Prepare Shortcake Layers

• Wash all the berries, and hull and slice the strawberries. Place all the berries in a bowl, and cover them with the granulated white sugar and lime juice to begin macerating.
• Stir well, then let them sit for 30 minutes before plating. Stir them a few times during this time, so they get nice and sweet and juicy.
• In the meantime, preheat the oven to 350 degrees Fahrenheit. Prepare two baking sheets and two parchment paper sheets. Set them aside for now.
• Roll out the crescent roll sheet. Using a 2-inch or 3-inch round cookie cutter, cut out 9 circles.
• Line one of the baking sheets with a parchment paper sheet, and lay the crescent circles on top.
• Place the second parchment sheet on top of the crescent roll circles, followed by the second baking sheet. This is to weigh the crescent rolls down during baking so that they don’t puff up too much.
• Bake in the oven for 5-6 minutes or until lightly golden. Cool completely.

Assemble Shortcakes

• Place 3 8-oz wide mouth mason jars in front of you and assemble layer by layer.
• For the first layer, place a shortcake followed by a little berry mixture followed by whipped cream inside of each jar.
• Repeat this set of layers until the mason jars are full (about 3 sets). Finish the berry shortcakes with a little more cream, a few fresh berries and mint (optional).
• For the best taste and texture, these jars are best enjoyed within a few hours of assembly. However, if you don't mind a softer, cakier shortbread experience, these shortcake jars do keep well! To store them in the refrigerator, place lids on your mason jars and eat them within 2-3 days. You can also store these in the freezer for a few months, then thaw in the refrigerator for a delicious cold, creamy dessert.

• Combine the fresh raspberries, granulated sugar, and lemon juice in a bowl, and mash them together with a fork until you have a berry puree.
• Place a generous spoonful of puree at the bottom of 6 glasses. (I used 7 oz French champagne glasses). Top with a small scoop of raspberry sherbet, and fill the cups to the brim with sparkling berry lemonade. Garnish with a few more fresh berries, if desired, then enjoy!

To Make the Fondant Handles:

• Divide the fondant into 12 equal portions. Cover a baking sheet with waxed paper or parchment and dust it lightly with powdered sugar.
• Dust your work surface with powdered sugar, and roll one fondant ball out into a long skinny snake. Fold it in half, so you have two fondant ropes next to each other, and twist them together. Arrange the fondant twist into a horseshoe shape, and set it on the prepared baking sheet. Repeat with the remaining fondant until you have 12 basket handles. Let them sit and harden for 24 hours before putting them on the cupcakes.

To Make the Chocolate Cupcakes:

• Spray a jumbo muffin pan with nonstick cooking spray. Preheat the oven to 350 F.
• Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
• In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
• When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Divide the batter into the jumbo muffin tin and bake at 350 F for 23-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cupcakes completely before using.

To Make the Swiss Meringue Buttercream:

• Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
• Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
• Beat the whites on medium-high speed until they are a shiny, stiff, voluminous meringue, and are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 15-20 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again until it has thickened and is smooth and silky. Add the vanilla extract and salt.
• The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until completely soft, then re-whip it to get the smooth texture back before you use it.

To Assemble:

• Remove the cupcakes from the muffin pan. Take a sharp knife and cut a cone-shaped portion from the center of each cupcake. Fill the hole with a scoop of raspberry jam, coming almost all the way to the top. Cut the bottom off of the cone, and replace the top of the cupcake on top of the jam.
• Next, trim around the edges of the cupcakes to remove any overhang and make the sides straight. Place each cupcake on a small plate or cardboard round.
• Use a small spatula to spread a thin layer of buttercream over the top and sides of all of the cupcakes. It doesn’t have to be pretty or even, it’s just to trap the crumbs in and give you a blank canvas for piping.
• Fit a piping bag with a small basketweave tip, and fill it with buttercream. Pipe a basketweave design on the sides of the cupcakes, and pipe a zig-zag around the outer edge of the tops.
• Place the coconut and a few drops of green food coloring together in a plastic bag, and rub them together until the coconut turns an even shade of green. Fill the inside of the cupcakes with green coconut, chocolate bunnies, and candy eggs. Finally, insert a fondant handle into the top of each cupcake, pressing down so it’s firmly embedded in the cake.

To Make the Cake Layers:

• Preheat the oven to 300 F. (That is not a typo—I use a low and slow bake time for these, to help prevent the cakes from doming.) Line four 9-inch cake pans with parchment rounds, and spray the parchment and pan sides with nonstick cooking spray.
• Combine the sugar, cake flour, baking powder, baking soda, and salt in the bowl of the stand mixer fitted with a paddle attachment. Mix on low speed for about a minute to combine the dry ingredients.
• Lightly whisk together the eggs and 1/3 cup of sour cream, and set aside for now.
• Add the remaining 1 cup sour cream and the softened butter to the large mixing bowl and mix on low speed until the dry ingredients are moistened. Turn the mixer to medium speed and mix for a minute and a half.
• Add the egg mixture in three batches, mixing for 20-30 seconds after each addition, until you have a smooth batter. Scrape the bottom and sides of the bowl with a rubber spatula, and give the batter a few more stirs to make sure everything is incorporated. Divide the batter into four equal portions—if you are using a kitchen scale, this will be about 15 oz of batter per bowl.
• To one portion of the batter, add the zest from one large lemon, 1 tsp lemon extract, and a few drops of yellow food coloring. Taste, and add more extract if desired, then scrape into one of the cake pans and smooth.
• To the second portion of the batter, add the zest from two large limes, 1 tsp lime extract, and a few drops of green food coloring, with an additional drop or two of yellow. Scrape into the second cake pan.
• Place the freeze-dried raspberries in a food processor and process until they’re a fine powder. Add the raspberry powder and some pink food coloring to the third portion of batter, and gently stir until it’s incorporated. Try not to over-mix, or your cakes will be tough. Pour into the third cake pan.
• Process the freeze-dried blueberries in the food processor, and add the blueberry powder and purple coloring to the final portion of batter. Pour into the fourth cake pan.
• Bake the cakes at 300 F for 20-25 minutes, rotating halfway throughout, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
• Let the cakes cool on a wire rack for 10 minutes, then gently turn them out and let them cool completely. If you are making these in advance, they can stay in the freezer for up to several weeks.

To Assemble:

• Prepare your pan. You need a 9-inch pan with tall sides, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Place a cake cardboard in the bottom of the pan. Tape two long strips of an acetate cake collar together, to make one 8-inch tall strip of acetate. Line the inner wall with your extra-tall acetate collar. Make sure the acetate is long enough so that it overlaps itself. I strongly recommend using acetate—it will provide you with a firm structure in which to build your cake, and clean edges along the sides. If you don’t have acetate collars, you can try using a double layer of heavy-duty foil, 8 inches tall, to wrap around the inside of the cake pan. This should be stable enough, but it won’t produce the clean edges that acetate does.
• Set your lemon cake layer in the bottom of the cake pan on the cardboard. Prepare your passion fruit mousse (instructions below), pour it on top of the lemon cake, and smooth it into an even layer. You’ll notice that the mousse is somewhat loose and fluid, which is why it’s so important to have a stable layer of acetate or heavy duty foil around the sides of the cake, to prevent the mousse from overflowing the sides.
• Chill the cake for 10 minutes, so the mousse just starts to set but is still tacky to the touch. Add the raspberry cake layer on top, and return to the refrigerator while you prepare the cranberry mousse layer (instructions below).
• When the cranberry mousse is done, pour it on top of the raspberry cake, and spread it into an even layer. Chill the cake again for 10 minutes, then add the blueberry cake on top. Refrigerate again while preparing the final mousse, the blackberry layer (instructions below.)
• When the blackberry layer is done, pour it on top of the blueberry cake and smooth it. Chill for 10 minutes, then top with the final lime cake layer. Refrigerate the cake for at least 6 hours (longer is okay!) to firm up all the mousse and make it a stable, solid cake.
• To serve, remove the cake from the cake pan, then carefully unwrap the acetate or foil collar from around the cake. Top with vanilla frosting (recipe below) or whipped cream, and lots of sprinkles and candles! This cake is easiest to cut when it’s straight from the refrigerator, but I like it best when it’s sat at room temperature for 20-30 minutes, so the cake is not completely cold.

To Make the Passion Fruit Mousse:

• Combine the white chocolate, passion fruit puree, 1/4 cup of cream, and salt in a large microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Let it cool to room temperature, stirring occasionally. It should not be warm to the touch at all.
• While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and white chocolate together. Add several drops of orange food coloring, and stir them in. The color will get very diluted when you add the whipped cream, so go darker than your intended color.
• Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the white chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Try not to fold more than necessary, or the mousse will start to get grainy and break. Use immediately after it’s made.

To Make the Cranberry Mousse:

• Follow the instructions for passion fruit mousse, but with a few small changes: combine the white chocolate, 1/2 cup cream, and salt and microwave together. Use red food coloring instead of orange, and add enough to make a very bright red color. Place the freeze-dried raspberries in a food processor and process until they’re a fine powder. After you fold in the whipped cream, add the cranberry powder and stir it in gently.

To Make the Blackberry Mousse:

• First, blend the blackberries in a blender or food processor, then strain them to remove the seeds. Measure out 1/2 cup puree (save any additional puree for another use) and combine 1/2 cup puree, the white chocolate, and the salt in a microwave-safe bowl. Follow the instructions for the passion fruit mousse, but use blue food coloring instead of orange.

To Make the Vanilla Frosting:

• Place all of the ingredients in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is moistened. Scrape down the sides of the bowl, then beat again on medium speed until light and fluffy, 2-3 minutes. You can add more milk or sugar, if desired, to get the consistency you want.

To Make the Cake:

• Preheat the oven to 350 F. Line a 13×18″ rimmed baking sheet with parchment, and spray the pan and parchment well with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, and salt, and set aside.
• Place the lemon zest and the sugar in the bowl of a large stand mixer, and rub them together between your fingers until the sugar is fragrant and has the texture of wet sand. Add the butter and cream cheese to the bowl. Fit the mixer with a paddle attachment, and mix on low speed until combined, then raise the speed to medium and beat until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition, then add the lemon extract.
• Finally, turn the mixer to low, and slowly add the dry ingredients. Stop when just a few streaks of flour remain. Finish mixing the cake by hand, using a spatula to scrape the bottom and sides of the bowl well.
• Coarsely crush the freeze-dried raspberries (using either a knife or your hands is fine) and add them to the batter, stirring them in until well-mixed.
• Scrape the cake batter out into the prepared pan and spread it into an even layer. Bake the cake for about 20 minutes, until it is a light golden color, the top springs back when lightly pressed, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack. The cake can be made several days in advance and kept, well-wrapped, at room temperature or in the freezer. If freezing, defrost partially before using.

To Make the Frosting:

• Combine the egg whites, granulated sugar, and salt in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
• Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar.
• Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
• Beat the whites on medium-high speed until they are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 10-20 minutes, or more.
• Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again.
• Once the butter is fluffy, add the vanilla extract and mix until well-blended. Separate out about two-thirds of the buttercream, and to the remaining third, add the pistachio paste and a drop or two of green food coloring, and mix until well-blended.
• The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it’s been chilled, let it sit at room temperature until it softens, then re-whip it to get the fluffy texture back before you use it.

To Assemble:

• Cut the cake in half widthwise, so you have two rectangles that are about 7”x9”. Place one half on a cake board, and spread the pistachio buttercream on top of the cake, then place the second cake layer on top.
• Cut the large cake into four smaller cakes – squares are easiest, but you can also experiment with circles or rectangles if you want a variety. Cut cake boards to size, and put one under each mini cake.
• Run a spatula around the sides of the cakes to smooth out any pistachio frosting that is sticking out. Spread a very thin layer of vanilla buttercream on the top and sides of the cakes, and refrigerate until the frosting is firm, about 30 minutes.
• Spread the remaining vanilla buttercream over the top and sides of the cakes. Use an angled spatula or bench scraper to get the sides even and the corners neat. (Don’t worry if they're not perfect—you can cover up any bad spots with polka dots or stripes!) Refrigerate the cake again to firm up the frosting.
• Cut out circles, long ribbons, or other shapes from sheets of Fruit Roll-Ups. Press them into the sides of the cake. If you need the Fruit Roll-Ups to stick to themselves, dab them with a small amount of water. The Fruit Roll-Ups will start to get sticky after sitting on the frosting for a few hours, so this decoration is best added right before the cakes will be eaten.
• For the best taste and texture, enjoy these cakes at room temperature.

To prepare the berries:

• Preheat oven to 350°F.
• Wash all of the berries and drain them well. (You should have about 8 cups of fruit.) Pat the berries dry with paper towels.
• In a large mixing bowl combine the berries, ⅓ cup sugar, cornstarch, vanilla extract, and lemon juice. Stir well to combine, and make sure all the berries are coated.
• Spread the berry mixture evenly in a 9×13-inch baking dish.

To make the topping and bake:

• Whisk together the flour, ½ cup sugar, baking powder, and salt in a medium bowl, and mix well.
• Cut the cold butter into small cubes and add them to the flour bowl.
• Rub the butter into the flour using your hands, until it looks like fine bread crumbs. I like to use a “money money” motion and use just my fingertips to work the butter into the flour. Don't spend too long on this step–you don't want the heat of your hands to start warming up the butter. Alternately, you can use a pastry cutter or food processor to incorporate the butter.
• Once all the butter has been mixed in, add 6 fl oz (¾ cup) of buttermilk to this mixture and stir just until incorporated. Don’t overmix! The dough will be somewhat wet.
• Shape the dough into roughly palm-sized balls, and flatten them into discs.
• Place the dough on top of the berries. Don’t worry if it doesn’t cover the whole surface–it’s best to have some fruit peeking through.
• Brush the remaining 2 fl oz (¼ cup) of buttermilk over the top of the dough, then sprinkle liberally with sugar.
• Bake the cobbler for 45 minutes. The top should be golden brown, and you should see the fruit bubbling around the edges. Check if it is done by sticking a toothpick into the dough–if it comes out clean, it’s ready!
• Let the cobbler cool until it’s warm but not hot. Then scoop it up, and serve it with whipped cream or ice cream on top.
• Store leftovers covered, in the refrigerator, for up to 4 days.

To Make the Crepes:

• In the bowl of a large blender, combine all of the ingredients. Mix first on slow speed, and then once everything is incorporated, turn the speed to medium-high. Blend for 10 seconds, then stop and scrape down the sides of the blender with a spatula. Blend for 10 more seconds.
• Pour the crepe batter through a strainer into a bowl or other container. Cover and chill it in the refrigerator for at least 1 hour (overnight is okay.) If it has been refrigerated overnight and looks separated, gently whisk to bring it back together and make it a homogenous batter.
• Heat a small nonstick skillet over medium heat. (A crepe pan makes things extra-easy but definitely isn’t necessary.) If your nonstick coating is a little old, add a bit of butter to the pan to make sure the crepes are easy to flip. Pour a tablespoon of batter into the pan and quickly swirl it around to make a circle 5 – 5.5 inches wide. The pan should be hot enough that the batter starts to cook immediately once it’s swirled, but not so hot that it sizzles on contact and doesn’t swirl easily. You’ll want to experiment with the first few crepes to discover the right temperature for your particular stove and pan. Cook until the top of the crepe loses its raw shine and takes on color along the edges. Flip the crepe over and cook just until the bottom is set. Slide the crepe out of the pan and onto a plate, and repeat with more batter. This recipe should yield about 50 mini crepes, and you can speed things up by making them simultaneously in two pans if you feel comfortable juggling that.
• If you have trouble making round crepes, and if you have a large ring mold about 5 inches across, you can place the mold in the pan and pour the batter in the center, then swirl it around until it covers the whole center area. Remove the mold and cook the crepes as described above. This isn’t necessary, but it can help you to make round crepes.
• Once all the crepes are made, let them cool completely before assembling the crepe cake. They can be made in advance and kept, well-wrapped, for several days in the refrigerator or freezer.

To Make the Chocolate-Raspberry Whipped Ganache:

• Place the chopped chocolate in a medium bowl. Pour the cream into a small saucepan and heat over medium heat until it is at a simmer and bubbles appear along the sides of the pan.
• Pour the hot cream over the chocolate and let it sit for one minute to soften. After a minute, gently whisk the cream and chocolate together until the mixture is smooth and shiny. Press a layer of cling wrap on top of the chocolate and let it cool completely to room temperature, at least 1 hour. The ganache can be made several days in advance and kept in the refrigerator. Bring it to room temperature before whipping it.
• To whip the ganache, transfer room-temperature ganache to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until the ganache lightens in color, increases in volume, and has a fluffy texture. Again, this is best done with ganache that is neither warm nor cold. Do not overwhip, or it will become grainy. Stop when the ganache is light and has the texture of softly whipped cream—it will not become as stiff as most buttercreams, but it will thicken as it sets, so don’t worry if it seems a bit soft.
• Mash the raspberries with the sugar, and stir them into the ganache. The mixture should be like soft whipped cream, but it shouldn’t be too runny—you should be able to easily spread it with a knife.

To Assemble:

• Place two crepes on two serving plates. Top each with a generous spoonful of the chocolate raspberry ganache. Spread it out to the edges of the crepes in an even layer, then add another crepe on top of each, lining up the sides so they’re even. Continue to stack layers of crepes and chocolate until you’ve used all the crepes. If you have more extra raspberries, chop a few and scatter them in between every few layers of crepes to increase the raspberry flavor.
• Spread a thin layer of chocolate on the top crepe of each crepe stack. Combine the heavy cream and powdered sugar in the bowl of a mixer and whip them together until the cream holds firm peaks. Decorate the top of the crepe cakes with a big pile of whipped cream, fresh raspberries, chocolate shavings, and heart-shaped chocolates. Chill the assembled cakes the refrigerator for 1-2 hours, to make them easier to slice neatly.
• Slice the cakes when they are well-chilled. They are best the day it is made, but can be kept for several days, with plastic wrapped tightly around the sides, in the refrigerator.

• Prepare Oreos: Twist apart the Oreo cookies. Scrape out the frosting and discard it (or eat it!).
• Mix cream cheese and powdered sugar: Combine the cream cheese and powdered sugar in the bowl of a large stand mixer fitted with a whisk attachment. Mix them together until the mixture is smooth and creamy, without any lumps.
• Add heavy cream and vanilla: Stop the mixer and add the heavy cream and vanilla extract. Whip on medium to medium-high speed until the cream is dense and thick and holds firm peaks when you remove the whisk.
• Pipe cream filling into dessert glasses: Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe a dollop of cream on the bottom of twelve ½-cup glasses or jars.
• Add Oreo layer: Place an Oreo cookie on top of the cream, and press down gently to embed it in the cream. Depending on the size of your glasses, you may need to break apart a second cookie to fill in any blank spaces around the edges—just try to fill in all the space with a single layer of cookies
• Pipe second layer of cream and top with berries: Pipe a swirl of whipped cream on top of the cookie layer, then press chopped fresh berries into the whipped cream.
• Add second layer of cookies, repeat until cups are filled: Add a second layer of cookies on top of the berries, and repeat this process until you’ve reached the top of the cup.
• Finish icebox cakes: Finish with a final swirl of whipped cream on top. Add any additional garnishes you’d like—I used chocolate curls, fresh berries, and mini Oreo cookies.
• Chill: Refrigerate the icebox cakes for at least 4-6 hours to soften the cookies, then serve and enjoy!
• Storage: For the best taste and texture, keep refrigerated and enjoy within 2-3 days. You can also freeze your icebox cakes: let them sit overnight, then wrap them very well in cling wrap or freezer bags, and freeze for up to a month. Defrost in the refrigerator overnight, then enjoy the next day. (The sliced frozen berries will likely weep and become mushy upon defrosting. I recommed only layering the cookies and cream together when freezing. Leave space at the top to add fresh berries later, once the cakes have defrosted.)