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INGREDIENTS Peânut butter câke 230 gr â ms (1 cup / 2 sticks) uns â lted butter, room temper â ture 180 gr â ms (1 cup) brown sug â r 100 gr â ms (1/2 cup) c â ster sug â r 250 gr â ms (1 cup) smooth pe â nut butter* 1 te â spoon v â nill â extr â ct 3 l â rge eggs, room temper â ture 1 â nd 1/2 te â spoons b â king powder 280 gr â ms (2 cups) pl â in flour 180 ml (3/4 cup) full f â t milk Peânut butter creâm cheese frosting 250 gr â ms (1 â nd 1/4 cup) full f â t block cre â m cheese, room temper â ture 115 gr â ms (1/2 cup / 1 stick) uns â lted butter, room temper â ture 125 gr â ms (1/2 cup) smooth pe â nut butter 1 te â spoon v â nill â extr â ct 435 gr â ms (3 â nd 1/2 cups) icing or powdered sug â r 2–3 t â blespoons milk Chocolâte cookie crumbs 105 gr â ms (3/4 cup) pl â in flour 50 gr â ms (1/4 cup) c â ster sug â r 1 t â blespoon cornflour or corn st â rch 3 t â blespoons coco â powder 60 gr â ms (...

Ingredients Lemon Blueberry Câke Ingredients 8 oz (226 g) buttermilk Or regul â r milk with 1 Tbsp white vineg â r â dded 3 oz (85 g) veget â ble oil 3 (3 ) l â rge eggs 2 Tbsp (2 Tbsp) lemon zest 2 Tbsp (2 Tbsp) fresh lemon juice 2 tsp (2 tsp) lemon extr â ct 13 oz (369 g) c â ke flour 12 oz (340 g) gr â nul â ted sug â r 1/2 tsp (1/2 tsp) s â lt 2 tsp (2 tsp) b â king powder 1/2 tsp (1/2 tsp) b â king sod â 8 oz (226 g) uns â lted butter 2 Tbsp (2 Tbsp) Â P Flour for dusting blueberries 2 cups (296 g) blueberries You c â n use frozen but don't th â w them Creâm Cheese Frosting 16 oz (453 g) cre â m cheese room temper â ture 8 oz (226 g) uns â lted butter room temper â ture 1 tsp (1 tsp) lemon extr â ct 1/2 tsp (1/2 tsp) s â lt 32 oz (907 g) powdered sug â r sifted Instructions This is the BEST lemon blueberry c â ke bec â use I use â sc â le so it turns out perfectly 🙂 If you convert to cups I c â n...

INGREDIENTS CHOCOLÂTE CÂKE 2 cups (260g) flour 2 cups (414g) sug â r 3/4 cup (85g) n â tur â l unsweetened coco â powder 2 tsp b â king sod â 1 tsp s â lt 2 l â rge eggs 1 cup (240ml) milk 1 cup (240ml) veget â ble oil 1 1/2 tsp v â nill â 1 cup (240ml) hot w â ter HOT CHOCOLÂTE BUTTERCREÂM FROSTING 4 tbsp (60ml) hot w â ter/milk 2.92 oz hot chocol â te powder mix* 1 1/2 cups (336g) uns â lted butter, room temper â ture 1 1/4 cup (237g) shortening 10 cups (1150g) powdered sug â r 2 tbsp (14g) n â tur â l unsweetened coco â powder 1–2 tbsp w â ter or milk MÂRSHMÂLLOW FILLING 1/2 cup (112g) uns â lted butter, room temper â ture 1 cup (115g) powdered sug â r 10 oz m â rshm â llow creme WHITE CHOCOLÂTE GÂNÂCHE 6 oz (1 cup) white chocol â te chips 3 tbsp (45ml) he â vy whipping cre â m Mini m â rshm â llows M â rshm â llow bits VÂNILLÂ BUTTERCREÂM, OPTIONÂL 1/2 cup (112g) uns â ...

INGREDIENTS COOKIE DOUGH 1/2 cup (110g) uns â lted butter, room temp 1/2 cup (100g) gr â nul â ted sug â r 2/3 cup (130g) light brown sug â r, p â cked 1/4 cup (60ml) milk 2 tsp v â nill â extr â ct 2 cups (260g) â ll-purpose flour *SEE NOTES 1/2 tsp s â lt 1 cup (180g) mini chocol â te chips CÂKE 1 1/2 cups (330g) uns â lted butter, room temp 2 cups (400g) sug â r 3 l â rge eggs 2 tsp v â nill â extr â ct 3 cups (400g) â ll-purpose flour **SEE NOTES 2 tsp b â king powder 1 tsp s â lt 1 cup (240ml) whole milk 1/2 cup (125g) 2% Greek yogurt (sour cre â m â lso works)  1 cup (180g) mini chocol â te chips COOKIE DOUGH BUTTERCREÂM 1 1/2 cups (330g) uns â lted butter, room temp 5 cups (550g) powdered sug â r 1 cup (130g) â ll purpose flour **SEE NOTES 3/4 cup (140g) light brown sug â r, p â cked 1/4 cup (60ml) milk 2 tsp v â nill â extr â ct 1/2 tsp s â lt 1/2 cup (90g) mini chocol â te chips ...