Peaches just hit the farmers market here, and they’re one of my husband’s favorite summer fruits. Since his birthday is on Thursday, I thought I’d make him some sort of peach cake.
I made a simple yellow cake (ahem, thank you Betty C.) and then I made a basic buttercream and divided it into three batches. For the filling, I added a 1/2 cup of freshly chopped peaches. For the outer frosting, I left some alone, and for the letters, I tinted a small batch peach colored – two drops yellow, one drop red.
Tip – when you start mixing your frosting, drape a dishtowel over the mixer so the powdered sugar doesn’t fly everywhere. This way you won’t be wiping fine white powder out of your toaster four days later.
Right before it was time to bring out the cake, I cut a third off one ripe peach and stuck on a leaf. Happy Birthday ~ you’re a peach!