Flavors

( 115 g) finely ground pistachios ( 14 g) baking powder ( 40g) rainbow sprinkles ( 8 g) corn starch (.6 g) black pepper (.6 g) nutmeg (.65 g) cinnamon (.8 g) cloves (.8 g) ginger (.8 g) ground cloves (.8 g) ground ginger (1 g) baking powder (1 g) ginger (1 g) nutmeg (1,125 g) powdered sugar, measured and then sifted (1.1 g) all-spice (1.1 g) cinnamon (1.1 g) cloves (1.1 g) hazelnut extract (1.1 g) nutmeg (1.2 g) ground nutmeg (1.2 g) nutmeg (1.2 g) salt (1.3 g) cinnamon (1.3 g) ground cinnamon (1.3 g) nutmeg (1.32 g) ground cinnamon (1.4 g) salt (1.5 g) baking powder (1.5 g) ground cloves (1.5 g) ground gloves (1.5 g) salt (1.5 g) teaspoon salt (10 g) baking powder (10 g) baking soda (10 g) corn syrup (10 g) cornstarch (10 g) vanilla bean paste (10.4 g) powdered sugar (10.4 g) sugar (100 - 110g) white bread (100 g) Ruffle potato chips, (100 g) brown sugar (100 g) crushed Butterfingers (100 g) granulated sugar (100 g) heavy whipping cream  (100 g) light brown sugar (100 g) light brown sugar, packed (100 g) pecans (100 g) sugar (1000 g) powdered sugar (100g) granulated sugar (103 g) ground oats (109 g) grapeseed oil (109 g) vegetable oil (109 g) vegetable shortening (109g) olive oil (109g) vegetable oil (11 g) salt (11.2 g) kosher salt (110 g) brown sugar, packed (110 g) brown sugar, packed tightly (110 g) lemon juice (110 g) milk (110 g) peach nectar (110 g) vegetable oil (110 g) whole milk (112 g) mini M&Ms (112 g) vegetable oil (112.5 g) cream cheese (112.5 g) dark chocolate, meltef (112.5 g) sliced almonds (112.5 g) white chocolate (112.5 g) white chocolate chips (1125 g) sifted powdered sugar (112g) vegetable oil (113 g) maple syrup (113 g) unsalted butter (113 g) unsalted butter, softened (114 g) heavy whipping cream (115 g) cake flour (115 g) egg whites (115 g) heavy whipping cream (115 g) strained blackberry compote, (115 g) water (115.5 g) heavy whipping cream (115g) lemon juice (116 g) heavy cream (116 g) raspberry puree (118 g) hot water (118 g) hot water or coffee (118 g) liquid from the canned cherries (118 g) water (118.3 g) hot water (118.3 g) hot water or coffee (118.3 g) water (119 g) strawberry puree, more if desired (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 g) vanilla extract (12.5 g) light brown sugar (12.50 g) granulated sugar (12.6 g) LorAnn Oils Butterscotch flavor (12.6 g) LorAnn Oils Butterscotch flavoring (12.6 g) clear vanilla extract (12.6 g) vanilla bean paste (12.6 g) vanilla bean paste or extract (120 g) Biscoff cookie butter (120 g) Biscoff spread (120 g) all-purpose flour (120 g) buttermilk (120 g) buttermilk, at room temperature (120 g) crème fraîche (120 g) cup sour cream, room temperature (120 g) finely ground graham cracker crumbs (120 g) finely ground graham crackers (120 g) finely ground graham crackers (about 8 full rectangular crackers) (120 g) freeze dried strawberries (120 g) fresh lime juice (120 g) heavy whipping cream (120 g) lemon juice (120 g) lime juice (120 g) milk (120 g) peach yogurt (120 g) smooth Biscoff cookie butter (120 g) smooth peanut butter (120 g) sour cream (120 g) vegetable oil (120 g) water (120 g) whole milk (120 g)sour cream (120 grams) sour cream (121 g) lime juice (122 g) Golden Grahams cereal, (122 g) milk (125 g) Biscoff cookie spread (125 g) Biscoff cookies, pulverized to a crumb (125 g) applesauce (125 g) chopped, toasted pecans (125 g) creamy Skippy peanut butter (125 g) freeze dried strawberries (125 g) fresh pineapple juice (125 g) peanut butter (125 g) powdered sugar (125 g) powdered sugar, measured then sifted (125 g) raspberry reduction (125 g) smooth Biscoff cookie butter (127.5 g) white chocolate, (12g) baking soda (12g) pure vanilla extract (13 g) baking powder (13 g) clear vanilla extract (13 g) pure vanilla extract (13 g) vanilla (13 g) vanilla bean paste (13 g) vanilla bean paste or clear vanilla extract (13 g) vanilla bean paste or pure vanilla extract (13 g) vanilla extract (13.6 g) olive oil (132.75 g) good quality dark cocoa powder, (133 g) granulated sugar (133.3 g) sugar (13g) pure vanilla extract (13g) vanilla bean paste (14 g) corn syrup (14 g) crushed freeze dried strawberries (14 g) finely ground freeze dried strawberries (14 g) light corn syrup (14 g) light corn syrup or honey (14 g) pulverized freeze dried strawberries (14 g) vanilla extract (14 ounces) sweetened condensed milk (14 oz) sweetened condensed milk (14-ounces) sweetended condensed milk (14.4 g) lemon juice (14.4 g) white distilled vinegar (14.8 g) black cocoa powder (140 g) blueberries (142 g) Biscoff cookies, finely ground (143.7 g) cake flour (143.75 g) cake flour (144 g) raspberry jam (145 g) dulce de leche (145.3 g) canola oil (14g) baking powder (15 g) baking powder (15 g) freeze dried raspberries (15 g) freeze dried strawberries (15 g) powdered milk (15.13 g) milk (150 g) brown sugar (150 g) butterscotch baking chips (150 g) chopped roasted peanuts (150 g) cinnamon chips (150 g) corn meal (150 g) cups all-purpose flour (150 g) dark chocolate chips (150 g) finely ground pretzels (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly (150 g) graham cracker crumbs (I buy the reground crumbs) (150 g) granulated sugar (150 g) light corn syrup (150 g) mini chocolate chips (150 g) semi sweet or dark chocolate chips (150 g) shortbread cookie crumbs (150 g) sugar (150 g) toasted slivered or chopped almonds (150 g) white chocolate chips (150 g) all-purpose flour (1500 g) powdered sugar (154 g) heavy whipping cream (156. 25 g) powdered sugar (157.3 g) dark cocoa powder (16 g) baking powder (16 g) baking soda (16 g) coconut emulsion (16 g) corn starch (16 g) milk powder (16.2 g) heavy whipping cream (16.4 g) corn starch (16.8 g) blueberry emulsion  (16.8 g) coconut emulsion (16.8 g) corn starch (16.8 g) cornstarch (16.9 g) cornstarch (160 g) Biscoff Cookies (160 g) all-purpose flour (163.5 g) vegetable oil (165 g) brown sugar (165 g) brown sugar, packed (165 g) dark brown sugar (165 g) light brown sugar (165 g) packed brown light brown sugar (165 g) packed light brown sugar (165 g) unsalted butter (169.5 g) unsalted butter (169.5 g) unsalted butter, slightly cold (17 g) corn starch (170 g) blackberries (170 g) cake flour (170 g) cream cheese, slightly cold (170 g) dark or semi sweet chocolate chips (170 g) mini chocolate chips (170 g) semi-sweet or bittersweet chocolate chips (170 g) unsalted butter (170 to 230 g) heavy whipping cream (170g) cream cheese (170g) cream cheese, cold (172.5 g) cake flour (173 - 231 g) heavy whipping cream (173 g) heavy cream (173 g) heavy whipping cream (173 g) whipping cream (173.25 g) heavy cream (173.25 g) heavy whipping cream (173.25 g) whipping cream (175 g) dark chocolate chips (175 g) dark or semi-sweet chocolate chips (175 g) granulated sugar (176 g) sour cream (177 g) good quality dark cocoa powder (18 g) corn starch (18 g) light corn syrup (18.75 g) corn syrup (180 g) Reese’s peanut butter baking chips (180 g) all-purpose flour (180 g) bittersweet chocolate chips (180 g) buttermilk (180 g) dark chocolate chips (180 g) flour (180 g) graham cracker crumbs, about 12 rectangular crackers (180 g) heavy whipping cream (180 g) milk (180 g) peanut butter (180 g) semi-sweet chocolate chips (180 g) semi-sweet or dark chocolate chips (180 g) smooth Biscoff cookie butter (180 g) sour cream (180 g) uncooked rolled oats (180 g) whole milk (180 grams) sour cream (180-240 g) heavy whipping cream  (186 g) milk or semi-sweet chocolate chips (187 g) fresh blueberries (187.5 g) Biscoff butter, (187.5 g) creamy peanut butter (187.5 g) mango compote, recipe above (187.5 g) powdered sugar (187.5 g) powdered sugar, measured then sifted (187.5 g) smooth peanut butter, (187g) good quality dark chocolate chips (189 g) evaporated skim milk (18g) baking powder (190 g) Hi-Ratio Shortening or Vegetable Shortening* (190 g) Hi-ratio shortening  (192 g) Biscoff cookies, finely ground (192 g) crushed Biscoff cookies (193 g) buttermilk (194 g) buttermilk (197 g) sweetened condensed milk (197g) sweet and condsensed milk (1g) hazelnut extract (2 g) baking powder (2 g) baking soda (2 g) cardamom (2 g) ground cinnamon (2 g) salt (2 g) vanilla extract (2 g)ground ginger (2 oz.) instant lemon pudding mix (2 sticks) (226 g) unsalted butter, at room temperature (2.1 g) caramel extract (2.1 g) cinnamon (2.1 g) pure vanilla extract (2.1 g) vanilla (2.1 g) vanilla extract (2.1 g)vanilla extract (2.4 g) cinnamon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water (2.5 g) cornstarch  (2.5 g) ground cinnamon (2.5 g) orange zest (2.5 g) salt (2.6 g) cinnamon (2.6 g) ground cinnamon (2.6 g) ground ginger (2.6 g) nutmeg (2.64 g) cinnamon (2.64 g) ground cinnamon (2.64 g) nutmeg (2.8 g) all-spice (2.8 g) kosher salt (2.8 g) salt (2.8) g allspice (20 g) coffee emulsion (20 g) vanilla extract (20 g) vegetable oil (20.5 g) light corn syrup (20.8 g) pure vanilla extract (200 g) blueberries (200 g) brown sugar (200 g) finely ground graham cracker crumbs (200 g) finely ground pretzel crumbs (200 g) fresh or frozen blueberries (200 g) granulated sugar (200 g) marshmallow cream (200 g) marshmallow fluff (200 g) packed brown sugar (200 g) semi-sweet or dark chocolate chips (200 g) store bought butterscotch or caramel sauce (200) granulated sugar (200g ) sugar (21 g) (or to taste) orange extract (21 g) baking powder (21 g) coffee extract or emulsion OR 5 teaspoons espresso powder (10 g) OR 5 teaspoons Pero for a non coffee substitute (21 g) white distilled cooking vinegar (21 g) white distilled vinegar (21 oz) cherry pie filling (21.5 g) white vinegar (210 g) all-purpose flour (210 g) smooth peanut butter (218 g) grapeseed oil (218 g) olive oil (218 g) vegetable oil (218 g) vegetable or canola oil (22 g) water (22.5g) cornstarch, measured then sifted (220 g) all-purpose flour (220 g) brown sugar (220 g) finely ground graham crackers (220 g) packed brown sugar (220 g) vegetable oil (224 g) vegetable oil (225 g) buttermilk, at room temperature (225 g) granulated sugar (225 g) pumpkin puree (225 g) uncooked old-fashioned oats (225 g) uncooked old-fashioned oats, divided (225 g) uncooked old-fashioned rolled oats, (226 g) 2 sticks unsalted butter, room temperature (226 g) Earth Balance Vegan Butter (226 g) Earth Balance Vegan Butter or other non-dairy butter (226 g) browned butter, (226 g) butter (226 g) cake flour (226 g) cold unsalted butter (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (226 g) unsalted butter, cut into cubes, (226 g) unsalted butter, melted (226 g) unsalted butter, slightly cold (226 g) unsalted butter, slightly cold and cut into cubes (226 g) unsalted butter, slightly cold and cut into ½” cubes (226g) unsalted butter (226g) unsalted butter, slightly cold (227 g) 2 sticks unsalted butter (227 g) creme fraiche (227 g) unsalted butter (227 g) unsalted butter, at room temperature (228 g) butterscotch chips (228 g) dark chocolate chips (23 g) milk powder, (230 g) fresh pineapple juice (230 g) grapefruit juice (230 g) heavy whipping cream (230 g) lemon juice (230 g) pear sauce, (230 g) pineapple juice (231 g) canned coconut milk (231 g) coconut cream (231 g) heavy cream (231 g) heavy whipping cream (231 g) whipped cream (236 g) hot water (236 g) hot water or coffee (236 g) hot water or hot coffee (236.2 g) hot water or coffee (236.6 g) hot water (236.6 g) hot water or coffee (236.6 g) hot water or hot coffee (236g) hot water or hot coffee (240 g) Betty Crocker Yellow Cake Mix (240 g) Biscoff spread (240 g) Nutella (240 g) Oreo cookie crumbs, (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) canned coconut milk (240 g) creamy peanut butter (240 g) finely ground graham crackers (240 g) fresh raspberries (240 g) graham cracker crumbs, about 18 rectangular crackers  (240 g) heavy whipping cream (240 g) peaches chopped (240 g) smooth peanut butter (240 g) sour cream (240 g) water (240 g)all-purpose flour (240g) all purpose flour (240g) buttermilk (240g) hot water (242 g) buttermilk (242g) buttermilk (248 g) apple cider (248 g) apple cider juice (not vinegar), (248 g) apple cider or juice, (25 g) brown sugar (25 g) cocoa powder (25 g) dark cocoa powder (25 g) granulated sugar (25 g) sugar (250 g) Biscoff cookie spread (250 g) Biscoff spread (250 g) Biscoff spread or other cookie butter (250 g) Skippy peanut butter (250 g) applesauce (250 g) chopped pecans (250 g) creamy peanut butter (250 g) cups confectioners' sugar, (250 g) granulated sugar (250 g) lemon wafer cookies, (250 g) peanut butter (250 g) peanut butter smooth (250 g) peanut butter, melted (250 g) pecan butter (250 g) powdered sugar (250 g) ricotta cheese (250 g) ricotta cheese, at room temperature (250 g) ricotta, homemade or store bought (250 g) smooth peanut butter, (250 g) unsweetened applesauce, (250g) granulated sugar (255 g) all-purpose flour (255 g) old-fashioned rolled oats (256 g) peanut butter, (260 g) chopped hazelnuts (260 g) fresh or frozen mixed berries (266g) granulated sugar (267 g) granulated sugar (27 g) light corn syrup (27 g) poppy seeds (27.2 g) light corn syrup (27.5 g) brown sugar (27.5 g) light brown sugar (27.5 g) packed brown sugar (270 g) Captain Crunch cereal (270 g) granulated sugar (275 g) brown sugar, packed (275 g) buttermilk, room temperature (275 g) light brown sugar (276 g) light corn syrup (28 g) heavy whipping cream (28 g) light corn syrup (28 g) unsalted butter (28.25 g) cold unsalted butter, cut into small pieces (28.25 g) unsalted butter (28.75 g) white distilled vinegar (28.8 g) heavy cream, cold (28.8 g) heavy whipping cream (28.87 g) heavy whipping cream (280 g) Lakanto monkfuit powdered sugar (282.5 g) unsalted butter, (282.5 g) unsalted butter, room temperature (283 g) dark chocolate chips (283 g) dark or semi-sweet chocolate (283 g) dark or semi-sweet chocolate, melted and cooled slightly (283 g) frozen raspberries (283 g) unsalted butter (29.5 g) unsweetened cocoa powder (29.5 g) water (296g) Nutella (3 g) baking powder (3 g) baking soda (3 g) ground ginger (3 g) kosher salt (3 g) lemon zest (3 g) nutmeg (3 g) orange zest (3 g) salt (3 g)salt (3 oz) instant banana pudding mix (3-ounces) instant vanilla pudding mix (3.5 g) baking powder (3.9 g) ground ginger (30 g) Bird's Custard Powder (30 g) all-purpose flour (30 g) black cocoa powder (30 g) cream cheese (30 g) crushed pretzels (30 g)  heavy cream (300 g) all purpose flour (300 g) buttermilk (300 g) chopped pecans (300 g) chopped walnuts (300 g) dark chocolate chips (300 g) granulated sugar (300 g) grated unpeeled zucchini, (300 g) light karo syrup (300 g) mashed over-ripe bananas, 3 medium-sized (300 g) pecans (300 g) peeled and sliced peaches (300 g) raw whole macadamia nuts (300 g) sugar (300 g) whole milk (300g) store bought gingersnap cookies, the really crunchy ones (306 g) sweetened condensed milk (308 g) heavy whipping cream (31.25 g) milk powder (31.25 g) powdered sugar (31.25 g) powdered sugar, measured then sifted (310 g) all purpose flour (312 g) peanut butter (312.5 g) powdered sugar (312.5 g) powdered sugar, measured then sifted (316 g) cups cake flour (32 g) milk powder (322 g) heavy whipping cream (325 g) all-purpose flour (325 g) powdered sugar, measured then sifted (327 g) unsalted butter (33 g) cocoa powder (330 g) all-purpose flour (333.3 g) granulated sugar (339 g) cake flour (339 g) unsalted butter (339 g) unsalted butter, slightly chilled (339 g) unsalted butter, slightly cold (339g) cake flour (339g) unsalted butter (34 g) blueberry puree (34 g) raspberry puree (340 g) cake flour (340 g) fresh cranberries (340g) unsalted butter (345 g) all-purpose flour (345 g) cake flour (345 g) heavy whipping cream (345 g)cake flour (345) Kamut flour (346 g) heavy whipping cream (346.5 g) heavy cream (346.5 g) heavy whipping cream (35 g) dark cocoa powder (350 g) Lakanto monkfruit sweetener (350 g) brown sugar, (350 g) finely ground Biscoff cookies, (350 g) granulated sugar (350 g) sugar (350 g)granulated sugar (350g ) granulated sugar (354 g) hot water (355 g) hot water (35g) red velvet emulsion (360 g) 2% or whole milk (360 g) all-purpose flour (360 g) blackberries (360 g) buttermilk (360 g) buttermilk, at room temperature (360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers) (360 g) finely ground graham crackers (360 g) graham cracker crumbs (360 g) heavy whipping cream (360 g) semi-sweet or bittersweet chocolate chips (360 g) smooth peanut butter (360 g) white chocolate (made with cocoa butter - this can be a bar chopped or chips) (360 g) whole milk (364 g) mashed bananas (365 g) all-purpose flour (367.25 g) cake flour (37.5 g) brown sugar (37.5 g) corn syrup (37.5 g) unsweetened dark cocoa powder (37.8 g) sugar (373 g) cake flour (373.7 g) cake flour (373.75 g) cake flour (375 g) creamy Biscoff butter, (375 g) granulated sugar (375 g) powdered sugar (375 g) sifted powdered sugar (375g)minus 2 tablespoons granulated sugar (380 g) dulce de leche (380 g) graham crackers (385 g) light brown sugar, packed (39.3 g) good quality dark cocoa powder (390 g) all-purpose flour (3g) baking powder (3g) salt (4 g) almond extract (4 g) baking powder (4 g) baking soda (4 g) cardamon (4 g) corn starch (4 g) cornstarch, sifted (4 g) ground cinnamon (4 g) ground ginger (4 g) lemon zest (4 g) orange extract (4 g) rum extract (4 g) salt (4 g) vanilla (4 g) vanilla bean paste (4 g) vanilla extract (4 oz.) coffee (4.2 g) blueberry emulsion (4.2 g) butter extract (4.2 g) clear vanilla extract (4.2 g) lemon extract (4.2 g) lemon extract or emulsion (4.2 g) maple extract (4.2 g) mint extract (4.2 g) mint extract or emulsion (4.2 g) peppermint extract (4.2 g) pure vanilla extract (4.2 g) raspberry emulsion (4.2 g) salt (4.2 g) strawberry emulsion (4.2 g) vanilla (4.2 g) vanilla bean paste (4.2 g) vanilla extract (4.2 g) vanilla extract or 1/2 vanilla pod (4.2g) pure vanilla extract (4.3 g) pure vanilla extract (4.4 g) ground cinnamon (4.5 g) baking powder (4.5 g) grated lemon zest (4.5 g) salt (4.6 g) vanilla extract (40 g) Biscoff cookies (40 g) all-purpose flour (40 g) freeze dried strawberries (40 g) mini semi-sweet chocolate chips, (40 g) molasses, (40 g) quick cooking oats, (40 g) rainbow sprinkles (40 g) regular (not dark) cocoa powder (40 g) strawberry jelly (40.8 g) canola oil (400 g) cake flour (400 g) cup cake flour (400 g) granulated sugar (400 g) mashed bananas (400 g) mashed overly ripe bananas (400 g) pumpkin purée  (400 g) sugar (400 g.) freshly grated carrots (400g) smooth Biscoff spread (402.5 g) cake flour (416 g) heavy whipping cream (42 g) heavy cream (42 g) heavy whipping cream (42 g) honey (42 g) instant banana pudding (42 g) instant banana pudding mix (42.3 g) unsalted butter (42.4 g) butter (42.4 g) unsalted butter (42.4 g) unsalted butter, cold and cut into cubes (42.5 g) unsalted butter (420 g) freshly grated carrots (428 g) heavy whipping cream (42g) heavy whipping cream (43 3 g) heavy cream (43 g) cup heavy cream (43 g) finely ground Oreos (43 g) white vinegar (43 g) white wine vinegar, distilled vinegar or lemon juice (43-57g) heavy whipping cream (43.25 g) mini chocolate chips (43.3 g) heavy whipping cream (43.3-57.75 g)heavy whipping cream (44 g) dark cocoa powder, (44.25 g) water (44.3 g) cold water (44.3 g) water (44.4 g) water (440 g) light brown sugar, packed (446 g) unsalted butter (45 g) cold unsalted butter  (45 g) heavy whipping cream (45 g) milk (45 g) quick cooking oats (45.6 g) milk (450 g) Granny Smith apples (450 g) castor sugar* (450 g) chopped pecans (450 g) granulated sugar (450 g) peaches chopped, fresh or canned (450 g) pumpkin purée (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (452 g) unsalted butter, slightly cold and cut into cubes (452g) unsalted butter (452g) unsalted butter, slightly chilled (452g) unsalted butter, slightly cold (454 g) unsalted butter (455 g) heavy whipping cream (455 g)heavy cream (456 g) unsalted butter (460 g) heavy whipping cream (462 g) heavy cream (462 g) heavy whipping cream (467 g) pitted, whole cherries (47.5 g) chocolate Ovaltine (47.8 g) heavy whipping cream (480 g) all-purpose flour (480 g) almond milk or other non-dairy milk (480 g) buttermilk (480 g) buttermilk, at room temperature (480 g) heavy whipping cream (480 g) homemade ricotta (480 g) macadamia nut milk (other nut milk) (480 g) ricotta cheese (480 g) ricotta cheese, homemade or store bought - at room temperature (480 g) whole milk (4g) salt (5 g) E-Z Gel (5 g) cinnamon (5 g) corn starch (5 g) cornstarch (5 g) cream of tartar (5 g) ground cinnamon (5 g) light corn syrup (5 g) salt (5 g) vanilla extract (5 ounces) instant vanilla pudding mix (5.2 g) cinnamon (5.2 g) ground cinnamon (5.2 g) lemon extract or lemon emulsion (5.2 g) vanilla extract (5.28 g) cinnamon (5.28 g) ground cinnamon (5.3 g) ground cinnamon (5.4 g) cornstarch (5.6 g) kosher salt (5.6 g) salt (5.6 g) vanilla extract (5.6 g)salt (5.6) kosher salt (5.7 g) salt (50 g) brown sugar (50 g) cocoa powder (50 g) granulated sugar (50 g) light brown sugar, packed (50 g) mint lime sugar (50 g) packed brown sugar (50 g) sugar (50 g) unsweetened cocoa powder (500 g) granulated sugar (500 g) powdered sguar (500 g) powdered sugar (500g) powdered sugar (508 g) cake flour (508 g) unsalted butter (510 g) dark chocolate (517.5 g) cake flour (525 g) granulated sugar (54.4 g) grapeseed oil (54.5 g) vegetable oil (55 g) brown sugar (55 g) firmly packed brown sugar (55 g) lemon juice (55 g) light brown sugar, (55 g)  vegetable oil (56 g) almond flour (56 g) unsalted butter (56.5 g) cold unsalted butter (56.5 g) unsalted butter (56.5 g) unsalted butter, cold (56.5 g) unsalted butter, melted (56.5) unsalted butter (56.5g) cold unsalted butter (562.5 g) powdered sugar (57 g) freeze dried raspberries (57 g) heavy cream (57 g) heavy whipping cream (57-115 g) heavy whipping cream (57.5 g) apple cider vinegar (57.5 g) heavy whipping cream (57.7.5 g) heavy cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (57.75 g) mint infused cream (57.75 g) whipping cream (57.75g) heavy whipping cream (57.7g) heavy whipping cream (577.5 g) heavy cream, cold (58 g) heavy whipping cream (58 g) strained juice from cranberry compote (59 g) cocoa (59 g) dark cocoa powder (59 g) good quality dark cocoa powder (59 g) unsweetened cocoa powder (59 g) vegetable oil, (59 g) water (59.15 g) water (59.25 g) strawberry jam (590 g) water (591.5 g) water (6 g) baking powder (6 g) baking soda (6 g) fresh mint, chopped (6 g) kosher salt (6 g) lemon zest (6 g) salt (6.25 g) grated lemon zest, (6.3 g) pure vanilla extract (6.3 g) vanilla (6.3 g) vanilla extract (6.5 g) vanilla bean paste (60 g) about 7 full graham crackers, ground into sand-like consistency (60 g) cream of coconut (60 g) crushed pretzels, (60 g) finely chopped almonds (60 g) finely ground graham crackers (60 g) graham crackers, finely ground (60 g) heavy whipping cream (60 g) old fashioned rolled oats (60 g) old-fashioned oats (60 g) peanut butter (60 g) sour cream (60 g) sour cream room temperature (60 g) water (60-120 g) canned coconut milk (60g) full fat sour cream (60g) powdered sugar (62.5 g) cup milk powder (62.5 g) granulated sugar (62.5 g) icing sugar (62.5 g) milk powder (62.5 g) powdered sugar (625 g) confectioners' sugar (625 g) cups confectioners' sugar, (625 g) powdered sugar (625 g) powdered sugar measured and then sifted (625 g) powdered sugar, measured then sifted (625g) powdered sugar, measured and then sifted (626 g) powdered sugar, (63 g) powdered sugar (64 g) brown sugar (64 g) light brown sugar (65 g) powdered sugar, (65.6 g) molasses (66 g) light brown sugar, packed (66.6 g) granulated sugar (66.6 g) sugar (66.67 g) granulated sugar (66.7 g) granulated sugar (67 g) granulated sugar (67 g) oats (67 g) old fashioned rolled oats (67 g) sugar (67.5 g) oats (670 g) powdered sugar (678 g) unsalted butter (678 g) unsalted butter, slightly chilled (68 g) old fashion rolled oats (687.5 g) powdered sugar (690 g) heavy whipping cream (6g) salt (7 g) baking powder (7.2 g) lime zest (7.5 g) corn starch (7.5 g) cornstarch (7.8 g) ground cinnamon (70 g) chocolate Ovaltine powder (70 g) granulated sugar  (70 g) powdered sugar (70.6 g) butter, (700 g) granulated sugar (72 g) canola oil (72.6 g) canola oil (72.6 g) grapeseed oil (72.6 g) vegetable oil (72.6 g) vegetable or canola oil (72.6) canola oil (720 g) Rice Krispie cereal (725 g) powdered sugar, (73 g) brown sugar, packed (73 g) light brown sugar, (73.3 g) canola oil (73.3 g) light brown sugar (73.3 g) light brown sugar, packed (75 - 150 g) mini chocolate chips* (75 g ) Roasted peanuts (75 g) almonds toasted (75 g) chocolate chips (75 g) chocolate ganache (75 g) dark chocolate chips (75 g) dark cocoa powder (75 g) dark or semi-sweet chocolate chips (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 (750g) powdered sugar (750g) powdered sugar, measured and then sifted (75g) dark cocoa powder (75g) graham cracker crumbs (about 6 full rectangular crackers) (76 g) heavy cream (76 g) heavy whipping cream (76.6 g) freshly squeezed lemon juice (77 - 115 g) heavy whipping cream (77 g) heavy cream (77 g) heavy whipping cream (77 g) strained blackberry juice (8 g) almond extract (8 g) baking powder (8 g) baking soda (8 g) clear vanilla extract (8 g) orange extract (8 g) salt (8 g) vanilla extract (8 oz) crushed pineapple (8 oz) milk (8.12 g) corn starch (8.12 g) cornstarch (8.4 g) almond extract (8.4 g) butter extract (8.4 g) clear vanilla extract (8.4 g) lemon extract (8.4 g) lemon extract or emulsion (8.4 g) mint extract (8.4 g) pure vanilla extract (8.4 g) raspberry emulsion (8.4 g) vanilla (8.4 g) vanilla extract (8.4 g) vanilla extract or vanilla bean paste (8.4g) orange emulsion (8.4g) vanilla extract (80 g) buttermilk (80 g) heavy whipping cream (80 g) peach compote (80 g) salted peanuts, chopped (80 g) toffee baking pieces, I use the Heath Bar brand (83 g) fresh lemon juice, (83.3 g) smooth peanut butter, I use Skippy (84.75 g) butter (84.75 g) cake flour (84.75 g) chilled unsalted butter, cut into small cubes (84.75 g) unsalted butter (85 g) cream cheese (85 g) dark chocolate chips (85 g) mini chocolate chips (85 g) unsalted butter (85.5 g) mini chocolate chips (86.25 g) cake flour (86.25) cake flour (86.6 g) heavy cream (86.6 g) heavy whipping cream (87 g) heavy whipping cream (87.5 g) dark chocolate chips (87.5 g) honey (875 g) powdered sugar (88.5 g) Cacao Barry Extra Brute Cocoa Powder (88.5 g) dark cocoa powder (88.5 g) good quality cocoa powder (88.5 g) good quality dark chocolate cocoa powder (88.5 g) good quality dark cocoa powder (88.5 g) unsweetened dark cocoa powder (880 g) diced peaches  (88g) good quality cocoa powder (8g) baking soda (9 g) baking powder (9 g) corn starch (9 g) grated lemon zest (9 g) lemon zest (9.25 g) unflavored gelatin (9.9 oz) Reese’s Pieces candy (90 g) all-purpose flour (90 g) crushed pretzels, mostly pulverized but some chunks are okay (90 g) milk (904 g) unsalted butter (93 g) dark or semi sweet chocolate chips (93 g) mini chocolate chips (93 g) shredded, toasted coconut (93.75 g) powdered sugar (937 g) powdered sugar (94 g) milk powder, divided (95 g) regular Ovaltine (95 g) toasted coconut, (95 g) unsweetened shredded coconut (96 g) brown sugar (96.25 g) light brown sugar (960 g) whole milk (9g) salt (about 120 g) toffee bits, Heath Bar or Skor Bar work great (about 160 g) egg whites, (about 160 g) strawberry puree, (about 260 g) egg whites (about 360 g) finely ground graham cracker crumbs *** 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. ***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, you’ll want to make an extra 1/4 to 1/2 batch. *If you can't find E-Z Gel, you can refer to my Strawberry Shortcake post for using gelatin. *If you want to pipe dollops of buttercream on the cake as pictured above, make an extra half batch of buttercream *If you want to pipe swirls around the cake like I did, add an extra half batch of buttercream. *Makes about 1 1/2 cups butter *This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height so we can split the layers in half. *This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height. *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 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 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 do a single layer swirl on each cupcake. If you want taller swirls (as pictured, make 1.5x the recipe) *This buttercream recipe makes enough to fill and cover your cake and do the piping I included above. *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want 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 (beyond what you see in my images), you’ll want to make an extra 1/4 to 1/2 batch. *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 1/4 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 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. *This buttercream recipe will make 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 *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. *This can be made ahead of time (without the Oreos added) and stored in the fridge in an airtight container until ready to use. Add the Oreo pieces when you're ready to assemble. *This recipe will give you enough to frost the sides of the cake and make swirls on top of your cake. *This will make enough to fill the layers and pipe some on top of the cake *To make your own castor sugar *You can use a store-bought crust *between the two buttercream recipes, you'll have enough buttercream to decorate and pipe on top, as pictured. No need to double any recipes. *this makes enough for the filling *this makes enough for the filling, if you also want homemade ricotta in the cake layers, double this recipe. + 1 tablespoon (33 g) cocoa powder + 1 teaspoon (16 g) baking powder 1 g banana emulsion (or more if you prefer a stronger banana flavor) 1 g ground cloves 1 stick (113 g) unsalted butter, melted 1.4 g cornstarch 1.4 g kosher salt 10 g light corn syrup 10.5 g clear vanilla extract 10.8 g corn starch 100 g almond flour 100 g pretzel sticks, finely ground 100.5 g eggnog 11.2g lime zest 110 g brown sugar 110 g brown sugar, lightly packed 112 g fresh lime juice 112.5 g chocolate chips 112.5 g chopped peanuts 112.5 g finely ground pistachios 112.5 g toffee bits 113 g pumpkin puree 113 g sour cream, at room temperature 113 g unsalted butter, at room temperature 113 g unsalted butter, melted 113 g unsalted butter, room temperature 113 g unsalted butter, slightly cold 115 g honey 115.5 g heavy cream 115.5 g whipping cream  118.3 g cup water 12 g brown sugar 12 g clear vanilla extract 12 g vanilla bean paste or clear vanilla extract 12.5 g sugar 12.6 g Cinnamon Spice Emulsion 12.6 g orange emulsion (or extract) 12.6 g peppermint extract 12.6 g vanilla 120 g buttermilk, room temperature 120 g fresh squeezed orange juice 120 g sour cream, at room temperature 120 g sour cream, room temperature 125 g Biscoff cookie butter 125 g canned coconut milk 125 g creamy peanut butter 125 g fresh raspberries 125 g powdered sugar measured and then sifted 125 g  powdered sugar, sifted 125g raspberries 13.6-40.8 g grapeseed oil 14 g white distilled cooking vinegar 14-ounce can sweetended condensed milk 14.37 g vinegar 14.75 g cocoa powder 14.8 g water 147.87 g water 15 g freeze dried raspberries measured and then pulverized into a powder 15 g milk 150 g Hershey's cinnamon baking chips 150 g butterscotch chips 150 g crushed pretzels, mostly pulverized but some chunks are okay 150 g salted caramel (recipe above) 150 g semi-sweet or bittersweet chocolate chips 150 g shelled unsalted pistachios 150 g sweetened shredded coconut 16 g coconut emulsion or extract 16 ounces (300 g) dark chocolate chips 16.8 g salt 16.8 g vanilla extract 165 g light brown sugar, packed 165 g packed brown sugar 165 g unsalted butter melted 169.5 g unsalted butter, at room temperature 169.5 g unsalted butter, melted 169.5 g unsalted butter, melted and cooled 169.5 g unsalted butter, room temperature 169.5 g unsalted butter, room temperature and cut into cubes 169.5 g unsalted butter, soft and cut into cubes 170 g unsalted butter, melted 175 g buttermilk at 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 180 g Fruity Pebbles cereal 180 g chocolate wafer cookies, chopped 180 g plain greek yogurt 180 ml cup water 186 g toasted sweetened coconut 187.5 g chunky or smooth peanut butter (I use Skippy) 190 g Captain Crunch cereal 191.6 g cake flour 2 g cinnamon 2 g grated lime zest 2 g vanilla 2 sticks (226 g) unsalted butter 2 sticks (226 g) unsalted butter, room temperature 2 sticks (226 g) unsalted butter, slightly cold 2 sticks (266 g) unsalted butter 2 sticks unsalted butter, at room temperature 2.1 g lemon extract 2.3 g nutmeg 2.5 g cornstarch, dissolved in 1 teaspoon cold water 2.6 g pumpkin pie spice 2.64 g ginger 2.8 g cornstarch 2.8 g vanilla extract 200 g brown sugar packed 200 g fresh cranberries 200 g sugar 200-231 g heavy whipping cream 210 g cup light corn syrup 220 g brown sugar, packed 220 g light brown sugar, packed 225 g heavy cream 225 g pecans, chopped 225 g semi-sweet chocolate chips 225 g sweetened shredded coconut, toasted 226 g unsalted butter, cold 226 g unsalted butter, slightly chilled 226 g unsalted butter, softened 23.4 g powdered sugar 231 g canned coconut milk (the cream and the liquid mixed together) 236.6 g water 240 g Kodiak Cakes Pumpkin Power Mix 240 g cereal flavored milk (recipe above) 240 g cereal milk (recipe above) 240 g heavy whipping cream, cold 240 g plain greek yogurt (can substitute sour cream) 240 g plain greek yogurt, room temperature 240 g sour cream, room temperature 240 g whole milk 240 g  buttermilk, at room temperature 245 g Chobani Peach Greek Yogurt, room temperature 25 g brown sugar, packed 25.2 g LorAnn Oils Raspberry Emulsion 250 g creamy peanut butter (I use Skippy) 250 g fresh blueberries 250 g molasses 250 g powdered sugar, measured and then sifted 250 g powdered sugar, measured then sifted 262.5 g buttermilk, room temperature 266.6 g granulated sugar 266.7 g granulated sugar, divided 267 g cake flour 27.5 g light brown sugar, packed 270 g all-purpose flour 28 g light corn syrup or honey 28.8-43.3 g heavy whipping cream 29.6 g water 293 g granulated sugar 3 oz. package of strawberry flavored Jell-O 3 oz. package of watermelon Jell-O 3 sticks (339 g) unsalted butter 3 sticks (339 g) unsalted butter, room temperature 3 sticks (339 g) unsalted butter, slightly cold 3-ounce instant vanilla pudding mix 3.15 g salt 30 g heavy whipping cream 300 g Fruit Pebbles cereal 300 g buttermilk, room temperature 300 g cups sugar 300 g milk 300 g sugar, divided 31 g powdered sugar 316.25 g cake flour 320 g all-purpose flour 320 g buttermilk, room temperature 335 g eggnog 339 g unsalted butter, room temperature 35 g milk powder 360 g buttermilk, room temperature 360 g finely blended pretzels (this is best done in a food processor or blender) 37.5 g light corn syrup 37.5 g marshmallow creme 370 g Quinoa, cooked and cooled (about 1/2 cup uncooked - and cook the Quinoa in water, not broth) 375 g powdered sugar, measured and then sifted 375 g powdered sugar, measured then sifted 375 g powdered sugar, sifted 380 g graham crackers full rectangle cracker 4 sticks (452 g) unsalted butter, room temperature 4 sticks unsalted butter 4.2 g almond extract 4.2 g lime extract 4.2 g strawberry extract or emulsion 4.5 g lemon zest 40 g almonds, chopped 40 g finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve. 40 g oats 40 g pecans 40 g sugar 41 g light corn syrup 41.25 g brown sugar 41.6 g powdered sugar 42 g light corn syrup 420 g all-purpose flour 44.3 g heavy whipping cream 444g Cup 4 Cup Multi-Purpose Gluten Free Flour 45 g heavy cream 45 g milk (a little more if your cooking dough isn't spreadable) 450 g REESE'S Peanut Butter Chips, divided 450 g all-purpose flour 452 g unsalted butter, room temperature 452 g unsalted butter, slightly cold 487 g strawberry jam, or flavor of your choice 5 g baking powder 5 g baking soda 5 sticks (508.5 g) unsalted butter, slightly chilled 5.3 g cinnamon 5.3 g coconut emulsion 5.3 g ground ginger 5.6 g coarse salt 50 g dark cocoa powder 508.5 g unsalted butter, slightly chilled 55 g brown sugar, packed 56 g unsalted butter, cold, cut into cubes 56 g unsweetened chocolate baking squares, melted 56.5 g cold unsalted butter cut into small pieces 56.5 g cold unsalted butter, cut into cubes 56.5 g unsalted butter, cold and cut into cubes 56.6 g unsalted butter 57.7 g heavy cream 57.75 g cream of coconut (in the bottle, not the can) 57.75 g heavy cream, chilled 6 g cinnamon 6 g cornstarch 6 sticks (678 g) unsalted butter 6.6 g cinnamon 6.7 g baking soda 600 g all purpose flour 600 g strawberries, fresh or frozen 62.5 g creamy peanut butter 62.5 g powdered sugar, measured then sifted 7 g brown sugar 7 g light corn syrup 72 g heavy whipping cream 75 g milk powder 75 g mini chocolate chips 75 g mini dark or semi sweet chocolate chips 75 g mini marshmallows 75 g sprinkles 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted 750 g sifted confectioners' sugar 78.6 g cocoa powder 8 g LorAnn key lime flavor 8 g cornstarch, sifted 8 g ground cinnamon 8 oz caramel sauce (recipe below) 8 oz. Coca-Cola 8 oz. bag Butterfinger pieces 8.12 g cornstarch, sifted 8.2 g pure vanilla extract 8.4 g peppermint extract 8.4 g raspberry extract or emulsion 8.4 gvanilla 80 g all-purpose flour 80 g finely ground Fruit Pebbles (about 2 cups) 80 g mini chocolate chips 80 g sour cream, room temperature 80.6 g strained mixed berry juice (from compote above) 81.75 g canola oil 812.5 g powdered sugar, measured and then sifted 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 - can even use Hershey's Special Dark Chocolate Cocoa Powder) 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand) 9 g grated lemon zest one large lemon 9 g salt 937.5 g powdered sugar measured then sifted 95 g sweetened shredded coconut 95 g vegetable oil About 1 cup toasted coconut, Banana chips or fresh banana slices Bananas Berries for garnish Biscoff Cookies Biscoff caramel, Biscoff cookie butter Biscoff or Speculoos Cookies Biscoff spread Biscoff spread, melted Brownie mix + ingredients called for on the box Butterfinger candies, chopped Cacao Barry Extra Brute Cocoa Powder Captain Crunch Crumble Cherries Chocolate Crisp Pearls Chocolate peanut butter cups Chopped peanuts, salted Dark Chocolate Ghirardelli Brownie Mix Dash of salt Diced fresh strawberries Dole Whip powdered ice cream mix E-Z Gel EZ Gel Enjoy Life or other dairy free chocolate chips FOR THE CINNAMON SPICE BUTTERCREAM FOR THE CITRUS CAKE FOR THE TOASTED MARSHMALLOW FILLING Filling and garnish: fresh raspberries, split in half Flakey salt Food coloring For the Caramel Cake For the Chocolate Cake For the Chocolate Chip Cookie Dough For the Chocolate Cookie Crumbs For the Peanut Butter Cake For the Peanut Butter Frosting For the Peanut Butter Marshmallow Filling For the Pumpkin Cake Fresh blackberries Fresh strawberries Garnish Garnish: toffee bits Generous pinch of coarse salt Generous pinch of salt Ghirardelli dark chocolate brownie mix Golden Grahams cereal Golden Oreos Green food coloring Green food gel Hershey's peanut butter chips Hershey's Toffee Bits Homemade brownies, I suggest doubling the filling to snack on! 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. Juice of one large orange Kodiak Cakes Cinnamon Oat Pancake Mix* Kosher salt Lemon Oreos, Lightly salted peanuts Make an extra 1.5x batch if you want additional buttercream for decorating. Malted Milk Powder Mint Oreo cookies or Thin Mints Mint Oreos or Thin Mints Mint Oreos, crushed Mint Oreos, crushed finely NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer. Nestle espresso flavored chips Nilla wafer cookies Nutella One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies. Oreo cookies, broken into chunks Oreos Oreos, crushed into small to medium size pieces Peanut Butter Frosting Peanut Butter Oreos Peanuts Pecan butter recipe above Peppermint or mint extract, Pillsbury Ready to Bake sugar cookie dough roll Pink food coloring Pink food gel Pink, green and orange food gel (optional) Pistachio Paste Recipe pecan butter Red food coloring Reese's brand peanut butter chips Reese's peanut butter baking chips Reese's peanut butter cups, diced Reese’s Peanut Butter Cups Rolos or other chocolate covered caramels, chopped Salted peanuts Seedless strawberry jam Sliced fresh strawberries Soft Pink Americolor Food Gel Sprinkles Strawberry slices 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 This makes 6 cups of buttercream, which is enough to fill and frost the entire cake. If you want a naked cake look (as pictured), use a half recipe of the buttercream. Toffee bits - Skor or Heath Bar pieces Turbinado sugar Twix bars Two Peas and Their Pod Scotcheroos Yellow food coloring Yellow food coloring optional Zest of one large orange a couple drops of pink food coloring (optional), about 125 g fresh raspberries about 125 g raspberries about a cup, freeze dried raspberries all-purpose flour applewood smoked bacon bag bag butterscotch chips bag of sweetened shredded coconut baking caramel, baking powder baking soda banana flavored INSTANT pudding mix banana slices black food gel box Nilla Wafers brown sugar buttermilk buttermilk room temperature buttermilk, at room temperature butterscotch chips cake flour can cans apricots caramel baking chips caramel, cereal milk cherry flavored Jell-O cherry preserves chocolate chips chocolate jimmies, (sprinkles) chopped Snickers chopped maraschino cherries chopped peanuts cinnamon clear vanilla extract coarse sugra cocoa powder cold unsalted butter cut into small pieces cold water corn syrup cream cream cheese cream cheese, slightly chilled crushed Butterfinger candy crushed Heath Bars crushed freeze dried raspberries crushed peppermint candies crushed pretzels cup cup (226 g) unsalted butter cup plus 1 tbsp. granulated sugar cups cups minus 2 tablespoons (375 g) granulated sugar cups plus 2 tablespoons (225 g) all-purpose flour cups plus 4 tablespoons (373.75 g) cake flour dark chocolate dark chocolate chips dark cocoa powder dark or semi-sweet chocolate dark or semi-sweet chocolate chips dark or semi-sweet chocolate, melted and cooled slightly drop red food coloring dulce de leche egg egg whites egg whites room temperature egg yolk egg yolks egg yolks and 3 whole eggs egg, cold egg, room temperature eggs eggs room temperature eggs whites, eggs yolks eggs, at room temperature eggs, cold envelopes evaporated milk finely ground gingersnap cookies freeze dried raspberries fresh berries fresh cherries fresh lemon juice fresh lime juice fresh mint leaves fresh or frozen blueberries fresh or frozen raspberries (thawed if using frozen to help reduce the water) fresh or frozen strawberries fresh raspberries freshly squeezed lemon juice frosting frozen or fresh mango generous pinch of sale good quality chocolate good quality chocolate of your choice good quality white chocolate chips good quality, semi-sweet or dark chocolate good-quality bittersweet chocolate, chopped graham crackers granulated sugar grapeseed oil grated lemon zest grated lemon zest one large lemon green food coloring, optional ground cinnamon ground ginger hazelnut paste, hazelnut spread, hazelnuts, heavy cream cold heavy whipping cream heavy whipping cream (optional) homemade caramel instant banana pudding mix instant coffee granules instant coffee granules or PERO (non-coffee sub) instant vanilla pudding mix instant yeast jar juice of compote juice of half a lemon juice of half a small lemon large Granny Smith apples large egg large egg whites large egg whites, at room temperature large egg yolks large eggs large eggs (whole eggs) large eggs (whole) large eggs at room temperature large marshmallows large mint leaves large or extra large egg whites large or extra large eggs large or extra large eggs, at room temperature large or extra large eggs, room temperature large pears, large white marshmallows large whole eggs large whole eggs, at room temperature lemon extract lemon juice lemon zest lemon zest, about two large lemons light corn syrup lime zest limes liquid from the canned cherries malt balls maraschino cherry juice marshmallow cream, marshmallows mascarpone mascarpone cheese medium-sized bananas medium-sized over-ripe bananas, milk milk or semi-sweet chocolate milk powder mini chocolate chips mini semi-sweet or dark chocolate chips mint leaves minus 2 tablespoons minus 2 tablespoons (175 g) granulated sugar minus 2 tablespoons (375 g) granulated sugar molasses nutmeg of coarse salt of salt of strawberry flavored Jell-O old fashioned rolled oats or orange Jell-O orange food gel orange juice orange zest oreo cookies package Jello pistachio pudding mix package pistachio Jell-O pudding mix peanut butter peanut butter buttercream, pears pecan butter peppermint extract pinch of salt pink and red food coloring pink food coloring, optional pink food gel, optional pitted dates plus 1 teaspoon (16 g) baking powder plus 1 teaspoon baking soda plus 1 teaspoon ground ginger plus 1/2 teaspoon (16 g) baking powder plus 2 tablespoons plus 2 tablespoons (175 g) granulated sugar plus 2 tablespoons (186.8 g) cake flour plus 2 tablespoons (187 g) cake flour plus 2 tablespoons (255 g) all-purpose flour plus 2 tablespoons (315 g) all purpose flour plus 2 tablespoons (54 g) dark cocoa powder plus 2 tablespoons all-purpose flour plus 2 tablespoons cup (225 g) all-purpose flour plus 2 tablespoons (186.8 g)cake flour plus 2 tbsp plus 3 tablespoons plus 3 tablespoons (124.4 g) unsweetened cocoa powder (I use dark cocoa powder) plus 3 tablespoons (165 g) buttermilk plus 3 tablespoons (232.5 g) all-purpose flour plus 3 tablespoons (366 g) cake flour plus 3 tablespoons (366.5 g) cake flour plus 3 tablespoons (382.5 g) all-purpose flour plus 3 tablespoons granulated sugar plus 3 tbsp (366.5 g) cake flour plus 4 tablespoons (373.75 g) cake flour powdered sugar powdered sugar measured and then sifted powdered sugar, measured then sifted pumpkin purée pure vanilla extract pure vanilla extract or vanilla bean paste quick cooking oats rainbow sprinkles raspberries, raspberry Jell-O raspberry reduction raw unsalted macadamia nuts red velvet emulsion remaining peanut butter buttercream rhubarb roughly chopped gingersnap cookies salt salted caramel salted roasted peanuts sanding sugar semi-sweet chocolate semi-sweet chocolate chips semi-sweet or bittersweet chocolate semi-sweet or dark chocolate shortbread cookies shredded green apple sliced almonds sliced oranges slivered almonds smooth Biscoff spread, smooth peanut butter sour cream store bought marshmallow cream strawberries strawberry emulsion strawberry emulsion or extract, strawberry emulsion or extract, optional strawberry jam strawberry puree strawberry puree, cooled sugar sweetened condensed milk tablespoon tart canned cherries in water to 1 cup toasted Kataifi toffee baking bits unflavored gelatin unsalted butter unsalted butter room temperature unsalted butter, at room temperature unsalted butter, slightly cold unsalted butter, softened unsweetened chocolate baking squares unsweetened dark chocolate vanilla vanilla bean vanilla buttercream vanilla extract vegetable oil vegetable or canola oil water white chocolate white chocolate chips white chocolate instant pudding mix whole whole egg whole eggs whole graham crackers whole large eggs whole milk yellow food gel yolks zest of one large lemon zest of one large lime zest of one lemon zest of one lime zest of two large oranges  (18 g) baking powder  plus 2 tablespoons (165 g) all-purpose flour  plus 2 tablespoons (225 g) all-purpose flour