PEACH'S CAKE INSPIRED BY MARIO 64

For the Vanilla Cake

Recipe adapted from Bakeologie Fluffy and Buttery Vanilla Cake

Preheat the oven to 350 °F. Spray two cake pans (of desired size) with nonstick spray, then line the bottoms with a parchment circle. Optionally, place two fabric baking strips in a bowl of water to soak.

Combine the flour and salt in a medium bowl and whisk to combine. Set aside until ready to use.

Combine the milk and vanilla in a pourable vessel, whisk to combine and set aside until ready to use.

In the bowl of a stand mix, combine butter, baking powder, and sugar. Using the paddle attachment, cream the mixture together until homogenous and lightened in color, about 2-4 minutes.

Add the eggs, in 4-5 additions, making sure to scrape down the bowl in between each addition.

Alternate adding the flour mixture and the milk mixture to the batter, starting and ending with the flour.

Divide the batter evently between the two prepared baking pans.

Optionally, place the soaked fabric baking strips around the exterior of the baking pans.

Bake for 30-45 minutes (depending on the size of the cake pan) or until the cake springs back when poked and has reached an internal temperature of 200 °F.

Allow the cakes for cool for 20 minutes before removing the parchment paper and inverting to unmold the cakes. Tranfer the cakes to a cooling rack to cool completely before using. Optionally, loosely wrap the cakes in plastic wrap and refrigerate overnight for better slicing.

For the Swiss Meringue Buttercream

Combine the egg whites and sugar in a medium metal bowl. Whisk to combine.

Add about 1-2 inches of water to a medium saucepot. Bring the water to boil.

Once at a boil, reduce the heat to low and place the metal bowl containing the egg white/sugar mixture over the pot.

Stir the egg white mixture constantly until the temperature reaches 145 °F.

Pour the egg white mixture into the bowl of a stand mixture. Using the whisk attachment, begin beating the egg whites on high speed.

Continue whipping until stiff peaks have been achieved, about 10-14 minutes. If the meringue (and the mixing bowl) are still warm to the touch, place them in the refrigerator for 5-10 minutes until it reaches about ~70 °F.

While the mixer is running on medium speed, begin adding one piece of butter at a time. Make sure each butter piece is incorporated before adding the next.

Once all of the butter is well incorporated, add the vanilla and salt to the buttercream.

For the Peach Filling

Combine the peaches, water, sugars, salt, and cinnamon in a medium pot.

Heat the mixture until simmering.

Cover and cook the peaches until tender, about 7-10 minutes. Uncover the pot and using a potato masher, gently mash the peaches until the filling is chucky but not smooth.

Combine in the remaining water and cornstarch in a small bowl and whisk to combine.

Add the cornstarch slurry to the simmering peach filling. Continue to cook for 2-3 minutes or until the filling has thickened. If the mixture becomes too thick, add more water as necessary.

Turn off the heat, stir in the vanilla, and allow the filling to cool to room temperature before refrigerating in a sealable container.

For the Peach’s Cake

Trim off the domed tops of each of the cakes.

Place one of the 10-inch cakes on a 12-inch cake board ontop of a turntable or serving platter of choice.

Pipe a ring of buttercream around the border of the cake, then add filling to the center of the cake. Using an offset spatula, flatten the filling out towards the ring of buttercream.

Add the other 10-inch cake on top of the peach filling. Add a generous dollop of buttercream to the top of the cake, then spread it over the entirety of the cake. Using an offset spatula or bench scraper, spread/smooth the buttercream into a thin coating around the exterior sides of the cake.

Transfer the bottom tier of the cake to the refrigerator while you assemble the top tier.

Place one of the 6-inch cakes on a 6-inch cake board ontop of a turntable or platter of choice.

Repeat steps 3 and 4 (using the 6-inch cake).

Transfer the top tier into the refrigerator for 15 minutes.

While the cakes are in the refrigerator, melt the candy melts in the microwave. Pour the milk chocolate onto a piece of parchment, spreading it thin. Using a rectangular cookie cutter, cut out a plaque from the candy melts. Transfer the white chocolate candy melts to a piping bag, then pipe ‘thank you’ onto the milk chocolate plaque. Alternatively, place a ‘thank you’ stencil over the milk chocolate plaque, then spread the white chocolate over top. Peel away the stencil and allow the plaque to harden completely. Set aside until ready to use.

When ready to assemble, place the bottom tier back onto the turntable or serving platter.

Add another generous buttercream to the top of the cake, then spread it over the entirety of the cake. Using an offset spatula or bench scraper, spread/smooth the buttercream along the exterior sides of the cake.

Repeat step 10 with the top tier of the cake. Then, once again, refrigerate both tiers for 15 minutes.

Firmly slide 5 boba straws (or regular straws if necessary) into a star pattern in the center of the bottom tier. Cut the straws such that they are exactly the height of the bottom tier.

Carefully place the top tier of the cake cover the straws, this will help provide structure to the cake.

Decorate the cake as desired with more buttercream, the reserved chocolate plaque, strawberries, and cherries.

Serve at room temperature.