Ingredients
( 14 g) baking powder
(1 g) ginger
(1 g) nutmeg
(1,125 g) powdered sugar, measured and then sifted
(1.1 g) cinnamon
(1.1 g) hazelnut extract
(1.1 g) nutmeg
(1.4 g) salt
(1.5 g) baking powder
(1.5 g) salt
(1.5 g) teaspoon salt
(10 g) baking soda
(10 g) corn syrup
(10.4 g) sugar
(100 g) brown sugar
(100 g) granulated sugar
(100 g) pecans
(1000 g) powdered sugar
(100g) granulated sugar
(109 g) vegetable oil
(11.2 g) kosher salt
(110 g) brown sugar, packed
(112.5 g) dark chocolate, meltef
(113 g) unsalted butter
(113 g) unsalted butter, softened
(115 g) heavy whipping cream
(115 g) water
(115.5 g) heavy whipping cream
(118 g) hot water
(118 g) water
(118.3 g) hot water
(118.3 g) water
(12 g) salt
(12 g) vanilla extract
(12.6 g) LorAnn Oils Butterscotch flavor
(12.6 g) LorAnn Oils Butterscotch flavoring
(120 g) Biscoff cookie butter
(120 g) buttermilk
(120 g) cup sour cream, room temperature
(120 g) heavy whipping cream
(120 g) milk
(120 g) sour cream
(120 g) vegetable oil
(120 g) water
(120 g) whole milk
(122 g) Golden Grahams cereal,
(125 g) chopped, toasted pecans
(125 g) creamy Skippy peanut butter
(125 g) powdered sugar
(12g) baking soda
(13 g) baking powder
(13 g) pure vanilla extract
(13 g) vanilla bean paste or clear vanilla extract
(13 g) vanilla extract
(13.6 g) olive oil
(132.75 g) good quality dark cocoa powder,
(133 g) granulated sugar
(14 g) corn syrup
(14 g) light corn syrup
(14 g) light corn syrup or honey
(14 g) vanilla extract
(14 ounces) sweetened condensed milk
(145 g) dulce de leche
(150 g) brown sugar
(150 g) butterscotch baking chips
(150 g) chopped roasted peanuts
(150 g) dark chocolate chips
(150 g) granulated sugar
(150 g) light corn syrup
(150 g) shortbread cookie crumbs
(150 g) toasted slivered or chopped almonds
(150 g) all-purpose flour
(154 g) heavy whipping cream
(16 g) coconut emulsion
(16 g) milk powder
(16.8 g) coconut emulsion
(160 g) Biscoff Cookies
(163.5 g) vegetable oil
(165 g) brown sugar
(165 g) brown sugar, packed
(165 g) dark brown sugar
(165 g) packed brown light brown sugar
(165 g) unsalted butter
(169.5 g) unsalted butter
(170 g) dark or semi sweet chocolate chips
(172.5 g) cake flour
(173 g) heavy whipping cream
(173.25 g) heavy cream
(18 g) light corn syrup
(18.75 g) corn syrup
(180 g) all-purpose flour
(180 g) graham cracker crumbs, about 12 rectangular crackers
(180 g) heavy whipping cream
(180 g) milk
(187.5 g) creamy peanut butter
(187.5 g) powdered sugar
(2 g) baking powder
(2 g) vanilla extract
(2.1 g) caramel extract
(2.1 g) cinnamon
(2.1 g) pure vanilla extract
(2.1 g) vanilla extract
(2.1 g)vanilla extract
(2.5 g) orange zest
(2.6 g) nutmeg
(2.8 g) kosher salt
(2.8 g) salt
(20 g) vegetable oil
(20.5 g) light corn syrup
(200 g) finely ground graham cracker crumbs
(200 g) finely ground pretzel crumbs
(200 g) granulated sugar
(200 g) semi-sweet or dark chocolate chips
(200 g) store bought butterscotch or caramel sauce
(21 g) baking powder
(21 g) white distilled cooking vinegar
(21 g) white distilled vinegar
(210 g) all-purpose flour
(210 g) smooth peanut butter
(218 g) vegetable oil
(220 g) brown sugar
(224 g) vegetable oil
(225 g) uncooked old-fashioned oats, divided
(226 g) butter
(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
(226 g) unsalted butter, slightly cold and cut into ½” cubes
(228 g) butterscotch chips
(230 g) heavy whipping cream
(231 g) coconut cream
(231 g) heavy cream
(231 g) heavy whipping cream
(236 g) hot water
(236 g) hot water or hot coffee
(236.6 g) hot water
(236.6 g) hot water or coffee
(236.6 g) hot water or hot coffee
(240 g) Nutella
(240 g) all-purpose flour
(240 g) buttermilk
(240 g) buttermilk room temperature
(240 g) heavy whipping cream
(240 g) water
(248 g) apple cider
(25 g) granulated sugar
(250 g) Biscoff spread
(250 g) applesauce
(250 g) creamy peanut butter
(250 g) cups confectioners' sugar,
(250 g) peanut butter smooth
(250 g) pecan butter
(250g) granulated sugar
(27 g) light corn syrup
(27.2 g) light corn syrup
(27.5 g) brown sugar
(275 g) light brown sugar
(28 g) light corn syrup
(28 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) nutmeg
(3 g) salt
(3.9 g) ground ginger
(300 g) buttermilk
(300 g) chopped pecans
(300 g) dark chocolate chips
(300 g) granulated sugar
(300 g) light karo syrup
(300 g) pecans
(300 g) whole milk
(300g) store bought gingersnap cookies, the really crunchy ones
(31.25 g) milk powder
(31.25 g) powdered sugar
(32 g) milk powder
(339 g) unsalted butter
(345 g) all-purpose flour
(345 g) cake flour
(345 g) heavy whipping cream
(346.5 g) heavy whipping cream
(35 g) dark cocoa powder
(350 g) granulated sugar
(355 g) hot water
(360 g) all-purpose flour
(360 g) buttermilk
(360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers)
(360 g) heavy whipping cream
(360 g) semi-sweet or bittersweet chocolate chips
(360 g) white chocolate (made with cocoa butter - this can be a bar chopped or chips)
(365 g) all-purpose flour
(367.25 g) cake flour
(37.5 g) brown sugar
(373.75 g) cake flour
(375 g) granulated sugar
(375 g) powdered sugar
(375g)minus 2 tablespoons granulated sugar
(380 g) dulce de leche
(380 g) graham crackers
(390 g) all-purpose flour
(4 g) baking powder
(4 g) baking soda
(4 g) ground ginger
(4 g) salt
(4.2 g) pure vanilla extract
(4.2 g) salt
(4.2 g) vanilla
(4.2 g) vanilla extract
(4.5 g) baking powder
(40 g) mini semi-sweet chocolate chips,
(400 g) cake flour
(400 g) cup cake flour
(400 g) granulated sugar
(400 g) pumpkin purée
(42.4 g) unsalted butter
(428 g) heavy whipping cream
(43.3 g) heavy whipping cream
(44.25 g) water
(45 g) milk
(450 g) Granny Smith apples
(450 g) chopped pecans
(450 g) pumpkin purée
(452 g) unsalted butter
(452 g) unsalted butter, slightly chilled
(454 g) unsalted butter
(480 g) buttermilk
(480 g) buttermilk, at room temperature
(480 g) heavy whipping cream
(5 g) E-Z Gel
(5 g) ground cinnamon
(5 g) light corn syrup
(5.6 g) kosher salt
(5.6 g) salt
(5.6 g) vanilla extract
(50 g) cocoa powder
(50 g) granulated sugar
(525 g) granulated sugar
(54.5 g) vegetable oil
(55 g) vegetable oil
(57-115 g) heavy whipping cream
(57.7.5 g) heavy cream
(57.75 g) heavy cream
(57.75 g) heavy whipping cream
(59 g) cocoa
(59 g) water
(59.15 g) water
(591.5 g) water
(6 g) kosher salt
(6 g) salt
(6.3 g) pure vanilla extract
(6.3 g) vanilla
(6.3 g) vanilla extract
(60 g) cream of coconut
(60 g) heavy whipping cream
(60 g) peanut butter
(60 g) sour cream room temperature
(60 g) water
(62.5 g) powdered sugar
(625 g) powdered sugar
(625 g) powdered sugar, measured then sifted
(65 g) powdered sugar,
(66.6 g) granulated sugar
(66.67 g) granulated sugar
(67 g) sugar
(678 g) unsalted butter
(678 g) unsalted butter, slightly chilled
(68 g) old fashion rolled oats
(7 g) baking powder
(7.8 g) ground cinnamon
(72.6 g) vegetable oil
(73.3 g) light brown sugar
(75 g) chocolate ganache
(75 g) dark cocoa powder
(75 g) granulated sugar
(75 g) light corn syrup
(75 g) milk powder, divided
(75 g) powdered sugar
(75 g) toasted sweetened coconut
(750 g) confectioner's sugar
(750 g) powdered sugar
(77 - 115 g) heavy whipping cream
(77 g) heavy whipping cream
(8 g) baking powder
(8 g) baking soda
(8 g) salt
(8.4 g) almond extract
(8.4 g) pure vanilla extract
(8.4 g) vanilla
(8.4 g) vanilla extract
(80 g) heavy whipping cream
(80 g) salted peanuts, chopped
(80 g) toffee baking pieces, I use the Heath Bar brand
(84.75 g) butter
(84.75 g) unsalted butter
(86.6 g) heavy cream
(86.6 g) heavy whipping cream
(87 g) heavy whipping cream
(88.5 g) dark cocoa powder
(88.5 g) good quality dark cocoa powder
(90 g) all-purpose flour
(90 g) crushed pretzels, mostly pulverized but some chunks are okay
(93 g) dark or semi sweet chocolate chips
(93 g) mini chocolate chips
(93 g) shredded, toasted coconut
(96 g) brown sugar
(96.25 g) light brown sugar
(about 120 g) toffee bits, Heath Bar or Skor Bar work great
*Makes about 1 1/2 cups butter
*This amount will give you enough to fill and frost your cake. If you want more for piping, I suggest adding an additional 1/4 to 1/2 batch.
*This buttercream makes enough to fill and frost the cake. If you want additional buttercream for piping
*This buttercream makes enough to fill, frost and decorate the cake with 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 g banana emulsion (or more if you prefer a stronger banana flavor)
10 g light corn syrup
100 g almond flour
100 g pretzel sticks, finely ground
110 g brown sugar
113 g unsalted butter, at room temperature
113 g unsalted butter, melted
113 g unsalted butter, room temperature
115.5 g heavy cream
118.3 g cup water
12.6 g vanilla
120 g buttermilk, room temperature
120 g sour cream, at room temperature
125 g creamy peanut butter
13.6-40.8 g grapeseed oil
147.87 g water
150 g salted caramel (recipe above)
16.8 g salt
165 g light brown sugar, packed
169.5 g unsalted butter, at room temperature
169.5 g unsalted butter, room temperature
170 g unsalted butter, melted
180 g chocolate wafer cookies, chopped
180 g plain greek yogurt
180 ml cup water
186 g toasted sweetened coconut
2 g vanilla
2.8 g cornstarch
200 g brown sugar packed
210 g cup light corn syrup
220 g brown sugar, packed
220 g light brown sugar, packed
225 g pecans, chopped
226 g unsalted butter, slightly chilled
240 g buttermilk, at room temperature
250 g creamy peanut butter (I use Skippy)
250 g powdered sugar, measured then sifted
266.6 g granulated sugar
270 g all-purpose flour
28 g light corn syrup or honey
3 sticks (339 g) unsalted butter, room temperature
300 g buttermilk, room temperature
31 g powdered sugar
320 g all-purpose flour
360 g buttermilk, room temperature
37.5 g light corn syrup
375 g powdered sugar, measured and then sifted
375 g powdered sugar, measured then sifted
375 g powdered sugar, sifted
4.2 g almond extract
41 g light corn syrup
41.6 g powdered sugar
42 g light corn syrup
420 g all-purpose flour
45 g milk (a little more if your cooking dough isn't spreadable)
452 g unsalted butter, slightly cold
5 g baking powder
5.3 g cinnamon
5.3 g ground ginger
50 g dark cocoa powder
56.6 g unsalted butter
57.75 g heavy cream, chilled
6 g cinnamon
7 g light corn syrup
750 g powdered sugar, measured and then sifted
750 g powdered sugar, measured then sifted
78.6 g cocoa powder
8 oz caramel sauce (recipe below)
80 g all-purpose flour
82.5 g light brown sugar
84.75 g unsalted butter, melted
88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
9 g salt
About 1 cup toasted coconut,
Biscoff Cookies
Biscoff caramel,
Butterfinger candies, chopped
Cacao Barry Extra Brute Cocoa Powder
Chocolate Crisp Pearls
Chocolate peanut butter cups
Dark Chocolate Ghirardelli Brownie Mix
Flakey salt
For the Caramel Cake
For the Chocolate Cake
For the Chocolate Chip Cookie Dough
For the Chocolate Cookie Crumbs
For the Peanut Butter Frosting
Generous pinch of coarse salt
Hershey's Toffee Bits
Homemade brownies,
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
Make an extra 1.5x batch if you want additional buttercream for decorating.
Oreos
Pecan butter recipe above
Recipe pecan butter
Reese's brand peanut butter chips
Rolos or other chocolate covered caramels, chopped
Salted peanuts
Toffee bits - Skor or Heath Bar pieces
Twix bars
Two Peas and Their Pod Scotcheroos
all-purpose flour
bag butterscotch chips
bag of sweetened shredded coconut
baking caramel,
baking powder
baking soda
banana flavored INSTANT pudding mix
brown sugar
butterscotch chips
can
caramel baking chips
caramel,
chopped Snickers
chopped peanuts
cinnamon
corn syrup
cream cheese
cup
cups
cups minus 2 tablespoons (375 g) granulated sugar
cups plus 2 tablespoons (225 g) all-purpose flour
dark chocolate
dark chocolate chips
dark or semi-sweet chocolate chips
dulce de leche
egg whites
egg yolks
egg, cold
eggs
eggs room temperature
eggs whites,
eggs, at room temperature
envelopes
fresh lemon juice
granulated sugar
hazelnut spread,
hazelnuts,
heavy whipping cream
heavy whipping cream (optional)
homemade caramel
instant banana pudding mix
instant coffee granules or PERO (non-coffee sub)
juice of half a lemon
large egg
large egg whites
large eggs
large or extra large eggs
medium-sized bananas
medium-sized over-ripe bananas,
milk or semi-sweet chocolate
minus 2 tablespoons (375 g) granulated sugar
molasses
of coarse salt
of salt
or
oreo cookies
pecan butter
pinch of salt
pitted dates
plus 1 teaspoon (16 g) baking powder
plus 2 tablespoons all-purpose flour
plus 2 tablespoons cup (225 g) all-purpose flour
plus 2 tbsp
powdered sugar
pure vanilla extract or vanilla bean paste
quick cooking oats
salt
salted roasted peanuts
semi-sweet chocolate chips
semi-sweet or dark chocolate
shredded green apple
slivered almonds
sweetened condensed milk
unsalted butter
vanilla
vanilla extract
water
white chocolate
whole eggs
(18 g) baking powder
plus 2 tablespoons (225 g) all-purpose flour
