Prepare 2 1/2 recipes of Peach Blossom Cake. Spoon 6 3/4 cups batter into a greased and floured 13-inch oval cakepan and 2 cups batter into a greased and floured 7-inch oval cakepan. Bake 13-inch layer at 350° for 30 to 35 minutes and 7-inch layer at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure. Assemble and frost 13-inch layers on cardboard ovals as directed in Peaches-and-Cream Wedding Cake, using 1 1/2 cups Peach Filling and inserting 4 wooden skewers. Assemble and frost 2 (7-inch) layers on cardboard ovals as directed, using 1 cup Peach Filling and omitting wooden skewers. Chill up to 2 days, or freeze up to 2 months. (Reserve remaining filling for other uses.)
Position 7-inch cake tier in center of 13-inch tier; place on cake stand.
Prepare 2 recipes of Peaches-and-Cream Frosting. Spread top and sides of cake with frosting, smoothing with a wet metal spatula. Chill up to 2 days, or freeze up to 2 months. Unwrap and thaw cake at room temperature 2 hours before decorating.
Pipe lace design and shell border on each tier as directed in Peaches-and-Cream Wedding Cake. Place ribbon around sides of each tier. Arrange 6 dozen fresh flowers on tiers.