz unsalted butter (1 stick, at room temperature)
- 2 tbsp milk (plus more if necessary)
- 1 tsp vanilla extract (or other flavoring extracts)
- 1/8 tsp salt
