Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Recipe by Southern Living June 2008

Gallery

Tina Cornett; Styling: Mary Lyn H. Jenkins

Recipe Summary

prep:
2 days
total:
2 days
Yield:
200 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

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

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

  • 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.

  • 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.

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

  • 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.

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

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

  • 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.

  • 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.)

  • 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.

  • 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.

Advertisement
Advertisement