Tiered vanilla cake with peach filling and Swiss meringue buttercream

Simmer the frozen peaches with six ounces of water and seven ounces of light brown sugar for seven to 10 minutes until completely tender.

Mash the peaches with a potato masher.

Whisk one ounce of cornstarch with two ounces of water and splash the slurry in while keeping the peaches moving; cook over medium-low until it is practically pie filling.

Chill the filling at least a few hours, up to overnight.

Whisk the flour and kosher salt together; stir the vanilla extract into the milk.

Cream the butter, granulated sugar and baking powder in a stand mixer, ramping to high, for two to three minutes until lightened in colour and fluffy.

Add 400 g of eggs one at a time, beating about 30 seconds and scraping the bowl after each.

Add a third of the flour, half the milk, a third of the flour, the rest of the milk, then the last of the flour, scraping between additions, to a smooth thick barely pourable batter.

Spray two cake pans and line with parchment rounds; divide the batter, spread it level and tap the pans hard to release trapped air.

The six inch top layers are a third recipe, with the amounts given only on the website.

Bake at 350F for 30 to 45 minutes depending on size, until they reach 200F and spring back when poked.

Whisk 14 egg whites with 900 g granulated sugar until homogenous, then set the bowl over a shallow pan of simmering water, away from the water, and whisk constantly to 145F.

Whip in the stand mixer on high 10 to 15 minutes until it nearly triples and holds the stiffest peaks; if still warm, run on the lowest speed until the bowl is body temperature.

Beat in 675 g of room temperature butter a piece at a time on medium high; if it goes runny, chill the bowl 15 to 20 minutes and keep going until it thickens.

Put about a quarter of the buttercream in a piping bag.

Level a cooled cake round with a long knife on a cake board on a cake stand.

Pipe a half inch thick buttercream ring around the perimeter as a barrier, spoon the peach filling inside and level it to the height of the ring.

Level the second round, lay it on top and reinforce the ring so it sits flush.

Crumb coat with tinted buttercream to seal in stray crumbs, and chill; repeat for the six inch cakes with a white crumb coat.

Microwave candy melts, spread a very thin layer and cut a rectangle out of it before it sets.

Tape an acetate stencil over the rectangle and spread white chocolate thinly over it, then peel it off.

Load the bottom half with buttercream, spread and press it down the sides as a drape; chill, then coat the top half, rounding the edges.

Brush eight strawberries with simple syrup to make them glisten, and drain them on paper towels.

Insert five boba straws through the bottom cake as a support platform, snip them level and press them back down.

Slide the top cake on and pipe the drapery, the strip for the placard, a ring to hide the cardboard, seven florets around the shelf and eight dabs on top.

Perch the strawberries on the florets, add the cherries, the placard and the figurines.

Slice with a knife heated in hot water.