1/4 cup all-purpose flour
1/4 cup granulated sugar
pinch of salt
1 cup whole milk
1 cup (2 sticks) butter*
1 tsp. pure vanilla extract (or to taste)
2 cups confectioners' sugar

Combine flour, granulated sugar and salt (combining the flour with the sugar breaks the flour particles apart, so you avoid the possibility of any lumps when you whisk in the milk). Whisk in the milk, in a slow stream, until combined. In a medium saucepan, bring the mixture to a boil, over medium heat, whisking constantly to avoid lumps and to keep the mixture from scorching. Bring to a boil and cook, about 5 minutes, or until very thick and paste-like. It will look rather grey, and unappetizing... perfectly normal. Cool completely, stirring occasionally to avoid a skin from forming. If you'd like to hasten the cooling time, you can transfer the flour paste into a small mixing bowl, and stir it over a larger bowl, filled with ice and water, until completely cooled.

In a large mixing bowl, beat the butter (the butter should not be completely soft; it should be just above room temperature, where you can cream it, but it will still be a little firm), with an electric mixer, on high speed, until creamy; add the flour paste, and vanilla, and beat until combined. Slowly beat in the confectioners' sugar, a little at a time, on low speed (so you don't end up with it all over yourself). Once it's incorporated, beat on high speed until fluffy.

I didn't include a recipe for the actual cake, as there are many fine recipes, already. Just use your favorite recipe and bake as directed.

Once your cake layers have cooled, level the tops, with a serrated knife. Crumb one of the tops you cut off, and reserve for decorating.

Fill and frost your layers, then lightly sprinkle the top of the cake with the reserved cake crumbs.

If you like a lot of frosting, as I do, double the recipe and fill and frost your layers. There should be enough left over to pipe a top and bottom border, if you'd like. If you choose to pipe borders, I recommend you chill the frosting, in the refrigerator (or, over an ice bath, as previously described) so you'll have a firmer consistency to work with.

You need to refrigerate your cake, until serving time, or the frosting will be entirely too soft and not hold up. Remove your cake from the refrigerator, about 30 minutes before you plan to serve it, to let the icing soften a bit.

Submitted by: heliotrope