Peach Cake With Creamy Peach Icing Food

PEACH AND CREAM CAKE

Steps:

• Preheat your oven to 350F, and grease and line three 6″ cake pans.
• Melt your butter, whisk in the milk, and warm until warm to the touch.
• Set aside to cool, stirring occasionally so the butter and milk don't separated.
• In the bowl of a stand mixer, beat your eggs on high until light and fluffy.
• Add the granulated sugar and beat until dissolved.
• Gently fold in the flour, baking powder, and vanilla extract until just combined.
• Fold in the milk-butter mixture, and divide the batter evenly between your three pans.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Once the cake pans are cool enough to handle, turn them out and wrap them in plastic wrap. Refrigerate.
• Using a double boiler with the bowl of your stand mixer, whisk together your egg whites and sugar for the frosting.
• Heat until the mixture is hot and the sugar dissolves.
• Remove the bowl from the double boiler, and beat on high using the whisk attachment until stiff peaks form and the mixture has cooled to room temperature (8-10 minutes).
• Switch to your paddle attachment, and begin adding your cubes of cold butter while mixing on low-medium.
• Once all the butter is in, increase the speed to high and beat until a smooth frosting forms.
• Add the vanilla extract and mix until just combined.
• Wash and dice your ripe peaches, and puree in a blender.
• Pour half of your puree into a small saucepan, and stir in your sugar and gelatin.
• Cook the mixture over medium heat until hot, but not boiling.
• Remove the mixture from the burner, and stir in your remaining peach puree.
• Plunge the bowl of peach mousse into an ice bath, and stir as the mixture begins to thicken.
• Once the mixture thickens to the consistency of pudding, whip your heavy cream, and gently fold it into the peaches until just combined.
• To assemble your cake, start by spreading a thin layer of frosting on the first layer.
• Spoon a small amount of your frosting into a bag, and pipe a rim around the edge of your frosted layer.
• Fill the center with mousse, and top with your second layer.
• Repeat this process for the second layer.
• Once your cake is filled, give it a light crumb coating with the frosting and place it in the refrigerator to chill for at least 3 hours or until the mousse is set.
• To finish frosting the cake, frost the top, making it as even and smooth as possible.
• Divide the remaining frosting between 3 bowls, leaving one uncolored, and coloring the other two different shades of orange (or peach, if you will).
• Spoon your frosting into piping bags, and starting at the bottom with the darkest shade, begin piping your frosting on and around your cake.
• Use an offset spatula to smooth it out.
• Top the cake with fresh fruit, sprinkles and/or flowers.

PEACH CAKE WITH SOUR PEACH FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round cake pans (do not use cooking spray); lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter between pans.
• Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (Add additional 1 teaspoon water if needed to make frosting spreadable.)
• On serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake gently with serrated knife. Store loosely covered.

PEACH CAKE WITH CREAMY PEACH ICING

Steps:

• 1. Cake: Combine peaches, sugar and orange juice and set aside. In large bowl combine cake mix and pudding mix. Stir in milk, eggs and oil. Beat with electric mixer for 2 minutes at medium speed.
• 2. Drain peaches.
• 3. Pour 1/2 of cake batter into greased and floured 13x9 pan. Arrange peach slices over top and cover with remaining cake batter.
• 4. Bake at 350 until tested done, about 35-45 minutes. Let cool in pan 15 minutes before removing to serving platter.
• 5. Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine cream cheese, butter, vanilla and powdered sugar. Beat well. Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid. Spread over cooled cake.

SWEET PEACH CAKE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
• Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
• For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

PEACH CAKE WITH CREAM CHEESE FROSTING

Steps:

• The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
• In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
• In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
• Add to the egg mixture and beat until just combined; the batter will be sticky.
• With a spatula or wooden spoon, fold in the peaches and nuts.
• Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
• Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
• The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
• Gradually add the powdered sugar and ginger; beat until smooth.
• Apply the frosting to the cooled cake.
• Cut into thick slices and serve.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

PEACHES AND CREAM LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
• In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
• In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
• In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
• Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
• In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.