Pear

(1.1 g) all-spice (1.1 g) cinnamon (1.1 g) cloves (1.1 g) nutmeg (112.5 g) cream cheese (12 g) baking powder (13 g) vanilla bean paste (2.1 g) cinnamon (21 g) baking powder (224 g) vegetable oil (226 g) unsalted butter room temperature (230 g) pear sauce, (240 g) buttermilk (248 g) apple cider or juice, (28 g) unsalted butter (30 g) all-purpose flour (300 g) granulated sugar (339 g) unsalted butter (360 g) all-purpose flour (37.5 g) brown sugar (4.4 g) ground cinnamon (42.4 g) butter (42.4 g) unsalted butter (452 g) unsalted butter (5.6 g) salt (5.6 g) vanilla extract (50 g) brown sugar (6 g) salt (60 g) heavy whipping cream (67 g) old fashioned rolled oats (750 g) powdered sugar (87.5 g) honey (875 g) powdered sugar *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. 110 g brown sugar 115 g honey 14.8 g water 300 g cups sugar 8.4 gvanilla eggs generous pinch of sale large pears, pears