For the Brownies

• Follow the instructions on the box, except you'll bake the brownies in two 8-inch round cake pans for 20 minutes. See note above in the blog post for prepping your pans.
• Allow to cool completely before using.

For the Cake

• Preheat the oven to 325 degrees F. Prepare two 8-inch cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 3 minutes.
• Add the eggs, one at a time to the bowl, making sure to scrape down the sides and bottom of the bowl between additions. Add the vanilla. Continue to beat on medium-high speed for an additional two minutes. The mixture should be smooth and fluffy.
• Turn the mixer on low and alternately add the flour mixture and the buttermilk, starting and finishing with the flour mixture. Mix until just incorporated.
• Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Evenly distribute the cake batter among the two 8-inch pans and bake for about 35 minutes, or until toothpick comes out with just a few moist crumbs on it.
• Remove cakes from the oven and let cool in pans for 15 minutes before inverting onto cooling racks.
• When cakes are completely cooled, divide the layers in half horizontally using a serrated knife of cake leveler. You’ll have four thin cake layers. Wrap the cakes (2 layers can be wrapped together like a full cake layer), and freeze for at least an hour before stacking. The cake layers are easier to handle, assemble and frost when they are chilled.
• You can also freeze the cake layers for several days. Just be sure to let them thaw for about 30-60 minutes before using.

For the Peanut Butter Filling

• In a stainless steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until still peaks form.
• Fold the peanut butter into the whipped cream.
• I like using this right away (so you can make it when you're ready to assemble your cake), but you can also make it ahead of time and refrigerate until ready to use.

For the Buttercream

• In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• With the mixer on low speed, add the cooled ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
• Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
• Buttercream can be store in an airtight container in the refrigerator for a week.
• When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets.

Assembly

• Place one brownie layer on a cake board or cake stand. Evenly spread half of the peanut butter filling over the brownie layer.
• Place the first cake layer, top side up, on the peanut butter filling. Cover the cake with half of the dulce de leche. Sprinkle on the chocolate crisp pearls and gently pat into place.
• Place the second cake layer on top of the filling.
• Evenly spread 1 cup of the chocolate buttercream on top of the cake and then top with the third cake layer.
• On the third cake layer, evenly spread the rest of the dulce de leche and more chocolate crisp pearls.
• Place the fourth cake layer on top and cover with the remaining peanut butter filling.
• Finish stacking the cake by placing the second brownie layer on top of the peanut butter filling.
• Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray each of the three 8-inch or four 6-inch cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• Grate the carrots using a food processor. Measure out 5 cups.
• In a medium size mixing bowl, combine the flour, baking powder, baking soda, salt and ginger. Stir until blended. 
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes. Add the sugar and beat on medium for about 3 minutes. 
• Beat in the eggs, followed by the vanilla. (Don’t worry if it seems curdled).
• With the mixer on low, gradually add about one third of the flour mixture. Beat until just mixed, followed by half the milk. Repeat additions, ending with the flour. Stir in the carrots.
• Divide batter between pans, about 16 to 17 ounces of batter in each 8-inch or 12 ounces in each 6-inch pan. Spread as evenly as possible to the side of the pans.
• Bake for about 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out with just a few moist crumbs on it. 
• Let the cakes cool for about 10 minutes in their pans before inverting onto wire racks to cool completely.
• Can be decorated once cooled completely, or to store them for up to a week, wrap each layer in plastic wrap and freeze. Before frosting the frozen cake layers, take them out of the fridge about an hour beforehand so the layers aren’t too cold (which will harden your frosting as you start to decorate).

FOR THE WHITE CHOCOLATE PRETZEL FILLING

• Heat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine ½ cup milk powder, pretzel crumbs, cornstarch, sugar and salt. Toss with your hands to mix. Add the melted butter and toss, using a spatula or spoon, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 15 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
• Crumble any clusters that are larger than ½ inch in diameter, and put the crumbs back in the medium bowl. Add the ¼ cup milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the white chocolate over the crumbs and toss until your clusters are covered. Then continue tossing them every five minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

FOR THE APRICOT COMPOTE

• Combine the apricots and sugar in a small saucepan. Stir occasionally while the mixture comes to a boil. Once the mixture boils, turn the heat to low and let it simmer for about 5 minutes. Add the sifted cornstarch and stir until well blended. 
• Pour the mixture into a blender and puree. 
• Let cool completely before using in the cake. 
• Best to make the compote a day or more ahead of time and store in an airtight container in the fridge.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Slowly add the warm white chocolate while mixing on medium-low speed.
• Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. 
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. emove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.

ASSEMBLY

• Level each cake layer with a knife or cake leveler, if needed.
• Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with a thin layer of frosting, allowing some of the frosting to go over the edge of the cake, and then pipe a rim around the cake to act as a barrier to the apricot compote.
• Pour and spread about ¼ to ½ cup compote over the cake layer. Cover with the white chocolate pretzel “crack” filling. 
• Repeat step 2 and 3 for the second layer, and then place the final cake layer on top, top side down. Frost the entire cake with a thin coat of frosting to lock in the crumbs. Freeze the crumb coat for 10 to 15 minutes. 
• After the crumb coat is chilled, continue frosting the cake.

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Spray one 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Whisk until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry. Mix just until combined and then scrape down the sides and bottom of the bowl and mix again briefly (only about 20 seconds).
• Pour the batter into the prepared pan. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool in the pan for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
• Divide the cake layer, horizontally. Wrap the entire cake layer in plastic wrap and freeze until ready to use.

FOR THE CHOCOLATE BUTTERCREAM

• In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• Slowly add the ganache mixture (from the buttercream recipe section) and beat on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.
• With the mixer on low speed, gradually add the powdered sugar and mix until combined.
• Add the vanilla and salt. Turn the mixer to medium-high and beat the frosting for another 3-4 minutes until light and fluffy.
• Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

FOR THE RASPBERRY CAKE

• Preheat your oven to 325 degrees F. Spray one 8-inch round cake pan with cooking spray. Line the bottom with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried raspberries. Set aside.
• In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes, until light and fluffy.
• Add the egg and egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the vanilla.
• With the mixer on low, alternatively add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated. Fold in the sour cream.
• Bake the cake for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Let cool completely and then divide the layer like you did with the chocolate cake.

  NOTE: The raspberry cake doesn't get as tall as the chocolate cake. You didn't do anything wrong if it's not as tall as the chocolate cake.

FOR THE RASPBERRY CREAM FILLNG

• In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
• Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream on medium-high heat for about 1 minute.
• Pour the cream over the chocolate chips and stir until the chocolate chips are melted and you've created and silky smooth texture. If the chips aren't melting all the way, you can microwave the mixture in 20 second intervals, stirring each time, until you've reached the desired consistency.

ASSEMBLY

• Starting with the chocolate cake, place the first half of the chocolate cake on a cake board. Spread about 1 cup of of the raspberry cream over the cake layer. Drizzle and spread chocolate ganache over the cream filling.
• Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of the chocolate buttercream.
• Repeat step 1 and finish with the second raspberry cake layer on top (top-side down).
• Apply a thin layer of the chocolate buttercream around the entire cake. This thin layer of frosting is your crumb coat. After you apply the crumb coat, you'll put the entire cake into the freeze for 10 to 15 minutes. This sets the crumb coat and locks the crumbs in place so you don't have them in your final coat of frosting.
• Once the cake has chilled for 10 to 15 minutes, continue to frost the cake with the remaining chocolate buttercream. You can then use extra ganache, buttercream and raspberry cream to decorate the top, if desired.

For the Whipped White Chocolate Ganache

• *Start this a day before you want to assemble the cake
• Place the white chocolate in a heat proof bowl. Set aside.
• Pour the heavy whipping cream into a medium size saucepan over medium heat. Heat the cream, stirring frequently until it boils. Stir in the vanilla.
• Turn off the heat and let sit for 1 to 2 minutes to cool ever so slightly.
• Carefully pour the warm heavy cream over the white chocolate. Allow the mixture to sit for another 1 to 2 minutes before stirring.
• With a spatula or whisk, begin to gently stir the mixture starting in the center and then working outward to blend. This helps to create a smooth emulsion and prevents too much air from being incorporated. Too much air means the ganache may split. You can then use a hand mixer or immersion blender to emulsify the white chocolate ganache.
• Be sure to scrape the sides and bottom of the bowl, as the white chocolate often settles.
• Once the mixture is smooth and cooled a little more, cover the ganache with plastic wrap, making sure to press it gently into the ganache to ensure a film doesn’t form.
• Refrigerate the ganache overnight, or at least 6 hours. You won’t be able to whip it if it’s not cold.
• Once chilled, pour the ganache into a chilled stainless steel bowl. Using medium-high speed on your mixer, beat the ganache until fluffy and thick. This will take a couple minutes.
• Use immediately or cover and store in an airtight container in the refrigerator for a few days.

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a food processor or blender, pulse the gingersnap cookies until the texture resembles sand.
• Mix in the melted butter and granulated sugar.
• Evenly divide the cookie crumbs between the three pans, about 5 to 6 ounces in each. Firmly press the cookie crumbs to form a crust on the bottom of the cake pan.
• Bake the cookie crusts for 5 minutes.
• Remove the pans from the oven and allow to cool while making the cake batter.

FOR THE CAKE

• Reduce the oven temperature to 325 degrees F.
• In a medium bowl, whisk together the dry ingredients and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed for about 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter onto the cookie crusts in the pans (about 15 to 16 ounces in each 8-inch pan).
• Bake 30 to 35 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans.
• Allow the cakes to cool in the pans for about 15 minutes before inverting onto a wire cooling rack to cool completely.

FOR THE CARAMEL

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Stir in the Biscoff cookie butter.
• Let cool to room temperature before using in buttercream or adding in between layers.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high for 3 to 5 minutes.
• Turn the mixer to medium and gradually add ¼ cup caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

ASSEMBLY

• Spread a small dollop of buttercream on a cake board or cake plate. Place the first cake layer, top side up, on the cake board.
• Evenly spread about ½ cup of the buttercream over the cake layer.
• Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the center with ½ to 2/3 cup whipped white chocolate ganache, followed by a drizzle of the caramel.
• Repeat this step for the second cake layer and filling.
• Place the final cake layer (top side up) on top of the filling.
• Use the remaining buttercream to frost a thin layer of buttercream around the cake. This is the crumb coat, which helps to lock the crumbs in place and give the cake some stability before doing the final decorating. Freeze the cake for 10 to 15 minutes.
• Using the remaining whipped white chocolate ganache, frost the sides and top of the cake. Remember: this is a whipped frosting and won’t work the same as typical buttercream. It will be “rustic” looking

• Instructions

For the White Cake

• Preheat the oven to 325 degrees F. Spray a quarter sheet baking pan with nonstick spray, line it with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the egg whites one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla extract and stir to combine.
• With the mixer on low speed, add ⅓ of the dry ingredients, followed by half of the buttermilk, ⅓ of the dry ingredients, the second half of the buttermilk and then the final ⅓ of the dry ingredients. Mix just until combined.
• Scrape down the sides and bottom of the bowl and mix again for about 20 to 30 seconds.
• Gently fold in the sour cream.
• Pour the batter into the prepared pan and bake for about 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

For the Banana Cream Pudding

• In a medium size mixing bowl, combine the pudding mix, sweetened condensed milk and milk and mix until well blended.
• Transfer the mixture to a shallow dish, cover, and refrigerate until set, at least 2 hours.
• When the mixture is set, you can prepare the whipping cream.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until medium-stiff peaks form.
• Fold the whipped cream into the pudding mixture.
• Cover and refrigerate until you’re ready to build the cake.

For the Salted Caramel

• Mix the sugar, water and corn syrup in a small saucepan over medium heat.
• Meanwhile, heat the cream in a microwave safe bowl for about a minute.
• Bring the sugar mixture to a boil, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it. (Refer to page X to see the steps, color and temperature of caramel)
• Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup.
• Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.

For the Graham Cracker Crust

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine the graham cracker crumbs, melted butter, sugar and salt. Stir until all the graham cracker crumbs are damped by the melted butter.
• Evenly spread the crumbs on the baking sheet, leaving some larger chunks in the mix.
• Bake for 8-10 minutes, until golden brown. Let cool before using.

For the Whipped Cream

• In a bowl of a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar and EZ Gel.
• Whisk until medium-stiff peaks form.

Assembly

• Refer to page X in the Cake Class chapter for a step-by-step picture tutorial for stacking cakes like this. The cakes may be different flavors, but the assembly steps are similar.
• Put a piece of parchment paper on the counter. Invert the cake onto the parchment and peel off the parchment from the bottom of the cake.
• Use a 6-inch cake ring to cut out 2 circles from the cake and two half circles. The two full circles will be your top 2 cake layers. The two half cake layers and remaining cake scraps will come together to make the bottom layer of the cake.
• For the first layer, clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Line the cake ring with one strip of acetate.
• Place the two half circles against the edge of the acetate and fill the gap with the extra cake scraps.
• Use the back of a spoon to spread one-third of the banana cream pudding in an even layer over the cake.
• Spread sliced bananas evenly over the pudding (if using).
• Sprinkle ½ cup of the graham cracker crumbs on top of the bananas, followed by a heavy drizzle of the salted caramel.
• Carefully spread about ½ cup of the whipping cream on top.
• Gently tuck in another strip of the acetate paper between the cake ring and the top quarter inch of the first acetate strip, high enough to support the height of the finished cake.
• Set a cake round on top of the whipped cream and repeat steps 6-9.
• Set the final cake layer onto the whipped cream and cover the top of the cake with the remaining banana cream pudding, graham cracker crumbs, caramel, and whipped cream.
• Transfer the sheet pan to the freezer and freeze for at least 12 hours. About 4-5 hours before you’re ready to serve, remove the cake from the freezer and transfer to the refrigerator to finish thawing.
• Serve chilled.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size bowl, whisk together the cake flour, pistachios, baking powder, lemon zest, and salt. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for 3 to 5 minutes, until the texture is lighter in color and smooth in texture.
• With the mixer on medium speed, gradually add the egg whites. Make sure to scrape down the sides and bottom of the bowl between additions. When all of the egg whites are added, turn your mixer to medium-high speed and beat the batter for an additional 2 to 3 minutes. At this point, the texture should be smooth and the mixture should have nearly doubled in volume.
• As the batter mixes, combine the buttermilk and lemon juice.
• With the mixer on low speed on low speed, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated. Stir for an additional 30 seconds.
• Divide batter evenly in the two pans, about 25 to 26 ounces of batter in each 8-inch pan.
• Bake the cakes until a toothpick comes out with a few crumbs inserted into the center, about 35 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.
• Once the layers are cooled completely, carefully divide the cake layers in half horizontally, creating two thin layers from each cake.

FOR THE LEMON CURD

• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it’s thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

For the Pistachio Cream Filling

• In a medium size saucepan, heat about 2 cups of water to a soft boil and add the shelled pistachios. Boil the pistachios for about 3 minutes, drain the pistachios and spread on a clean kitchen towel.
• Fold the towel over and rub the pistachios in the towel to loosen the skins. Discard as much of the skins as you can. I know it’s tedious, so it doesn’t have to be perfect.
• Combine the pistachios, ¼ cup of the milk and the sugar in a food processor. Pulse until the ingredients create a smooth paste.
• In a medium saucepan, combine the remaining milk, butter and white chocolate chips. Heat on low, stirring occasionally, until the chocolate is melted.
• In a high powdered blender, combine the pistachio paste and white chocolate mixer. Blend until smooth and creamy. If you need to adjust the consistency, you can add a couple splashes of milk.
• Let the pistachio mousse reach room temperature before folding in the heavy whipping cream.
• For the heavy whipping cream: In a stainless steel bowl, beat the heavy whipping cream with the whisk attachment until stiff peaks form.
• Fold the whipped cream into the pistachio mousse.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese for about one minute.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the pistachios, lemon zest, lemon juice, heavy whipping cream and pinch of salt.
• Turn the mixer on medium-high speed and beat for about 3 to 5 minutes, until light and fluffy.
• Remove the bowl from the mixer and mix the frosting by hand with a wooden spoon to push out any air bubbles.

For the Assembly

• Reminder, each of the two 8-inch cake layers should be divided in half, horizontally, giving you FOUR thin cake layers.
• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Spread about 1 cup of the pistachio cream filling over the cake layer, making sure to get eye level with the cake to ensure the filling is spread evenly.
• Place the second cake layer on top of the cream filling. Spread about ½ cup of the buttercream over the cake. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with about 1/4-⅓ cup lemon curd, reserving leftover curd to use on top of the cake or to serve with each slice of cake.
• Place the third cake layer on top of the lemon curd and spread another cup of pistachio cream filling over the cake.
• Top with the final cake layer, top side down.
• Apply a thin layer of buttercream around the entire cake to create a crumb coat. Freeze the cake for about 10 to 15 minutes to set the crumb coat and lock the crumbs in place.
• Continue frosting the cake with the remaining buttercream and top with pistachios, lemons, and/or extra lemon curd.

FOR THE CAKE

• Pre-heat oven to 325 degrees. Spray four 6-inch round cake pans (or three 8-inch round cake pans) with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside
• In a medium size mixing bowl whisk together the flour, baking powder, and salt. Set aside.
• Place the butter in the bowl of a stand mixer and beat on high until light in color. Add the sugar and pudding mix and continue to mix until smooth and fluffy, about 2 minutes.
• Turn the mixer to medium-low, add in the whole eggs, egg whites, and vanilla. Stop the mixer and scrape down the sides of the bowl. Mix on medium-high for an additional 2 to 3 minutes. The mixture should be smooth and silky.
• With the mixer on low, alternately add in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined, making sure to scrape the sides and bottom of the bowl to incorporate all of the ingredients.
• Pour batter into prepared pans (about 12 to 13 ounces in each 6-inch pan) and bake until slightly golden in on top, 30 to 35 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).
• Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.
• When the cake layers are room temperature, level each layer (if needed), with a cake leveler. Wrap each layer with plastic wrap and chill until ready to use.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• Slowly add the white chocolate ganache and mix until smooth. Make sure to scrape the sides and bottom of the bowl to incorporate all of the white chocolate.
• With the mixer on low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.

FOR THE RASPBERRY CREAM FILLNG

• In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
• Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

For the Brownies

• Make brownie batter according to directions. Bake in a 9″ x 13” pan for about 10 mins less than recommended time. Allow to cool completely before using.

For the Ganache

• In a microwave safe bowl, heat the heavy cream.
• Pour the cream over the chocolate chips and stir to melt.

Assembly

• Chop brownies into bite size pieces. Fold in about 1 cup of the brownie pieces into the raspberry cream filling. Reserve remaining brownies to decorate the top of the cake (and for snack, of course).
• Place the first cake layer, top side up, in the center of a cake board or cake plate.
• Pipe a rim of buttercream around the edge of the cake and fill the center with raspberry brownie filling. (For the 6-inch layers, you'll use a generous ½ cup of the filling between each layer. If you make three 8-inch layers, you'll use about one cup of filling between layers).
• Sprinkle crushed freeze dried raspberry pieces over the filling, followed by a drizzle of chocolate ganache.
• Repeat these steps for the next two layers (if making a four layer 6-inch cake, or the next layer, if making a three layer 8-inch cake).
• Place final cake layer, top side down, on the filling.
• Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for about 15 minutes to set the crumb coat.
• Continue frosting the cake with the remaining buttercream. Use remaining ganache for a drip, if desired.

FOR THE CRUST

• Preheat the oven to 350 degrees F. Spray three 8-inch (or four, 6-inch) cake pans with nonstick spray, line with parchment and spray again. Set aside.
• In a mixing bowl, combine the cookie crumbs, sugar and melted butter. Mix to coat the crumbs so you're left with a "wet sand" consistency.
• Divide the crumbs between the three pans (about 5 ounces in each). Pat firmly into place.
• Bake the crusts for 7 minutes.

FOR THE CAKE

• Preheat your oven to 325 degrees.
• In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• Cream the grapeseed oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Evenly distribute the batter among the three cake pans on top of the crusts (about 15-16 ounces of batter in each pan) and bake for 25 to 28 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE RICOTTA/FILLING

• FOR THE RICOTTA (best to make ahead of time): Combine the whole milk, cream and salt in a large pot over medium heat. Bring the mixture to a boil and let boil, while stirring occasionally, for about 5 minutes.
• Once the mixture has boiled for a few minutes, turn the heat off and add the vinegar. Give the mixture a stir and then let it sit for about 5 minutes. You'll see the mixture start to separate into thick parts and thin parts.
• Place a mesh strainer over a large bowl and then place a damp cheese cloth over the mesh strainer. Pour the milk mixture over the cheese cloth. Let the mixture strain for about an hour. Discard the liquid in the bowl and pour the ricotta in a bowl to chill until ready to use. Can be made ahead of time and store in the fridge for about 3 to 5 days.
• FOR THE FILLING: Combine the powdered sugar and whipping cream. Beat until stiff peaks form. Fold the whipping cream into 2 cups of the homemade ricotta.

FOR THE COMPOTE

• Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the blueberries to burst and the liquid to thicken. It should coat your spoon well.
• This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the blueberry filling, vanilla, salt and heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
• Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the cake with ½ to ¾ cup ricotta filling, followed by ½ cup blueberry compote.
• Place the second cake layer on top and repeat step two.
• Place the final cake layer on top and apply a thin layer of buttercream around the entire. Freeze the cake for about 10 minutes to set crumb coat.
• Finish frosting the cake with the remaining buttercream and top with blueberry compote.
• See above picture tutorial for more details.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium sized sauce pan, simmer the 3 cups of Martinelli's or champagne over medium heat. You'll reduce the drink to 1 ½ cups total. 1 cup is for the cake and ½ cup is for the buttercream. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the sour cream and beat until incorporated, about one minute.
• With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the Martinelli's reduction. Repeat the additions, ⅓ cup flour mixture, ½ cup Martinelli's and the final ⅓ cup flour mixture. Add vanilla. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour about 18 ounces of cake batter into each of the three cake pans and bake for 28-30 minutes – until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

• In a medium sized sauce pan, combine the raspberries, peaches, and sugar and simmer for about 5 minutes. Once the fruit is tender and the juices have started to release, puree the mixture in a blender or food processor.
• Strain the fruit puree and pour the strained fruit puree back into the sauce pan. Add the corn starch and simmer for about 5 more minutes. The mixture should get thicker.
• Cool the puree completely and refrigerate to set a little more. The texture should ultimately be like a jelly. Best to make a day or more before you assemble the cake.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed for about 2-3 minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the heavy cream, Martinelli's reduction and pinch of salt. Turn the mixer to medium-high speed and beat for 3-5 minutes.
• Before applying your final coat of frosting, be sure to mix the buttercream by hand with a wooden spoon or large spatula to push out the air pockets.

ASSEMBLY

• Spread a small dollop of frosting on a cake board or cake plate. Place the first cake layer, top side up, in the center of the cake board.
• Spread about ½ cup of the frosting over the cake layer and then pipe a rim of frosting around the edge of the cake. This will act as a barrier to the filling.
• Spread half of the fruit filling over the cake.
• Repeat these steps for the next cake layer and then add the final cake layer, top side down, on the very top.
• Apply a thin layer of frosting around the entire cake. This is the crumb coat. You'll want to then freeze the crumb coat for about 10 minutes to set this layer of frosting. Once the crumb coat is set, you can use the remaining frosting to cover the cake.

FOR THE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the graham cracker crumbs, melted butter, sugar and coffee granules, if using. Stir until all the graham cracker crumbs are damped by the melted butter.
• Divide evenly between the three pans (about 8 ounces in each 8-inch or 6 ounces in each 6-inch) and press down firmly with your hand or the back of a spoon.
• Bake for 6-8 minutes, until golden brown. Let cool while you make the cake batter. 

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the sour cream and vanilla bean paste and beat until incorporated, about one minute.
• With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Repeat the additions, ⅓ cup flour mixture, ½ cup buttermilk and the final ⅓ cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour about 18 ounces of cake batter into each of the three 8-inch cake pans (on top of the crust) or 13 ounces in each of the 6-inch pans and bake for 35 to 40 minutes – until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE CUSTARD

• Preheat your oven to 300 degrees F. Place an 8"x8" baking pan in a 9"x13" baking pan. You'll be adding water to the larger pan later to create a bath for the custard to cook in – so you're looking for a pan that is larger than the baking pan that you'll have the custard in.
• In a medium saucepan, combine 1 cup of the heavy cream with the vanilla bean paste and the sugar. Turn the stove to medium heat and bring the mixture to a boil, stirring often to dissolve the sugar. Once the mixture starts to boil, remove from heat and cover with a lid. Let sit for about 5 to 10 minutes.
• After the cream has steeped, stir in the remaining 1 cup of heavy cream.
• In a small mixing bowl, whisk the egg yolks and pinch of salt. Slowly add about ¼ cup of the heavy cream mixture to the egg yolks, whisking continuously while you do so. This is how you temper the eggs. Once the eggs are tempered, slowly add the egg mixture to the remaining cream, stirring continuously while doing so.
• Strain the custard through a mesh strainer and then pour the strained custard into your 8"x8" baking pan. Carefully pour hot water into the larger baking pan that the small baking pan is sitting in. You want enough water to go about half way up the side of the baking dish.
• Bake the custard for about 45 to 50 minutes. The center should be barely set. Let cool at room temperature for 2 hours and then cover with plastic wrap and refrigerate for at least 4 hours before using. I think the custard is best made one or two days before you're ready to assemble the cake.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla bean paste and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

ASSEMBLY

• Level each cake layer, if needed, and then place the first cake layer, graham cracker side down, on a cake board.
• Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the center of this area with 1 cup of the custard.
• Place the second cake layer on top of the filling and repeat steps 2 and 3.
• Place the final cake layer, graham cracker side down, on the second layer of filling. Carefully apply a thin layer of buttercream around the entire cake. This is the crumb coat. Freeze the crumb coated cake for about 15 minutes.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream.
• OPTIONAL: Freeze the cake for another 15 to 20 minutes. Sprinkle a layer of granulated sugar over the top of the cake and use a kitchen torch to caramelize the sugar. Serve right away or refrigerate, covered, until you're ready to serve.

For the Cake

• Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray, line with parchment and spray again. Set aside.
• In a medium bowl, combine the cake flour, cinnamon, baking powder, salt, nutmeg, and ground ginger. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about five minutes. Add the oil and beat on medium until combined. Add the cooled sweet potatoes and mix until combined. Add the vanilla.
• With the mixer on low, gradually add the dry ingredients. Stir until just combined. 
• Evenly distribute the batter into the prepared pans (about 20 ounces of batter in each of the three 8-inch round pans or 15 ounces of batter in each 6-inch pan). Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out mostly clean.
• Let pans cool on wire racks for 10 minutes before inverting cakes onto racks to cool completely.

For the Marshmallow Filling

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes.
• With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute. 

Toasted Pecans

• Over medium heat, toast the 2 cups of pecans in the olive oil, stirring frequently. Once toasted, remove one cup of the pecans and cool them on parchment paper.
• While the 1 cup of pecans is cooling, add the sugar to the remaining pecans and stir until the sugar is dissolved and is coating the pecans. Pour the sugared pecans over other parchment to cool and use for the filling.

For the Pecan Buttercream

• In a food processor, combine the one cup of (non-sugared) toasted pecans with 1 tablespoon olive oil. Pulse until you've created a smooth nut butter.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed. This helps to soften the butter without the butter getting too warm by sitting on the counter half the day.
• Add your homemade pecan butter. Mix on medium-high speed until well blended, making sure to scrape down the sides and bottom of your bowl.
• With the mixer on low speed, gradually add the powdered sugar, followed by the cream. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets. 

Assembly

• Place your first cake layer, top side up on a cake board or cake plate. Spread about ¾ cup of the marshmallow filling over the cake, followed by a generous sprinkle of the toasted pecans.
• Place the second cake layer on top of the fillings and layer with another ¾ cup marshmallow filling and more pecans.
• Cover the entire cake with a thin coat of the pecan buttercream. This is your crumb coat. It's not meant to be beautiful, it's meant to be functional – so don't spend a lot of time on this or use too much frosting. You'll freeze the crumb coat for 10 to 15 minutes to lock in the crumbs.
• After the crumb coat is set, continue frosting the cake with the remaining buttercream.

FOR THE CRUST

• Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a food processor or blender, combine the cookies, pecans, and sugar. Pulse until the mixture resembles sand.
• Add the melted butter and pulse util the mixture resembles wet sand.
• Evenly divide the crumbs between the three cake pans (about 5 ounces in each). Press firmly into a crust. Set aside.

  ***(This crust is a little thinner than others I've done. If you want a thicker crust, you can double the recipe).

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
• In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
• Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
• Add the applesauce and vanilla. Mix to combine.
• With the mixer on low speed, add ⅓ of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
• Divide the batter between the three cake pans (about 17 ounces in each), pouring the batter right onto the Biscoff crust. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cakes cool in the pans for about 15 minutes before inverting them onto a wire rack to cool completely.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.

FOR THE APPLE PIE FILLING

• Combine the apples and lemon juice in a medium bowl. Toss to coat the apples.
• In a large saute pan, combine the apples, butter, brown sugar, cinnamon and nutmeg over medium heat.
• Cook the apples, stirring occasionally, until softened.
• Drain the excess juice and refrigerate apples in an airtight container to cool and store.

FOR THE CARAMEL

• Combine the sugar, water, and corn syrup in a medium saucepan over medium heat.
• Stir the mixture until the sugar dissolves and then STOP stirring. Stirring creates crystallization.
• Allow the mixture to boil on its own.
• Once the mixture turns amber in color (about 380 degrees F), remove from heat and slowly add warm cream while stirring (heating the cream first ensures you don't get clumps of caramel).
• Add the vanilla and salt. Stir to combine.
• Cool to room temperature before using.
• Caramel can be made ahead of time and stored in an airtight container in the refrigerator. You'll need to heat it up slightly to thin it out and make it pourable.

FOR THE BISCOFF BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and Biscoff spread. Beat on medium-high speed until smooth, about a minute.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy whipping cream, vanilla and salt.
• Turn the mixer to medium-high and beat for 3 to 5 minutes, making sure to scrape down the sides and bottom of the bowl as needed.
• Before frosting your cake, mix the buttercream by hand with a spatula or large spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer, top side up, in the center of a cake board or a cake stand.
• Pipe a rim of buttercream around the edge of the cake.
• Spread half of the cheesecake filling over the cake layer, followed by half of the apple pie filling. Gently press apples into place.
• Drizzle caramel over the apples.
• Repeat these steps for the next cake layer.
• Place the final cake layer, top side up, on the second layer of fillings.
• Apply a thin coat of buttercream over the cake. This is the crumb coat. You'll then freeze the cake for 15 minutes to set the crumb coat and lock in the crumbs.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream.

FOR THE SHORTBREAD CRUST

• Preheat the oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line each pan with parchment and spray again. Set aside.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 to 2 minutes until creamy. Stir in the flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Evenly divide the shortbread cookie crumbs into each cake pan. Using the back of a spoon, press the shortbread cookie crumbs into an even layer on the bottom of the pan.
• Bake for about 10 minutes.

FOR THE CAKE

• Preheat the oven to 325 degrees F. 
• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix for about 30 seconds.
• In a separate bowl, combine all of the wet ingredients and whisk for a few seconds.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Once all the wet ingredients are added, continue to mix on low speed for 30 seconds. Scrape down the sides of the bowl and mix for another 15 to 30 seconds. Don’t over beat this batter. It will be thin.
• Pour the batter evenly onto the already baked shortbread crusts (about 15 to 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan). Bake the cake for 25 to 30 minutes.

FOR THE NOUGAT

• Combine the first measures of sugar (4 tablespoons) and water (3 tablespoons) in a small saucepan. Gently stir together until it feels like wet sand. Do the same thing with the second measures of sugar (6 tablespoons) and water (3 tablespoons) in another small saucepan.
• Place both saucepans on the stove and begin to heat them up. Heat the first saucepan (the one with 4 tablespoons sugar and 3 tablespoons water) over medium heat. Heat the second saucepan (the one with 6 tablespoons sugar and 3 tablespoons water) over medium low heat. Heat the first sugar water mixture to 115 degrees C (239 degrees F), keeping track of the temperature with an instant-read or candy thermometer.
• While the sugar is heating up, whip the egg whites in a stand mixer fitted with the whisk attachment. Whip until soft peaks form. If the egg whites reach medium soft peaks before the first sugar hits 115 degrees C (239 degrees F), slow your mixer down and let the sugar catch up. Or, if you notice that the sugar is nearly at 115 degrees C (239 degrees F) and the egg whites are still a ways from becoming soft peaks, turn the heat way down under the first measurement of sugar water. Ideally, you want the egg whites to reach a soft peak at the same time the sugar water hits 115 degrees C (239 degrees F).
• Once the first sugar measurement reaches this temperature, remove it from the heat and very carefully pour it into the egg whites while the mixer is on low. 
• When all of the sugar is successfully added to the egg whites, turn the mixer speed back up and turn the heat under the second sugar water mixture to medium. You know what this mixture of sugar water to reach 120 degrees C (248 degrees F). Once it reaches this temperature, remove it from the heat and very carefully pour it into the egg white mixture. Let the egg white mixture whip until cool. 
• Once the egg white mixture has reached room temperature, turn the mixer off and fold in the peanut butter and chopped peanuts. Use immediately or store in the refrigerator in an airtight container. 

FOR THE CARAMEL

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Set the caramel sauce to the side and let cool to room temperature before using.

FOR THE BUTTERCREAM

• In a bowl fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
• Add the sifted powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed. 
• With a wooden spoon, mix frosting to remove air bubbles.

ASSEMBLY

• Spread a small dollop of frosting on your cake board. Place the first cake layer on the board, with the shortbread cookie crust on the bottom.
• Spread about half of the nougat filling on top of the cake layer. Make sure to get eye level with the cake to ensure it is level. Drizzle some of the salted caramel over the nougat.
• Place the second cake layer, shortbread cookie crust on the bottom, on top of the nougat and caramel. Repeat step 2.
• Place the final cake layer, shortbread cookie crust on the bottom, on top of the second layer of nougat and caramel. If the cake feels too unstable to crumb coat, place the naked cake in the freezer for about 15 minutes to set the fillings and stabilize the cake.
• You’ll then spread a thin layer of frosting around the entire cake to lock in any crumbs. This is called the crumb coat. Freeze the cake for 10 to 15 minutes to ensure the crumbs get locked into this coat of frosting. After the frosting is set, continue to frost the cake with the remaining peanut butter frosting. 

For the Crust

• Spray three 8-inch round cake with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Mix together the finely ground pretzels, graham cracker crumbs, melted butter and granulated sugar. Stir until the mixture resembles “wet sand.”
• Evenly divide the crumbs between the three cake pans (about 8 ounces in each). Firmly press the crumbs onto the bottom of each pan to create a crust.
• Set aside.

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium size mixing bowl, whisk the cake flour, dark cocoa powder, and salt to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla and stir to combine.
• Turn the mixer to low speed and add ⅓ of the flour mixture to the butter mixture. Mix until just incorporated and then add half of the buttermilk, followed by another ⅓ of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until just incorporated.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Gently fold in the sour cream.
• Divide the batter evenly between the prepared pans with the pretzel crust (about 20 ounces in each pan) and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Reminder: we’re baking the cake and pretzel crust together.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

For the Peanut Butter Filling

• In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
• In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.
• Fold the whipped cream into the peanut butter mixture until smooth. Refrigerate until ready to use. Allow to sit at room temperature for about an hour to soften a bit.

For the Caramel

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine. Let cool to room temperature.

For the Buttercream

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

FOR THE ASSEMBLY

• Place the first cake layer on a cake board, crust side down, on your cake board or cake stand. Pipe a rim of caramel buttercream around the edge of the cake.
• Fill the center with 1 cup of the peanut butter pie filling.
• Top with chopped peanuts, peanut butter cups and a generous drizzle of caramel.
• Place the second cake layer on top and repeat these steps.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin coat of caramel buttercream around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with remaining buttercream. Use any remaining fillings as part of your toppings.

FOR THE BANANA CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and then spray again. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the vanilla. Continue to mix on medium-high speed for an additional 2 to 3 minutes. The mixture should be smooth and fluffy.
• With the mixer on low, add the dry ingredients alternating with the buttermilk mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer. Stir in the bananas.
• Divide the batter evenly between the three pans, about 20 ounces in each. 
• Carefully smooth the batter with small offset palette knife, and bake until a toothpick comes out with a few moist crumbs on it, about 35 to 40 minutes. 
• Let pans cool on wire rack for 15 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely. 
• When the cakes are completely cooled, level the cake layers if necessary
• The cake layers can be made up to a week in advance. If you plan to make it in advance, cover each cake layer with two layers of plastic wrap. When you’re ready to frost your cake, take the cake layers out of the freezer an hour before you decorate.

FOR THE HAZELNUT CREAM FILLING

• Combine the heavy whipping cream and powdered sugar in a stainless steel bowl. Whisk on high until the cream form stiff peaks.
• Fold in the hazelnut spread. Refrigerate until ready to use.

FOR THE NUTELLA BUTTERCREAM

• Combine the butter and Nutella in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes, until the mixture is smooth.
• With the mixer on low, gradually add the powdered sugar, followed by the extract, cream and pinch of salt.
• Turn the mixer to medium-high speed and beat for another 2-3 minutes, until light and fluffy.
• Remove the bowl from the mixer and use a wooden spoon or spatula and mix by hand to stir out the air bubbles.

FOR THE CARAMEL

• Mix the sugar, water and corn syrup in a small saucepan.
• Bring the mixture to boil over medium heat, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup. If you pour it in all at once, your sugar will turn into hard candy. You can start adding more and more as you go along.
• Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.    

ASSEMBLY

• Spread a small amount of Nutella buttercream on the cake board. Place the first cake layer, top side up, on the cake board.
• Spread about ½ cup of the Nutella frosting on the cake layer and then pipe a rim of frosting around the edge of the cake.
• Carefully spread half of the hazelnut cream filling on the cake. Sprinkle with a handful of toasted hazelnuts and drizzle with caramel.
• Place the next cake layer, top side up, on the filling. Repeat the steps above.
• Place the final cake layer, top side down, on the second layer of filling. Apply a thin coat of Nutella frosting over the entire cake to lock in the crumbs. Freeze the cake for 10 to 15 minutes to set the crumb coat. 
• Finish frosting the cake with the Nutella buttercream. Use remaining nuts and caramel to decorate. Only use fresh bananas on top if you plan to serve immediately.

FOR THE PUMPKIN CAKE

• Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE BOILED MILK FROSTING

• In a medium saucepan, whisk together the flour and ½ cup of the milk until smooth.
• Set over medium heat and let cook for 1 to 2 minutes or until slightly hot, stirring frequently.
• Whisk in remaining milk and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes).
• Remove from heat and pour the mixture into a shallow dish. Cover the surface of the mixture with plastic wrap (so it's touching the surface of the mixture. Refrigerate until chilled, at least an hour.
• When cool, the mixture will be thick like custard. If a film formed on top of the mixture, remove it from the bowl.
• In a large bowl (or a bowl of a stand mixer) beat the butter and sugar together until fluffy. Add vanilla and mix well. Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added, beat on high speed until light and fluffy, about 6 minutes.
• Rub a little frosting between your fingers. If the sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers.

FOR THE PUMPKIN SUGAR COOKIES

• Preheat your oven to 400 degrees F. Pre two 8-inch round baking pans with nonstick spray (or three 6-inch if you're doing 6-inch cake layers), parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs, pumpkin puree, and vanilla. Beat until blended. Don't worry if it looks curdled. It will come back together once you add the flour.
• In a separate bowl, combine the flour, baking powder, salt and pumpkin pie spice (or spices to create pumpkin pie spice). Whisk to combine. With the mixer on low speed, add the flour mixture to the butter mixture and mix until just incorporated.
• Cover and refrigerate for at least one hour.
• Measure out 10 ounces of dough for each of the two 8-inch cake pans. Using your hands, push the dough out to the edge of the pan (doesn’t need to be touching, just try to create an even circle).
• Bake the two large cookies for 7 to 8 minutes. When you take the cookies out, they shouldn’t be light in color, barely golden brown. We want the cookie to come out still light in color so it’s nice and soft in the cake. Cool completely before frosting.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add pumpkin puree, pumpkin pie spice, whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer on your cake board, and spread about ¾ cup of the boiled milk frosting on top, followed by one of the cookie layers.
• Evenly spread 1 cup of the pumpkin buttercream on the cookie layer. Top with another pumpkin cake layer and repeat with boiled milk frosting, cookie, pumpkin buttercream and then the final cake layer (see video above).
• Cover the cake with a thin layer of the boiled milk frosting and chill for 10 to 15 minutes in the freezer. This crumb coat will set the crumbs in place.
• Frost the cake with the remaining pumpkin buttercream.

FOR THE GRAHAM CRACKER CRUMBS

• Preheat your oven to 375 degrees F. Line a half sheet baking pan with parchment paper. Set aside.
• In a food processor, combine the graham cracker, melted butter and sugar. Blend/mix until the mixture resembles wet sand.
• Sprinkle the graham cracker crumbs onto the prepared parchment paper. Bake for 10 to 15 minutes.
• Let cool completely before using in the cake. Can be made ahead of time and stored in the freezer in an airtight container.

FOR THE CAKE LAYERS

• Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again.
• Place the graham crackers in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the graham cracker crumbs, flour, baking powder, baking soda, cinnamon and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition and making sure to scrape down the sides of the bowl between each addition.
• With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE MARSHMALLOW FILLING

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes.
• With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
• Can be made ahead of time and stored in an airtight container in the refrigerator.

FOR THE CHOCOLATE DRIP

• In a microwave safe bowl, heat the cream for about one minute.
• Pour the cream over the chocolate chips and let sit for a couple minutes. Stir until chocolate is melted. If needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using using in the cake.
• Follow instructions above for making the mixture thinner for the outer drip.

FOR THE BUTTERCREAM

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 2 to 3 minutes.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high once all of the powdered sugar has been added. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
• Stir by hand with a wooden spoon to push out air pockets.

ASSEMBLY

• Place the first cake layer on a cake board, bottom-side down. Pipe a rim of buttercream around the edge and fill with about 1 cup of the toasted marshmallow filling.
• Sprinkle about 1/2-1 cup of the graham crackers on top and pat into place with your hand. Drizzle the chocolate drip on top, making sure to not let the chocolate go outside of the buttercream rim you piped.
• Repeat these steps with the second cake layer.
• Place the final cake layer, top side down, on the final layer of fillings. Apply a thin layer of buttercream over the entire cake. This is the crumb coat. Freeze the crumb coated cake for about 15 minutes.
• Once the crumb coat is set, finish frosting the cake and apply the drip. Remember to refer to the tutorial above for tips for the drip.

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the vanilla.
• With the mixer on low, add the dry ingredients alternating with the buttermilk mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer. Using a large stainless steel whisk, stir/whisk the mashed banana into the mixture–you can use use some strength and blend well, ensuring all of the ingredients are well mixed. (If you don’t have a large stainless whisk, you can fold the banana mixture in using a rubber spatula until incorporated.)
• Divide the batter evenly between the pans, using a kitchen scale for the best accuracy. (For this recipe, you’ll have about 20 ounces of batter in each of the three 8-inch pans).
• Carefully smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out clean, about 30 to 35 minutes.
• Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
• When the cakes are completely cooled, level the cake layers if necessary. Using a fork, poke holes all over the cake layers. Drizzle about ¼ to ⅓ cup of caramel over all three cake layers and allow the caramel to soak in.