FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, salt and baking powder. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Coat your blueberries in a tablespoon of flour and then gently fold them into the cake batter.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

• This element is best done a day or two ahead of stacking and decorating your cake.
• 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 BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Before applying the buttercream to your cake, use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.

FOR THE SHORTBREAD CRUST

• Preheat the oven to 325 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 salt and flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Evenly divide the shortbread cookie crumbs into each cake pan (about 8 ounces in the 8-inch pans or 6 ounces in the 6-inch pans). Using the back of a spoon, press the shortbread cookie crumbs into an even layer on the bottom of the pan.
  

  Bake for about 6 minutes. Will be light in color. Let cool while you make the cake batter.

FOR THE CAKE

• Preheat your oven to 325 degrees F. 
• In a medium size bowl, lightly whisk the egg whites and add the lemon extract. Set aside.
• In another medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, and pudding mix together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until well combined, about two minutes. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated. Continue to beat the batter on medium-high speed until smooth.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Fold in food coloring, if using.
• Divide batter evenly among your pans, right on top of the shortbread crust, about 16 oz of batter in each 8-inch pan or 12 oz in each 6-inch pan.
• Bake the cakes (on the shortbread crust) until a toothpick comes out with a few crumbs inserted into the center, about 25 to 30 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely. The cake will stick to the shortbread crust and flip out of the pan together.

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 BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of buttercream onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer of buttercream over the cake layer and pipe a rim of buttercream around the edge of the cake to create a barrier to the filling. Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped buttercream and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the buttercream.
• Finish buttercream and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.
• The cake can be stored in the freezer for about a week, in an airtight container. Give the cake about 8 hours to return to room temperature before serving.

For the Strawberry Puree

• In a medium size saucepan, heat the strawberries on medium heat. When the strawberries start to soften and juices release, use an immersion blender to puree the strawberries. You can also remove the strawberries from the pan and use a blender or food processor to puree them (be careful of the steam that gets trapped), and then put the puree back into the saucepan over low heat uncovered. We want the water to evaporate.
• Continue to cook the strawberry puree until it thickens and the water is reduced. This can take a while, so be patient and do this ahead of time. With frozen strawberries, mine took about 30 minutes to reduce. If needed, you can add a teaspoon of cornstarch to help move the process along and thicken the mixture.
• Put a fine mesh sieve over a bowl. Pour the strawberry puree into the fine mesh sieve. Let it sit for a few minutes. Don’t push the mixture through. This lets the remaining water, if any, filter out. I have a video on instagram that shows you the difference between the watery part of the puree and the thick puree.
• Scoop the puree that is still remaining in the sieve into a heat proof bowl. Measure 2/3 cup for the cake and save the remaining portion in the refrigerator for the buttercream.

For the Cake

• Preheat oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter, oil, and sugar on medium-high until smooth and fluffy, about 2 minutes.
• With the mixer on medium-low speed add the vanilla, strawberry emulsion or extract (if using), and the eggs and egg whites. I like to add the eggs one or two at a time and then mixing the batter for a few seconds to let the ingredients get incorporated. It’s also good to turn the mixer off and scrape down the sides and bottom of the bowl between additions too.
• After the eggs are added, turn the mixer to medium-high and beat the cake batter for about 1 to 2 minutes, until the mixture is smooth and fluffy.
• Gradually add the strawberry puree and continue to mix for another minute or so.
• With the mixer on low, alternately add the dry ingredients and the buttermilk, starting and ending with the flour mixture. Stir just until no streaks of flour remain.
• Stir in 1 to 2 drops of pink food coloring, if desired.
• Evenly distribute the batter between the three pans, about 17-18 ounces in each. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool the cakes on cooling racks for about 15 minutes before inverting onto write racks to cool completely.

For the Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes. The butter should get lighter in color and fluffier in texture.
• 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 cooled strawberry puree, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 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.

FOR THE 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 spray again. Set aside.
• In another medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and pudding mix together on medium-high speed, until light and fluffy, about 2 to 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 additions. Stir in the lemon extract or emulsion.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Fold in food coloring, if using.
• Divide batter evenly among your pans, about 16 ounces of batter in each pan.
• Bake the cakes, about 20 to 25 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.

FOR THE WAFER COOKIE CRUNCH FILLING

• Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, stir together 1 cup of the milk powder, the wafer cookies, and lemon zest.
• Pour in the melted butter and stir the mixture until the wafer cookies are "wet."
• Spread the cookie clusters on the baking sheet and bake for 15 minutes. Let cool completely.
• In a medium size mixing bowl, combine the baked cookie clusters and the additional 1/2 cup milk powder.
• Pour the white chocolate over the crumbs and toss until the clusters are covered. Spread the clusters are parchment to dry.

FOR THE BUTTERCREAM

• In a microwave safe bowl, combine the white chocolate and heavy cream. Heat in 30 second intervals, stirring between each, until the white chocolate is melted and the mixture is smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until light and fluffy, about 2 minutes.
• Gradually add the white chocolate ganache and mix until the mixture is smooth. Turn the mixer off and scrape down the sides and bottom of the bowl.
• With the mixer on low, gradually add the powdered sugar, followed by the lemon extract and salt. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for an additional 3 to 5 minutes.

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Evenly spread about 1 cup of buttercream over the cake. Cover with the wafer cookie crunch. Pat the clusters into place.
• Place a second cake layer on the filling and repeat step 2.
• Place the third cake layer, top side down, on top of the second layer of filling. Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining buttercream. Top with more wafer cookie clusters.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray and then line with parchment. Spray again. 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, beat the butter and the sugar together for 2 to 3 minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the lemon extract. Continue to mix the batter on medium-high speed for about 2 minutes. The mixture should be light and fluffy in texture.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, second half of 1/2 buttermilk and the final 1/3 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.

  Fold in the crushed lemon Oreos
• Evenly divide the batter between the three pans (about 18 ounces) and bake for 25 to 28 minutes, or 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 the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream to the cream cheese mixture until no streaks of whipping cream remain.

  Fold in the lemon Oreos.
• NOTE: Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

FOR THE BUTTERCREAM

• In the bowl of a stand 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 low, gradually add the powdered sugar, followed by the heavy cream, lemon extract, 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

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

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 1/2 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.

Instructions

• Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Sprinkle turbinado sugar around the sides of the cake pan. Set aside.
• In a medium sized mixing bowl, combine the flour, corn meal, baking powder, and salt. Whisk to combine and then set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Mix on medium-high speed for about 3 to 5 minutes, until the mixture is light and fluffy.
• Add the eggs, one at a time, scraping down the sides and bottom of the bowl to make sure all of the butter and sugar are mixed well with the eggs. Add the vanilla.
• With the mixer on low speed, alternately add the dry ingredients and the buttermilk, starting and ending with the dry mixture. Mix until just combined.
• Pour the batter into your two 8-inch pans (about 22 ounces in each) and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it, about 30 to 35 minutes.
• Allow the cakes to cool in the pan on wire racks for about 10 to 15 minutes and then invert onto wire racks (TIP: spray the racks with non stick spray) and allow to cool completely.
• Cakes can be made ahead of time and wrapped in plastic wrap and frozen until ready to use. Be sure to give the cakes about 30 to 60 minutes at room temperature before stacking and decorating.

FOR THE COMPOTE

• Combine the blackberries and sugar in a medium saucepan over medium heat. Using a potato masher, mash some of the blackberries to break them up and release the juices.
• Stir in the cornstarch.
• Let simmer for about 10 minutes until the mixture is reduced by half. (We’re trying to reduce the amount of water and thicken the mixture.)
• Cool completely before using.

For the Mascarpone Whipped Cream

• In the bowl of an electric mixer, beat heavy whipping cream, powdered sugar, vanilla, and E-Z Gel, until stiff peaks form. Transfer to another bowl and set aside.
• Fold in the mascarpone.

Assembly

• Place the first cake layer, top side up, on a cake stand. Spread half of the mascarpone filling on top of the cake. Top with half of the compote and some fresh blackberries, if desired. Repeat these steps for the second layer.
• This cake can be made ahead of time. Be sure to cover it well. Store in the refrigerator, if storing only one day/night, otherwise, store in the freezer.

For the cake

• Preheat your oven to 350 degrees F. Prepare three 8-inch or four 6-inch round baking pans by spraying each pan with nonstick spray, lining the bottom with parchment paper and spraying again. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, combine the flour, cocoa powder, baking powder, and salt. Stir to combine well. Set aside.
• In a medium-size sauce pan, combine the sugar, cola, and butter over medium heat. Stir until the mixture is smooth and the sugar has dissolved completely.
• While stirring the cola mixture vigorously (so your eggs don’t scramble), gradually add the eggs, one at a time.
• Once your eggs are full incorporated, add the buttermilk and vanilla to the wet ingredients and stir well.
• With your mixer on low speed, gradually add the wet ingredients to the dry ingredients. Combine until no streaks of the dry mixture remain, about 30 seconds. Scrape down the sides and bottom of the bowl and stir again for about 10 to 20 seconds. Do not over-mix your batter. Over-mixing your batter will cause it to be dense when it's baking.
• Using a kitchen scale, divide batter evenly among your pans (about 18 to 20 ounces of batter in each of the 8-inch pans, 15 ounces in each of the 6-inch pans), spreading evenly with a small offset palette knife.
• Bake for about 23 to 25 minutes. Check cake at 20 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops slightly to allow the glaze to soak into the cake.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
• Take the cake layers out of the fridge about an hour prior to assembly. You can wait to add the glaze to the layers until they’ve thawed a bit.

For the Glaze

• In a medium-size saucepan, over medium heat, combine the butter, cola and cocoa powder. Stir until well-combined.
• Take the mixture off the heat and combine with the powdered sugar and vanilla. Mix until no clumps remain.
• This will be a thinner consistency than buttercream. I think it’s best to make this ahead of time so it has a little time to thicken. Store in an air-tight container in the refrigerator.

For the Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, beat 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 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, top side up on a cake plate or cake board set on a turn table.
• Pipe a rim of the buttercream around the edge of the cake.
• Pour about 1/2 cup of the glaze on the cake, spreading evenly.
• Place the second cake layer on top of the filling and repeat steps 2 and 3.
• The final cake layer will go top-side down on the filling.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.
• Note: To make the ombre effect on the cake, take about 1 1/2 cups of the buttercream and combine with about 3 tablespoons of the glaze.

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 and sugar. Stir until all the graham cracker crumbs are damped by the melted butter.
• Divide evenly between the three pans and press down firmly with your hand or the back of a spoon.
• Bake for 5 minutes. Let cool while you make the chocolate cake batter. 

FOR THE CAKE

• Preheat the oven to 325 degrees F.
• 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.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the prepared pans (about 12 ounces in each 6-inch pan or 15 ounces in each 8-inch pan), over the cooked graham cracker crusts and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumsb on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use. 

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. 

FOR THE GANACHE

• In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.

FOR THE FLUFF

• In the bowl of a standing mixer, whisk the eggs and salt until fluffy and frothy.
• Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
• With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs – don’t scramble the them)
• Eventually, all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny. 
• Best used right away. 

FOR THE BUTTERCREAM

• Heat the cream until nearly boiling in a microwave safe bowl. Pour the hot cream over the chocolate chips and stir until the chips are melted and the mixture is smooth. Set aside.
• 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 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

• Level each chocolate cake layer, if needed, and then place the first cake layer, graham cracker side down, on a cake board.
• Spread half of the chocolate ganache on the cake layer and then freeze for 5 to 10 minutes to set the ganache a little.
• Carefully spread half of the toasted marshmallow filling over the chocolate ganache and repeat step 2 and 3 for the second cake layer.
• Place the final cake layer, graham cracker side down, on top and cover with a crumb coat layer of the chocolate frosting. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Finish frosting the cake with the chocolate frosting and then decorate the top of the cake with the marshmallow fluff, toasting with a kitchen torch, if desired.

FOR THE GRAHAM CRACKER CRUST

• Preheat the oven to 375 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment, and spray again. Set aside.
• In a food processor or blender combine the graham cracker, sugar and melted butter. Pulse until the mixture resembles wet sand.
• Divide the crumbs between the three pans (about 7 ounces in each). Pat firmly into place.
• Bake the crusts for 5 minutes.

FOR THE CREAM CHEESE CAKE

• Preheat your oven to 325 degrees.
• In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, beat the grapeseed oil, cream cheese and sugar on medium-high speed for 2-3 minutes.
• With the mixer on medium, add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to mediump-high speed and beat for an additional 2 miniutes.
• With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
• 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 30 to 35 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 CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese, sweetened condensed milk, and lemon juice until smooth.
• Cover and refrigerate until ready to use.

FOR THE CHERRY PIE FILLING

• Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the cherries to soften 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 GRAHAM CRACKER BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat 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 graham cracker crumbs, heavy cream, vanilla and salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.
• 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 1/2 cup cheesecake filling, followed by 1/2 cup cherry 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 remaining cheesecake filling and cherry compote.

FOR THE CAKE

• Preheat your oven to 325 degrees. Spray three 8-inch round pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the vanilla. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• With the mixer on low speed, add the butter one piece at a time, about every 10 seconds.
• Once all the butter is added, turn the mixer to medium-low speed and add the egg mixture in three additions, scraping the bowl down between each addition. Mix just until incorporated.
• Using a kitchen scale, divide the batter into three portions, in three separate bowls. 
• In the first bowl, fold in 1/3 cup buttermilk.
• In the second bowl, fold in 1/3 cup raspberry puree and 1 teaspoon raspberry emulsion.
• In the third bowl, fold in 1/3 cup blueberry puree and 1 teaspoon blueberry emulsion.
• Pour each of the different cake batters into their own cake pan, spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 25 to 30 minutes. Check cake at 23 to 25 minutes or a couple minutes before, and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

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 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, top side up. Add about 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Add fresh berries, if using.
• Repeat this step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans (or four 6-inch pans) with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter, sugar and Jell-O on medium-high speed for about 3 to 5 minutes. You want the mixture to get lighter in color and texture. Make sure to scrape the sides and bottom of the bowl to ensure all of the mixture has combined well.
• With the mixer on medium speed, add the egg whites in three additions, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the egg whites are added, turn the mixer to medium-high and beat for about 2 to 3 minutes.
• Add the sour cream and the orange extract. Don't worry if the mixture looks a little curdled. It will come back together when you add the flour mixture and buttermilk.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix only until combined.
• Divide the batter between the three 8-inch pans, about 22 ounces of batter in each pan. Bake on the middle rack for about 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 on write racks, in the pans, for about 15 minutes and then invert onto wire racks to cool completely. TIP: spray your write racks with nonstick spray.

FOR THE WHIPPED FILLING

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar and extract. Whisk on medium-high speed. While the whipping cream is mixing, gradually sprinkle in the E-Z Gel.
• Once combined and stiff peaks have formed, store in the refrigerator until you're ready to use.

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, and orange extract.
• 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.
• If you want to do stripes, reserve two cups of buttercream and add a drop or two of orange food gel to the remaining bowl of buttercream.

ASSEMBLY

• Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
• Place your first cake layer, top side up, on your cake board. Pipe a rim of buttercream around the edge of the cake.
• Spread about 1 cup of the whipped cream filling over the cake.
• Place the next cake layer on top of the filling and repeat steps 2 and 3.
• Set your final cake layer, top side down, on your second layer of filling. Apply a thin layer of buttercream over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting your cake with the buttercream

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. 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, beat the butter and the sugar for 3 to 5 minutes on medium-high speed, stopping to scrape down the sides and the bottom of the bowl occassionally. The mixture should be light and fluffy.
• Begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 2 to 3 minutes.
• Add the vanilla and beat until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 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. Fold in the sour cream.
• Divide the batter evenly between the two pans and bake for about 35 to 40 minutes, or 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).
• After the cakes have cooled completely, divide each layer horizontally so you have four thin layers.
• If you’re not using them right away, wrap the layers with plastic wrap and freeze.

For the Mango Compote

• In a medium size saucepan, cook the mango and the sugar over medium heat until soft.
• Using an immersion blender, puree the mixture. Alternatively, you can put the cooked mango mixture into a blender and puree, and then return it to the saucepan.
• Cook the mixture over low heat for an addition 10 to 15 minutes to thicken (reducing the water content).
• Remove from heat and allow to cool. Store the compote in an airtight container in the refrigerator.
• The compote needs to be cold before using in the cake and cream filling,

For the Mango Cream Filling

• In a chilled stainless steel bowl, beat the heavy whipping cream and powdered sugar, while gradually sprinkling in the EZ Gel. Beat until you reach stiff peaks.
• With the mixer on, gradually add the mango compote.
• Store in an airtight container in the refrigerator.

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, 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

• Place the first cake layer top side up, in the center of the cake board.
• Pipe a rim of buttercream around the edge of the cake. Fill with half of the mango cream filling.
• Place the second cake layer, top side down, on the cream filling. Pipe a rim of buttercream around the edge of the cake. Fill with about 1/4 to 1/3 cup compote.
• Place the third cake layer, top side up, on the compote. Pipe a rim of buttercream around the edge of the cake. Evenly spread the second half of the mango cream filling.
• Place the final cake layer, top side down, on the cream filling.
• Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. This will be another thin layer to give you that semi-naked cake look.
• Add any remaining compote to the top of the cake or serve a dollop of compote with each slice of cake.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the eggs and egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

• This element is best done a day or two ahead of stacking and decorating your cake.
• 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 BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Before applying the buttercream to your cake, use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10 or 12 cup bundt pan with nonstick spray. Coat the inside of the pan with granulated sugar. Set aside.
• In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
• Add the sugar and grapeseed oil and continue to beat on medium-high speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Stir in the vanilla bean paste.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk, another 1/3 of the flour, the second half of the buttermilk, and then the remaining flour mixture. Stir until just combined.
• Gently fold in the raspberries.
• Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

For the Glaze

• Puree the raspberries in a blender or food processor. Strain the mixture to remove the seeds.
• In a medium size mixing bowl, stir together the raspberry juice, powdered sugar and cream cheese.
• Drizzle over the bundt cake.

FOR THE CREAM CHEESE CAKE

• Preheat your oven to 325 degrees.
• Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer beat the cream cheese until smooth cream cheese. Add the grapeseed oil and sugar and continue to beat on medium-high speed for 2-3 minutes.
• With the mixer on medium, add the vanilla bean paste, followed by the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to mediump-high speed and beat for an additional 2 miniutes.
• With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
• Evenly distribute the batter among the two cake pans (about 27 ounces of batter in each pan) and bake for 40 to 45 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 completely, cut the cakes in half horizontally (this is called "torting" the cake). You can cover with plastic wrap and store in the freezer for several weeks.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sweetened condensed milk.
• Cover and refrigerate until ready to use.

FOR THE CREAM CHEESE FROSTING

• In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese 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 vanilla bean paste and pinch of salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.
• 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. Spread about 1/2 cup frosting over the first cake layer. Using a piping bag, pipe a rim of frosting around the edge of the cake.
• Fill the cake with 1/2 – 3/4 cup cheesecake filling.
• Place the second cake layer on top and repeat step two. Repeat these steps until you get to the final cake layer (remember, you have four layers now. Place the final cake layer, top side down.
• Apply a thin layer of frosting around the entire. Freeze the cake for about 10 to 15 minutes to set crumb coat.
• Finish frosting the cake with the remaining frosting

FOR THE CAKE

• Preheat your oven to 325 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 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. Once all of the egg whites are added, mix for about 1 to 2 minutes on medium speed.
• Add vanilla extract and beat until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 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.

  Fold in the sour cream.
• Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or 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 small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
• In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.
• Keep covered and chilled until ready to use.

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.
• Add the freeze dried strawberries and the strawberry jam.
• With mixer on medium speed, add whipping cream and vanilla.
• 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.

ASSEMBLY

• Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
• Place your first cake layer, top side up, on your cake board. Pipe a rim of strawberry buttercream around the edge of the cake.
• Spread about 1/2 cup of the whipped cream filling over the cake. Placed diced strawberries on the whipped cream and pat into place with your hand. Spread another 1/2 cup of the whipped cream filling over the strawberries.
• Place the next cake layer on top of the filling and repeat steps 2 and 3.
• Set your final cake layer, top side down, on your second layer of filling. Apply a thin crumb coat over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting your cake with the strawberry buttercream

FOR THE BISCOFF COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray, line with parchment, and then spray again. Set aside.
• In a medium size mixing bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs are damped by the melted butter. Alternatively, you can add the melted butter and sugar to your food processor after you've pulverized the cookies.
• Divide evenly between the three pans (about 5 ounces in each pan) and press down firmly with your hand or the back of a measuring cup to form the crust.
• Bake for 5 minutes. Remove from oven and let cool while you make the cake batter.

FOR THE LEMON RICOTTA CAKE

• Preheat your oven to 325 degrees F.
• In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the grapeseed oil and sugar on medium speed for about 2 minutes. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl and continue to beat the minxture for an additional 2 to 3 minutes. The mixture should be smooth and look lighter in color.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Stir until incorporated.
• Evenly distribute the batter among the three cake pans on top of the crusts (about 16 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Remove from oven, and let the cakes cool in pans for 15 minutes before inverting the layers 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 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 BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Use a spatula to beat the buttercream by hand to push out any air pockets.

ASSEMBLY

• Spread a small dollop of buttercream onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer of buttercream (only about a half cup) over the cake layer and pipe a rim of buttercream around the edge of the cake to create a barrier to the filling. Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped buttercream and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 15 minutes to set the buttercream.
• Remove the cake from the freezer and contiue decorating the cake with the remaining buttercream. Serve a spoonful of the remaining lemon curd with each slice of cake, or add it to the top of the cake as pictured.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the pretzel sticks in a food processor or blender and pulse until the pretzels are finely ground and resemble flour. When you remeasure, you should have about a cup.
• In a medium-size bowl, combine the pretzel crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add 1/3 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. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

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 LEMON PRETZEL FILLING

• Heat the oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine 1 cup milk powder, pretzel crumbs, lemon zest, and sugar. 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 to 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
• Crumble any clusters that are larger than 1/2 inch in diameter, and put the crumbs back in the medium bowl. Add the 1/2 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. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets.

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Sprinkle about a half cup to three-quarters cup of the lemon pretzel filling over the lemon curd. Gently pat into place.
• Place a second cake layer on top of the piped frosting and filling and repeat these steps.
• Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Top with more lemon curd and lemon pretzel crunch filling.

FOR THE GRAHAM CRACKER CRUST

• Preheat the oven to 375 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment, and spray again. Set aside.
• In a food processor or blender combine the graham cracker, sugar and melted butter. Pulse until the mixture resembles wet sand.
• Divide the crumbs between the three pans (about 7 ounces in each). Pat firmly into place.
• Bake the crusts for 5 minutes.

FOR THE STRAWBERRY CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes. Add the oil and beat for another 2 minutes, until light and fluffy.
• Add the eggs and egg whites, one at a time, and mix well after each addition. Add the vanilla and strawberry extract or emulsion.
• With the mixer on low, alternatively add the flour mixture with the strawberry puree and buttermilk, starting and finishing with the flour mixture. Mix until just incorporated.
• Evenly divide the batter between the three pans, about 17 ounces in each.
• Bake the cake layers for about 33 to 38 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.

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 BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes.
• Turn the mixer to low speed and gradually add the powdered sugar, followed by the strawberry emulsion, cream, and salt.
• Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
• Before frosting your cake, mix the buttercream by hand with a wooden spoon to push out any air pockets. If the frosting feels too soft to frost or pipe, cover it and refrigerate it for about 30 minutes.

Assembly

• Place the first cake layer, top side up, in the center of a cake board or cake stand. Pipe a rim of buttercream around the top edge of the cake.
• Fill the center area with half of the cheesecake mixture. Layer on sliced strawberries.
• Place the second cake layer, top side up, on the filling and repeat step 2.
• Place the final cake layer, also top side up, and apply a thin layer of buttercream around the entire cake. This should look like a semi-naked cake. Freeze the crumb-coated cake for about 10 to minutes.
• Continue frosting and decorating the cake with the remaining buttercream.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, 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 sugars on medium speed until light and fluffy, about 2 to 3 minutes. The texture should be smooth and fluffy.
• With the mixer on low speed, add the eggs, one at a time, beating well after each addition.
• Scrape down the sides and bottom of the bowl. Turn the mixer to medium-high and beat the mixture for an additional 2 to 3 minutes. The texture should be smooth and the color light.
• With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, another 1/3 of the dry ingredients, the second half of the buttermilk, and then the final 1/3 of the dry ingredients. Mix until the dry ingredients are 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 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks 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 Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a food process or blender, pulse the cookies until you’ve created crumbs. Some chunks of cookies are ok. This doesn’t need to be as fine of a consistency as you use in the cake layers.
• Combine the cookie crumbs, oats, brown sugar, flour, butter, cinnamon and salt. Mix by with a wooden spoon (or even a potato masher) until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

• Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
• Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake.

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

Assembly

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Pipe a rim of buttercream around the edge of the cake.
• Using an offset icing spatula, spread half of the cheesecake filling over the cake layer.
• Spread about 1/3 of the peach filling on the cheesecake filling, followed by a sprinkle of 1/3 of the crumble. Pat into place.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 2 and 3. (Reserve the remaining 1/3 compote and crumble to use on top of the cake.)
• Place the final cake layer top side down on the second layer of filling.
• Apply a thin layer of buttercream around the entire cake. This should look like a “semi-naked” cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake. Use remaining fillings as decor on top of the cake.

• 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 1/3 of the dry ingredients, followed by half of the buttermilk, 1/3 of the dry ingredients, the second half of the buttermilk and then the final 1/3 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 1/2 cup of the graham cracker crumbs on top of the bananas, followed by a heavy drizzle of the salted caramel.
• Carefully spread about 1/2 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.