My kids are incredibly excited for tomorrow's birthday festivities. And so am I. The greatest thrill for me is that I get to use all my pent up crafting energy. I get to create stuff I love from Pinterest and my kids actually love it too. You wouldn't think two year olds would be psyched to see photos of dogs at birthday parties from the early 20th century but they were. The truth is they are psyched to see any dog, whether its walking down the street, on tv, Pinterest or Zak George's Youtube channel.
So I have been busy making party hats, stickers, goody bags, and this delicious Peaches and Cream Cake. My hubby's aunt sent me this recipe and I am so glad she did because I have been wanting to make a rose out of peach slices since spring. And this cake is gluten free because a few of the invitees are gluten free. Can you imagine being a kid, allergic to gluten, and not able to eat the cake at a birthday party? My heart would break. And now that there are gluten free boxed cake mixes it really made no difference to me. But the cake mix itself turned out sooooooooo good. So fluffy and moist.
So here is the recipe (adapted a bit)
Peaches and Cream Cake
2 boxes yellow cake mix (and the ingredients needed to bake the cake)
6-7 ripe peaches (I used Palisade, lovely, local, in season, super sweet)
1 cup +1 tbsp sugar
1 1/2 teaspoons ginger (divided into 1/2 tsps)
2 Cups Whipped Cream
Make the cake:
Bake the cake according to directions, adding 1/2 tsp ginger. Let cool completely.
Make the filling: While the cake is baking, peel and slice the peaches. Add 1 cup sliced peaches, 1 cup sugar, and 1/2 tsp ginger to blender and puree. Add a little water if needed. Pour into a saucepan and cook over low heat, stirring occasionally, until all sugar is melted and the glaze drips like a syrup. Cool completely.
Pour 1 tbsp sugar and 1/2 tsp ginger over the remaining peaches and toss in a bowl.
Once the cake is completely cool, gently remove it from the pans and slice off the rounded tops. Put the bottom layer on a cake stand. Starting in the center of the bottom layer, arrange sliced peaches onto cake in a rose shape (or simply spread them evenly). Drizzle 1/2 of the glaze over peaches and top with second cake. Top with peaches in the same way and then drizzle remaining glaze. Top the cake with whipped cream!
Note: I don't have my cake topped yet because I am throwing this party at the park after church and I don't want the whipped cream to deflate. So I am bringing a can of whipped cream with me in a cooler alongside the cake and other goodies. Pictures will be posted after the party! I also have a good way to pack my cake so it doesn't slide all over on the drive. I put down parchment paper on my work surface before starting, just to keep things clean. So after I assembled the cake, I rolled the parchment paper and wrapped the rolls around the outside of the cake. Since I haven't frosted with whipped cream yet, this will help keep everything packed securely so my cake shouldn't lose it in my car. Then when I am ready I can just take out the parchment and frost it.