A delicious devils food cake recipe with a chocolate Italian Meringue Buttercream and easy ganache filling! This tutorial will show you quickly how to make a traditional devils food cake; how to make chocolate Italian meringue buttercream; how to fill and assemble a four layer cake; and how to decorate with an easy painted buttercream!
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I will also show you how to cut a layer cake like a professional into square pieces. This devils food cake recipe is the best chocolate cake recipe for stacking. I will quickly show you how to assemble a layer cake with italian meringue buttercream and create an easy painted buttercream with an offset icing spatula.
TOOLS USED IN THIS VIDEO:
o Clear Ingredient Bowls:
o KitchenAid Stand Mixer:
o The BEST kitchen scale:
o 8”x 3” Cake Pans:
o Ateco Small offset Spatula:
o Ateco Large Straight Spatula:
o Current Whisk Obsession:
o Ateco 2” Wide Brush:
o Ateco 804 Piping Tip:
o Ateco Round Tip Set:
o Ateco Turn Table:
o Taylor Deep Fry Thermometer:
o Similar Cake Stand:
o Ateco Cake testers :
I used an Ateco 804 round tip but if you are going to buy one tip, you should just buy the whole set because its usually only a few extra dollars, and then you have options! Who doesn’t want options!?!
CAMERA EQUIPMENT USED:
o Camera 1:
o Camera 2:
o Macro Lens:
o Front Lens:
o Tripod 1:
o Tripod 2:
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