Peach Cake & Icing Do Not Taste Peachy ?

Baking By Alfiesmom Updated 20 Aug 2012 , 10:33am by Alfiesmom

Alfiesmom Posted 19 Aug 2012 , 6:13pm
post #1 of 8

I had a bag of fresh freestones and used 2 to make a puree. I added 1/2 to a cake flour-based scratch cake and added the rest to my basic buttercream recipe (1 stick butter, 1/2 cup shortening, tablespoon butter vanilla emulsion, 2 tablespoon milk, 1 bag of powered sugar). the bc has a peach tint but no peach flavor and neither does the cake! I'm so disappointed. what should I have done? is there an extract I should have used? I was afraid to add more peaches to either altering the recipes too much, although the cake probably could've withstood it. any suggestions? peach jello? nectar?

7 replies
milkmaid42 Posted 19 Aug 2012 , 7:42pm
post #2 of 8

How disappointing, to have used delicious, fresh peaches and end up with a lackluster cake! You might try, (as I have done with some other flavors), to heighten the flavor by using a little Lorann oil.

They have a large selection of flavors, in addition to peach, and I frequently find use for them in cakes, frostings and pies.

By the way, I wish I had your bag of peaches. Raccoons, combined with a devastating blight on top of a severe drought, wiped out the harvest on my 4 Elbertas! They are one of my favorite fruits.


matthewkyrankelly Posted 19 Aug 2012 , 8:01pm
post #3 of 8

If I understand, you used two peaches in the whole cake? One in the batter and one in the frosting?

If that is correct, I don't thing you have enough flavor. I would have taken at least a half dozen and pureed them, cooked them down to almost a concentrate. I would have used that for the batter and the frosting.

I would also have had some fresh puree sitting in the fridge getting all flavorful. That would have been added to the cake in between the layers or served as a sauce.

I would also have added fresh slices glazed with puree to the top.

You can still save it with a nice fresh puree and some fresh sliced fruit.

milkmaid42 Posted 19 Aug 2012 , 8:57pm
post #4 of 8

Oh, you are so right. I didn't read the OP correctly. I don't think there really were enough peaches and it is so true about cooking the peaches down to concentrate the flavor. I do that with strawberries and it definitely concentrates the flavor in the cake.

I still wish I had some fresh peaches right now. Y'all have my mouth watering.


scp1127 Posted 20 Aug 2012 , 3:16am
post #5 of 8

I agree, it takes quite a few peaches to get strong peach flavor. The puree (and/or reduction) is the best way in my opinion. You just have to adjust your recipe to handle it.

I have also had success with quickly par boiling the peaches before using them in the cake in some sugar water. Then have a few that are left longer in the water. Remove the peaches and bring the sugar water to a confection (at least 23icon_cool.gif, creating a syrup to use in the batter.

JackieDryden Posted 20 Aug 2012 , 3:36am
post #6 of 8

I think cooking the puree down is a good idea. I have a peach cupcake that I call the Drunken Peach, I use 2 fresh peaches chopped fine and soak them in peach wine that I use in place of my milk. If I know I'm going to make them, I do let them sit in the wine for a few hours covered at room temp. But it's also costly when using the wine, but oh so good.

puminchih44 Posted 20 Aug 2012 , 9:14am
post #7 of 8

I would have taken at least a half dozen and pureed them, cooked them down to almost a concentrate. I would have used that for the batter and the frostingImage

Alfiesmom Posted 20 Aug 2012 , 10:33am
post #8 of 8

Thanks all. Yes I guess I should have added more. And Jan: Jersey peaches had a banner year (because of the heat). sorry to make you jealous!

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