Peaches and Buttercream Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup butter softened
• 3 cups butter softened
• 3  eggs 
• 2.8 cups flour all-purpose
• 1 drops purple gel food coloring 
• 0.8 cup granulated sugar 
• 1 drops orange food coloring 
• 1 teaspoon orange zest grated
• 2.5 cups peaches fresh frozen canned thawed drained ( or and , , or )
• 6 tablespoons peaches 
• 0.7 cup peach nectar 
• 12 cups powdered sugar 
• 0.5 teaspoon salt 
• 1.5 teaspoons vanilla 
• 2 teaspoons vanilla 

Equipment

• bowl
• frying pan
• oven
• blender
• hand mixer
• toothpicks

Directions

1. Heat oven to 350F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
2. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth.
3. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.
4. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer.
5. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended.
6. Pour 2 cups batter into each pan.
7. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
8. For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and 1/2 teaspoon vanilla.
9. Place one cake layer on cake plate, top side up.
10. Spread 2/3 cup filling over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.
11. In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time. Beat in 4 tablespoons reserved peach puree, 1 teaspoon vanilla and food color until blended and desired peach color.
12. Fill decorating bag fitted with large open star tip (1/2-inch opening). Starting about 1 1/2 inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.