I made this cake for my daughter's Confirmation. Under all that Swiss Meringue Butter Cream frosting is Devil's Food cake (at my daughter's request!)!
Devil's Food Cake - made from box cake mix in a Wilton cross pan
Swiss Meringue Butter Cream:
Makes about 4 cups
4 large egg whites
1 1/4 cups sugar
1 cup (2 sticks) unsalted butter, at room temp
2 teaspoons vanilla extract
Swiss Meringue Butter Cream Directions Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add vanilla extract and continue beating 2 minutes to eliminate air bubbles.
Frost cooled cake with Swiss Meringue Butter Cream frosting. Using Wilton frosting colors add color to remaining frosting and decorate as desired. I used melted white chocolate poured into a dove shaped cookie cutter to make the white dove for the top of the cake. After it was set I simply popped it out of the cookie cutter onto the decorated space on top of the cake.