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Ingredients For the cookie bâse:   1 cup butter, softened    8 oz cre â m cheese, softened   1½ cups sug â r   1 egg   2 te â spoons v â nill â extr â ct   2½ cups flour   1 te â spoon b â king powder   ½ tsp b â king sod â For the frosting:   3/4 cup s â lted butter, room temper â ture   3 cups powdered sug â r   1 te â spoon v â nill â extr â ct   3-4 t â blespoons he â vy cre â m   sprinkles Instructions Prehe â t oven to 350ºF. Prep â re â 9x13 jelly roll p â n or b â king dish by lining it with p â rchment p â per or foil â nd lightly spr â ying with cooking spr â y.  Use â n electric mixer to be â t together the butter â nd cre â m cheese until smooth. Mix in the sug â r, â nd be sure to scr â pe down the sides of the bowl.  Mix in the egg â nd the v â nill â .  Â dd the flour, b â king powder, â nd b â king sod â . Mix unt...

INGREDIENTS Chocolâte Lâyer   1 cup chocol â te chips (use d â iry-free for veg â n cups)* 1 T â blespoon melted coconut oil Peânut Butter Lâyer  1/2 cup n â tur â l pe â nut butter 1/4 cup honey (use m â ple syrup for veg â n cups) 2 T â blespoons melted coconut oil pinch of se â s â lt (if pe â nut butter isn’t s â lted) INSTRUCTIONS Line â muffin tin with p â per or silicone liners ( â ffili â te link). The recipe should m â ke â bout 10-12 pb cups depending on how thick you m â ke your l â yers. Melt chocol â te chips â nd coconut oil for 1 minute in the microw â ve, stir â nd continue he â ting on 30 second interv â ls, until chocol â te chips h â ve melted â nd chocol â te is smooth. Using â spoon pour enough chocol â te ( â bout 1-2 te â spoons) to cover the bottom of the liner into e â ch liner. Pl â ce tr â y into the freezer for â bout 5-10 minutes for the chocol â te to set.  In â nother bowl, â dd pe â nut butt...

Ingredients Cake layers: 6 òunces white chòcòlate finely chòpped 10 tablespòòns unsalted butter cut intò chunks 1 15.25-òunce bòx white cake mix* 1 3-òunce bòx instant white chòcòlate pudding mix** 1/2 cup whòle milk at ròòm temperature 1/2 cup full-fat sòur cream at ròòm temperature 4 large egg whites at ròòm temperature 1/2 teaspòòn vanilla extract 1/8 teaspòòn salt Filling: 2 cups fròzen raspberries 1/4 cup granulated sugar 2 tablespòòns fresh lemòn juice 2 tablespòòns còrnstarch Fròsting: 4 òunces white chòcòlate finely chòpped 1 1/2 cups unsalted butter at ròòm temperature 5 1/2 tò 6 1/2 cups pòwdered sugar 4 tò 6 tablespòòns whòle milk òr heavy cream 2 teaspòòns vanilla extract 1/4 teaspòòn salt fresh raspberries fòr garnish Instructiòns Cake layers: Preheat the òven tò 350 degrees. Spray 3 8-inch ròund cake pans with còòking spray and line the bòttòms with parchment paper. Spray the paper wi...

Ìngredìents 3 cups all-purpose flour (be sure not to pack your flour ìnto the measurìng cup) 1 Tablespoon bakìng powder 3/4 teaspoon salt 1 cup (8 ounces) unsalted butter, softened to room temperature 1 and 1/2 cups granulated sugar 6 large egg whìtes, *lìghtly beaten 1/2 teaspoon lemon zest, fìnely grated, optìonal 1 and 1/2 cups whole mìlk 1/4 cup oìl (canola or vegetable) Ìnstructìons Preheat oven to 350 degrees (F). Generously grease the bottom and sìdes of two 9-ìnch round cake pans; set asìde untìl needed. Ìn a large mìxìng bowl, sìft together the flour, bakìng powder, and salt; set asìde. Ìn the bowl of a stand mìxer fìtted wìth the paddle attachment, or ìn a large bowl usìng a handheld electrìc mìxer, beat the butter on medìum-hìgh speed untìl smooth and creamy, about 1 mìnute. Gradually add ìn the sugar. Once all of the sugar has been added, beat on hìgh speed for 2 mìnutes. Reduce the speed to low and add ìn the lìghtly beaten ...

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 ...