Peach Cake With Creamy Peach Icing Recipes

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.

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.