Peach Sweet Tea Cake

Cake decorating can seem intimidating and difficult, but it doesn't have to be. I'm not going to lie it does require some practice, but once you get the hang of it, you'll be decorating cakes like a pro.

The best way to get used piping details is by practicing first on wax paper. If you make a mistake you can just wipe it off and start over. The more comfortable you get with a piping bag, the more controlled your details will look. Remember to have fun with it, because at the end of the day it's a form of artwork that actually get to eat!

I am so excited about this recipe! I've been working to perfect it, and I can officially say it is ready for you try! As Southern newbie, I felt it was necessary to pay homage to sweet tea. No other drink is more iconic or beloved.

Recipe:

Steep the tea bags in the milk for 8-10 minutes

(depending on how strong you'd like it)

Preheat oven to 350 degrees and spray 3 (8 inch) cake pans with nonstick

cooking spray (with flour in it).

In a large bowl cream the butter and sugar together until fluffy.

Add in the eggs one at a time, following with the vanilla.

In a separate bowl, stir the flour, baking powder, salt, and baking soda together.

Gradually add the flour mixture alternating with the milk.

Distribute the batter evenly in the three pans.

Bake for 25-30 minutes or until a cake tester/toothpick comes out clean

when inserted in center of the cakes.

Allow them to cool for ten minutes before moving to a cooling rack.

Prepare the frosting, by beating the butter until light and fluffy (about 2 minutes)

Mix in the peach preserves.

Add the confectioner’s sugar 2 cups at a time

Slowly add the milk until it reaches desired consistency. Mix in vanilla.

Divide the frosting in two bowls (2/3 of icing for spreading, and

1/3 for piping details) and color with food coloring.

Place a small dollop of icing on the bottom and top of cake board

(to prevent the board and cake from sliding.

Place the bottom cake layer on board, and spread a layer of frosting.

Follow with the second layer, adding another layer of icing.

Finish with the third layer.

Apply a thin crumb coat (optional) to cake, and refrigerate cake until ayer has set. (about 5 hrs)After chilling the cake, allow it to warm back up to room temperature.

Spread icing all over cake. You can use a cake scraper if want an extra clean look.

Once you have reached your desired look, place other reserved icing in a piping bag with a tip. Pipe borders on the edges of cake. Then top center with additional icing or icing decoration.

Cut and serve with an ice cold glass of sweet tea.