Fall Cake

(1 g) nutmeg (1.1 g) all-spice (1.1 g) cinnamon (1.1 g) cloves (1.1 g) hazelnut extract (1.1 g) nutmeg (1.3 g) nutmeg (1.32 g) ground cinnamon (1.4 g) salt (1.5 g) salt (10 g) baking soda (10 g) corn syrup (100 g) crushed Butterfingers (100 g) granulated sugar (100 g) pecans (109 g) vegetable oil (110 g) brown sugar, packed (113 g) maple syrup (113 g) unsalted butter (115 g) water (12 g) baking powder (12 g) salt (12 g) vanilla extract (12.5 g) light brown sugar (120 g) Biscoff cookie butter (120 g) all-purpose flour (120 g) heavy whipping cream (120 g) sour cream (120 g) water (120 g) whole milk (13 g) vanilla bean paste (13.6 g) olive oil (150 g) cinnamon chips (150 g) granulated sugar (150 g) light corn syrup (150 g) mini chocolate chips (160 g) Biscoff Cookies (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 (173 g) heavy whipping cream (173.25 g) whipping cream (175 g) honey (180 g) all-purpose flour (180 g) heavy whipping cream (187.5 g) powdered sugar (2 g)ground ginger (2.1 g) cinnamon (2.1 g) pure vanilla extract (2.6 g) ground cinnamon (2.6 g) nutmeg (2.64 g) ground cinnamon (2.64 g) nutmeg (2.8 g) kosher salt (20 g) vegetable oil (200 g) granulated sugar (21 g) baking powder (21 g) white distilled vinegar (218 g) olive oil (218 g) vegetable oil (220 g) brown sugar (224 g) vegetable oil (225 g) pumpkin puree (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, slightly cold (230 g) pear sauce, (231 g) heavy whipping cream (231 g) whipping cream (240 g) Nutella (240 g) buttermilk (240 g) smooth peanut butter (240 g) water (248 g) apple cider (248 g) apple cider or juice, (25 g) granulated sugar (250 g) Biscoff spread (250 g) applesauce (250 g) granulated sugar (250 g) powdered sugar (27.2 g) light corn syrup (28 g) unsalted butter (28.87 g) heavy whipping cream (3 g) baking powder (3 g) baking soda (3 g) ground ginger (3 g) nutmeg (3 g) salt (3 g)salt (3.9 g) ground ginger (30 g) all-purpose flour (300 g) buttermilk (300 g) chopped pecans (300 g) granulated sugar (300 g) pecans (300 g) sugar (300g) store bought gingersnap cookies, the really crunchy ones (339 g) unsalted butter (345 g) all-purpose flour (346.5 g) heavy cream (350 g) granulated sugar (350 g) sugar (360 g) all-purpose flour (360 g) buttermilk (360 g) heavy whipping cream (360 g) white chocolate (made with cocoa butter - this can be a bar chopped or chips) (37.5 g) brown sugar (373.75 g) cake flour (390 g) all-purpose flour (4 g) baking powder (4 g) baking soda (4 g) ground cinnamon (4 g) ground ginger (4 g) salt (4.2 g) lemon extract (4.2 g) maple extract (4.2 g) pure vanilla extract (4.2 g) vanilla (4.2 g) vanilla extract (4.4 g) ground cinnamon (40 g) all-purpose flour (400 g) granulated sugar (400 g) pumpkin purée  (42.3 g) unsalted butter (42.4 g) unsalted butter (428 g) heavy whipping cream (43 g) white wine vinegar, distilled vinegar or lemon juice (43.3 g) heavy whipping cream (43.3-57.75 g)heavy whipping cream (44.4 g) water (45 g) milk (45 g) quick cooking oats (450 g) Granny Smith apples (450 g) pumpkin purée (452 g) unsalted butter (452 g) unsalted butter, slightly cold and cut into cubes (480 g) buttermilk (480 g) heavy whipping cream (480 g) homemade ricotta (480 g) ricotta cheese (5 g) ground cinnamon (5.28 g) ground cinnamon (5.6 g) salt (5.6 g) vanilla extract (5.6 g)salt (50 g) brown sugar (50 g) granulated sugar (500 g) chopped fresh figs (55 g) brown sugar (56.5 g) unsalted butter, cold (57.5 g) apple cider vinegar (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) water (59.15 g) water (6 g) kosher salt (6 g) salt (6.3 g) pure vanilla extract (6.3 g) vanilla (60 g) heavy whipping cream (60 g) water (60.5 g) fresh lemon juice (62.5 g) powdered sugar (625 g) powdered sugar (65.6 g) molasses (65.62 g) honey (66.67 g) granulated sugar (67 g) old fashioned rolled oats (7.8 g) ground cinnamon (73 g) brown sugar, packed (73 g) light brown sugar, (73.3 g) light brown sugar (75 g) powdered sugar (750 g) powdered sugar (77 g) heavy cream (8 g) baking powder (8.12 g) cornstarch (8.4 g) pure vanilla extract (8.4 g) vanilla (8.4 g) vanilla extract (87.5 g) honey (875 g) powdered sugar (93.75 g) powdered sugar (960 g) whole milk *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 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, you’ll want to make an extra 1/2 batch. + 1 teaspoon (16 g) baking powder 100 g almond flour 110 g brown sugar 113 g unsalted butter, melted 12 g clear vanilla extract 12.6 g Cinnamon Spice Emulsion 125 g  powdered sugar, sifted 150 g butterscotch chips 165 g light brown sugar, packed 169.5 g unsalted butter, room temperature and cut into cubes 2 sticks (226 g) unsalted butter, room temperature 220 g brown sugar, packed 240 g Kodiak Cakes Pumpkin Power Mix 240 g  buttermilk, at room temperature 28 g light corn syrup or honey 3 sticks (339 g) unsalted butter 3.15 g salt 300 g buttermilk, room temperature 320 g all-purpose flour 37.5 g light corn syrup 375 g powdered sugar, measured then sifted 4.2 g almond extract 41 g light corn syrup 5.3 g cinnamon 5.3 g ground ginger 50 g dark cocoa powder 6 g cinnamon 750 g powdered sugar, measured and then sifted 750 g sifted confectioners' sugar 78.6 g cocoa powder 8 g ground cinnamon 84.75 g unsalted butter, melted 9 g salt Biscoff caramel, FOR THE CINNAMON SPICE BUTTERCREAM FOR THE TOASTED MARSHMALLOW FILLING For the Pumpkin Cake Generous pinch of salt Toffee bits - Skor or Heath Bar pieces applewood smoked bacon butterscotch chips can caramel, cream cheese crushed Butterfinger candy cups dark chocolate eggs finely ground gingersnap cookies generous pinch of sale hazelnut spread, hazelnuts, heavy whipping cream honey jar juice of half a lemon large Granny Smith apples large egg whites large eggs large pears, large white marshmallows mascarpone medium-sized bananas molasses of salt orange food gel peanut butter buttercream, pear jam pecan butter plain goat cheese plus 3 tablespoons (366.5 g) cake flour powdered sugar pumpkin purée remaining peanut butter buttercream roughly chopped gingersnap cookies shredded green apple slivered almonds unsalted butter white chocolate whole egg  (18 g) baking powder