Peaches-and-Cream Wedding Cake Recipe

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Peaches-and-Cream Wedding Cake
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Ingredients
8
Count
Nutrition
18
Calories
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Ingredients:

  • 1/4 cup peach liqueur (optional)
  • juniper green paste food coloring
  • fondant peach blossoms and leaves
  • wired shaping ribbon

Directions:

  1. Prepare 6 1/2 recipes of Peach Blossom Cake batter. Make 1 recipe at a time, and bake layers according to directions.
  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.
  3. Cut domed top off each layer using a serrated knife, if necessary.
  4. Cut 1 (16-inch), 1 (13-inch), and 1 (10-inch) oval from sturdy cardboard; cover with aluminum foil.
  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.
  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.
  7. Spread top and sides with frosting, working from top down, smoothing with a wet metal spatula.
  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.
  9. Repeat procedure with 2 (10-inch) layers, using 1 1/4 cups Peach Filling. Spread with frosting, and omit skewers.
  10. Chill tiers up to 2 days, or freeze up to 2 months.
  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.
  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 #32. Pipe a shell border on top and bottom edge of each tier. (Start each new shell slightly behind tail of previous shell.)
  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.
  14. Pipe a large amount of untinted frosting on top of cake to secure bow.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 17.68 Kcal (74 kJ)
Calories from fat 6.73 Kcal
% Daily Value*
Total Fat 0.75g 1%
Cholesterol 3.25mg 1%
Sodium 7.96mg 0%
Potassium 11.84mg 0%
Total Carbs 2.52g 1%
Sugars 1.7g 7%
Dietary Fiber 0.17g 1%
Protein 0.3g 1%
Vitamin C 0.3mg 0%
Calcium 0.2mg 0%
Amount Per 100 g
Calories 417.87 Kcal (1750 kJ)
Calories from fat 159 Kcal
% Daily Value*
Total Fat 17.67g 1%
Cholesterol 76.81mg 1%
Sodium 188.19mg 0%
Potassium 279.78mg 0%
Total Carbs 59.56g 1%
Sugars 40.12g 7%
Dietary Fiber 4.08g 1%
Protein 7.03g 1%
Vitamin C 6.2mg 0%
Calcium 5.3mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.4
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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