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 CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium sized sauce pan, simmer the 3 cups of Martinelli's or champagne over medium heat. You'll reduce the drink to 1 1/2 cups total. 1 cup is for the cake and 1/2 cup is for the buttercream. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the sour cream and beat until incorporated, about one minute.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the Martinelli's reduction. Repeat the additions, 1/3 cup flour mixture, 1/2 cup Martinelli's and the final 1/3 cup flour mixture. Add vanilla. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour about 18 ounces of cake batter into each of the three cake pans and bake for 28-30 minutes – until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

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

FOR THE BUTTERCREAM

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

ASSEMBLY

• Spread a small dollop of frosting on a cake board or cake plate. Place the first cake layer, top side up, in the center of the cake board.
• Spread about 1/2 cup of the frosting over the cake layer and then pipe a rim of frosting around the edge of the cake. This will act as a barrier to the filling.
• Spread half of the fruit filling over the cake.
• Repeat these steps for the next cake layer and then add the final cake layer, top side down, on the very top.
• Apply a thin layer of frosting around the entire cake. This is the crumb coat. You'll want to then freeze the crumb coat for about 10 minutes to set this layer of frosting. Once the crumb coat is set, you can use the remaining frosting to cover the cake.

FOR THE CAKE

• Preheat your oven to 325 degrees. Spray three 8-inch round with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, whisk together 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.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the buttermilk and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on miedum-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 15 to 16 ounces of batter in each of the three 8-inch pans), spreading evenly with a small offset palette knife.
• Bake for about 25 to 30 minutes. Check cake around 23 to 25 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 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 COMPOTE

• In a medium size saucepan, combine the strawberries, rhubarb, sugar and vanilla bean paste over medium heat. Bring to a boil.
• Once the mixture is boiling, reduce the heat to low and let simmer, stirring occasionally, until the fruit is tender.
• Let cool completely before using in the cake. Can be made ahead of time and stored in an airtight container for up to a week.

FOR THE CRUMBLE

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size bowl, combine the flour, sugar, salt and cinnamon. Whisk to blend.
• Add the cubes of butter and rub in with your fingertips. The mixture will stick together like clumps. Mix in the oats and nuts. 
• Bake for 8 to 10 minutes, stirring the crumble halfway through. Let cool completely before using in the cake. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium speed for about 2 to 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, vanilla extract and dash of salt.
• Continue to beat the buttercream on medium-high speed for an additional 3 to 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, on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and fruit filling so the cake doesn't become soggy. 
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the fruit filling from spilling out. (You may even need to pipe a second time over the first rim you made – refer to the video above).
• Spread about 1/2 cup of the fruit filling on the cake layer. 
• Sprinkle about half of the crumble over the fruit filling.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 3 to 4.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake.

FOR THE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the graham cracker crumbs, melted butter 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 CAKE

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

FOR THE WHITE CHOCOLATE PRETZEL FILLING

• Heat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine 1/2 cup milk powder, pretzel crumbs, cornstarch, sugar and salt. Toss with your hands to mix. Add the melted butter and toss, using a spatula or spoon, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 15 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
• Crumble any clusters that are larger than 1/2 inch in diameter, and put the crumbs back in the medium bowl. Add the 1/4 cup milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the white chocolate over the crumbs and toss until your clusters are covered. Then continue tossing them every five minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

FOR THE APRICOT COMPOTE

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

FOR THE BUTTERCREAM

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

ASSEMBLY

• Level each cake layer with a knife or cake leveler, if needed.
• Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with a thin layer of frosting, allowing some of the frosting to go over the edge of the cake, and then pipe a rim around the cake to act as a barrier to the apricot compote.
• Pour and spread about 1/4 to 1/2 cup compote over the cake layer. Cover with the white chocolate pretzel crunch filling. 
• Repeat step 2 and 3 for the second layer, and then place the final cake layer on top, top side down. Frost the entire cake with a thin coat of frosting to lock in the crumbs. Freeze the crumb coat for 10 to 15 minutes. 
• After the crumb coat is chilled, continue frosting the cake.

FOR THE 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 Ricotta

• Combine the whole milk, cream and salt in a large pot over medium heat. Bring the mixture to a boil and let boil, while stirring occasionally, for about 5 minutes.
• Once the mixture has boiled for a few minutes, turn the heat off and add the vinegar. Give the mixture a stir and then let it sit for about 5 minutes. You’ll see the mixture start to separate into thick parts and thin parts.
• Place a mesh strainer over a large bowl and then place a damp cheese cloth over the mesh strainer. Pour the milk mixture over the cheese cloth. Let the mixture strain for about an hour. Discard the liquid in the bowl and pour the ricotta in a bowl to chill until ready to use. Can be made ahead of time and store in the fridge for about 3 to 5 days.

For the Cake

• Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch cake pans with spray, parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
• Cream the grapeseed oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the orange zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces In each 6-inch pan) and bake for 23 to 25 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 Whipped Ricotta Filling

• Combine the ricotta, powdered sugar and orange zest in a food processor. Blend until smooth.
• In a separate bowl, beat the heavy whipping cream until very stiff peaks form. Fold in to the ricotta mixture. Use right away.

For the Beet Puree

• Preheat your oven to 425. Wash and peel your beets. Cut into cubes.
• Toss the beets with the thyme, orange zest and olive oil and bake for about 30 minutes, until tender.
• Combine the beets and orange juice in a blender or food processor and blend until smooth.
• Let cool completely before using.

For the Beet Frosting

• In a stand mixer fitted with the paddle attachment, beat the butter and on medium speed for about 1 to 2 minutes, until light and fluffy.
• With the mixer on low, gradually add the powdered sugar, one cup at a time, until incorporated.
• Keeping the mixer on low, add the cream, vanilla extract, and beet puree.
• Turn the mixer to medium and beat the frosting for 3-5 minutes.
• To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.

For the Beet Glaze

• In a small bowl, whisk together the beet puree, whole milk and powdered sugar. Store in the refrigerator until ready to use.

ASSEMBLY

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate.
• Pipe a rim of the beet frosting around the edge of the cake, about 1/4-1/2 inch in from the very edge of the cake. The rim should be about 1/4-1/2 inch high, as well.
• Using an offset icing spatula, spread about 3/4 cup of the ricotta filling over the cake layer. Make sure to get eye level with the cake to make sure the filling is level and be careful not to overfill the filling. If you add too much, your cake will slide around as you frost the sides. You won’t use all of it between the two layers. Reserve leftovers to serve a little with each slice of cake.
• Repeat these last few steps with the second cake layer and filling.
• Place the final cake layer, top side down and apply a thin layer of beet frosting around the entire cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting the cake with the remaining frosting.
• Garnish with beet glaze and pistachios. Serve each slice of cake with beet glaze on the side.

• 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 CAKE

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

FOR THE LEMON CURD

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

For the Pistachio Cream Filling

• In a medium size saucepan, heat about 2 cups of water to a soft boil and add the shelled pistachios. Boil the pistachios for about 3 minutes, drain the pistachios and spread on a clean kitchen towel.
• Fold the towel over and rub the pistachios in the towel to loosen the skins. Discard as much of the skins as you can. I know it’s tedious, so it doesn’t have to be perfect.
• Combine the pistachios, 1/4 cup of the milk and the sugar in a food processor. Pulse until the ingredients create a smooth paste.
• In a medium saucepan, combine the remaining milk, butter and white chocolate chips. Heat on low, stirring occasionally, until the chocolate is melted.
• In a high powdered blender, combine the pistachio paste and white chocolate mixer. Blend until smooth and creamy. If you need to adjust the consistency, you can add a couple splashes of milk.
• Let the pistachio mousse reach room temperature before folding in the heavy whipping cream.
• For the heavy whipping cream: In a stainless steel bowl, beat the heavy whipping cream with the whisk attachment until stiff peaks form.
• Fold the whipped cream into the pistachio mousse.

FOR THE BUTTERCREAM

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

For the Assembly

• Reminder, each of the two 8-inch cake layers should be divided in half, horizontally, giving you FOUR thin cake layers.
• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Spread about 1 cup of the pistachio cream filling over the cake layer, making sure to get eye level with the cake to ensure the filling is spread evenly.
• Place the second cake layer on top of the cream filling. Spread about 1/2 cup of the buttercream over the cake. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with about 1/4-1/3 cup lemon curd, reserving leftover curd to use on top of the cake or to serve with each slice of cake.
• Place the third cake layer on top of the lemon curd and spread another cup of pistachio cream filling over the cake.
• Top with the final cake layer, top side down.
• Apply a thin layer of buttercream around the entire cake to create a crumb coat. Freeze the cake for about 10 to 15 minutes to set the crumb coat and lock the crumbs in place.
• Continue frosting the cake with the remaining buttercream and top with pistachios, lemons, and/or extra lemon curd.

FOR THE CRUST

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

FOR THE CAKE

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

FOR THE RICOTTA/FILLING

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

FOR THE COMPOTE

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

FOR THE BUTTERCREAM

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

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the cake with 1/2 to 3/4 cup ricotta filling, followed by 1/2 cup blueberry compote.
• Place the second cake layer on top and repeat step two.
• Place the final cake layer on top and apply a thin layer of buttercream around the entire. Freeze the cake for about 10 minutes to set crumb coat.
• Finish frosting the cake with the remaining buttercream and top with blueberry compote.
• See above picture tutorial for more details.

FOR THE CRUST

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

FOR THE CAKE

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

FOR THE CUSTARD

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

FOR THE SUGAR COOKIES

• Preheat your oven to 400 degrees F. Pre two 8-inch round baking pans with nonstick spray, parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs and vanilla. Mix until incorporated.
• With the mixer on low speed, add the flour, baking powder and salt. Mix until just incorporated.
• Cover and refrigerate for at least one hour.
• Measure out 10 ounces of dough for each of the two cake pans. Using your hands, push the dough out to the edge of the pan (doesn’t need to be touching, just try to create an even circle).
• Bake the two large cookies for 7 to 8 minutes. When you take the cookies out, they shouldn’t be golden brown. We want the cookie to come out still light in color so it’s nice and soft in the cake.
• For the rest of the dough, roll the dough out to about 1/4 inch thick. Use cookie cutters to cut shapes and place the cookie dough 1 inch apart on the baking sheet.
• Freeze the cut dough for 10 minutes and then bake 5 to 7 minutes (time will depend on the size of your cookies).
• Cool completely before frosting.

FOR THE CAKE

• Preheat your oven to 325 degrees. Spray three 8-inch round baking 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.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the buttermilk and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on miedum-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 15 ounces of batter in each 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 25 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 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 VANILLA BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the powdered sugar, heavy cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat the frosting for an additional 5 minutes, until nearly white.
• Before frosting or piping, mix the frosting by hand with a wooden spoon or spatula to push out the air pockets.

FOR THE BOILED MILK FROSTING

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

Assembly

• Place the first vanilla cake layer, top side up, on a cake board. Spread about 3/4 cup of the vanilla buttercream over the cake layer. Top with one layer of the sugar cookie rounds, followed by about 3/4 cup of the boiled milk frosting.
• Repeat step 1 for the second cake layer and cookie layer. Place the third cake layer, top side down, on top of the second layer of boiled milk frosting.
• Apply a thin coat of the boiled milk frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 mins.
• After the crumb coat is set, apply the final coat of the boiled milk frosting.
• To get an extra sharp edge and straight sides, you can place an acrylic disk or extra cake round on top of the crumb coat. Once the acrylic disk is in place, frost and smooth the sides of the cake. Freeze the cake for another 20 minutes. At this point, the frosting will be a bit more set and you’ll run a knife under the acrylic disk to “cut” it off from the cake. You’ll have a nice crisp edge. Fill in the top of your cake with more of the boiled milk frosting.
• Use remaining cookie dough to create shaped cutout cookies to decorate the sides of your cake.

For the Cake

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

For the Marshmallow Filling

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

Toasted Pecans

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

For the Pecan Buttercream

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

Assembly

• Place your first cake layer, top side up on a cake board or cake plate. Spread about 3/4 cup of the marshmallow filling over the cake, followed by a generous sprinkle of the toasted pecans.
• Place the second cake layer on top of the fillings and layer with another 3/4 cup marshmallow filling and more pecans.
• Cover the entire cake with a thin coat of the pecan buttercream. This is your crumb coat. It's not meant to be beautiful, it's meant to be functional – so don't spend a lot of time on this or use too much frosting. You'll freeze the crumb coat for 10 to 15 minutes to lock in the crumbs.
• After the crumb coat is set, continue frosting the cake with the remaining buttercream.

FOR THE 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 GRAHAM CRACKER CRUMBS

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

FOR THE CAKE LAYERS

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

FOR THE MARSHMALLOW FILLING

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

FOR THE CHOCOLATE DRIP

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

FOR THE CURD

• In a small sauce pan, combine the sugar, lime juice, and lime zest over medium heat. Stir until the sugar is dissolved. Add the key lime extract, egg yolks and whole eggs, stirring while you add them. Continue to stir while the mixture cooks for about 5 to 6 minutes. The mixture will thicken during this time. Remove it from the heat and add the butter. Stir until smooth.
• Run the curd through a fine mesh sieve. Once cooled, place plastic wrap directly on top of the curd and refrigerate for at least 4 hours.

FOR THE GRAHAM CRACKER 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 8-10 minutes, until golden brown. Let cool while you make the coconut lime cake.
• OR

FOR THE GRAHAM CRACKER CRUMBLE

• 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 and sugar. 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 while you make the coconut lime cake.

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium speed for two minutes.
• Gradually add the egg whites, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added.
• Add the coconut emulsion and vanilla extract.
• In a medium size mixing bowl, whisk the cake flour, baking powder, lime zest and salt.
• Turn the mixer on low speed and alternately add the flour mixture and the coconut cream, starting and ending with the flour mixture. Mix until combined.
• Evenly distribute the batter over the graham cracker layers (if making with a crust), or pour into prepared pans with no crust, in the three pans and level with an offset spatula.
• Bake for about 23-25 minutes, or until the tops are slightly golden brown and the edges of the cake start to pull away from the sides of the pan. Don’t turn off your oven.
• Let cool in pans for 10 minutes and then invert onto cooling racks to cool completely.

FOR THE COCONUT

• Line a baking sheet with parchment paper and evenly spread the shredded coconut across the pan in one layer.
• Toast the coconut in the oven for about 10 minutes, checking and stirring every 2 to 3 minutes, until the coconut is golden brown all over.
• Let cool completely before use.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the extracts and salt.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Before frosting your cake, make sure to mix the frosting by hand with a wooden spoon to push out the air pockets. 

ASSEMBLY

• Level each cake layer with a knife or cake leveler.
• Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with frosting, allowing some of the frosting to go over the edge of the cake, and then pipe a rim around the cake to act as a barrier to the lime curd.
• Pour and spread about 3 to 4 tablespoons of lime curd. Cover with toasted coconut (and the graham cracker crumbs IF YOU DID NOT bake the graham cracker on the bottom of the cake). 
• Repeat step 2 and 3 for the second layer, and then place the final cake layer on top, top side up as well. Frost the entire cake with a thin coat of frosting to lock in the crumbs. Freeze the crumb coat for 10 minutes. 
• After the crumb coat is chilled, continue frosting the cake and decorate with toasted coconut and lime zest. 

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, line with parchment and spray again. Set aside.
• In a medium bow, combine the cake flour, cinnamon, baking powder, salt, nutmeg, and ground ginger. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about five minutes. Add the oil and beat on medium until combined. Add the cooled butternut squash and mix until combined. Add the vanilla.
• With the mixer on low, gradually add the dry ingredients. Stir until just combined. Mixture will be thin.
• Evenly distribute the batter into the prepared pans (about 20 ounces of batter in each of the three 8-inch round pans or 15 ounces in each of the 6-inch pans). Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cakes comes out mostly clean.
• Let pans cool on wire racks for 10 minutes before inverting cakes onto racks to cool completely.

FOR THE COOKIE

• Preheat your oven to 350 degrees F.
• Spray three 8-inch round cake pans with non-stick spray, line the bottom of the pans with parchment and spray again. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy, about 2-3 minutes.
• Add the eggs, one at a time, scraping down the sides of the bowl in between each addition.
• Add the molasses and stir until well combined.
• Stir in the dry ingredients and mix on low speed until incorporated. Batter will be a little sticky.
• Fold in the candied ginger.
• Divide the dough in each of the three 8-inch pans (about 10 ounces of batter in each) and flatten with your hand to create a mostly flat surface.
• Bake the cookie layers for 15-17 minutes. Keep an eye on the cookie layers. You don’t want to over bake the cookie or it will be too hard to cut with the cake. 

FOR THE BUTTERCREAM

• In an electric mixer fitted with the paddle attachment, stir the butter and cream cheese until light and fluffy, about two minutes.
• Gradually add in the powdered sugar with the mixer on low speed.
• Add vanilla, maple extract, and maple syrup and beat until light and fluffy, about 4-5 minutes. 
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

FOR THE PECANS

• Combine the pecans and sugar over the stove on medium heat. Cook for about 5 minutes, stirring frequently, to coat the pecans with the melted sugar. Let cool completely before using.

ASSEMBLY

• After leveling each cake layer, place the first round of the gingersnap cookie, on a cake board. Spread about 3/4 cup of the frosting over the cookie. Top with a handful of candied pecans, followed by a cake layer, top side up. Apply another 3/4 cup frosting on top of the cake
• Repeat these steps until you get to the final cake layer. 
• Place the final cake layer, top side down, on top of the last layer of frosting. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 mins.
• After the crumb coat is set, apply the final coat of frosting with the remaining buttercream.
• I had enough for another thin layer of frosting. If you want a fully-coated look, make an extra 1/4 of the frosting recipe.

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 to 12 minutes, until lightly golden brown on top.

For the Caramel Cake

• Preheat the oven to 325 degrees F.

  In a medium sized mixing bowl, combine the flour, 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 medium-high speed, add the dulce de leche and mix for another 3 minutes. The mixture will get a little lighter in color and will increase in volume.
• With the mixer on low speed, alternately add the dry ingredients and the milk, starting and ending with the dry mixture. Mix until just combined.
• Pour the batter into your three 8-inch pans (or four 6-inch pans) with the cooled shortbread crust 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 Triple Chocolate Pecan Filling

• Preheat your oven to 275 degrees F. Spray a 9×9 baking dish with nonstick spray. Set aside.
• Melt the butter in a medium sauce pan. Remove from heat.
• Add in the sugar and salt with a wooden spoon until butter is absorbed. With 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 mixture into the pan and then scatter the chocolate pieces over the pecan mixture. Bake for about 55 to 60 minutes. Let cool completely before using in the cake.
• Can be made ahead of time and stored in an airtight container in the freezer.

For the Salted Caramel Frosting

• 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 (as seen in the photo above). 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 completely before making the frosting.
• Once the caramel sauce is cooled completely, divide it in half and reserve one half of the caramel for the drip. Use the other half for the frosting.
• In a stand mixer fitted with the paddle attachment, combine the softened butter, powdered sugar and half of the caramel together in a standing mixer fitted with the paddle attachment and beat until smooth.

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 3/4 cup caramel frosting on the cake layer. Make sure to get eye level with the cake to ensure it is level.
• Break up the chocolate pecan filling into pieces and cover the frosting with the filling. Drizzle half of each of the chocolate drizzles over the pecan filling.
• Place the second cake layer, shortbread cookie crust on the bottom, on top of the pecan filling and chocolate drizzle. Repeat step 3.
• Place the final cake layer, shortbread cookie crust on the bottom, on top of the second layer of frosting and filling.
• 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 caramel frosting.

For the Apple Spice Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round pans with nonstick spray, line the bottoms with parchment paper, and spray the parchment. Set aside.
• In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk lightly to combine. Set aside.
• In the small mixing bowl, combine the apple cider, buttermilk and vanilla. Stir to combine. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium speed for about 2 minutes, until light and fluffy.
• Gradually add the eggs, beating after each addition. Make sure to scrape down the sides and bottom of your bowl occasionally too.
• With your mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider mixture. Continue to add another 1/3 of the flour, the rest of the wet ingredients and finish with the remaining dry ingredients. Mix until the dry ingredients are incorporated into the wet ingredients. Scrape the sides and bottom of the bowl and mix again on low for another 10 to 20 seconds.
• Evenly divide all of the batter between the pans (about 18 ounces of batter in each 8-inch pan or or 12 ounces in each 6-inch pan).
• Bake the cake layers for about 25 to 30 minutes. Let cool for 10 minutes in the cake pans and then invert onto wire baking racks to cool completely.
• Level your layers, if needed
• Can be made ahead of time and wrapped separately in plastic wrap and stored in the freezer. Let the cake layers thaw for about an hour before stacking and decorating.

For the Shortbread Frosting

• Preheat your oven to 350 degrees F.
• Combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.
• Add the butter and water and beat on low speed until the mixture starts to come together in small clusters.
• Spread the clusters on a parchment lined sheet pan. Bake for 20 to 25 minutes, breaking them up occasionally and keeping an eye on them toward the 20 minute mark. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
• Let the crumbs cool completely before using in a recipe or eating. The crumbs can be stored in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer.
• Combine the shortbread crumbs and milk in a blender, turn the speed to medium-high, and puree until smooth and homogenous. It will take 1 to 3 minutes (depending on your blender). If the mixture does not catch on your blender blade, turn off the blender, 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. Cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow. Scrape down the sides of the bowl with a spatula.
• On low speed, paddle in the contents of the blender. After 1 minute, increase the speed to medium-high and beat for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan 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 Crumble

• Preheat your oven to 425 degrees F.
• Line a baking sheet with parchment paper. Set aside.
• Combine the flour and the sugar. Stir until well mixed.
• Cut in the butter to the flour mixture until small clumps have formed. You can also use your hands to create clusters if you need to. 
• Bake for 5 minutes, stir the mixture, and bake another 5 minutes, or until golden brown. Toss the mixture again when you remove it from the oven.
• Cool completely before using in the cake.
• Can be made ahead of time and stored in an airtight container in the fridge for 1 week or freezer for about a month.

For the Apple Pie Filling

• Peel the apples and then cut them into quarter inch chunks.
• Combine the apples with the butter, brown sugar, cinnamon, and salt in a medium pot. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. Be careful not to over cook the apples – you’ll get applesauce.
• Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week. I wouldn’t recommend freezing this filling.

For the Vanilla Bean 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, vanilla extract 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

• Using a pastry brush, spread some of the caramelized apple juice from the apple filling onto each cake layer.
• Spread a small dollop of frosting on your cake board. Place the first cake layer on the board, crumb side up.
• Spread about 3/4 cup shortbread frosting on the cake layer. Make sure to get eye level with the cake to ensure it is level.
• Using the vanilla frosting, pipe a rim of frosting around the edge of the cake to hold in the apple filling.
• Spread about 1/2 cup of the apple filling onto the shortbread frosting. You don’t want to add too much filling because it will compromise the structure of your cake. Instead, reserve the remaining filling and serve on the side of each cake slice.
• Sprinkle about 1/2 cup of the streusel crumble over the apple pie filling.
• Top with the second cake layer and repeat steps 3 to 6.
• Place the final cake layer, top side down, on top of the fillings.
• You’ll then spread a thin layer of vanilla 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 vanilla frosting.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch cake pans (or four 6-inch pans) with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, combine the flour, 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 medium-high speed, add the dulce de leche and mix for a couple minutes. The mixture will get a little lighter in color.
• With the mixer on low speed, alternately add the dry ingredients and the milk, starting and ending with the dry mixture. Mix until just combined.
• Pour the batter into your three 8-inch pans (or four 6-inch pans) 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 APPLE FILLING

• Peel the apples, then halve and quarter them. Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter. 
• Place the apples in a medium pot with the butter, brown sugar, cinnamon, and salt. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. Be careful not to cook the apples so much that they turn into applesauce.
• Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.

FOR THE BUTTERCREAM

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

FOR THE 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.