At first I thought it would be easy to brown butter, I burn it all the time when I don't want to!!! But it was much more difficult than I thought! I will post the recipe below for those that want to try it!
The flowers are royal frosting flowers made in course 2 of the Wilton Cake classes. A Pink lily in the center, yellow daffodils, purple violets, and the yellow and purple pansy is from the old courses but I still taught it when we had enough time to squeeze it in.
This is not the easiest frosting to frost with, it has a different texture that must come from browning the butter. I add meringue powder to frosting to help stabilize the frosting to help it stay up where it is frosted, but this can be left out if you do not have it on hand.
Banana Cake Recipe
2 1/4 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup mashed bananas
3/4 cup buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs, room temperature
Grease two 8 inch round cake pans or one 13x9 pan. Set aside.
Preheat oven 350.
In a large mixing bowl stir together the flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk, shortening and vanilla. Beat with an electric mixer on low speed until combined. Add eggs, beat on medium speed for 2 minutes. Spread batter evenly into the pan(s).
Bake for 20-25 minutes for round pans, 30 minutes for 13x9 pan or until toothpick comes out clean. Cool pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.
3/4 cup butter
6 cups powdered sugar
1 tablespoon meringue powder
4 - 5 tablespoons milk
2 teaspoons clear vanilla extract
In a small sauce pan heat butter over low heat until melted and continue to heat until butter turns a golden brown. Remove from heat. In a large mixing bowl combine powdered sugar, meringue powder, 4 tablespoons of the milk and the vanilla. Add browned butter. Beat on medium speed adding additional milk, as needed to spreading consistency.
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