Also, I refrigerated the cakes so the icing did not melt at all. The cakes were a dense put the fruit was heavy so a dense cake help it to hold up well. I did not make the cake 4 layers, I used 3 8 inch pans & that also helped the cake to not be flimsy or crumbly. I saved the juice that was drained off the fruit & drizzled it over the cake which was great for such a dense cake.
I can't wait to make this cake again with different fruit. I will try it with cake flour to see how it works but I did like the dense cake for the big pieces of fruit. Oh, and if you keep it in the fridge for a couple hours before serving, it holds up much better & cuts easier. This was a fantastic recipe & I will take the time to make it again for sure!
Get the recipe here >> Vanilla Peach Layer Cake @ yellowblissroad.com