Sheet Cakes

(10 g) baking powder (100 - 110g) white bread (109 g) vegetable oil (12 g) coffee extract or emulsion OR 2-3 teaspoons espresso powder (6 g) OR 3 teaspoons Pero for a non coffee substitute (12 g) salt (120 g) heavy whipping cream (120 g) water (120 g) whole milk (125 g) powdered sugar (125 g) smooth Biscoff cookie butter (13 g) vanilla extract (133 g) granulated sugar (14 g) light corn syrup or honey (14 oz) sweetened condensed milk (150 g) granulated sugar (169.5 g) unsalted butter, slightly cold (170g) cream cheese, cold (187.5 g) smooth peanut butter, (2.6 g) nutmeg (20 g) vegetable oil (200 g) granulated sugar (21 g) coffee extract or emulsion OR 5 teaspoons espresso powder (10 g) OR 5 teaspoons Pero for a non coffee substitute (218 g) vegetable oil (226 g) unsalted butter (226 g) unsalted butter, at room temperature (236.6 g) hot water (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) heavy whipping cream (240 g) water (25 g) brown sugar (250 g) Biscoff spread or other cookie butter (250 g) peanut butter (250 g) smooth peanut butter, (255 g) all-purpose flour (28.87 g) heavy whipping cream (3 g) baking powder (3 g) baking soda (3 g) salt (3.9 g) ground ginger (300 g) granulated sugar (300 g) mashed over-ripe bananas, 3 medium-sized (325 g) powdered sugar, measured then sifted (339 g) unsalted butter (339 g) unsalted butter, slightly cold (345 g) cake flour (350 g) granulated sugar (350 g)granulated sugar (360 g) all-purpose flour (360 g) buttermilk (360 g) heavy whipping cream (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla (4.2 g) vanilla extract (4.5 g) salt (400 g) granulated sugar (416 g) heavy whipping cream (428 g) heavy whipping cream (45 g) heavy whipping cream (450 g) pumpkin purée (452 g) unsalted butter (480 g) buttermilk, at room temperature (480 g) heavy whipping cream (5.6 g) salt (56.5 g) unsalted butter, melted (57 g) heavy cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) good quality dark cocoa powder (6 g) salt (6.3 g) pure vanilla extract (6.3 g) vanilla (626 g) powdered sugar, (66 g) light brown sugar, packed (7 g) baking powder (7.8 g) ground cinnamon (75 g) powdered sugar (750 g) powdered sugar (8 g) baking soda (8.4 g) pure vanilla extract (8.4 g) vanilla extract (85 g) dark chocolate chips (88.5 g) Cacao Barry Extra Brute Cocoa Powder (9 g) corn starch (94 g) milk powder, divided ***If you would rather spread the buttercream on the cake with an offset spatula than pipe it I would suggest doing half a batch of buttercream. 113 g unsalted butter, at room temperature 125 g  powdered sugar, sifted 165 g light brown sugar, packed 169.5 g unsalted butter, room temperature 220 g brown sugar, packed 28 g light corn syrup or honey 360 g buttermilk, room temperature 452 g unsalted butter, slightly cold 62.5 g powdered sugar, measured then sifted 750 g powdered sugar, measured and then sifted 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand) Biscoff Cookies Biscoff cookie butter Biscoff or Speculoos Cookies Chocolate peanut butter cups Garnish: toffee bits Generous pinch of salt Peanuts Reese's peanut butter baking chips This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake Toffee bits - Skor or Heath Bar pieces all-purpose flour baking soda brown sugar buttermilk buttermilk, at room temperature caramel, cinnamon corn syrup dark chocolate chips eggs eggs room temperature eggs, at room temperature granulated sugar ground cinnamon ground ginger heavy whipping cream large egg whites large eggs large eggs at room temperature large or extra large eggs large or extra large eggs, at room temperature liquid from the canned cherries mascarpone cheese molasses of salt peanut butter powdered sugar powdered sugar, measured then sifted salt smooth peanut butter tart canned cherries in water unsalted butter unsalted butter, at room temperature unsalted butter, softened vanilla vanilla extract water  (18 g) baking powder