Vanilla-Scented Cornmeal Cake with Olive Oil Buttercream

 Spread 1 cup of buttercream over top and sides of cake. Using small offset spatula, smooth top of cake while forming a small ridge along top edge of cake. Place cake in refrigerator for buttercream to firm up slightly. Using large spatula, smooth and press remaining buttercream in bowl to eliminate any bubbles that may have formed to prepare it for decorating.

Option 1 for buttercream decorating: Snip about 1/2 inch off of bottom of pastry bag. Place a pastry bag in a large jar and fold edges of bag over jar. Spoon some buttercream into pastry bag. Twist top of bag and press buttercream down to tip. Pipe squiggles and dots decoratively over top of cake. Refill bag as needed while decorating.

Option 2 for buttercream decorating: Cut ½ inch off of tip of a pastry bag, then cut a slit about ½-inch along 1 side of bag. Place a pastry bag in a large jar and fold edges of bag over jar. Spoon some buttercream into

 pastry bag. Twist top of bag and press buttercream down to tip. Holding bag so slit is facing up, pipe a large ruffle along 1 edge of cake. Refill bag as needed while decorating.

Alternatively, if you don't have a pastry bag, you can use a zip-top bag. Snip one corner of bag and place, snipped corner down, into jar. Spoon in buttercream. Tuck opposite corner of bag towards top of bag with opening, twist top of bag, and press buttercream into corner.

Final decorations: Use edible flowers, herbs and flowering herbs, fruits, and vegetables. If you use flowers, be sure to use flowers that are safe to eat and have not been sprayed with pesticides. Be sure to wash flowers gently with a damp towel, or dip into a bowl of water and shake off any excess water. Let dry. You can use petals or whole flowers. When using whole flowers, snip off and clean off the bottom around the stems.