Cocoa powder
I use Dutch-processed for the deepest flavor
Confectioners’ sugar
The perfect bed for rolling out my fondant so it doesn’t stick
All-purpose flour
Baking soda
Baking powder
Grenadian vanilla
I only use vanilla from Grenada, my mom’s home country
Whole milk
Eggs
Room temperature, please!
Granulated sugar
Buttermilk
Buy it, or make your own (see here)
35% whipping cream
Butter
I always use unsalted butter, except in my coconut cake. Use at room temperature.
Salt
I use table salt
Semisweet chocolate
56% to 72% is perfect for ganache and chocolate buttercream
