Isn't it amazing all the things you can do in advance when you make a cake? You can make the different layers and freeze them - wrapped in inordinate amounts of cling wrap if you are me. And, you can make the icing ahead of time and keep it in the fridge. It was rather hard for me to figure out how to ice this cake. With the different flavors, banana, chocolate, and butterscotch, I didn't want to pick a flavor of icing (like coffee) that could complement all three but would also add even more confusion to one's palette. I wanted something simple, not too too sweet, and easy to make in large portions. So what would that be? Buttercream.
Saying I made Vanilla Buttercream for my cake makes me feel so...pretentious. It makes me think of Food Network shows like Cupcake Wars where they stand up and say, "Yes, and I made a delicious Vanilla Buttercream to go on top of the cupcake to enhance its flavors." It just sounds so fancy. But, a buttercream is really nothing at all. It is just what its name implies: butter creamed with sugar. That's it. Butter and Sugar. In my case, since I made a Vanilla Buttercream, the flavoring I used was rather a lot of vanilla, and there was also some milk to thin it out. But really, it's the easiest thing you could do.
