- How many peaches to buy: 1 1/2 cups of diced peaches is approximately 1-2 large peaches or 3/4lb.
- Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 9.3oz of batter per pan (for three pans).
- Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
- Canned peach variation: Don’t have fresh peaches on hand? Simply use canned peaches, rinsed thoroughly, instead.
- Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
- The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
- Decorating with flowers: Not all flowers are edible, and even those that are may not be grown for consumption. For a full run-down on how to safely decorate your cakes with flowers, check out my almond poppy seed apricot cake tutorial.
- Storage: This cake will keep in the refrigerator, uncut, for 2-3 days.
- Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Cake recipe adapted from Miette (2011), pg. 26