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( 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
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