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( 115 g) finely ground pistachios
( 14 g) baking powder
( 40g) rainbow sprinkles
(.6 g) black pepper
(.6 g) nutmeg
(1 g) nutmeg
(1.1 g) nutmeg
(1.4 g) salt
(1.5 g) ground gloves
(1.5 g) salt
(10 g) baking powder
(10 g) baking soda
(100 - 110g) white bread
(100 g) Ruffle potato chips,
(100 g) crushed Butterfingers
(100 g) granulated sugar
(100 g) pecans
(100 g) sugar
(109 g) grapeseed oil
(109 g) vegetable oil
(109g) vegetable oil
(110 g) peach nectar
(110 g) vegetable oil
(1125 g) sifted powdered sugar
(113 g) unsalted butter
(115 g) heavy whipping cream
(115 g) strained blackberry compote,
(115.5 g) heavy whipping cream
(118 g) premium black or dark cocoa powder
(12 g) salt
(12 g) vanilla extract
(12.50 g) granulated sugar
(12.6 g) LorAnn Oils Butterscotch flavor
(12.6 g) LorAnn Oils Butterscotch flavoring
(12.6 g) clear vanilla extract
(120 g) all-purpose flour
(120 g) cup sour cream, room temperature
(120 g) finely ground graham crackers (about 8 full rectangular crackers)
(120 g) heavy whipping cream
(120 g) peach yogurt
(120 g) sour cream
(120 g) water
(120 g) whole milk
(120 grams) sour cream
(125 g) powdered sugar
(125 g) smooth Biscoff cookie butter
(13 g) pure vanilla extract
(13 g) vanilla bean paste or clear vanilla extract
(13 g) vanilla extract
(13.6 g) olive oil
(133 g) granulated sugar
(14 g) light corn syrup or honey
(14g) baking powder
(15 g) powdered milk
(150 g) brown sugar
(150 g) butterscotch baking chips
(150 g) dark chocolate chips
(150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
(150 g) granulated sugar
(150 g) semi sweet or dark chocolate chips
(150 g) toasted slivered or chopped almonds
(150 g) white chocolate chips
(16 g) baking powder
(16 g) milk powder
(16.2 g) heavy whipping cream
(16.8 g) coconut emulsion
(160 g) Biscoff Cookies
(165 g) brown sugar
(169.5 g) unsalted butter
(169.5 g) unsalted butter, slightly cold
(173 g) whipping cream
(177.45 g) hot water
(180 g) heavy whipping cream
(180 g) sour cream
(180 g) whole milk
(187g) good quality dark chocolate chips
(2 g) cardamom
(2.1 g) cinnamon
(2.1 g) pure vanilla extract
(2.1 g) vanilla extract
(2.1 g)vanilla extract
(2.6 g) cinnamon
(2.64 g) cinnamon
(2.8 g) salt
(2.8) g allspice
(20 g) vegetable oil
(200 g) finely ground graham cracker crumbs
(200 g) finely ground pretzel crumbs
(200 g) granulated sugar
(200 g) marshmallow fluff
(200 g) store bought butterscotch or caramel sauce
(21 g) baking powder
(21 g) white distilled cooking vinegar
(21 g) white distilled vinegar
(220 g) brown sugar
(224 g) vegetable oil
(226 g) unsalted butter
(226 g) unsalted butter room temperature
(226 g) unsalted butter, at room temperature
(226 g) unsalted butter, melted
(226 g) unsalted butter, slightly cold
(227 g) unsalted butter, at room temperature
(23 g) milk powder,
(230 g) heavy whipping cream
(236 g) hot water
(236 g) hot water or coffee
(236.6 g) hot water
(236.6 g) hot water or coffee
(236.6 g) hot water or hot coffee
(236g) hot water or hot coffee
(240 g) all-purpose flour
(240 g) buttermilk
(240 g) buttermilk room temperature
(240 g) heavy whipping cream
(240 g) smooth peanut butter
(240g) all purpose flour
(240g) buttermilk
(248 g) apple cider
(25 g) brown sugar
(25 g) granulated sugar
(250 g) Biscoff spread
(250 g) Biscoff spread or other cookie butter
(250 g) applesauce
(250 g) peanut butter
(250 g) peanut butter smooth
(250 g) powdered sugar
(250 g) ricotta cheese, at room temperature
(250g) granulated sugar
(27.2 g) light corn syrup
(27.5 g) brown sugar
(275 g) buttermilk, room temperature
(28 g) unsalted butter
(28.25 g) cold unsalted butter, cut into small pieces
(28.25 g) unsalted butter
(28.8 g) heavy whipping cream
(28.87 g) heavy whipping cream
(29.5 g) water
(3 g) baking powder
(3 g) baking soda
(3 g) kosher salt
(3 g) salt
(300 g) buttermilk
(300 g) chopped pecans
(300 g) chopped walnuts
(300 g) granulated sugar
(300 g) light karo syrup
(300 g) mashed over-ripe bananas, 3 medium-sized
(31.25 g) milk powder
(312.5 g) powdered sugar, measured then sifted
(325 g) powdered sugar, measured then sifted
(333.3 g) granulated sugar
(339 g) unsalted butter
(339 g) unsalted butter, slightly cold
(345 g) cake flour
(350 g) granulated sugar
(350 g)granulated sugar
(350g ) granulated sugar
(360 g) all-purpose flour
(360 g) blackberries
(360 g) buttermilk
(360 g) heavy whipping cream
(37.5 g) brown sugar
(373.75 g) cake flour
(375g)minus 2 tablespoons granulated sugar
(39.3 g) good quality dark cocoa powder
(390 g) all-purpose flour
(3g) baking powder
(4 g) baking powder
(4 g) baking soda
(4 g) ground ginger
(4 g) salt
(4.2 g) lemon extract
(4.2 g) mint extract
(4.2 g) pure vanilla extract
(4.2 g) salt
(4.2 g) strawberry emulsion
(4.2 g) vanilla extract
(4.2g) pure vanilla extract
(4.5 g) grated lemon zest
(400 g) cake flour
(400 g) cup cake flour
(43-57g) heavy whipping cream
(43.3 g) heavy whipping cream
(45 g) heavy whipping cream
(450 g) Granny Smith apples
(450 g) granulated sugar
(452 g) unsalted butter
(452 g) unsalted butter, slightly chilled
(452g) unsalted butter
(452g) unsalted butter, slightly chilled
(456 g) unsalted butter
(480 g) buttermilk
(480 g) buttermilk, at room temperature
(4g) salt
(5 g) ground cinnamon
(5 g) light corn syrup
(5 g) salt
(5.4 g) cornstarch
(5.6 g) salt
(5.6 g) vanilla extract
(5.6) kosher salt
(50 g) cocoa powder
(50 g) granulated sugar
(50 g) packed brown sugar
(56.5 g) unsalted butter, melted
(57-115 g) heavy whipping cream
(57.75 g) heavy cream
(57.75 g) heavy whipping cream
(57.75g) heavy whipping cream
(57.7g) heavy whipping cream
(59 g) good quality dark cocoa powder
(59 g) water
(59.15 g) water
(6 g) baking powder
(6 g) fresh mint, chopped
(6 g) kosher salt
(6 g) salt
(6.3 g) pure vanilla extract
(60 g) cream of coconut
(60 g) heavy whipping cream
(60 g) sour cream
(62.5 g) powdered sugar
(625 g) powdered sugar
(625 g) powdered sugar measured and then sifted
(625 g) powdered sugar, measured then sifted
(625g) powdered sugar, measured and then sifted
(626 g) powdered sugar,
(66 g) light brown sugar, packed
(67 g) sugar
(7 g) baking powder
(72.6 g) vegetable oil
(725 g) powdered sugar,
(73.3 g) light brown sugar
(75 g) chocolate ganache
(75 g) light corn syrup
(75 g) toasted sweetened coconut
(750 g) confectioner's sugar
(750 g) powdered sugar
(750g) powdered sugar
(750g) powdered sugar, measured and then sifted
(75g) graham cracker crumbs (about 6 full rectangular crackers)
(77 g) strained blackberry juice
(8 g) baking powder
(8 g) baking soda
(8.12 g) cornstarch
(8.4 g) almond extract
(8.4 g) clear vanilla extract
(8.4 g) lemon extract
(8.4 g) mint extract
(8.4 g) pure vanilla extract
(8.4 g) vanilla
(8.4 g) vanilla extract
(8.4g) orange emulsion
(8.4g) vanilla extract
(80 g) peach compote
(85 g) dark chocolate chips
(86.6 g) heavy cream
(88.5 g) Cacao Barry Extra Brute Cocoa Powder
(88.5 g) dark cocoa powder
(88.5 g) good quality cocoa powder
(880 g) diced peaches
(88g) good quality cocoa powder
(8g) baking soda
(9 g) lemon zest
(94 g) milk powder, divided
(96.25 g) light brown sugar
*Makes about 1 1/2 cups butter
*This buttercream makes enough to fill and frost the cake. If you want additional buttercream for piping
*This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
*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 like I did, you’ll want to make an extra 1/4 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.
1.4 g cornstarch
10 g light corn syrup
100 g almond flour
110 g brown sugar
112.5 g finely ground pistachios
113 g unsalted butter, at room temperature
113 g unsalted butter, melted
115.5 g heavy cream
125 g powdered sugar measured and then sifted
125 g powdered sugar, sifted
13.6-40.8 g grapeseed oil
15 g freeze dried raspberries measured and then pulverized into a powder
15 g milk
150 g shelled unsalted pistachios
169.5 g unsalted butter, melted
169.5 g unsalted butter, room temperature
169.5 g unsalted butter, soft and cut into cubes
180 g chocolate wafer cookies, chopped
186 g toasted sweetened coconut
2 sticks (226 g) unsalted butter
2 sticks unsalted butter, at room temperature
220 g brown sugar, packed
225 g heavy cream
225 g pecans, chopped
240 g sour cream, room temperature
240 g buttermilk, at room temperature
25.2 g LorAnn Oils Raspberry Emulsion
262.5 g buttermilk, room temperature
266.6 g granulated sugar
28.8-43.3 g heavy whipping cream
316.25 g cake flour
320 g all-purpose flour
339 g unsalted butter, room temperature
360 g buttermilk, room temperature
360 g finely blended pretzels (this is best done in a food processor or blender)
4 sticks unsalted butter
4.2 g almond extract
4.2 g lime extract
4.5 g lemon zest
40 g finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve.
40 g sugar
41 g light corn syrup
41.25 g brown sugar
41.6 g powdered sugar
452 g unsalted butter, slightly cold
5.3 g cinnamon
5.3 g ground ginger
50 g dark cocoa powder
6 g cinnamon
6 sticks (678 g) unsalted butter
75 g mini chocolate chips
75 g mini dark or semi sweet chocolate chips
750 g powdered sugar, measured and then sifted
750 g powdered sugar, measured then sifted
81.75 g canola oil
82.5 g light brown sugar
88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
9 g salt
About 1 cup toasted coconut,
Biscoff Cookies
Biscoff or Speculoos Cookies
Cacao Barry Extra Brute Cocoa Powder
Chocolate peanut butter cups
E-Z Gel
Garnish
Generous pinch of salt
Golden Grahams cereal
Green food coloring
Hershey's Toffee Bits
Kosher salt
Lemon Oreos,
Mint Oreos, crushed
Mint Oreos, crushed finely
One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies.
Oreos, crushed into small to medium size pieces
Pecan butter recipe above
Pink food gel
Reese's peanut butter baking chips
Salted peanuts
Sprinkles
This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake
This makes 6 cups of buttercream, which is enough to fill and frost the entire cake. If you want a naked cake look (as pictured), use a half recipe of the buttercream.
Twix bars
baking powder
baking soda
banana flavored INSTANT pudding mix
brown sugar
caramel,
cereal milk
chocolate chips
clear vanilla extract
cream cheese
crushed Butterfinger candy
cup
dark chocolate
dark chocolate chips
egg
egg whites
egg yolks
eggs
eggs room temperature
eggs whites,
eggs, at room temperature
food gel in Super Black
fresh lemon juice
fresh lime juice
fresh mint leaves
fresh raspberries
freshly squeezed lemon juice
good quality chocolate
good quality, semi-sweet or dark chocolate
granulated sugar
heavy whipping cream
homemade caramel
juice of half a lemon
large egg
large egg whites
large eggs
large or extra large eggs
large or extra large eggs, at room temperature
large white marshmallows
large whole eggs
lemon juice
lime zest
marshmallow cream,
medium-sized over-ripe bananas,
milk
milk or semi-sweet chocolate
milk powder
mini chocolate chips
molasses
of coarse salt
of salt
package Jello pistachio pudding mix
peanut butter
peanut butter buttercream,
pinch of salt
plus 1 teaspoon (16 g) baking powder
plus 2 tablespoons (175 g) granulated sugar
plus 2 tablespoons all-purpose flour
plus 3 tablespoons (366.5 g) cake flour
plus 3 tbsp (366.5 g) cake flour
plus 4 tablespoons (373.75 g) cake flour
powdered sugar
powdered sugar measured and then sifted
premium dark chocolate
pure vanilla extract
rainbow sprinkles
remaining peanut butter buttercream
salt
semi-sweet or bittersweet chocolate
semi-sweet or dark chocolate
shredded green apple
slivered almonds
strawberries
sugar
tablespoon
unsalted butter
unsalted butter, slightly cold
vanilla buttercream
white chocolate
white chocolate chips
white chocolate instant pudding mix
whole egg
whole eggs
zest of one lime
zest of two large oranges
(18 g) baking powder
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