I feel compelled to explain what the recipe did not say. You must use edible flowers grown without pesticides or sprays. If you do not, your guests could become quite ill.
Garden Bridal Cake
Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins
- 2 1/2 recipes Peach Blossom Cake
- Peach Filling
- 2 recipes Peaches-and-Cream Frosting
- 6 dozen fresh flowers
- 1. 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.)
- 2. Position 7-inch cake tier in center of 13-inch tier; place on cake stand.
- 3. 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.
- 4. 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.
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