Oreo

(1.5 g) salt (10 g) baking powder (100 g) granulated sugar (109 g) vegetable oil (115.5 g) heavy whipping cream (120 g) sour cream (125 g) powdered sugar (125 g) raspberry reduction (13 g) vanilla extract (15.13 g) milk (150 g) dark chocolate chips (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly (150 g) semi sweet or dark chocolate chips (150 g) sugar (157.3 g) dark cocoa powder (160 g) all-purpose flour (169.5 g) unsalted butter (173 g) whipping cream (173.25 g) heavy whipping cream (180 g) heavy whipping cream (2.1 g) pure vanilla extract (2.1 g) vanilla extract (200 g) granulated sugar (200 g) marshmallow fluff (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (236.2 g) hot water or coffee (236.6 g) hot water (236.6 g) hot water or coffee (240 g) Oreo cookie crumbs, (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) heavy whipping cream (240 g)all-purpose flour (250 g) powdered sugar (256 g) peanut butter, (275 g) buttermilk, room temperature (276 g) light corn syrup (282.5 g) unsalted butter, (3 g) baking powder (3 g) salt (300 g) buttermilk (300 g) granulated sugar (31.25 g) powdered sugar (339 g) unsalted butter, slightly cold (345 g) cake flour (350 g) granulated sugar (350 g)granulated sugar (4.2 g) lemon extract (4.2 g) mint extract (4.2 g) mint extract or emulsion (4.2 g) pure vanilla extract (4.2 g) vanilla (4.2 g) vanilla extract (43.3 g) heavy whipping cream (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (5 g) light corn syrup (5.6 g) kosher salt (50 g) granulated sugar (56.5 g) unsalted butter (56.5 g) unsalted butter, melted (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) cocoa (6 g) salt (60 g) heavy whipping cream (60 g) water (62.5 g) powdered sugar (625 g) powdered sugar measured and then sifted (625 g) powdered sugar, measured then sifted (7.5 g) cornstarch (750 g) powdered sugar (8 g) baking powder (8 g) baking soda (8.4 g) lemon extract (8.4 g) vanilla extract (80 g) heavy whipping cream (85.5 g) mini chocolate chips (88.5 g) dark cocoa powder (88.5 g) good quality cocoa powder (88.5 g) good quality dark cocoa powder (8g) baking soda (about 160 g) egg whites, *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch. *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 ½ 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. 113 g unsalted butter, melted 125 g powdered sugar measured and then sifted 169.5 g unsalted butter, room temperature 175 g buttermilk at room temperature 240 g  buttermilk, at room temperature 250 g powdered sugar, measured and then sifted 250 g powdered sugar, measured then sifted 300 g buttermilk, room temperature 452 g unsalted butter, slightly cold 6 g cornstarch 750 g powdered sugar, measured and then sifted 8.4 g raspberry extract or emulsion Golden Oreos Green food gel Lemon Oreos, Mint Oreo cookies or Thin Mints Mint Oreos or Thin Mints Mint Oreos, crushed Mint Oreos, crushed finely Oreo cookies, broken into chunks Oreos Oreos, crushed into small to medium size pieces black food gel cream cheese dark or semi-sweet chocolate dark or semi-sweet chocolate chips egg whites egg yolk eggs eggs whites, large egg whites large eggs large white marshmallows of salt oreo cookies pinch of salt pink food coloring, optional pink food gel, optional raspberries, raspberry reduction to 1 cup whole egg whole eggs