Intermediate

( 115 g) finely ground pistachios ( 14 g) baking powder ( 8 g) corn starch (.65 g) cinnamon (.8 g) finely chopped basil (1 g) nutmeg (1,125 g) powdered sugar, measured and then sifted (1.1 g) all-spice (1.1 g) cinnamon (1.1 g) cloves (1.1 g) nutmeg (1.3 g) cinnamon (1.3 g) ground cinnamon (1.32 g) ground cinnamon (1.4 g) salt (1.5 g) salt (10 g) baking powder (10 g) baking soda (10 g) cornstarch (10 g) vanilla bean paste (10.4 g) powdered sugar (10.4 g) sugar (100 g) Ruffle potato chips, (100 g) granulated sugar (100 g) heavy whipping cream  (100 g) light brown sugar (100 g) sugar (100g) granulated sugar (103 g) ground oats (109 g) vegetable oil (11 g) salt (11.2 g) kosher salt (110 g) brown sugar, packed (110 g) milk (110 g) peach nectar (110 g) vegetable oil (110 g) whole milk (112 g) vegetable oil (112.5 g) cream cheese (112.5 g) dark chocolate, meltef (112.5 g) white chocolate (1125 g) sifted powdered sugar (113 g) unsalted butter (113 g) unsalted butter, softened (114 g) heavy whipping cream (115 g) cake flour (115 g) heavy whipping cream (115 g) strained blackberry compote, (115 g) water (115.5 g) heavy whipping cream (115g) lemon juice (116 g) heavy cream (118 g) hot water (118 g) water (118.3 g) hot water (118.3 g) hot water or coffee (118.3 g) water (12 g) baking powder (12 g) salt (12 g) vanilla extract (12.5 g) corn starch (12.6 g) clear vanilla extract (12.6 g) vanilla bean paste (12.6 g) vanilla bean paste or extract (120 g) all-purpose flour (120 g) buttermilk (120 g) cup sour cream, room temperature (120 g) finely ground graham crackers (120 g) finely ground graham crackers (about 8 full rectangular crackers) (120 g) heavy whipping cream (120 g) lime juice (120 g) milk (120 g) peach yogurt (120 g) sour cream (120 g) water (120 g) whole milk (121 g) lime juice (122 g) milk (125 g) fresh pineapple juice (125 g) peanut butter (125 g) powdered sugar (125 g) powdered sugar, measured then sifted (125 g) raspberry reduction (13 g) baking powder (13 g) clear vanilla extract (13 g) pure vanilla extract (13 g) vanilla bean paste (13 g) vanilla bean paste or pure vanilla extract (13 g) vanilla extract (13.6 g) olive oil (133 g) granulated sugar (133.3 g) sugar (13g) pure vanilla extract (13g) vanilla bean paste (14 g) corn syrup (14 g) crushed freeze dried strawberries (14 g) finely ground freeze dried strawberries (14 g) light corn syrup (14 g) light corn syrup or honey (14 g) pulverized freeze dried strawberries (14-ounces) sweetended condensed milk (14.8 g) black cocoa powder (140 g) blueberries (142 g) Biscoff cookies, finely ground (15 g) baking powder (15 g) freeze dried raspberries (15 g) powdered milk (15.13 g) milk (150 g) cinnamon chips (150 g) corn meal (150 g) crushed pretzels (150 g) dark chocolate chips (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly (150 g) graham cracker crumbs (I buy the reground crumbs) (150 g) granulated sugar (150 g) light corn syrup (150 g) mini chocolate chips (150 g) semi sweet or dark chocolate chips (150 g) shortbread cookie crumbs (150 g) sugar (150 g) toasted slivered or chopped almonds (150 g) white chocolate chips (150 g) all-purpose flour (154 g) heavy whipping cream (156. 25 g) powdered sugar (157.3 g) dark cocoa powder (16 g) baking powder (16 g) baking soda (16 g) coconut emulsion (16 g) corn starch (16 g) milk powder (16.8 g) blueberry emulsion  (16.8 g) coconut emulsion (16.8 g) corn starch (16.9 g) cornstarch (160 g) all-purpose flour (165 g) brown sugar (165 g) dark brown sugar (165 g) light brown sugar (165 g) packed brown light brown sugar (169.5 g) unsalted butter (17 g) corn starch (170 g) blackberries (170 g) cake flour (170 g) cream cheese, slightly cold (170 g) dark or semi sweet chocolate chips (170 g) mini chocolate chips (170 g) unsalted butter (170g) cream cheese (173 - 231 g) heavy whipping cream (173 g) whipping cream (173.25 g) heavy cream (173.25 g) heavy whipping cream (175 g) dark chocolate chips (176 g) sour cream (177 g) good quality dark cocoa powder (18 g) corn starch (18 g) light corn syrup (180 g) all-purpose flour (180 g) buttermilk (180 g) dark chocolate chips (180 g) heavy whipping cream (180 g) peanut butter (180 g) semi-sweet or dark chocolate chips (180 g) sour cream (186 g) milk or semi-sweet chocolate chips (187 g) fresh blueberries (187.5 g) mango compote, recipe above (187.5 g) milk powder (187.5 g) powdered sugar (18g) baking powder (192 g) Biscoff cookies, finely ground (192 g) crushed Biscoff cookies (193 g) buttermilk (194 g) buttermilk (197 g) sweetened condensed milk (197g) sweet and condsensed milk (2 g) baking powder (2 g) baking soda (2 g) salt (2 oz.) instant lemon pudding mix (2 sticks) (226 g) unsalted butter, at room temperature (2.1 g) cinnamon (2.1 g) pure vanilla extract (2.1 g) vanilla (2.1 g) vanilla extract (2.1 g)vanilla extract (2.5 g) cornstarch, dissolved in 1 Tbsp cold water (2.5 g) salt (2.6 g) cinnamon (2.6 g) ground cinnamon (2.64 g) cinnamon (2.64 g) ground cinnamon (2.64 g) nutmeg (2.8 g) kosher salt (2.8 g) salt (20 g) vanilla extract (20 g) vegetable oil (20.5 g) light corn syrup (200 g) blueberries (200 g) brown sugar (200 g) fresh or frozen blueberries (200 g) granulated sugar (200 g) marshmallow fluff (200g ) sugar (21 g) (or to taste) orange extract (21 g) baking powder (21 g) white distilled cooking vinegar (21 g) white distilled vinegar (210 g) all-purpose flour (218 g) grapeseed oil (218 g) olive oil (218 g) vegetable oil (22 g) water (220 g) brown sugar (220 g) finely ground graham crackers (224 g) vegetable oil (225 g) buttermilk, at room temperature (225 g) cream cheese (225 g) granulated sugar (225 g) uncooked old-fashioned oats, divided (226 g) 2 sticks unsalted butter, room temperature (226 g) browned butter, (226 g) butter (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (226 g) unsalted butter, cut into cubes, (226 g) unsalted butter, slightly cold (226g) unsalted butter (227 g) creme fraiche (227 g) unsalted butter (227 g) unsalted butter, at room temperature (23 g) milk powder, (230 g) fresh pineapple juice (230 g) grapefruit juice (230 g) heavy whipping cream (230 g) lemon juice (230 g) pear sauce, (230 g) pineapple juice (231 g) canned coconut milk (231 g) heavy cream (231 g) heavy whipping cream (236 g) hot water (236.6 g) hot water (236.6 g) hot water or coffee (236.6 g) hot water or hot coffee (24 g) baking powder (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) finely ground graham crackers (240 g) heavy whipping cream (240 g) sour cream (240 g) water (240g) all purpose flour (240g) buttermilk (242 g) buttermilk (248 g) apple cider or juice, (25 g) granulated sugar (25 g) sugar (250 g) Biscoff cookie spread (250 g) Biscoff spread (250 g) Biscoff spread or other cookie butter (250 g) creamy peanut butter (250 g) granulated sugar (250 g) lemon wafer cookies, (250 g) peanut butter (250 g) peanut butter smooth (250 g) powdered sugar (250 g) ricotta, homemade or store bought (250 g) smooth peanut butter, (250g) granulated sugar (262.5 g)buttermilk (266g) granulated sugar (27 g) light corn syrup (27 g) poppy seeds (27.5 g) brown sugar (27.5 g) packed brown sugar (270 g) Captain Crunch cereal (276 g) light corn syrup (28 g) unsalted butter (28.8 g) heavy cream, cold (282.5 g) unsalted butter, room temperature (283 g) dark chocolate chips (283 g) dark or semi-sweet chocolate (283 g) dark or semi-sweet chocolate, melted and cooled slightly (283 g) frozen raspberries (283 g) unsalted butter (29.5 g) unsweetened cocoa powder (3 g) baking powder (3 g) baking soda (3 g) kosher salt (3 g) lemon zest (3 g) nutmeg (3 g) salt (3-ounces) instant vanilla pudding mix (3.9 g) ground ginger (30 g) Bird's Custard Powder (30 g) all-purpose flour (30 g) black cocoa powder (30 g) crushed pretzels (30.25 g) lemon juice (300 g) all purpose flour (300 g) buttermilk (300 g) chopped pecans (300 g) granulated sugar (300 g) pecans (300 g) raw whole macadamia nuts (300 g) sugar (308 g) heavy whipping cream (31.25 g) milk powder (31.25 g) powdered sugar (31.25 g) powdered sugar, measured then sifted (310 g) all purpose flour (312.5 g) powdered sugar (316 g) cups cake flour (32 g) milk powder (322 g) heavy whipping cream (327 g) unsalted butter (333.3 g) granulated sugar (339 g) cake flour (339 g) unsalted butter (339 g) unsalted butter, slightly cold (339g) cake flour (34 g) blueberry puree (34 g) raspberry puree (340 g) cake flour (340 g) fresh cranberries (345 g) cake flour (345 g)cake flour (346 g) heavy whipping cream (35 g) dark cocoa powder (350 g) granulated sugar (350 g) sugar (350g ) granulated sugar (354 g) hot water (360 g) all-purpose flour (360 g) blackberries (360 g) buttermilk (360 g) buttermilk, at room temperature (360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers) (360 g) heavy whipping cream (360 g) smooth peanut butter (360 g) whole milk (364 g) mashed bananas (37.5 g) brown sugar (37.8 g) sugar (373.75 g) cake flour (375 g) granulated sugar (375 g) powdered sugar (375g)minus 2 tablespoons granulated sugar (390 g) all-purpose flour (3g) salt (4 g) baking powder (4 g) baking soda (4 g) corn starch (4 g) cornstarch, sifted (4 g) ground ginger (4 g) orange extract (4 g) salt (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) lemon extract (4.2 g) lemon extract or emulsion (4.2 g) peppermint extract (4.2 g) peppermint extract or emulsion (4.2 g) pure vanilla extract (4.2 g) raspberry emulsion (4.2 g) salt (4.2 g) strawberry emulsion (4.2 g) vanilla (4.2 g) vanilla bean paste (4.2 g) vanilla extract (4.4 g) ground cinnamon (4.5 g) salt (4.6 g) vanilla extract (40 g) Biscoff cookies (40 g) all-purpose flour (40 g) freeze dried strawberries (40 g) mini semi-sweet chocolate chips, (40 g) rainbow sprinkles (40 g) strawberry jelly (40.8 g) canola oil (400 g) brown sugar (400 g) cup cake flour (400 g) granulated sugar (400 g) pumpkin purée  (400 g) sugar (42 g) heavy whipping cream (42 g) honey (42 g) instant banana pudding (42 g) instant banana pudding mix (42.3 g) unsalted butter (42.4 g) butter (42.4 g) unsalted butter (42.4 g) unsalted butter, cold and cut into cubes (42.5 g) unsalted butter (42g) heavy whipping cream (43 3 g) heavy cream (43 g) finely ground Oreos (43-57g) heavy whipping cream (43.25 g) mini chocolate chips (43.3 g) heavy whipping cream (43.3-57.75 g)heavy whipping cream (44.25 g) water (44.3 g) cold water (44.3 g) water (446 g) unsalted butter (45 g) cold unsalted butter  (45 g) milk (45 g) quick cooking oats (450 g) castor sugar* (450 g) chopped pecans (450 g) granulated sugar (450 g) peaches chopped, fresh or canned (450 g) pumpkin purée (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (452 g) unsalted butter, slightly cold and cut into cubes (452g) unsalted butter (452g) unsalted butter, slightly chilled (452g) unsalted butter, slightly cold (455 g) heavy whipping cream (456 g) unsalted butter (460 g) heavy whipping cream (462 g) heavy cream (462 g) heavy whipping cream (47.8 g) heavy whipping cream (480 g) all-purpose flour (480 g) buttermilk (480 g) buttermilk, at room temperature (480 g) macadamia nut milk (other nut milk) (480 g) ricotta cheese (480 g) whole milk (5 g) corn starch (5 g) cornstarch (5 g) cream of tartar (5 g) light corn syrup (5 g) salt (5 g) vanilla extract (5.4 g) cornstarch (5.6 g) kosher salt (5.6 g) salt (5.6 g) vanilla extract (5.6 g)salt (50 g) brown sugar (50 g) cocoa powder (50 g) granulated sugar (50 g) light brown sugar, packed (50 g) mint lime sugar (50 g) packed brown sugar (50 g) sugar (500 g) granulated sugar (500 g) powdered sguar (500 g) powdered sugar (500 g) ricotta cheese (508 g) cake flour (508 g) unsalted butter (510 g) dark chocolate (517.5 g) cake flour (54.4 g) grapeseed oil (54.5 g) vegetable oil (540 g) buttermilk (55 g) brown sugar (55 g) lemon juice (55 g) light brown sugar, (55 g)  vegetable oil (56 g) unsalted butter (56.5 g) cold unsalted butter (56.5 g) unsalted butter (56.5 g) unsalted butter, melted (56.5g) cold unsalted butter (57 g) heavy cream (57 g) heavy whipping cream (57-115 g) heavy whipping cream (57.5 g) heavy whipping cream (57.7 g) cream of coconut (57.7.5 g) heavy cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (57.75 g) mint infused cream (577.5 g) heavy cream, cold (58 g) strained juice from cranberry compote (59 g) good quality dark cocoa powder (59 g) unsweetened cocoa powder (59 g) water (59.15 g) water (59.25 g) strawberry jam (591.5 g) water (6 g) baking powder (6 g) kosher salt (6 g) lemon zest (6 g) salt (6.25 g) grated lemon zest, (6.3 g) pure vanilla extract (6.3 g) vanilla (6.5 g) vanilla bean paste (60 g) cream of coconut (60 g) crushed pretzels, (60 g) finely chopped almonds (60 g) finely ground graham crackers (60 g) heavy whipping cream (60 g) old-fashioned oats (60 g) sour cream (60 g) sour cream room temperature (60 g) water (60g) powdered sugar (62.5 g) cup milk powder (62.5 g) granulated sugar (62.5 g) icing sugar (62.5 g) powdered sugar (625 g) cups confectioners' sugar, (625 g) powdered sugar (625 g) powdered sugar measured and then sifted (625 g) powdered sugar, measured then sifted (64 g) brown sugar (64 g) light brown sugar (65.6 g) molasses (66.6 g) sugar (66.7 g) granulated sugar (67 g) granulated sugar (67 g) oats (67 g) old fashioned rolled oats (670 g) powdered sugar (678 g) unsalted butter, slightly chilled (68 g) old fashion rolled oats (681 g) unsalted butter (687.5 g) powdered sugar (7 g) baking powder (7.2 g) lime zest (7.5 g) cornstarch (7.8 g) ground cinnamon (70 g) granulated sugar  (70 g) powdered sugar (700 g) granulated sugar (72 g) canola oil (72.6 g) canola oil (72.6 g) vegetable oil (72.6 g) vegetable or canola oil (72.6) canola oil (73.3 g) canola oil (73.3 g) light brown sugar (75 g) almonds toasted (75 g) chocolate ganache (75 g) dark cocoa powder (75 g) dark or semi-sweet chocolate chips (75 g) granulated sugar (75 g) light corn syrup (75 g) milk powder, divided (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) (76 g) heavy cream (76 g) heavy whipping cream (77 g) heavy cream (77 g) heavy whipping cream (77 g) strained blackberry juice (8 g) baking powder (8 g) baking soda (8 g) cinnamon (8 g) clear vanilla extract (8 g) orange extract (8 g) salt (8 g) vanilla extract (8 oz) root beer, (8.12 g) corn starch (8.12 g) cornstarch (8.12 g)cornstarch (8.4 g) almond extract (8.4 g) butter extract (8.4 g) clear vanilla extract (8.4 g) lemon extract (8.4 g) lemon extract or emulsion (8.4 g) pure vanilla extract (8.4 g) raspberry emulsion (8.4 g) vanilla (8.4 g) vanilla extract (8.4 g) vanilla extract or vanilla bean paste (8.4g) vanilla extract (80 g) buttermilk (80 g) peach compote (80 g) salted peanuts, chopped (80 g) toffee baking pieces, I use the Heath Bar brand (83 g) fresh lemon juice, (83.3 g) smooth peanut butter, I use Skippy (84.75 g) butter (84.75 g) chilled unsalted butter, cut into small cubes (85 g) mini chocolate chips (85 g) unsalted butter (85.5 g) mini chocolate chips (86.25 g) cake flour (86.25) cake flour (86.6 g) heavy cream (86.6 g) heavy whipping cream (87.5 g) dark chocolate chips (87.5 g) honey (875 g) powdered sugar (88.5 g) dark cocoa powder (88.5 g) good quality cocoa powder (88.5 g) good quality dark cocoa powder (880 g) diced peaches  (8g) baking soda (9 g) grated lemon zest (9 g) lemon zest (9.25 g) unflavored gelatin (90 g) all-purpose flour (90 g) crushed pretzels, mostly pulverized but some chunks are okay (93 g) mini chocolate chips (937 g) powdered sugar (95 g) unsweetened shredded coconut (96.25 g) light brown sugar (about 120 g) toffee bits, Heath Bar or Skor Bar work great (about 160 g) egg whites, (about 260 g) egg whites *** I used a lot of fudge frosting in my cake, but if you're worried about it being too much, you can cut the recipe in half. **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 1/4 to 1/2 batch. *If you can't find E-Z Gel, you can refer to my Strawberry Shortcake post for using gelatin. *If you want to pipe dollops of buttercream on the cake as pictured above, make an extra half batch of buttercream *If you want to pipe swirls around the cake like I did, add an extra half batch of buttercream. *This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height so we can split the layers in half. *This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height. *This buttercream is on the softer side and less stable than my typical buttercream recipes. I don't recommend piping with this recipe. *This buttercream makes enough to fill and frost the cake. If you want additional buttercream for piping *This buttercream recipe gives you enough to frost the outside of your cake and pipe additional designs on top, if you'd like. *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 and do the piping I included above. *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want 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 (beyond what you see in my images), you’ll want to make an extra 1/4 to 1/2 batch. *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 1/4 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 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 buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch *This can be made ahead of time (without the Oreos added) and stored in the fridge in an airtight container until ready to use. Add the Oreo pieces when you're ready to assemble. *This recipe will give you enough to frost the sides of the cake and make swirls on top of your cake. *To make your own castor sugar *between the two buttercream recipes, you'll have enough buttercream to decorate and pipe on top, as pictured. No need to double any recipes. + 1 tablespoon (33 g) cocoa powder + 1 teaspoon (16 g) baking powder 1 g ground cloves 1 stick (113 g) unsalted butter, melted 1.32 g cinnamon 1.4 g kosher salt 10.5 g clear vanilla extract 10.8 g corn starch 100 g almond flour 100 g pretzel sticks, finely ground 100.5 g eggnog 11 g kosher salt 110 g brown sugar 110 g brown sugar, lightly packed 112 g fresh lime juice 112.5 g chocolate chips 112.5 g chopped peanuts 112.5 g toffee bits 113 g pumpkin puree 113 g sour cream, at room temperature 113 g unsalted butter, at room temperature 113 g unsalted butter, melted 113 g unsalted butter, room temperature 115 g honey 115.5 g heavy cream 115.5 g whipping cream  12 g brown sugar 12 g clear vanilla extract 12.5 g sugar 12.6 g Cinnamon Spice Emulsion 12.6 g LorAnn Coffee Emulsion 12.6 g LorAnn Oils Root Beer Flavor 12.6 g orange emulsion (or extract) 12.6 g pure vanilla extract 12.6 g vanilla 120 g buttermilk, room temperature 120 g fresh squeezed orange juice 120 g sour cream, at room temperature 120 g sour cream, room temperature 125 g Biscoff cookie butter 125 g fresh raspberries 125 g powdered sugar measured and then sifted 125 g  powdered sugar, sifted 125g raspberries 14 g white distilled cooking vinegar 14.37 g vinegar 14.4 g vinegar 14.75 g cocoa powder 14.75 g water 14.8 g water 147.87 g water 150 g Hershey's cinnamon baking chips 150 g Root Beer Baking Chips 150 g butterscotch chips 150 g crushed pretzels, mostly pulverized but some chunks are okay 16 ounces (300 g) dark chocolate chips 16.8 g LorAnn Coffee Emulsion 16.8 g salt 16.8 g vanilla extract 165 g light brown sugar, packed 165 g unsalted butter melted 169.5 g unsalted butter, at room temperature 169.5 g unsalted butter, room temperature 169.5 g unsalted butter, room temperature and cut into cubes 170 g unsalted butter, melted 175 g buttermilk at room temperature 175 g strawberry puree reduction about 3 cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to 3/4 cup 180 g Fruity Pebbles cereal 180 ml cup water 187.5 g chunky or smooth peanut butter (I use Skippy) 188 g white chocolate chips 190 g Captain Crunch cereal 2 g cinnamon 2 g grated lime zest 2 g vanilla 2 sticks (226 g) unsalted butter, room temperature 2 sticks (266 g) unsalted butter 2 sticks unsalted butter, at room temperature 2 sticks(226 g) unsalted butter, room temperature 2.1 g lemon extract 2.3 g nutmeg 2.5 g cornstarch, dissolved in 1 teaspoon cold water 2.6 g pumpkin pie spice 2.64 g ginger 2.8 g cornstarch 2.8 g vanilla extract 200 g brown sugar packed 200 g fresh cranberries 200 g sugar 210 g cup light corn syrup 220 g brown sugar, packed 220 g light brown sugar, packed 225 g semi-sweet chocolate chips 23.4 g powdered sugar 231 g heavy whipping cream (plus a few more tablespoons if needed to soften after it cools) 236.6 g hot coffee (can use decaf or substitute with hot water) 236.6 g water 24 g instant coffee granules* 240 g Kodiak Cakes Pumpkin Power Mix 240 g cereal flavored milk (recipe above) 240 g cereal milk (recipe above) 240 g full fat sour cream, room temperature 240 g heavy whipping cream, cold 240 g plain greek yogurt (can substitute sour cream) 240 g plain greek yogurt, room temperature 240 g  buttermilk, at room temperature 245 g Chobani Peach Greek Yogurt, room temperature 25 g brown sugar, packed 250 g creamy peanut butter (I use Skippy) 250 g fresh blueberries 250 g molasses 250 g powdered sugar, measured and then sifted 267 g cake flour 27.5 g light brown sugar, packed 270 g all-purpose flour 28.87 g heavy cream 28.9 g heavy whipping cream 293 g granulated sugar 3 oz. package of strawberry flavored Jell-O 3 oz. package of watermelon Jell-O 3 sticks (339 g) unsalted butter 3 sticks (339 g) unsalted butter, room temperature 3 sticks (339 g) unsalted butter, slightly cold 3.15 g salt 30 g milk 300 g Fruit Pebbles cereal 300 g cups sugar 300 g dark chocolate 300 g milk 300 g sugar, divided 31 g powdered sugar 32 g cinnamon 320 g all-purpose flour 320 g buttermilk, room temperature 335 g eggnog 339 g unsalted butter, room temperature 35 g milk powder 360 g buttermilk, warm 37.5 g light corn syrup 37.5 g marshmallow creme 375 g powdered sugar, measured and then sifted 375 g powdered sugar, measured then sifted 375 g powdered sugar, sifted 380 g graham crackers full rectangle cracker 4 sticks (452 g) unsalted butter, slightly chilled 4 sticks unsalted butter 4.2 g LorAnn Coffee Emulsion 4.2 g almond extract 4.2 g strawberry extract or emulsion 40 g almonds, chopped 40 g oats 40 g pecans 41 g light corn syrup 42 g light corn syrup 444g Cup 4 Cup Multi-Purpose Gluten Free Flour 45 g milk (a little more if your cooking dough isn't spreadable) 452 g unsalted butter, room temperature 452 g unsalted butter, slightly cold 5 g baking powder 5 g baking soda 5 sticks (508.5 g) unsalted butter, slightly chilled 5.3 g cinnamon 5.3 g ground ginger 5.6 g coarse salt 508.5 g unsalted butter, slightly chilled 55 g brown sugar, packed 550 g cups sugar 56.5 g cold unsalted butter cut into small pieces 56.5 g cold unsalted butter, cut into cubes 56.5 g unsalted butter, cold and cut into cubes 57.7 g heavy cream 57.75 g heavy cream, chilled 6 g cinnamon 6 sticks (678 g) unsalted butter 6.6 g cinnamon 6.7 g baking soda 600 g strawberries, fresh or frozen 62.5 g powdered sugar, measured then sifted 7 g brown sugar 7 g light corn syrup 7.4 g cocoa powder 7.92 g ground cinnamon 72 g heavy whipping cream 75 g milk powder 75 g mini marshmallows 75 g sprinkles 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted 750 g sifted confectioners' sugar 78.6 g cocoa powder 8 g cornstarch 8 g cornstarch, sifted 8 g ground cinnamon 8 oz caramel sauce (recipe below) 8 oz. Coca-Cola 8.12 g cornstarch, sifted 8.4 g LorAnn Oils Root Beer Flavor 8.4 g maple extract 8.4 g raspberry extract or emulsion 8.4 g teaspoons salt 8.4 gvanilla 80 g all-purpose flour 80 g finely ground Fruit Pebbles (about 2 cups) 80 g mini chocolate chips 80 g sour cream, room temperature 80.6 g strained mixed berry juice (from compote above) 812.5 g powdered sugar, measured and then sifted 82 g light corn syrup 84.75 g unsalted butter, melted 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand) 88.5 g good quality dark cocoa powder, (THIS is my favorite) 9 g grated lemon zest one large lemon 9 g salt 937.5 g powdered sugar measured then sifted Additional Filling Options Americolor food gels Bananas Berries for garnish Biscoff Cookies Biscoff or Speculoos Cookies Biscoff spread Cacao Barry Extra Brute Cocoa Powder Captain Crunch Crumble Cherry Chips Ahoy Chocolate Chip Cookies Coffee beans Dash of salt Diced fresh strawberries Dole Whip powdered ice cream mix E-Z Gel EZ Gel FOR THE CHOCOLATE GANACHE FOR THE CINNAMON SPICE BUTTERCREAM FOR THE CITRUS CAKE FOR THE FROSTING FOR THE MAPLE CINNAMON CHEESECAKE FOR THE TOASTED MARSHMALLOW FILLING Food coloring For the Brown Sugar Frosting For the Cake For the Caramel Cake For the Chocolate Cake For the Chocolate Chip Cookie Dough For the Chocolate Cookie Crumbs For the Mocha Chip Filling For the Peanut Butter Cake For the Peanut Butter Frosting For the Peanut Butter Marshmallow Filling For the Potato Chip and Pretzel Crunch Filling For the Pumpkin Cake For the Salted Caramel Fresh blackberries Fresh strawberries Garnish Generous pinch of salt Ghirardelli dark chocolate brownie mix Golden Grahams cereal Golden Oreos Green food gel Hershey's Toffee Bits I used 3 bottles of Trader Joe's pre-made Dulce de Leche. You can use any brand you'd like or make your own. Kosher salt Lemon Oreos, Make an extra 1.5x batch if you want additional buttercream for decorating. Malted Milk Powder NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer. Nestle espresso flavored chips Nilla wafer cookies Oreos, crushed into small to medium size pieces Peanut Butter Frosting Peanut Butter Oreos Pecan butter recipe above Pink food coloring Pink food gel Pink, green and orange food gel (optional) Pistachio Paste Recipe pecan butter Root beer baking chips Shaved chocolate or chocolate sprinkles SmashMallows root beer float marshmallows Soft Pink Americolor Food Gel Sprinkles Turbinado sugar Twix bars Yellow food coloring Yellow food coloring optional Zest of one large orange a couple drops of pink food coloring (optional), about a cup, freeze dried raspberries bag of sweetened shredded coconut baking powder baking soda banana slices black food gel brown sugar buttermilk butterscotch chips can caramel, cereal milk cherry flavored Jell-O cherry preserves chocolate chips chopped maraschino cherries cinnamon clear vanilla extract cream cheese cream cheese, slightly chilled crushed Heath Bars crushed freeze dried raspberries crushed peppermint candies cup cup (226 g) unsalted butter cups cups minus 2 tablespoons (375 g) granulated sugar cups plus 2 tablespoons (225 g) all-purpose flour dark chocolate dark chocolate chips dark cocoa powder dark or semi-sweet chocolate chips dark or semi-sweet chocolate, melted and cooled slightly egg egg whites egg whites room temperature egg yolk egg yolks egg yolks and 3 whole eggs egg, room temperature eggs eggs room temperature eggs whites, eggs yolks eggs, at room temperature envelopes finely ground gingersnap cookies fresh berries fresh cherries fresh lemon juice fresh lime juice fresh or frozen raspberries (thawed if using frozen to help reduce the water) frosting frozen or fresh mango generous pinch of sale good quality chocolate of your choice good quality dark cocoa powder good quality white chocolate chips good quality, semi-sweet or dark chocolate graham crackers granulated sugar grapeseed oil grated lemon zest heavy whipping cream homemade caramel honey hot water instant coffee granules or PERO (non-coffee sub) instant vanilla pudding mix jar large egg large egg whites large egg whites, at room temperature large egg yolks large eggs large eggs (whole) large marshmallows large mint leaves large or extra large egg whites large or extra large eggs large or extra large eggs, room temperature large pears, large white marshmallows large whole eggs, at room temperature lemon juice lemon zest light brown sugar light corn syrup lime zest limes maraschino cherry juice marshmallow fluff marshmallows mascarpone mascarpone cheese medium-sized bananas medium-sized over-ripe bananas, milk milk or semi-sweet chocolate milk powder mini chocolate chips mini pretzels mint leaves minus 2 tablespoons minus 2 tablespoons (175 g) granulated sugar minus 2 tablespoons (375 g) granulated sugar molasses nonfat dry milk powder of coarse salt of salt or orange Jell-O orange food gel orange zest oreo cookies package pistachio Jell-O pudding mix peanut butter pear jam pears pecan butter pecans pinch of salt pink and red food coloring pink food coloring, optional pink food gel, optional plus 1 teaspoon (16 g) baking powder plus 2 tablespoons plus 2 tablespoons (187 g) cake flour plus 2 tablespoons (255 g) all-purpose flour plus 2 tablespoons (54 g) dark cocoa powder plus 2 tablespoons all-purpose flour plus 2 tbsp plus 3 tablespoons plus 3 tablespoons (366 g) cake flour plus 3 tablespoons (366.5 g) cake flour powdered sugar pumpkin purée pure vanilla extract pure vanilla extract or vanilla bean paste rainbow sprinkles raspberries, raspberry Jell-O raspberry reduction raw unsalted macadamia nuts red velvet emulsion rhubarb roughly chopped gingersnap cookies ruffle potato chip salt salted caramel semi-sweet chocolate shredded green apple slivered almonds strawberries strawberry emulsion strawberry jam sugar sweetened condensed milk to 1 cup toasted Kataifi toasted coconut unsalted butter vanilla vanilla bean vanilla buttercream vanilla extract vegetable oil water white chocolate white chocolate chips whole whole egg whole eggs whole graham crackers yellow food gel yolks zest of one large lime zest of one lemon zest of one lime  (18 g) baking powder  plus 2 tablespoons (165 g) all-purpose flour  plus 2 tablespoons (225 g) all-purpose flour