Saturday, April 23, 2011

Peach Cake with Coconut Icing

So this recipe was a little experiment. It started out as one thing, but along the way I changed my mind. One of my favourite food combos is peaches and cream. I found a tin of sliced peached in syrup in my pantry and saw and instant, LIGHTBULB! Little individual peaches and cream cupcakes. I had about 2 hours before I had to be at a friends house for afternoon tea. She was making scones and I thought this would be a lovely addition to the spread.

While mixing the cake batter, I pondered about my love for baking and in particular, the sound the knife makes when slicing into a cake as it hits the bottom of the plate. You know, that dull muted tap. Music to my ears.

So I changed my game plan, and decided I'd make a whole cake rather than individual cupcakes.

Oh! I also took the liberty of taking pics of the afternoon tea. It was absolutely delightful!

I'll post up the recipe at a later date, but basically, it's a regular vanilla cupcake recipe (google: vanilla cupcake recipe) , just add some of the peach syrup into the batter, and butter cream icing with lemon and desiccated coconut added. When pouring into the cake tin, only pour half the batter. Arrange the peaches in the same formation you see in the picture and pour the rest of the batter in.

Also, thanks to Jaye from Whimsically Divine for the mention!


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