may | june 2020 68- Place 1 cake layer on a serving platter.
Brush layer generously with reserved
peach liquid.
2. Place Vanilla Buttercream in a pastry bag
fi tted with a ½-inch round piping tip (Wilton
No. 2A). Pipe a border of buttercream around
outside edge of cake layer.
3. Place 1½ cups (211 grams) peaches
within border. - Top with second cake layer; brush
with reserved peach liquid, pipe a border
of buttercream around outside edge of
cake layer, and place 1½ cups (211 grams)
peaches within border.
5. Top with remaining cake layer, and brush
with reserved peach liquid. Spread a thin layer
of buttercream on sides of cake. Spread a layer
of buttercream on top layer, letting it hang
over edge of cake slightly.
6. Using an off set spatula or bench
scraper, smooth sides of cake. (This
will push up extra buttercream hanging
over sides of cake to create an edge.) •
ASSEMBLE & FROST YOUR CAKE