Devil’s Food Cake With Swiss Meringue Buttercream
Medically reviewed by Christiana George Updated Date: June 8, 2023
I’m not sure how it happened, but suddenly everything in my life revolves around wedding. I find all the different parts hard to keep track of, especially that big looming figure known as the Budget, but as long as I keep hacking away at different parts, I know I’ll eventually cleave a path through this maze of dresses, flowers, tea lights, stationery, and so so so much more.
While I manage to compartmentalize the wedding talk, only indulging in it in short spurts (although my sister gets the brunt of it), I did think it would be fitting to begin a discussion on… the wedding cake. Because I plan on making my own! This explains the uncharacteristically bright photo above.
Any of you who have spent any time at all reading any wedding blogs will surely be familiar with that sensation of one’s brain becoming scrambled/brainwashed by the extreme girliness and frilliness of their content. Recurring themes: lace, pom poms, rose petals, long tables festooned with flowers, peach, blush and pink, macarons, lace, mason jars, headless shots of the bride holding the bouquet, more lace, and toppling multi-tiered cakes.
I, for one, am not a fan of fondant. What exactly is it anyway? And is it really edible? I’m only half joking.
While I’m not an extremely crafty person, I’m convinced that the day will be all the better if I involve myself in it in a tangible sense. This applies strongly to some areas, the wedding cake being one of them. I don’t think I’ve ever considered outsourcing the making of the wedding cake, partly because I’ve had way too many slices of cake-gone-wrong, and partly because I’ve got a secret weapon: my sister. (She’s a star.) While it would be lovely if every aspect of the wedding were made with love, I at least have control over the cake.
The problem is that I don’t have a whole lot of cake-baking experience. Nearly none, actually. I’ve made one other layer cake in my life, and it came out… homely-looking. This cake came out homely-looking as well, but I’d prefer to go with the euphemism “rustic.” It is a little prettier, but its surface gently undulates, like the ocean on a calm day. Nice imagery when describing the scenery, but not ideal when applied to a cake. Also, upon closer inspection, the observer will realize that the vanilla-bean-like flecks are actually stray crumbs that got mixed with the icing. Note to self: buy an icing spatula and stop using one’s bread knife to spread icing.
Anyway, as you can see, I have a lot to learn about the art of cake-making. But I also have seven months to master the art, and I’m not going to stress it. An unprepossessing self-made cake has its own merits.
In this case, its parts: a wonderfully moist devil’s food cake, the recipe I got from the Tartine Bakery cookbook, and a luscious Swiss meringue buttercream. I decided my first forays into cake-making had to begin with the likeliest cake combination we would end up choosing, and probably, quite simply, my favorite cake combination of all. For what could be more satisfying than a moist slice of chocolate cake swathed in Swiss meringue buttercream? To me, nothing. To Chris, a moist slice of chocolate cake swathed in ganache, but we’re not going to go there because our cake has to be white-colored, dangit!
I chose this particular cake recipe because in the description beforehand, Elisabeth Prueitt mentioned that one of her bakery managers used the recipe for her wedding cake. That means it passes the tests in both sturdiness and the ability to stay fresh-tasting after sitting out for awhile.
In addition, the frosting is my absolute favorite. Swiss meringue buttercream looks beautiful patted onto a cake, and it tastes phenomenal: soft, light, very delicately sweet. My only issue with it is that it turns sort of stale after awhile, and tastes more buttery than sweet. Also, it turned slightly yellow after sitting out, but I very well could’ve done something wrong. Does anyone have any ideas on why this happened and how to correct this?
So, cake number one turned out okay. But other flavors await, and I hope to get better at decorating!
DEVIL’S FOOD CAKE
From Tartine
Makes one 9-inch cake (serves 12 to 16)
Ingredients:
1-3/4 cups all-purpose flour
4-1/2 Tbsp corn starch
1 tsp baking powder
1/2 tsp baking soda
1-1/4 cups cocoa powder
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2-3/4 cups sugar
5 large eggs
1-1/4 full-fat buttermilk
Directions:
Preheat the oven to 350 degrees F. Butter and lightly flour the sides of two 9-inch cake pans, knocking out excess flour. Line the bottom of each pan with parchment paper cut to fit exactly.
Sift together flour, corn starch, baking powder, baking soda, cocoa powder, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and continue to beat on the same speed until light in color and fluffy. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Stop the mixer and scrape down the sides of the bowl with the rubber spatula. With the mixer on low, add the flour mixture in 3 equal batches, alternating with the buttermilk in 2 batches. Stop the mixer, scrape down the sides of the bowl, and mix again for another few seconds.
Divide the cake batter evenly between the prepared cake pans. Bake until the top springs back when lightly touched or a cake tester inserted into the middle comes out clean, about 45 minutes. Let the cakes cool completely before taking them out. To do so, invert the pans, then turn the cakes upright.
Use a serrated knife to slice off the domed portion of the top of each cake so the tops are flat. You can now slice your cakes into further layers, but read the note below.
Note: I ended up only being able to frost 3/4 of the cake using the recipe below. I had to leave out the fourth layer altogether, and I frosted quite sparingly, so if you plan on creating slicing your cakes into multiple layers, I would double the amounts listed below. You should then be able to go crazy with the frosting (but probably not this crazy.).
SWISS MERINGUE BUTTERCREAM
Makes 5 cups
From Sweetapolita
For a truly comprehensive how-to on making Swiss meringue buttercream, hop over to Rosie’s blog (link above). Sooo helpful.
Ingredients:
5 large, fresh egg whites
1-1/4 cups sugar
1-1/2 cups unsalted butter, cut into cubes and cool, but not cold
2 tsps pure vanilla extract
pinch of salt
Directions:
Start out with a clean electric mixer bowl. Add egg whites and sugar, and whisk the mixture gently over a pot of water (not boiling), until temperature reaches 160 degrees F. Don’t let the bottom touch the water, or the eggs will cook. If you don’t have a candy thermometer, heat until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of a mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated and mix until it has reached a silky smooth texture. It will probably look hopelessly curdled after you add the butter, but if you keep mixing, it will smooth out, trust me. (Rosie notes that if mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.) Add vanilla and salt, continuing to beat on low speed until well combined.
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Can You Eat Chapstick? Exploring Safety and Risks
Chapsticks are unknowingly one of the most used products in our daily life. They are mostly used in winter but it is also used throughout the year.
However, most of the time we lick or eat the layers of chapsticks from our lips. We do it intentionally or unintentionally.
But now the main question is, can you eat Chapstick?
No, you can not eat chapsticks. Chapsticks are not edible. So, it’s better not to eat chapsticks. But still, a little amount of chapstick won’t hurt. Most lip products, such as chapsticks, lipsticks, and lip balms are non-toxic. But if you just eat a good amount of chapstick then your health might be at risk.
To know more about chapsticks you’ve to stick with us. And you’ll get your answer to every confusion in detail.
Just stay with us and get to know more!
Can You Eat Chapsticks? Yes or No?
The answer to this question is No. You can’t eat chapsticks. Chapsticks are for external uses only. Chapsticks are not meant for food. But still, we sometimes swallow them.
Now you might think, how much chapstick does a person eat?
On average, a person eats 24mg of chapstick a day. This means a person eats 1/16 pounds of chapstick a year.
Chapsticks are usually made of harmless substances. But it’s better not to eat chapsticks as food. Because after all, those are chemicals. If you eat chapsticks then you might face some health issues and difficulties.
Related Article: Can You Eat Coral? Exploring Edibility, Risks, and Environmental Impact
Basic Ingredients of Chapsticks
The basic ingredients of chapsticks from every brand are pretty the same. Now, you might wonder what is chapstick made of. Chapsticks are made of mineral oil, vitamins, and so on.
Different ingredients work for different features. The basic ingredients as per features are,
Feature 1: Soften Lips
Chapsticks have the feature of making your lips softer than ever. To soften your lips, some specific ingredients are used. Those are,
- Mineral oil
- Beeswax
- Aloe
- Vitamin E
- Petroleum
- Lanolin
Feature 2: Naturally Pink Lips
Chapsticks with SPF in them are very helpful. SPF stands for Sun Protection Factor. They protect lips from heat and sun. Also protects lips to get darker.
Feature 3: Fix Sore Lips
Chapsticks hell with sore lips a lot. Sometimes our lips get inflamed and intoxicated. These cause sore lips. Sore lips are usually handled with,
- Salicylic acid
- Camphor
All these features prove that most chapsticks don’t contain harmful elements. But it’s’ better not to eat chapstick as they contain a lot of chemical substances.
What Are Some Harmful Ingredients Use In Chapsticks
As you already know that chapsticks do not carry any poisonous elements. But sometimes chapsticks contain a few harmful ingredients. Most of the time, flavored chapsticks contain harmful substances.
Now, you might think, can you eat flavored chapsticks? It is not recommended to eat flavored chapsticks. As artificial flavors can cause allergic reactions.
You definitely need to know about those harmful ingredients and their side effects. Those are,
Ingredient 1: Propolis
Propolis can be harmful to you. It is safe to use a little amount of Propolis. But it is dangerous to consume it.
If you consume Propolis you might see some side effects. These are
- Allergic reactions to skin
- Irritation on the skin and in the stomach
- Ulcer
Ingredient 2: Menthol
Menthol is very commonly used among us. It is widely used in skincare products. Sometimes menthol is also used for runny nose and cough.
But too much usage of menthol is not safe. Even menthol is not good for consumption either. Too much menthol might cause,
- Menthols can cause irritation on the skin
- Heart disease
- Lung disease
- Pulmonary disease
- Menthols can get people into addiction easily
Ingredient 3: Dyes
Dyes in chapsticks can be very harmful to you. Dyes have metal salts in them. Metal saults carry toxins. And with these dyes, the toxins are carried directly to your health.
Dyes can cause,
- Irritation on the skin
- Upset stomach
- Vomiting
Ingredient 4: Scents
A lot of chapsticks have artificial fragrances or scents in them. These artificial scents make the chapsticks smell good and flavorful.
But these artificial scents can be very harmful. They can cause,
- Irritation on skin
- Allergic reaction
- Upsetting stomach
- Stomachache
Chapsticks are mainly harmful to these few ingredients. So, it is definitely not recommended for you to consume chapsticks. But if you do consume, in a very small portion then there’s nothing to worry about.
Related Article: Can You Eat Eel Skin? Exploring the Delicacy and Health Benefits
How to Choose Perfect Chapsticks For Yourself
There are a lot of brands of chapsticks out there. But it’s up to you which one you’ll use. So, this question definitely hovers on your mind what should be in a lip balm?
Definitely avoid menthol, dyes, and artificial fragrances in chapsticks.
To choose a perfect chapstick for yourself, you’ve to keep a few things in mind. Those are,
Tip 1: Avoid Alchohol, Menthol, Camphor, or Phenol
These elements are not safe for your lips or skin. They might give you an immediate cooling sensation. But afterward, you’ll feel an itch or allergic reactions from these.
Tip 2: Choose Moisturizer For Lips
Chapsticks including glycerine, mineral oil, and aloe helps to moisture lips. Vitamin E and beeswax are a perfect combo for sensitive lips.
Tip 3: Avoid Artificial Fragrances
Chapsticks with artificial fragrances cause so much damage to the skin. These can cause serious allergic reactions and irritation.
Tip 4: Choose SPF Added Chapsticks
Always choose your chapsticks with SPF 15 or more. It is very important as SPF will protect your lips from sun rays. Your lips won’t turn darker with this element.
So, you can follow these tips before buying chapsticks. Also, you can follow our recommendation below.
| O’Keeffe’s Lip Repair SPF 35 Lip Balm Stick | Check Price Here |
| Sun Bum SPF 30 Sunscreen Lip Balm | Check Price Here |
What To Do If Kids Eat Chapsticks
Some of us have kids at home and it’s hard to control them. Kids are generally very curious. So, whenever they see someone using chapsticks, they apply these too.
Now, sometimes kids just directly eat chapsticks. Though chapsticks don’t have those harmful elements, it’s not safe to eat chapsticks either. If kids eat chapsticks, there are a few things you can keep in mind,
- Give your kids a few sips of water
- Wait for other unusual symptoms
- The unusual symptoms can be: Vomiting, mild diarrhea, or stomachache
- If the symptoms show up then contact emergency medical lines
So, look out for your kids and be careful. Keep your skincare products out of their reach.
Related Article: Can You Eat Rock Bass? Things to Know About Rock Bass
FAQs
Can You Die From Swallowing Chapstick?
No. You won’t die from swallowing chapsticks. Chapsticks are not foods, but even if they are accidentally consumed, they won’t do any harm. This is because they will be in extremely small quantities. And the body will eliminate them.
Can You Drink With Lip Balm On?
Yes, you can drink with your lip balm on. Vaseline and lip balms are not particularly fatally harmful. But refrain from drinking after using them. Please properly brush your lips before eating too. Lip balms are used to keep skin from drying out as a result of bad weather.
Are Burt’s Bees ChapStick toxic?
No, Burt’s Bees chapstick is not toxic. You may use Burt’s Bees lip balms while pregnant. Because they are all-natural and don’t contain any harmful components. If you are allergic to essential oils, choose an unscented lip balm. Or one without possibly irritating menthol.
Conclusion
Hope you got your answer to can you eat chapstick?
You can eat chapsticks but not in a bulk amount. Also, it is not recommended to eat chapsticks.
Also, be aware of the harmful elements in your chapsticks. Please try to select the better chapstick for you. We’ve mentioned a few tips on how you can choose the perfect chapstick. We hope that you’ll find them useful.
Have a great day! And take care of your skin and lips.
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