We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Devil’s Food Layer Cake
Swiss Meringue Buttercream
Buttercream Variation

Shopping List:

Dairy:
buttermilk
large eggs
unsalted butter

Dry Goods / Pantry:
all purpose flour
granulated sugar
Dutch processed cocoa powder (about 3/4 cup)
baking soda
baking powder
neutral vegetable oil
freshly brewed warm coffee
vanilla extract
kosher salt

For the chocolate ganache option:
milk or semi-sweet chocolate
kosher salt

For the grasshopper option:
creme de menthe
mint extract
vanilla
chocolate chips

For the peanut butter option:
peanut butter
vanilla extract
kosher salt

 

Equipment List:
Measuring cups and spoons
2 (8-inch) round cake pans
2 pieces of parchment circles for cake pans
Stand mixer with paddle and whisk attachments (a hand mixer + large metal mixing bowl can work)
3 medium mixing bowls
Large saucepan
Whisk
2 silicon spatulas
Cooling rack
Serrated knife
Chef’s knife
Off-set spatula
Cake plate for serving
If you are making the chocolate swiss meringue buttercream variation, you’ll also need a small saucepan.
Optional: Cake Stand
Optional: Cardboard Cake Rounds