Layered Cakes

( 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) 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 (1.3 g) cinnamon (1.3 g) ground cinnamon (1.3 g) nutmeg (1.32 g) ground cinnamon (1.4 g) salt (1.5 g) ground cloves (1.5 g) ground ginger (1.5 g) salt (1.5 g) teaspoon salt (10 g) baking powder (10 g) baking soda (10 g) cornstarch (10 g) vanilla bean paste (10.4 g) powdered sugar (10.4 g) sugar (100 g) granulated sugar (100 g) light brown sugar (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) vegetable oil (11 g) salt (11.2 g) kosher salt (110 g) brown sugar, packed (110 g) light brown sugar (110 g) milk (110 g) vegetable oil (110 g) whole milk (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 (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, (115.5 g) heavy whipping cream (115g) lemon juice (116 g) heavy cream (116 g) raspberry puree (118 g) hot water (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) 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) all-purpose flour (120 g) buttermilk (120 g) finely ground graham crackers (120 g) finely ground graham crackers (about 8 full rectangular crackers) (120 g) freeze dried strawberries (120 g) heavy whipping cream (120 g) lime juice (120 g) milk (120 g) sour cream (120 g) water (120 g) whole milk (120 g)sour cream (120 grams) sour cream (121 g) lime juice (122 g) milk (125 g) applesauce (125 g) chopped, toasted pecans (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 (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 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) sweetended condensed milk (14.4 g) white distilled vinegar (14.8 g) black cocoa powder (140 g) blueberries (142 g) Biscoff cookies, finely ground (143.75 g) cake flour (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 (150 g) butterscotch baking chips (150 g) cinnamon chips (150 g) corn meal (150 g) cups all-purpose flour (150 g) dark chocolate chips (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) pecans (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) all-purpose flour (163.5 g) vegetable oil (165 g) brown sugar (165 g) light brown sugar (165 g) packed brown light brown sugar (165 g) packed dark brown sugar (165 g) unsalted butter (169.5 g) unsalted butter (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) unsalted butter (170g) cream cheese (172.5 g) cake flour (173 - 231 g) heavy whipping cream (173 g) heavy 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) honey (176 g) sour cream (177 g) good quality dark cocoa powder (18 g) corn starch (18 g) light corn syrup (180 g) all-purpose flour (180 g) buttermilk (180 g) dark chocolate chips (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 or dark chocolate chips (180 g) sour cream (180 g) whole milk (180 grams) sour cream (186 g) milk or semi-sweet chocolate chips (187 g) fresh blueberries (187.5 g) mango compote, recipe above (187.5 g) powdered sugar (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 (2 g) baking powder (2 g) baking soda (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) cinnamon (2.1 g) pure vanilla extract (2.1 g) vanilla (2.1 g) vanilla extract (2.1 g)vanilla extract (2.4 g) salt (2.5 g) cornstarch, dissolved in 1 Tbsp cold water (2.5 g) cornstarch  (2.5 g) ground cinnamon (2.5 g) salt (2.6 g) cinnamon (2.6 g) ground cinnamon (2.6 g) ground ginger (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 (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) 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) white distilled vinegar (210 g) all-purpose flour (210 g) smooth peanut butter (218 g) grapeseed oil (218 g) grapeseed oil or other light oil (218 g) vegetable oil (218 g) vegetable or canola oil (22 g) water (220 g) all-purpose flour (220 g) brown sugar (220 g) finely ground graham crackers (220 g) granulated sugar (220 g) packed brown sugar (220 g) vegetable oil (224 g) vegetable oil (225 g) buttermilk, at room temperature (225 g) cream cheese (225 g) uncooked old-fashioned oats (225 g) uncooked old-fashioned oats, divided (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) butter melted (226 g) cake flour (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, slightly cold (226g) unsalted butter (227 g) 2 sticks unsalted butter (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) whipping cream (236 g) apple cider (236 g) hot water (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) Nutella (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) canned coconut milk (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) milk (240 g) peaches chopped (240 g) sour cream (240 g)all-purpose flour (240g) all purpose flour (240g) buttermilk (242 g) buttermilk (248 g) apple cider or juice, (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) 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) powdered sugar (250 g) ricotta cheese, at room temperature (250 g) ricotta, homemade or store bought (250 g) smooth peanut butter, (250g) granulated sugar (266g) granulated sugar (27 g) light corn syrup (27 g) poppy seeds (27.5 g) brown sugar (27.5 g) light brown sugar (275 g) buttermilk, room temperature (276 g) light corn syrup (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, 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) unsalted butter (29.5 g) unsweetened cocoa powder (29.5 g) water (3 g) baking powder (3 g) baking soda (3 g) ground ginger (3 g) kosher salt (3 g) nutmeg (3 g) salt (3 g) thyme (3 oz) instant banana pudding mix (3-ounces) instant vanilla pudding mix (3.5 g) baking powder (3.9 g) ground cinnamon (3.9 g) ground ginger (30 g) Bird's Custard Powder (30 g) all-purpose flour (30 g) black cocoa powder (30 g) crushed pretzels (30 g)  heavy cream (300 g) all purpose flour (300 g) buttermilk (300 g) chopped pecans (300 g) dark chocolate chips (300 g) granulated sugar (300 g) grated unpeeled zucchini, (300 g) light karo syrup (300 g) raw whole macadamia nuts (300 g) sugar (300 g) whole milk (300g) store bought gingersnap cookies, the really crunchy ones (300g) whole milk (306 g) sweetened condensed milk (308 g) heavy whipping cream (31.25 g) beet puree (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 (327 g) unsalted butter (330 g) light brown sugar (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 (345 g) cake flour (345 g) heavy whipping cream (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) granulated sugar (350 g) sugar (350 g)granulated sugar (350g ) granulated sugar (354 g) hot water (355 g) hot water (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) flour (360 g) graham cracker crumbs (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) 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 (39.3 g) good quality dark cocoa powder (390 g) all-purpose flour (3g) baking powder (3g) salt (4 g) baking powder (4 g) baking soda (4 g) cardamon (4 g) cornstarch, sifted (4 g) ground ginger (4 g) orange extract (4 g) rum extract (4 g) salt (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) mint extract (4.2 g) mint extract or emulsion (4.2 g) orange 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) rainbow sprinkles (40 g) regular (not dark) cocoa powder (40 g) strawberry jelly (400 g) granulated sugar (400 g) mashed bananas (400 g) pumpkin purée  (400 g) sugar (400 g.) freshly grated carrots (402.5 g) cake flour (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 (42.37 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 (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 (44.25 g) water (44.3 g) cold water (44.3 g) water (44.36 g) water (44.4 g) water (446 g) unsalted butter (45 g) cold unsalted butter  (45 g) heavy whipping cream (45 g) milk (45 g) quick cooking oats (45 g) whole milk (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 (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) whole milk (4g) salt (5 g) E-Z Gel (5 g) corn starch (5 g) cornstarch (5 g) cream of tartar (5 g) light corn syrup (5 g) salt (5 g) vanilla extract (5.2 g) ground cinnamon (5.28 g) cinnamon (5.28 g) ground cinnamon (5.3 g) ground cinnamon (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) granulated sugar (50 g) light brown sugar, packed (50 g) mint lime sugar (50 g) sugar (50 g) unsweetened cocoa powder (500 g) chopped fresh figs (500 g) granulated sugar (500 g) powdered sguar (500 g) powdered sugar (508 g) cake flour (508 g) unsalted butter (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 (56.25 g) pure maple syrup (56.5 g) cold unsalted butter (56.5 g) unsalted butter (56.5 g) unsalted butter, melted (56.5) unsalted butter (56.5g) cold unsalted butter (562.5 g) powdered sugar (57 g) heavy cream (57 g) heavy whipping cream (57-115 g) heavy whipping cream (57.5 g) heavy whipping cream (57.7 g) cream of coconut (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 (57.7g) 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 (591.5 g) water (6 g) baking powder (6 g) fresh mint, chopped (6 g) kosher salt (6 g) lemon zest (6 g) salt (6.3 g) pure vanilla extract (6.3 g) vanilla (6.3 g) vanilla extract (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 oats (60 g) sour cream (60 g) sour cream room temperature (60 g) water (60-120 g) canned coconut milk (60.5 g) fresh lemon juice (600 g) mashed sweet potatoes (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 (62.50 g) beet puree (625 g) 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 (64 g) brown sugar (64 g) light brown sugar (65.6 g) molasses (65.62 g) honey (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 (7 g) baking powder (7.2 g) lime zest (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 (73.3 g) canola oil (73.3 g) light brown sugar (73.3 g) light brown sugar, packed (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) toasted sweetened coconut  (750 g) confectioner's sugar (750 g) powdered sugar (750g) powdered sugar (750g) powdered sugar, measured and then sifted (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) baking powder (8 g) baking soda (8 g) cinnamon (8 g) clear vanilla extract (8 g) orange extract (8 g) salt (8 g) vanilla extract (8 oz) crushed pineapple (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) 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) 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) chilled unsalted butter, cut into small cubes (84.75 g) unsalted butter (85 g) mini chocolate chips (85 g) unsalted butter (86.25 g) 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 cocoa powder (88.5 g) unsweetened dark cocoa powder (88g) good quality cocoa powder (8g) baking soda (9 g) baking powder (9 g) grated lemon zest (9 g) lemon zest (9.25 g) unflavored gelatin (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 (95 g) regular Ovaltine (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. **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. *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, 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 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 *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, 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 1.32 g cinnamon 1.4 g cornstarch 1.4 g kosher salt 10 g light corn syrup 10.8 g corn starch 100 g pretzel sticks, finely ground 100.5 g eggnog 11 g kosher salt 110 g brown sugar 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 unsalted butter, at room temperature 113 g unsalted butter, melted 113 g unsalted butter, room temperature 115 g honey 115.5 g whipping cream  118.3 g cup water 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 LorAnn Coffee 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 creamy peanut butter 125 g powdered sugar measured and then sifted 125 g  powdered sugar, sifted 125g raspberries 13 g Lorann Cotton Candy Flavoring 13.6-40.8 g grapeseed oil 14 g white distilled cooking vinegar 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 16 ounces (300 g) dark chocolate chips 16.8 g LorAnn Coffee Emulsion 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, 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) 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 sticks(226 g) unsalted butter, room temperature 2.3 g nutmeg 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, slightly chilled 226 g unsalted butter, softened 23.4 g powdered sugar 231 g canned coconut milk (the cream and the liquid mixed together) 231 g heavy whipping cream (plus a few more tablespoons if needed to soften after it cools) 236.6 g hot coffee (can use decaf or substitute with hot water) 236.6 g water 240 g Kodiak Cakes Pumpkin Power Mix 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  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 powdered sugar, measured and then sifted 250 g powdered sugar, measured then sifted 262.5 g buttermilk, room temperature 266.6 g granulated sugar 267 g cake flour 27.5 g light brown sugar, packed 270 g all-purpose flour 28.8-43.3 g heavy whipping cream 28.9 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 3.15 g salt 30 g milk 300 g Fruit Pebbles cereal 300 g buttermilk, room temperature 300 g cups sugar 300 g dark chocolate 300 g milk 300 g sugar, divided 31 g powdered sugar 316.25 g cake flour 320 g buttermilk, room temperature 335 g eggnog 339 g unsalted butter, room temperature 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 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 (452 g) unsalted butter, slightly chilled 4 sticks unsalted butter 4.2 g LorAnn Coffee Emulsion 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 41.25 g brown sugar 42 g light corn syrup 45 g heavy cream 45 g milk (a little more if your cooking dough isn't spreadable) 450 g all-purpose flour 452 g unsalted butter, room temperature 452 g unsalted butter, slightly cold 5 g baking powder 5 g baking soda 5 sticks (508.5 g) unsalted butter, slightly chilled 5.3 g cinnamon 5.3 g ground ginger 5.6 g coarse salt 508.5 g unsalted butter, slightly chilled 55 g brown sugar, packed 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 cornstarch 6.6 g cinnamon 6.7 g baking soda 600 g strawberries, fresh or frozen 62.5 g powdered sugar, measured then sifted 7 g brown sugar 7 g light corn syrup 7.92 g ground cinnamon 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 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 Cotton Candy Flavoring 8 g cornstarch 8 g cornstarch, sifted 8 g ground cinnamon 8 oz caramel sauce (recipe below) 8 oz. Coca-Cola 8.12 g cornstarch, sifted 8.2 g pure vanilla extract 8.4 g maple 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 81.75 g canola oil 812.5 g powdered sugar, measured and then sifted 82 g light corn syrup 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) 88.5 g good quality dark cocoa powder, (THIS is my favorite) 9 g grated lemon zest one large lemon 9 g salt 937.5 g powdered sugar measured then sifted Additional Filling Options Banana chips or fresh banana slices Bananas Berries for garnish Biscoff Cookies Biscoff caramel, Biscoff or Speculoos Cookies Biscoff spread Cacao Barry Extra Brute Cocoa Powder Cherries Chocolate Crisp Pearls Chopped peanuts, salted Coffee beans Cosmic Rush Twinkle Sprinkle Medley 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 CHOCOLATE GANACHE FOR THE CINNAMON SPICE BUTTERCREAM FOR THE CITRUS CAKE FOR THE FROSTING FOR THE MAPLE CINNAMON CHEESECAKE FOR THE TOASTED MARSHMALLOW FILLING For the Brown Sugar Frosting For the Cake For the Caramel Cake For the Chocolate Cake For the Chocolate Chip Cookie Dough For the Chocolate Cookie Crumbs For the Mocha Chip Filling For the Peanut Butter Cake For the Peanut Butter Frosting For the Peanut Butter Marshmallow Filling For the Potato Chip and Pretzel Crunch Filling For the Pumpkin Cake For the Salted Caramel Fresh blackberries Fresh strawberries Garnish Generous pinch of salt Golden Grahams cereal Golden Oreos Green food gel 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 Kosher salt Make an extra 1.5x batch if you want additional buttercream for decorating. Malted Milk Powder Martinelli's apple peach flavored sparkling cider Martinelli's reduction 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. Nilla wafer cookies One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies. Oreos Peanut Butter Frosting Peanut Butter Oreos Pecan butter recipe above Pink and blue food gel Pink food coloring Pink food gel Pink, green and orange food gel (optional) Pistachio Paste Recipe pecan butter Red food coloring Sliced fresh strawberries Soft Pink Americolor Food Gel Sprinkles Strawberry slices Turbinado sugar 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 a cup, freeze dried raspberries bag bag of sweetened shredded coconut baking powder baking soda banana slices black food gel brown sugar buttermilk buttermilk room temperature butterscotch chips cake flour can cans apricots caramel, cereal milk cherry flavored Jell-O cherry preserves chocolate chips chocolate jimmies, (sprinkles) chopped maraschino cherries cinnamon clear vanilla extract cold water corn syrup cream cheese crushed freeze dried raspberries cup cup (226 g) unsalted butter 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 chips dark or semi-sweet chocolate, melted and cooled slightly dulce de leche each of dark egg egg whites egg whites room temperature egg yolks egg yolks and 3 whole eggs eggs eggs room temperature eggs whites, eggs yolks eggs, at room temperature envelopes 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 frozen peaches frozen raspberries generous pinch of sale good quality chocolate good quality chocolate of your choice good quality dark cocoa powder good quality white chocolate chips good quality, semi-sweet or dark chocolate graham crackers granulated sugar grated lemon zest heavy cream cold heavy whipping cream hot water instant banana pudding mix instant coffee granules instant coffee granules or PERO (non-coffee sub) instant vanilla pudding mix jar juice of compote 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 marshmallows large mint leaves large or extra large egg whites large or extra large eggs large or extra large eggs, room temperature large pears, large white marshmallows large whole eggs large whole eggs, at room temperature lemon juice lemon zest light brown sugar light corn syrup lime zest limes malt balls maraschino cherry juice marshmallow fluff marshmallows mascarpone mascarpone cheese medium-sized bananas medium-sized over-ripe bananas, milk milk chocolate milk powder mini chocolate chips mini pretzels mint leaves minus 2 tablespoons minus 2 tablespoons (175 g) granulated sugar minus 2 tablespoons (375 g) granulated sugar molasses nonfat dry milk powder of coarse salt of salt of strawberry flavored Jell-O or orange Jell-O orange food gel orange zest oreo cookies package Jello pistachio pudding mix package pistachio Jell-O pudding mix pears pecan butter pecans pinch of salt pink and red food coloring pink food coloring, optional pink food gel, optional plain goat cheese plus 1 teaspoon plus 1 teaspoon (16 g) baking powder 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 (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 (186.8 g)cake flour plus 2 tbsp plus 3 tablespoons 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 pumpkin purée pure vanilla extract pure vanilla extract or vanilla bean paste rainbow sprinkles raspberries, raspberry Jell-O raspberry reduction raw unsalted macadamia nuts red velvet emulsion rhubarb roughly chopped gingersnap cookies ruffle potato chip salt salted roasted peanuts semi-sweet chocolate semi-sweet or bittersweet chocolate semi-sweet or dark chocolate shortbread cookies sliced oranges 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 toasted coconut unflavored gelatin unsalted butter unsalted butter room temperature vanilla vanilla bean vanilla extract vegetable oil vegetable or canola oil water white chocolate white chocolate chips white chocolate instant pudding mix whole whole beets whole egg whole eggs whole graham crackers whole large eggs whole milk yellow food gel yolks 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