Graham

(1.4 g) salt (1.5 g) salt (1.5 g) teaspoon salt (100 g) granulated sugar (100 g) light brown sugar (109 g) vegetable oil (113 g) unsalted butter (115 g) cake flour (118 g) liquid from the canned cherries (118.3 g) hot water or coffee (12 g) baking powder (120 g) finely ground graham crackers (120 g) finely ground graham crackers (about 8 full rectangular crackers) (120 g) heavy whipping cream (120 g) milk (122 g) Golden Grahams cereal, (125 g) powdered sugar (125 g) powdered sugar, measured then sifted (150 g) graham cracker crumbs (I buy the reground crumbs) (150 g) semi sweet or dark chocolate chips (165 g) unsalted butter (169.5 g) unsalted butter (170 g) cream cheese, slightly cold (172.5 g) cake flour (18 g) corn starch (180 g) graham cracker crumbs, about 12 rectangular crackers (180 g) peanut butter (2 g) baking powder (2.1 g) cinnamon (2.1 g) pure vanilla extract (2.6 g) cinnamon (200 g) granulated sugar (200 g) marshmallow fluff (218 g) grapeseed oil (220 g) all-purpose flour (226 g) unsalted butter (226 g) unsalted butter room temperature (227 g) 2 sticks unsalted butter (227 g) unsalted butter (227 g) unsalted butter, at room temperature (23 g) milk powder, (236.6 g) hot water (240 g) all-purpose flour (240 g) buttermilk (240 g) finely ground graham crackers (240 g) graham cracker crumbs, about 18 rectangular crackers  (240 g) heavy whipping cream (25 g) granulated sugar (250 g) creamy peanut butter (276 g) light corn syrup (3 g) baking powder (3 g) baking soda (3 g) salt (300 g) dark chocolate chips (300 g) light karo syrup (333.3 g) granulated sugar (339 g) unsalted butter (345 g) cake flour (346.5 g) heavy whipping cream (350 g) granulated sugar (360 g) all-purpose flour (360 g) finely ground graham crackers (375 g) powdered sugar (380 g) dulce de leche (380 g) graham crackers (4 g) baking soda (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) strawberry emulsion (4.2 g) vanilla (4.2 g) vanilla extract (4.6 g) vanilla extract (42 g) heavy whipping cream (42 g) honey (42.5 g) unsalted butter (45 g) milk (452 g) unsalted butter (452g) unsalted butter, slightly chilled (480 g) buttermilk (480 g) buttermilk, at room temperature (5 g) E-Z Gel (5 g) light corn syrup (5.6 g) salt (50 g) granulated sugar (54.5 g) vegetable oil (56.5 g) unsalted butter, melted (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) water (59.15 g) water (6 g) salt (60 g) finely ground graham crackers (60 g) graham crackers, finely ground (60 g) sour cream room temperature (62.5 g) powdered sugar (625 g) powdered sugar (65 g) powdered sugar, (66.6 g) sugar (687.5 g) powdered sugar (7 g) baking powder (70 g) granulated sugar  (72.6 g) vegetable or canola oil (75 g) dark chocolate chips (75 g) dark cocoa powder (750g) powdered sugar, measured and then sifted (75g) graham cracker crumbs (about 6 full rectangular crackers) (76.6 g) freshly squeezed lemon juice (77 g) heavy whipping cream (8 g) baking powder (8 g) baking soda (8.4 g) vanilla extract (8.4g) vanilla extract (84.75 g) unsalted butter (88.5 g) dark cocoa powder *** 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 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 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. *This buttercream reipe 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. 113 g unsalted butter, melted 113 g unsalted butter, room temperature 115.5 g whipping cream  12 g vanilla bean paste or clear vanilla extract 120 g buttermilk, room temperature 165 g unsalted butter melted 169.5 g unsalted butter, 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 2 sticks unsalted butter, at room temperature 29.6 g water 380 g graham crackers full rectangle cracker 4 sticks unsalted butter 4.2 g strawberry extract or emulsion 452 g unsalted butter, slightly cold 750 g powdered sugar, measured and then sifted Chopped peanuts, salted Golden Grahams cereal Kosher salt Malted Milk Powder Pink food coloring Sprinkles baking powder baking soda brown sugar buttermilk cereal milk clear vanilla extract cream cheese dark or semi-sweet chocolate chips dark or semi-sweet chocolate, melted and cooled slightly egg whites eggs eggs, at room temperature graham crackers granulated sugar heavy whipping cream instant banana pudding mix large eggs large or extra large eggs large white marshmallows lemon juice milk milk powder minus 2 tablespoons (175 g) granulated sugar of salt pinch of salt plus 2 tablespoons (54 g) dark cocoa powder plus 2 tablespoons all-purpose flour powdered sugar rainbow sprinkles salt sugar sweetened condensed milk tart canned cherries in water unsalted butter white chocolate chips  plus 2 tablespoons (165 g) all-purpose flour