I made a peach cake with chocolate frosting for Mark’s birthday yesterday. I started on Saturday by making a raspberry syrup to flavor some frosting that served as the filling and crumb coat. Then I made a peach purée that went into the cake batter. When baking the cake, I used homemade cake strips for insulating the outside of the pan. This helps get a more even rise (a flatter top with no domes in the middle of the cake). The cake strips are basically damp paper towels that are wrapped in tin foil and then wrapped around the outside of the pan. I baked the cake on Sunday and then made the frostings and did the assembly yesterday. The peach flavor is very subtle. If I hadn’t baked it myself, I probably wouldn’t have even been able to tell it was a peach cake. I followed a recipe from John Kanell of the Preppy Kitchen. If you Google Preppy Kitchen and Peach Cake you can find the recipe. His videos are quite informative and entertaining. #peachcake #preppykitchen #birthdaycake #bakingadventures, #adventuresinbaking #chocolatefrosting, #chocolateandraspberries https://www.instagram.com/p/CApvx2Hn9If/?igshid=1f15g0lym36hg