For the Cake

• Preheat oven to 325 degrees. Spray the bottom of the three 8-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
• In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
• In a medium bowl or measuring cup, whisk together the eggs, buttermilk, water, oil and vanilla.
• With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 22 ounces of batter in each pan).
• Bake the layers for about 35 to 40 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 to 15 minutes, and then turn onto a rack to cool completely.

  When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be make a week ahead of time and wrapped in plastic wrap. If you'd like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.

For the Chocolate Ganache

• Place the chocolate chips in a medium-size heat proof bowl. Set aside.
• In a medium-size saucepan, combine the heavy whipping cream, corn syrup, and salt. Whisk to combine. Heat the cream over medium heat until it starts to simmer, but not boiling (about 170-175 degrees F). Remove from heat.
• Pour the cream mixture over the chocolate and butter. Allow to sit for about 2 to 3 minutes.
• Whisk the mixture slowly until the chocolate and butter have melted and the mixture is smooth. No need to mix quickly, that will incorporate too much air. We just want the mixture to be combined and smooth.
• Cover the chocolate with plastic wrap (the plastic can go right on the ganache), and let it rest at room temperature for about a few hours.
• The ganache should thicken but still be spreadable.
• If you place it in the refrigerator, be sure not to leave it in too long, or it will get too hard and won’t be spreadable.

For the Caramel

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns a medium to dark caramel in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel will thicken as it cools.
• Caramel can be refrigerated for up to two weeks in an airtight container.

For the Shortbread Crumbs

• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Sprinkle the shortbread cookie dough crumbs evenly over the baking sheet.
• Bake for about 20 minutes, until lightly golden brown on top. Cool completely before using.

For the Vanilla Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 to 3 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 3 to 5 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 chocolate cake layer, top side up, on a cake board or a cake stand.
• Pipe a rim of buttercream on the top edge of the cake.
• Evenly spread about 1/4-1-3 cup chocolate ganache over the cake layer, using an offset icing spatula.
• Using a piping bag, pipe about a cup of the vanilla buttercream over the chocolate ganache in an even layer. Spread it out gently.
• Poor about 1/4 cup of the caramel over the buttercream. (Make sure the caramel is not higher than the rim of buttercream or it will spill out).
• Sprinkle about a 1/2 cup of the shortbread crumbs onto the caramel. Gently pat them into place with your hand.
• Repeat these steps for the second layer of cake.
• Place the third cake layer, top side down, on the second layer of fillings.
• Apply a thin layer of the chocolate ganache around the entire cake. This is the crumb coat. Freeze the cake for 15-20 minutes to set the crumb coat. This helps stabilize the cake, as well as locks in the crumbs to make it easier to apply the remaining ganache.
• Frost the cake with the remaining chocolate ganache. Top the cake with remaining caramel and shortbread crumbs.

Instructions

• Combine the unwrapped caramels, sweetened condensed milk, and salt in a medium sauce pan over medium heat.
• Cook the mixture, stirring occasionally, until the caramels melt and the mixture is smooth and uniform. Continue to cook for an additional 5 minutes.
• Turn off the heat and allow the caramel to cool slightly while you make the chocolate chip cookie bars.
• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray, line with parchment paper, and spray again. Set aside.
• In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth, about 2 to 3 minutes. The mixture should look lighter in color and fluffier in texture.
• With the mixer on medium speed, add the eggs, one at a time, mixing well between each addition. Turn the mixer off and scrape down the sides and bottom of the bowl.
• Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour mixture and stir until no streaks of flour remain.
• Stir in the chocolate chips.
• Press about ⅔ of the cookie dough firmly into the prepared pan to create the first layer.
• Pour the caramel over the bars to create an even layer of caramel.
• Sprinkle the remaining cookie dough, breaking it into smaller chunks, over the top of the caramel.
• Bake bars for 30 to 35 minutes, or until golden brown on top.
• Remove from oven and allow to cool for at least 30 minutes before serving.

For the Caramel

• Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar is dissolved.
• Let the sugar mixture cook on medium heat, without stirring it. Stirring increases the chances of crystallization.
• Don’t go far, though. Once the sugar mixture starts changing color, the cooking process moves fast and we don’t want to burn it.
• When the mixture reaches a caramel color, about 360 F, turn off the heat and add the vanilla and salt. If using cream, add it here but make sure you spread the caramel really thin in the next step. NOTE – if the caramel isn't cooked enough, it won't harden with the addition of the cream.
• Immediately pour the caramel on a silpat mat or parchment paper and use a spatula to spread it out as thin as you can. The caramel will begin to harden. Once it’s completely cooled and hard, you can break it into smaller bite-size pieces. These will go on the cookies after they bake.

For the Cookies.

• Preheat the oven to 375 F. Line baking sheets with parchment paper. Set aside.
• In a medium size saucepan, add the butter (cutting into cubes beforehand helps the butter cook more evenly).
• Cook the butter over medium heat for a couple minutes to brown. You will hear the butter sizzle and then it will start to foam. When it gets to that point, use a wooden spoon or spatula to move the foam out of the way so you can see the butter changing color. You want to cook the butter so that it gets to a light brown and has brown specs. You’ll truly be able to smell when it’s done. It’s heavenly.
• Turn the heat off and let the melted butter cool slightly, about 10 to 15 minutes.
• In a medium-size mixing bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.
• In a medium size mixing bowl, combine the brown butter, brown sugar and granulated sugar. Mix until combine. You can do this with a stand mixer, a hand mixer, or even a wooden spoon because the butter is melted.
• Add the eggs and vanilla and mix until combined.
• Stir in the flour mixture until no streaks of flour remain.
• Add the oats and the butterscotch chips and fold to combine.
• Using a large cookie scoop, make 3.5-ounce cookie dough balls. (If you make smaller cookies, just remember the baking time will decrease a little).
• I place all the pre-made cookie dough balls on one baking sheet and then freeze the dough for 15 minutes.
• Freezing the dough helps the butter set, which helps the cookies keep a little more shape and height as they bake.
• Once the dough is chilled, place 8 balls of dough on a baking sheet. I do three down the sides and two in the middle, so there’s plenty of room between them all.
• Bake for 7 to 8 minutes. The cookies will look slightly underdone on top. That’s okay.
• As soon as the cookies are out of the oven, place the caramel pieces in the center of the cookies. It’s okay if you push down on them a little. Load them up with caramel pieces and then sprinkle with flakey salt.
• Allow to cool completely (or at least 30 minutes) before eating so the cookie centers set a little.

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 1/4 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 1/2 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 1/2 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

FOR THE MARSHMALLOW

• Line two 8-inch by 2-inch round cake pans with plastic wrap. Spray with non-stick cooking spray and set aside.
• Place 1/2 cup of the water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top of the water. Let it soak without stirring.
• Meanwhile, combine the remaining 1/4 cup water, corn syrup and sugar in a medium size saucepan over medium heat.
• Bring the mixture to a boil and let it boil for about a minute.
• Turn the heat off. With the mixer on medium speed, carefully and slowly pour the hot sugar mixture into the gelatin mixture. Add the vanilla.
• Continue to beat the mixture on high for 10 to 12 minutes. The mixture should look fluffy and reach stiff peaks.
• Divide the marshmallow fluff into the prepared pans. Use a greased spatula to smooth the tops.
• Spray two more pieces of plastic wrap with non-stick spray and then place one piece of plastic wrap on each of the marshmallow layers, pressing down lightly to seal the candy.
• Allow the marshmallow candy to rest overnight.
• Using a shallow dish, evenly spread the powdered sugar over the dish and then dip each marshmallow layer in the powdered sugar (top and bottom).
• NOTE: When you assemble the cake, you may need to use scissors to trim the sides of the marshmallow layers if they are bigger than the cake layers.

FOR THE CHOCOLATE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
• Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Once all of the eggs are added, continue to beat on medium-high speed for about two minutes, until the mixture gets lighter in color and bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined.
• 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.
• Fold in the sour cream until no streaks remain.
• Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 33-38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.

Allow to cool in pans for 15 minutes before inverting onto wire racks to cool completely.

  NOTE: These layers are about 2-inches thick, which means the cake will be nice and tall!

FOR THE SALTED CARAMEL

• Mix the sugar, water and corn syrup in a small saucepan over medium heat.
• Bring the mixture to 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.
• 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.

FOR THE CHOCOLATE BUTTERCREAM

• Heat the cream and chocolate chips together in the microwave for about 45 to 60 seconds. Stir the mixture until the chips are melted. If the chocolate isn’t melting enough, heat the mixture again for another 30 seconds. Stir until smooth. Set aside to cool. We want the ganache to be close to room temperature before adding it to the butter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until it’s light and fluffy, about 2 minutes.
• With the mixer on medium speed, gradually add the ganache mixture, scraping down the sides and bottom of the bowl as needed. Beat until silky, smooth.
• With the mixer on low speed, gradually add the powdered sugar, followed but the vanilla and salt. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

FOR ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Spread about 2/3-3/4 cup of the chocolate buttercream on top of the cake layer with an offset icing spatula.
• Place one of the marshmallow layers on top of the buttercream and then pipe a rim of buttercream around the edge of the marshmallow.
• Gently spread 1/3 cup of the caramel over the cake marshmallow.
• Repeat for second cake layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. Top with remaining caramel.

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel will thicken as it cools.
• Caramel can be refrigerated for up to two weeks in an airtight container.

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.

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• In a medium size mixing bowl, beat together the butter and peanut butter until smooth.
• With the mixer on medium speed, add the granulated sugar and brown sugar and mix until smooth and fluffy, about 2 minutes.
• Stir in the egg, the caramel extract and the vanilla extract.
• Add the flour, baking soda, salt, and baking powder, and mix on low speed until incorporated.
• Stir in the chocolate chips, the Butterfinger pieces and the chocolate covered caramel pieces.
• Using a cookie scoop (I used a 1.69 oz cookie scoop – LINKED HERE) and place on the prepared cookie sheet, about 2 inches apart.
• This recipe will give you 19 cookies at that size.
• Bake for 9 to 10 minutes. They will look slightly underdone. That's okay! Let them cool completely and they'll set but still be chewy and soft.

FOR THE CAKE

• Preheat the oven to 360 degrees F. Spray a quarter sheet pan and line it with parchment and spray again. Set aside.
• 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.
• Pour the batter into a quarter sheet baking pan. Bake the cake for 16-18 minutes.

FOR THE SHORTBREAD BUTTERCREAM

• Combine the shortbread cookie crumbs, milk, and salt in a blender. Turn the speed to medium-high and puree until smooth and homogenous. This should take about 1 to 3 minutes, depending on your blender (I use a Magic Bullet). If the mixture does not catch on your blender blade, turn the blender off, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar, and beat together on medium-high for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl with a spatula and mix for another 20 seconds.
• On low speed, add the contents of the blender to the butter and powdered sugar. After 1 minute, crank the speed up to medium-high and let the mixture beat for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan in color, give the bowl another scrape-down and another minute of high-speed paddling.
• Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Let cool slight before adding to the cake.

FOR THE SHORTBREAD CRUMBS

• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Sprinkle the shortbread cookie dough crumbs evenly over the baking sheet. 
• Bake for about 20 minutes, until lightly golden brown on top. Cool completely before using. 

FOR THE COCONUT FILLING

• 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 while you toast the coconut.
• Set your oven to 425 degrees F. Line a baking sheet with parchment and pour all of the coconut evenly onto the baking sheet. Bake the coconut for about 10 minutes, or until golden brown. Remove from oven and toss, and then toast for another 10 minutes, or until golden brown all over. Let cool completely.
• Combine the caramel and the coconut. You’ll use about 1/3 of the mixture for each layer of the cake.

ASSEMBLY

• For the cake, put a piece of parchment or a silpat on the counter. Invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These two full circles will be your top 2 cake layers. The remaining cake “scraps” will come together to make the bottom layer of the cake.
• You can see pictures from the Milk Bar website HERE or check my Instagram and YouTube for videos.
• 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 cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
• Use the back of a spoon to spread one-third of the chocolate ganache in an even layer over the cake. 
• Sprinkle about 1/3 of the shortbread cookie crumbs evenly over the ganache. Use the back of your hand to anchor them in place.
• Use a piping bag to pipe about 1 cup of the shortbread cookie frosting into the shortbread cookie crumbs.
• Sprinkle 1/3 of the toasted coconut caramel filling over the frosting. 
• For the second layer, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake.
• Set a cake round on top of the coconut filling, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
• For the third layer, nestle the remaining cake round into the coconut filling, cover the top of the cake with the remaining ganache, shortbread cookies, shortbread frosting and coconut filling. 
• Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks (make sure to wrap in plastic wrap). 
• At least 5 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 4 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).

FOR THE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine whisk together the melted butter and PERO or coffee granules until dissolved. Stir in the the graham cracker crumbs and sugar 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 to create a solid crust.
• Bake for 6-8 minutes, until golden brown. Let cool while you make the 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 pans on top of the graham cracker crust (about 16 ounces in each pan) and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool in the pans for 15 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes. Set aside.
• 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. Gently fold in the toffee chips and mini chocolate chips.
• Store in an airtight container in the refrigerator until ready to use.

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 before using in buttercream.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again on medium-high for a couple minutes until the caramel is incorporated.
• 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

• Spead a dollop of buttercream on a cake board or cake stand. Place your first cake layer, crust side down, on the cake board.
• Pipe a rim of buttercream around the top edge of the cake layer.
• Fill and spread evenly with half of the cheesecake filling.
• Repeat these steps for the second layer.
• Place the final cake layer, crust side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.
• NOTE: for the caramel drip – I actually used caramel baking chips. 1/2 caramel baking chips with 2-4 tablespoons heavy whipping cream. Using caramel baking chips instead of the caramel you make works really well as a drip because it won't run all the way down the side of the cake.

FOR THE CAKE

• Preheat 325 degrees F. Spray a 9” x 13” rectangular cake pan with non-stick spray, line the bottom with parchment paper ,and spray again.Set aside.
• In the bowl of an electric mixer, or using a hand mixer and mixing bowl, beat the sugars and eggs together on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin puree and mix until combined, about another 30 seconds.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. With the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Pour the batter into the pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 33 to 37 minutes.
• Let the cake cool completely before poking holes on the top. This can be done with a fork, straw, handle of a wooden spoon, or even chopsticks. Whatever you have on hand!

For the Caramel

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel will thicken as it cools.
• Caramel can be refrigerated for up to two weeks in an airtight container.

For the Caramel Whipped Cream

• Once the caramel has cooled slightly, combine 1 cup of the caramel with the heavy cream. Mix to combine.
• Cover with plastic wrap efrigerate overnight in a stainless steel bowl.

  A cold stainless steel bowl helps the cream to form peaks quickly. Alternately, you can store the caramel cream in another container and then place a stainless steel bowl in the freezer for about 15 minutes before you whip the cream.
• When you’re ready to whip the caramel cream, add the powdered sugar and then use an electric mixer to beat the cream mixture into stiff peaks.
• Best used right away.

Assembly

• If you haven't poked holes in the cake already, do that now with a fork, a straw, or the back of a wooden spoon. I prefer something the size of a straw.
• Cover the cake in the remaining 1 cup of caramel.
• Top with the caramel whipped cream and sprinkle with toffee bits.
• Serve right away or cover and refrigerate until ready to serve.

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 Pretzel Crunch Filling

• Heat the oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine 1/2 cup milk powder, pretzel crumbs, peanuts, and sugar. Toss with a fork to mix. Add the melted butter and toss again, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for about 20 minutes. Cool the crumbs completely.
• Put the crumbs back in the medium bowl. Add the remaining milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the melted chocolate over the crumbs and toss until your clusters are covered. Pour the chocolate covered clusters back onto the parchment paper to cool and set completely before using.

  The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Caramel

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel will thicken as it cools. If needed, add more heavy whipping cream to thin consistency.
• Caramel can be refrigerated for up to two weeks in an airtight container.

For the Peanut Butter Filling

• In a stainless steel bowl, beat the 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. Allow to sit at room temperature for about a half hour to soften a bit.

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 the first cake layer, top side up, in the center of a cake board or cake stand.
• Evenly spread 1/2 cup of peanut butter filling over the cake layer, followed by 1/3 of the pretzel crunch filling and a generous drizzle of caramel.

  Don't pour the caramel too close to the edge of the cake layers or it will spill over the edges and make it difficult to frost the cake.
• Place second cake layer, top side up, on top of the layer of fillings. Repeat step 2.
• Place the final cake layer, top side down, on the second layer of fillings.
• 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. You can use the remaining filling and caramel to decorate with, as well.

• 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.

FOR THE CHOCOLATE SHORTBREAD CRUST

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom with parchment paper, and spray again. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute.
• Add flour, cocoa, and salt and mix until ingredients come together in a crumbly dough.
• Divide the dough between the three pans, about 6 ounces in each. Firmly and evenly press the dough into the bottom of the pans to create a crust.
• Bake for 5 to 7 minutes. Remove from oven and cool while baking the cake batter.

FOR THE CAKE

• 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 and sugar on medium-high until fluffy and smooth, about 3 to 5 minutes.
• Add the eggs and egg whites, one at a time to the bowl and beat on medium until well incorporated. Stir in the vanilla extract. Continue to beat on medium-high speed for about 3 minutes, until the mixture is smooth in texture and slightly bigger in volume.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Fold in the the crushed Oreos.
• Evenly distribute the cake batter among the three pans, about 18 ounces in each, and bake for 35 to 40 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

FOR THE 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 1 minute. Set aside.
• Bring the sugar mixture to a boil, but DO NOT STIR! (Stirring encourages crystallization). Let mixture cook until it turns golden brown/amber color. It happens quickly, so keep an eye on it. Refer to THIS post for details.
• Remove the sugar syrup from the heat and very slowly stir in the cream, followed by the salt and sugar. Cool completely before using.

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 until no streaks of whipping cream remain. Fold in the crushed Oreos.
• 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 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 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. Continue to beat the buttercream on medium-high for an additional 2 to 3 minutes.

Assembly

• Place the first cake layer (top side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place). Pipe a rim of buttercream around the edge of the cake. Spread half of the cookies and cream filling over the cake. Drizzle with the caramel, making sure not to let the caramel spill out over the edge of the buttercream.
• Pipe a rim of buttercream around the edge of the cake. Spread half of the cookies and cream filling over the cake. Drizzle with the caramel, making sure not to let the caramel spill out over the edge of the buttercream.
• Place the second cake layer on top and repeat these steps. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer. 
• When you get the final cake layer, also place it top side up on the second layer of filling. Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray four 6-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a medium bowl, whisk together the dry ingredients and set aside.
• Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
• Add in the brown sugar and beat together on medium speed for another 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 into the prepared pans (about 12 ounces in each 6-inch pan).
• Bake 25 to 30 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. 
• Cool on a wire rack before de-panning.

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 before using in buttercream or adding in between layers.

  NOTE: to make the remaining caramel thicker for the drip, heat the caramel with 1/4 cup caramel baking chips. Stir to combine and let cool.

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.

ASSEMBLY

• After leveling each cake layer with a cake leveler or serrated knife, place the first cake layer (top side up) on a cake board. Spread about 1/2 cup of the buttercream evenly over the cake layer, followed by a drizzle of the salted caramel and handful of the toffee bits. Repeat this step for the second and third cake layers, and then place the final cake layer (top side down) on top of the filling. 
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. This coat of frosting does not need to look pretty, it’s simply to lock in the crumbs so they don’t get into the final coat of frosting. Freeze the cake for 10 minutes. 
• After the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream, caramel and toffee bits.

  NOTE: The gingerbread cookies I used are from Trader Joes.

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 1/3 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 1/3 of the flour mixture to the butter mixture. Mix until just incorporated and then add half of the buttermilk, followed by another 1/3 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 1/2 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 CAKE

• Preheat 325 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper rounds, and spray again. 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 (about 20 ounces in each pan), smooth with the back of a spoon and place in the center of the middle rack of the oven, about 1-2 inches apart. Bake until a toothpick inserted into the center comes out with a few moist crumbs on it, about 30 to 35 minutes.
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE FILLING

• Preheat your oven to 275 degrees F. Spray a 9×9-inch baking dish with nonstick spray. Set aside.
• Melt the butter in a medium saucepan. Remove from heat.
• Add in the sugar and salt and mix until butter is absorbed. Using a hand mixer, beat in the eggs.
• Add the corn syrup and vanilla and mix for another 20 seconds or so.
• Return the pan to medium heat and stir the mixture until it is shiny and reaches 130 degrees F. Remove from heat and stir in the pecans.
• Pour the mixture into the prepared pan. Bake for about 55 to 60 minutes. Let cool completely before using in the cake.

FOR THE PECAN BUTTER

• Combine the pecans and oil in a food processor and blend until you've created a nut butter.

FOR THE BUTTERCREAM

• In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar, followed by the pecan butter and cream.
• Turn the mixer to medium-high speed 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

• Level each of your cake layers, if needed. Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1 cup of buttercream across the cake layer.
• Top the buttercream with about 1 cup of the pecan pie filling. Press into the buttercream to ensure you have a level surface.
• Place the second cake layer on top of the pecan pie filling and repeat these steps.
• Place the final cake layer, top side down, on the pecan pie filling.
• Apply a thin coat of buttercream around the entire cake. This is the crumb coat. Freeze the cake at this stage for 15 minutes to set the crumb coat and lock the crumbs into place.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream.

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 1/4 to 1/3 cup of caramel over all three cake layers and allow the caramel to soak in.

FOR THE FILLING

• In a medium bowl, combine the heavy whipping cream, pudding, powdered sugar and lemon juice. Using whisk attachment, beat until soft to medium stiff peaks form. Cover and refrigerate until read to use.
• Best made a day or more before using.

For the Salted Caramel

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel shouldn't be too thick. We want this on the slightly runny side.
• Caramel can be refrigerated for up to two weeks in an airtight container.

FOR THE PECAN BUTTER

• Combine the pecans and oil in a food processor and blend until you’ve created a nut butter.

FOR THE BUTTERCREAM

• In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar, followed by the pecan butter and cream.
• Turn the mixer to medium-high speed 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

• Spread a small dollop of buttercream on a cake board or cake plate. Place the first cake layer, top side up.
• Pipe a rim of buttercream around the edge of the cake. Fill the center with half of the banana lemon cream filling. Sprinkle a handful of toasted coconut over the cream filling.
• Repeat these steps with the second layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Cover the cake with a thin layer of buttercream. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.