Pecan

( 14 g) baking powder (.8 g) cloves (.8 g) ginger (1.2 g) nutmeg (10 g) baking powder (10 g) baking soda (100 g) granulated sugar (100g) granulated sugar (11.2 g) kosher salt (113 g) unsalted butter (118.3 g) water (120 g) sour cream (125 g) chopped, toasted pecans (13.6 g) olive oil (133 g) granulated sugar (154 g) heavy whipping cream (16 g) coconut emulsion (165 g) unsalted butter (169.5 g) unsalted butter (2 g) vanilla extract (20.5 g) light corn syrup (200 g) granulated sugar (21 g) white distilled vinegar (220 g) packed brown sugar (220 g) vegetable oil (226 g) unsalted butter (230 g) pineapple juice (231 g) coconut cream (231 g) heavy whipping cream (250 g) chopped pecans (300 g) granulated sugar (32 g) milk powder (339 g) unsalted butter (350 g) granulated sugar (360 g) all-purpose flour (367.25 g) cake flour (373.75 g) cake flour (380 g) graham crackers (4.2 g) vanilla extract (400 g) mashed bananas (43.3 g) heavy whipping cream (45 g) heavy whipping cream (450 g) chopped pecans (452 g) unsalted butter (454 g) unsalted butter (480 g) buttermilk (5 g) corn starch (5.3 g) ground cinnamon (5.6 g) salt (56.5) unsalted butter (57.75 g) heavy whipping cream (75 g) dark cocoa powder (750 g) powdered sugar (77 - 115 g) heavy whipping cream (8 g) salt (8 oz) crushed pineapple (8.4 g) pure vanilla extract (87 g) heavy whipping cream (93 g) dark or semi sweet chocolate chips (93 g) mini chocolate chips (93 g) shredded, toasted coconut (96 g) brown sugar *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 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. Recipe pecan butter butterscotch chips cream cheese dark chocolate chips egg whites egg yolks eggs large or extra large eggs pinch of salt whole eggs