Tuesday, May 14, 2013

♥ Peaches and Butter Cream Cake



Doesn't this just make you want to bake a cake today? How beautiful is this? And it's all done with a star tip and a pastry bag! Easy as cake!

Peaches and Butter Cream Cake

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups peach slices (fresh, canned, frozen and thawed, drained)
2/3 cup peach nectar or juice
2 teaspoons vanilla
1 teaspoon grated orange peel
1 cup butter, softened
3/4 cup granulated sugar
3 eggs

Filling and Frosting

3 cups butter, softened
12 cups powdered sugar
6 tablespoons reserved peach puree
1 1/2 teaspoons vanilla
1 to 2 drops pink gel food color
1 to 2 drops orange gel food color

Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.

In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended. Pour 2 cups batter into each pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.

For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and 1/2 teaspoon vanilla. Place one cake layer on cake plate, top side up. Spread 2/3 cup filling over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.

In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time. Beat in 4 tablespoons reserved peach puree, 1 teaspoon vanilla and food color until blended and desired peach color.

Fill decorating bag fitted with large open star tip (1/2-inch opening). Starting about 1 1/2 inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.

http://www.bettycrocker.com/recipes/peaches-and-buttercream-cake/d318d218-9d9f-4727-968e-604d03888709

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