Nutella

(1.1 g) hazelnut extract (10 g) corn syrup (100 g) granulated sugar (112g) vegetable oil (115 g) water (12g) baking soda (169.5 g) unsalted butter (173 g) heavy whipping cream (187.5 g) powdered sugar (1g) hazelnut extract (2.1 g) pure vanilla extract (20 g) vegetable oil (200 g) granulated sugar (240 g) Nutella (240g) all purpose flour (240g) hot water (242g) buttermilk (28.87 g) heavy whipping cream (296g) Nutella (3 g) baking powder (3 g) baking soda (300 g) granulated sugar (340g) unsalted butter (345 g) all-purpose flour (350g ) granulated sugar (360 g) all-purpose flour (360 g) buttermilk (360 g) graham cracker crumbs (3g) baking powder (4 g) salt (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla (4.2g) pure vanilla extract (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (500g) powdered sugar (6 g) salt (6.3 g) pure vanilla extract (60g) full fat sour cream (625 g) confectioners' sugar (625 g) powdered sugar (625 g) powdered sugar, measured then sifted (6g) salt (73.3 g) light brown sugar (73.3 g) light brown sugar, packed (75g) dark cocoa powder *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. 169.5 g unsalted butter, room temperature 2 sticks (226 g) unsalted butter, room temperature 360 g buttermilk, room temperature Nutella eggs hazelnut spread, hazelnuts, heavy whipping cream jar large eggs large or extra large eggs large white marshmallows medium-sized bananas medium-sized over-ripe bananas, plus 3 tablespoons (382.5 g) all-purpose flour powdered sugar strawberries