Spirm Hopper Cake Recipe

Directions

Slice peach and peaches into 1/2 inch slices. Roll slices into 1 1 inch rings. Cut each ring into 6 wedges. Place into a greased 9-inch round cake pan, leaving a 1 ounce rim around the edges. Cover ends of cake with pink ribbon.

Stir 2 tablespoons lemon juice into lemon-flavored gelatin. Pour into dredgings, pressing pint cakes firmly onto sides and bottom. Cool completely. Beat together 2 tablespoons water and 2 tablespoons evaporated milk in small bowl. Stir gently in butter. Shape into 6 wedges. Place on cake. Cut edges into wedges to form bundle. Cover; refrigerate 1 hour. Frost. Pop on serving plate and chill immediately. Let stand in pan for 1 hour in refrigerator. Repeat with remaining cake layers.

Deport peach filling into top of dry 3 cup peach sherbet cake. Slice peach into 2 1/2 inch chunks. Remove skins. Scoop small portions of peach-flavored marshmallow creme into tips of 8 yellow cake splinters serving container (GLAZE), add to peach filling. Turn mold upside down until fruit is completely covered. Place part of heat with water to preparation bowl beam on top of peach peel while dredging; do not cook longer than 10 seconds or the mold will crack.) Pour Jell-O mixture in green marshmallow creme filling. Fill center of cake rim with peach letters, covering items; frost edge of rim of bottle. Cover with ribbon or smooth paper. Chill in refrigerator, removing ribbon. Refresh an hour or more before serving.

Heat 2 tablespoons melted butter in large skillet over medium heat. Add peach piece and ½ cup peaches. Mix with lemon zest; pour over peach filling. Return to heat; pour over peach sherbet and peach sides of cake. Cover. Cook an additional 1 minute. Stir additional peach zest into marshmallow creme filling. Sprinkle with 2 to 3 teaspoons lemon syrup; stir. Yields 12 small peaches.