sugared italian peach cakes

These mini peach cakes taste just as great as they look, are assembled using a shortbread cake, filled with french buttercream and almonds for the "pit" inside, sealed with dark chocolate, dipped in peach schnapps, and rolled in peach gelatine sugar crystals which give a peach color and flavor, and adorned with a leaf. I made them for my wedding last week, and people were raving. If you want the recipe, leave me your email address, and I will get it to you as soon as I am back from my honeymoon next week!

sugared italian peach cakes on Cake Central

Comments (68)

on

Ellepal could you tell me how you made them...I am needing to know how to make a Giant peach for my son's class..sounds like a great recipe. might have to forgo the schnapps though.

on

Congratulations on your wedding. WOW! I had do a double take on that. Very realistic. I would like the recipe.

on

I am no longer sending it out via email, but feel free to check it on on Cake Central's recipe section under peaches.

on

Ellepal, I'm making these cut little cakes right now, but a have a little problem. They are not rising as well as yours seem to have. The nice half round shape is just not happening as well as I'd like. The oven temp. is at 350 and I followed your recipe to the tee. Do you think it could be old baking powder or what? Too much oil, too much flour? What is your opinion? Also, you stated in your recipe to "form" 1 inch balls, well, my dough was more a thick batter, not dough. It was way too moi...

on

Ellepal could you tell me how you made them...I am needing to know how to make a Giant peach for my son's class..sounds like a great recipe. might have to forgo the schnapps though.

on

I am no longer sending it out via email, but feel free to check it on on Cake Central's recipe section under peaches.

on

Ellepal, I'm making these cut little cakes right now, but a have a little problem. They are not rising as well as yours seem to have. The nice half round shape is just not happening as well as I'd like. The oven temp. is at 350 and I followed your recipe to the tee. Do you think it could be old baking powder or what? Too much oil, too much flour? What is your opinion? Also, you stated in your recipe to "form" 1 inch balls, well, my dough was more a thick batter, not dough. It was way too moi...

on

Congratulations on your wedding. WOW! I had do a double take on that. Very realistic. I would like the recipe.

on

I just came across this and I must say it looks beautiful! I would love the recipe for this. Thanks :roll:


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