Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins
Prep Time
48 Hours
200 servings

Feeding the first slice of cake symbolizes the bride and groom's commitment to each other. At that memorable moment, why not have a cake that looks beautiful AND tastes delicious? Fondant Peach Blossoms with a blush add a breath of beauty and elegance to this Peaches-and-Cream Wedding Cake.

How to Make It

Step 1

Prepare 6 1/2 recipes of Peach Blossom Cake batter. Make 1 recipe at a time, and bake layers according to directions.

Step 2

Brush each cake layer evenly with peach liqueur, if desired. Wrap each cake layer separately in plastic wrap, and freeze layers for 2 hours.

Step 3

Cut domed top off each layer using a serrated knife, if necessary.

Step 4

Cut 1 (16-inch), 1 (13-inch), and 1 (10-inch) oval from sturdy cardboard; cover with aluminum foil.

Step 5

Spread a small amount of Peaches-and-Cream Frosting on 1 side of 16-inch cardboard oval; top with 1 (16-inch) cake layer. Spread 2 1/4 cups Peach Filling over cake layer, leaving a 1-inch border. Top with remaining 16-inch cake layer.

Step 6

Cut 4 wooden skewers to height of 16-inch tier; insert skewers vertically into cake tier, evenly spaced and level with top of tier, 3 inches from sides.

Step 7

Spread top and sides with frosting, working from top down, smoothing with a wet metal spatula.

Step 8

Repeat procedure with 2 (13-inch) layers, using 1 1/2 cups Peach Filling. Cut remaining 4 skewers to height of 13-inch tier, and insert vertically into tier (as before). Spread with frosting.

Step 9

Repeat procedure with 2 (10-inch) layers, using 1 1/4 cups Peach Filling. Spread with frosting, and omit skewers.

Step 10

Chill tiers up to 2 days, or freeze up to 2 months.

Step 11

Position 13-inch tier in center of 16-inch tier; position 10-inch tier in center of 13-inch tier. Place cake on fabric-covered board or cake stand.

Step 12

Insert a coupler into a large decorating bag. Fit coupler with metal tip #2; fill with frosting. Pipe lace design (continuous string of icing without touching) on sides of each tier. Fit coupler with metal tip # Pipe a shell border on top and bottom edge of each tier. (Start each new shell slightly behind tail of previous shell.)

Step 13

Stir together 1 cup frosting and juniper green paste food coloring. Fit coupler with metal tips #8 and #4, and pipe vines. Attach Fondant Peach Blossoms and Leaves to vines using untinted frosting.

Step 14

Pipe a large amount of untinted frosting on top of cake to secure bow.

Chef's Notes

Make-ahead tip: Chill tiers up to 2 days, or freeze up to 2 months.

Ratings & Reviews

colmom's Review

July 13, 2009
Made cake and icing for daughters wedding--it was absolutely delicious, everyone loved it.