Biscoff

(1.1 g) cinnamon (1.32 g) ground cinnamon (10 g) baking powder (100 g) granulated sugar (100 g) heavy whipping cream  (100 g) light brown sugar, packed (103 g) ground oats (113 g) unsalted butter (118.3 g) water (12 g) baking powder (12 g) coffee extract or emulsion OR 2-3 teaspoons espresso powder (6 g) OR 3 teaspoons Pero for a non coffee substitute (12 g) salt (12.6 g) vanilla bean paste (120 g) Biscoff cookie butter (120 g) Biscoff spread (120 g) heavy whipping cream (120 g) smooth Biscoff cookie butter (120 g) water (125 g) Biscoff cookie spread (125 g) Biscoff cookies, pulverized to a crumb (125 g) powdered sugar (125 g) powdered sugar, measured then sifted (125 g) smooth Biscoff cookie butter (13 g) pure vanilla extract (13.6 g) olive oil (133 g) granulated sugar (14 g) light corn syrup or honey (14 g) pulverized freeze dried strawberries (142 g) Biscoff cookies, finely ground (150 g) dark chocolate chips (150 g) granulated sugar (150 g) white chocolate chips (154 g) heavy whipping cream (169.5 g) unsalted butter (169.5 g) unsalted butter, slightly cold (180 g) milk (180 g) semi-sweet or dark chocolate chips (180 g) smooth Biscoff cookie butter (186 g) milk or semi-sweet chocolate chips (187.5 g) Biscoff butter, (192 g) Biscoff cookies, finely ground (192 g) crushed Biscoff cookies (2 sticks) (226 g) unsalted butter, at room temperature (2.1 g) pure vanilla extract (2.1 g) vanilla (2.1 g) vanilla extract (2.5 g) cornstarch, dissolved in 1 Tbsp cold water (2.6 g) ground cinnamon (20 g) vegetable oil (200 g) granulated sugar (200 g) marshmallow fluff (21 g) coffee extract or emulsion OR 5 teaspoons espresso powder (10 g) OR 5 teaspoons Pero for a non coffee substitute (218 g) grapeseed oil (220 g) brown sugar (225 g) granulated sugar (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (226 g) unsalted butter, slightly cold (230 g) heavy whipping cream (240 g) Biscoff spread (240 g) all-purpose flour (240 g) buttermilk (240 g) heavy whipping cream (250 g) Biscoff cookie spread (250 g) Biscoff spread (250 g) Biscoff spread or other cookie butter (255 g) all-purpose flour (255 g) old-fashioned rolled oats (275 g) brown sugar, packed (275 g) light brown sugar (28 g) light corn syrup (28.87 g) heavy whipping cream (3 g) baking powder (3 g) baking soda (3 g) salt (30 g) all-purpose flour (300 g) all purpose flour (300 g) chopped pecans (300 g) granulated sugar (300g) store bought gingersnap cookies, the really crunchy ones (31.25 g) powdered sugar (312.5 g) powdered sugar, measured then sifted (325 g) powdered sugar, measured then sifted (330 g) all-purpose flour (339 g) unsalted butter (339 g) unsalted butter, slightly cold (345) Kamut flour (350 g) finely ground Biscoff cookies, (350 g) granulated sugar (360 g) all-purpose flour (360 g) white chocolate (made with cocoa butter - this can be a bar chopped or chips) (360 g) whole milk (365 g) all-purpose flour (375 g) creamy Biscoff butter, (390 g) all-purpose flour (4 g) baking powder (4 g) baking soda (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla (4.2 g) vanilla extract (4.5 g) salt (40 g) Biscoff cookies (40 g) strawberry jelly (400 g) mashed overly ripe bananas (400g) smooth Biscoff spread (450 g) granulated sugar (450 g) peaches chopped, fresh or canned (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (452g) unsalted butter, slightly cold (47.8 g) heavy whipping cream (480 g) buttermilk (480 g) buttermilk, at room temperature (480 g) heavy whipping cream (480 g) ricotta cheese (5.6 g) salt (50 g) granulated sugar (50 g) light brown sugar, packed (500 g) powdered sugar (55 g) lemon juice (55 g) light brown sugar, (57 g) heavy cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) good quality dark cocoa powder (6 g) baking soda (6 g) salt (6.3 g) pure vanilla extract (60 g) heavy whipping cream (60 g) old fashioned rolled oats (60 g) water (62.5 g) powdered sugar (625 g) powdered sugar (625 g) powdered sugar, measured then sifted (66.67 g) granulated sugar (66.7 g) granulated sugar (67 g) granulated sugar (7 g) baking powder (73.3 g) light brown sugar (750 g) powdered sugar (76 g) heavy whipping cream (77 g) heavy whipping cream (8 g) baking soda (8.4 g) lemon extract (8.4 g) pure vanilla extract (8.4 g) vanilla extract ***If you would rather spread the buttercream on the cake with an offset spatula than pipe it I would suggest doing half a batch of buttercream. *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. *This recipe will give you enough to frost the sides of the cake and make swirls on top of your cake. 113 g pumpkin puree 113 g unsalted butter, at room temperature 113 g unsalted butter, melted 115.5 g whipping cream  118.3 g cup water 125 g Biscoff cookie butter 125 g powdered sugar measured and then sifted 125 g  powdered sugar, sifted 150 g salted caramel (recipe above) 180 g plain greek yogurt 2.6 g pumpkin pie spice 220 g brown sugar, packed 220 g light brown sugar, packed 226 g unsalted butter, cold 25 g brown sugar, packed 250 g powdered sugar, measured then sifted 27.5 g light brown sugar, packed 300 g buttermilk, room temperature 37.5 g light corn syrup 375 g powdered sugar, measured then sifted 40 g almonds, chopped 40 g oats 40 g pecans 420 g all-purpose flour 452 g unsalted butter, slightly cold 5.3 g cinnamon 5.3 g ground ginger 56.5 g cold unsalted butter cut into small pieces 56.5 g unsalted butter, cold and cut into cubes 56.6 g unsalted butter 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted Biscoff Cookies Biscoff caramel, Biscoff cookie butter Biscoff or Speculoos Cookies Biscoff spread Biscoff spread, melted Fresh strawberries Generous pinch of salt Ghirardelli dark chocolate brownie mix Pecan butter recipe above 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 Yellow food coloring optional cinnamon cream cheese dark chocolate chips egg yolks eggs eggs, at room temperature eggs, cold freeze dried raspberries large eggs large marshmallows large or extra large eggs large or extra large eggs, at room temperature lemon zest medium-sized bananas molasses of salt pinch of salt plus 2 tablespoons plus 2 tablespoons (255 g) all-purpose flour smooth Biscoff spread, white chocolate white chocolate chips whole