Frosting

( 14 g) baking powder (1.1 g) cinnamon (1.1 g) nutmeg (1.3 g) cinnamon (1.32 g) ground cinnamon (1.4 g) salt (1.5 g) teaspoon salt (10 g) baking powder (10 g) baking soda (100 g) granulated sugar (100 g) sugar (109 g) vegetable oil (109g) vegetable oil (110 g) peach nectar (112.5 g) cream cheese (1125 g) sifted powdered sugar (113 g) unsalted butter (115.5 g) heavy whipping cream (115g) lemon juice (118 g) liquid from the canned cherries (118 g) water (118.3 g) water (12 g) baking powder (12 g) salt (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 (120 g) fresh lime juice (120 g) heavy whipping cream (120 g) peach yogurt (120 g) sour cream (120 g) vegetable oil (120 g) whole milk (125 g) creamy Skippy peanut butter (125 g) powdered sugar (125 g) powdered sugar, measured then sifted (13 g) clear vanilla extract (13 g) pure vanilla extract (13 g) vanilla bean paste (13 g) vanilla bean paste or clear vanilla extract (13.6 g) olive oil (133 g) granulated sugar (13g) pure vanilla extract (13g) vanilla bean paste (14 g) light corn syrup (150 g) butterscotch baking chips (150 g) chopped roasted peanuts (150 g) cinnamon chips (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly (150 g) granulated sugar (150 g) light corn syrup (150 g) mini chocolate chips (150 g) semi sweet or dark chocolate chips (150 g) white chocolate chips (154 g) heavy whipping cream (157.3 g) dark cocoa powder (16 g) baking powder (16 g) coconut emulsion (16.8 g) coconut emulsion (160 g) all-purpose flour (165 g) brown sugar (165 g) dark brown sugar (165 g) light brown sugar (165 g) packed brown light brown sugar (165 g) unsalted butter (169.5 g) unsalted butter (170g) cream cheese (18 g) corn starch (18.75 g) corn syrup (180 g) graham cracker crumbs, about 12 rectangular crackers (180 g) milk (187g) good quality dark chocolate chips (18g) baking powder (2 g) baking powder (2 g) salt (2.1 g) pure vanilla extract (2.1 g) vanilla (2.1 g) vanilla extract (2.5 g) cornstarch, dissolved in 1 Tbsp cold water (2.5 g) salt (2.64 g) nutmeg (2.8 g) salt (20 g) vegetable oil (200 g) blueberries (200 g) fresh or frozen blueberries (200 g) granulated sugar (200 g) marshmallow fluff (200 g) store bought butterscotch or caramel sauce (200g ) sugar (21 g) baking powder (21 g) white distilled vinegar (218 g) grapeseed oil (218 g) vegetable oil (220 g) all-purpose flour (220 g) brown sugar (225 g) cream cheese (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (226 g) unsalted butter, cut into cubes, (226g) unsalted butter (227 g) unsalted butter (230 g) lemon juice (231 g) canned coconut milk (231 g) heavy cream (236 g) hot water (236 g) hot water or coffee (236 g) hot water or hot coffee (236.6 g) hot water (236.6 g) hot water or coffee (236g) hot water or hot coffee (24 g) baking powder (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) graham cracker crumbs, about 18 rectangular crackers  (240 g) heavy whipping cream (240 g) water (240g) all purpose flour (240g) buttermilk (25 g) granulated sugar (250 g) Biscoff spread (250 g) Biscoff spread or other cookie butter (250 g) creamy peanut butter (250 g) powdered sugar (266g) granulated sugar (27 g) poppy seeds (27.5 g) packed brown sugar (28 g) light corn syrup (28.8 g) heavy whipping cream (28.87 g) heavy whipping cream (29.5 g) water (3 g) baking powder (3 g) baking soda (3 g) nutmeg (3 g) salt (3.9 g) ground ginger (30 g) all-purpose flour (30 g)  heavy cream (300 g) buttermilk (300 g) chopped pecans (300 g) granulated sugar (300 g) grated unpeeled zucchini, (300 g) light karo syrup (300 g) pecans (339 g) cake flour (339 g) unsalted butter (339 g) unsalted butter, slightly cold and cut into cubes (339g) cake flour (34 g) blueberry puree (34 g) raspberry puree (345 g) cake flour (345 g)cake flour (350 g) granulated sugar (350g ) granulated sugar (360 g) all-purpose flour (360 g) buttermilk (360 g) heavy whipping cream (365 g) all-purpose flour (373.75 g) cake flour (375 g) granulated sugar (380 g) graham crackers (390 g) all-purpose flour (3g) baking powder (3g) salt (4 g) baking powder (4 g) baking soda (4 g) ground ginger (4.2 g) blueberry emulsion (4.2 g) butter extract (4.2 g) clear vanilla extract (4.2 g) lemon extract (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 extract (4.2g) pure vanilla extract (4.5 g) salt (400 g) brown sugar (400 g) granulated sugar (400 g) pumpkin purée  (42.3 g) unsalted butter (42.4 g) butter (42.4 g) unsalted butter (42.4 g) unsalted butter, cold and cut into cubes (42g) heavy whipping cream (43 3 g) heavy cream (43.3 g) heavy whipping cream (43.3-57.75 g)heavy whipping cream (44.25 g) water (45 g) quick cooking oats (450 g) peaches chopped, fresh or canned (450 g) pumpkin purée (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (452g) unsalted butter (480 g) buttermilk (5.2 g) ground cinnamon (5.3 g) ground cinnamon (5.4 g) cornstarch (5.6 g) kosher salt (5.6 g) salt (5.6 g)salt (5.6) kosher salt (50 g) granulated sugar (50 g) light brown sugar, packed (50 g) unsweetened cocoa powder (500 g) granulated sugar (517.5 g) cake flour (540 g) buttermilk (55 g) brown sugar (56.25 g) pure maple syrup (56.5g) cold unsalted butter (57 g) heavy cream (57 g) heavy whipping cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (57.75g) heavy whipping cream (57.7g) heavy whipping cream (59 g) water (6 g) kosher salt (6 g) salt (6.3 g) pure vanilla extract (6.3 g) vanilla (60 g) cream of coconut (60 g) graham crackers, finely ground (60 g) heavy whipping cream (60 g) sour cream (60g) powdered sugar (625 g) powdered sugar (625g) powdered sugar, measured and then sifted (65.6 g) molasses (66.6 g) granulated sugar (66.6 g) sugar (67 g) oats (67 g) sugar (681 g) unsalted butter (687.5 g) powdered sugar (7 g) baking powder (7.2 g) lime zest (7.8 g) ground cinnamon (70 g) granulated sugar  (72.6 g) canola oil (73.3 g) canola oil (73.3 g) light brown sugar (75 g) dark cocoa powder (75 g) granulated sugar (750 g) powdered sugar (750g) powdered sugar (76.6 g) freshly squeezed lemon juice (77 g) heavy cream (77 g) heavy whipping cream (8 g) baking powder (8 g) baking soda (8 g) cinnamon (8 g) salt (8 g)baking powder (8.4 g) butter extract (8.4 g) clear vanilla extract (8.4 g) pure vanilla extract (8.4 g) vanilla extract (8.4g) orange emulsion (8.4g) vanilla extract (80 g) buttermilk (80 g) peach compote (86.25) cake flour (87.5 g) honey (875 g) powdered sugar (88.5 g) dark cocoa powder (88.5 g) good quality cocoa powder (880 g) diced peaches  (88g) good quality cocoa powder (8g) baking soda *If you want to pipe swirls around the cake like I did, add an extra half batch of buttercream. *This buttercream makes enough to fill and frost the cake. If you want additional buttercream for piping *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 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. 1.4 g kosher salt 10.5 g clear vanilla extract 100 g almond flour 11.2g lime zest 110 g brown sugar 110 g brown sugar, lightly packed 112 g fresh lime juice 113 g sour cream, at room temperature 115 g honey 115.5 g heavy cream 115.5 g whipping cream  118.3 g cup water 12 g vanilla bean paste or clear vanilla extract 12.5 g sugar 12.6 g pure vanilla extract 12.6 g vanilla 120 g buttermilk, room temperature 14.37 g vinegar 14.75 g cocoa powder 14.75 g water 14.8 g water 147.87 g water 150 g salted caramel (recipe above) 150 g sweetened shredded coconut 16.8 g salt 165 g packed brown sugar 169.5 g unsalted butter, at room temperature 170 g unsalted butter, melted 180 g Fruity Pebbles cereal 180 g plain greek yogurt 188 g white chocolate chips 200 g sugar 226 g unsalted butter, slightly chilled 24 g instant coffee granules* 240 g cereal milk (recipe above) 240 g full fat sour cream, room temperature 240 g  buttermilk, at room temperature 245 g Chobani Peach Greek Yogurt, room temperature 27.5 g light brown sugar, packed 270 g all-purpose flour 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 300 g Fruit Pebbles cereal 300 g cups sugar 300 g milk 32 g cinnamon 320 g all-purpose flour 37.5 g light corn syrup 4.2 g almond extract 41 g light corn syrup 42 g light corn syrup 44.3 g heavy whipping cream 45 g heavy cream 450 g all-purpose flour 452 g unsalted butter, room temperature 452 g unsalted butter, slightly cold 5 g baking soda 5 sticks (508.5 g) unsalted butter, slightly chilled 5.3 g cinnamon 5.3 g ground ginger 550 g cups sugar 56 g unsalted butter, cold, cut into cubes 56.5 g cold unsalted butter, cut into cubes 56.6 g unsalted butter 6 g cinnamon 6 sticks (678 g) unsalted butter 600 g all purpose flour 7 g brown sugar 72 g heavy whipping cream 75 g milk powder 75 g sprinkles 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted 8 g LorAnn key lime flavor 8 oz caramel sauce (recipe below) 8.2 g pure vanilla extract 8.4 g teaspoons salt 8.4 gvanilla 80 g finely ground Fruit Pebbles (about 2 cups) 812.5 g powdered sugar, measured and then sifted 84.75 g unsalted butter, melted 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand) 9 g salt Berries for garnish Biscoff Cookies Biscoff or Speculoos Cookies Chips Ahoy Chocolate Chip Cookies E-Z Gel Filling and garnish: fresh raspberries, split in half Food coloring Generous pinch of coarse salt Generous pinch of salt Green food coloring Green food gel Hershey's Toffee Bits 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. Pink food gel baking powder baking soda buttermilk chocolate chips cream cheese cream cheese, slightly chilled crushed Heath Bars cups all-purpose flour cups minus 2 tablespoons (375 g) granulated sugar cups plus 2 tablespoons (225 g) all-purpose flour cups sugar dark chocolate dark chocolate chips dark cocoa powder dark or semi-sweet chocolate chips egg whites egg whites room temperature egg yolks egg yolks and 3 whole eggs egg, room temperature eggs finely ground gingersnap cookies frosting good quality, semi-sweet or dark chocolate grapeseed oil grated lemon zest heavy cream heavy whipping cream hot water large egg large egg whites large egg yolks large eggs large eggs, cold large or extra large egg whites large or extra large eggs large white marshmallows lemon juice lemon zest lime zest medium-sized bananas mini chocolate chips molasses of coarse salt of salt pears pecan butter pinch of salt plus 1 teaspoon (16 g) baking powder plus 2 tablespoons (255 g) all-purpose flour plus 3 tablespoons (366 g) cake flour plus 3 tablespoons (366.5 g) cake flour powdered sugar powdered sugar measured and then sifted pure mint extract pure vanilla extract red velvet emulsion roughly chopped gingersnap cookies salt salted caramel shredded green apple slivered almonds strawberries strawberry emulsion sweetened condensed milk tart canned cherries in water unsalted butter unsalted butter, slightly cold vanilla buttercream vegetable oil white chocolate whole egg whole eggs zest of one lemon zest of two large oranges  (18 g) baking powder