It was a familiar situation: it was Thursday evening and I had committed to bringing a cake to school. Instead of going home and baking, we went out to dinner. So then it was 10 pm on a Thursday, I still had a cake to bake and frost, and I had to get up at 6 the next day.
So I decided to try a new recipe from Vintage Cakes to use up some of my frozen ripe bananas and make the cake seem “healthy.” The batter was easy to make and in no time my cakes were in the oven. Then I turned the page to the buttercream recipe. It wanted me to grind the walnuts into a paste, then it called for corn syrup and bourbon. Looked like a good recipe, but not a good one to attempt at 11 pm on a school night. So instead I turned to a stand-by buttercream from Baked and added a couple of additions. Below, I’ve included both buttercream options.
