2-Tier Wedding Cake


This is a wedding cake I made. It has 2-tiers and each tier has 4 layers. It’s my gluten-free carrot cake https://mrsgooses.com/2014/06/18/gluten-free-carrot-cake-with-cream-cheese-rose-swirls/ covered in white fondant. The cake toppers were supplied by the bride and groom and were made of clay. 

How to Make Homemade Peach Jam

This is a really yummy and easy peach jam recipe. It’s great to give as a gift or keep it and enjoy it yourself! This recipe makes 10 half pint jars.


7 cups peaches, crushed* (about 12 whole peaches)
juice from 2 lemons
8 tbsp classic pectin
5 ½ cups sugar

* to crush peaches, place in a single layer in the bottom of your pan and crush with a potato masher.


8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
10 half pint mason jars
Jar-lifting tongs
Magnetic lid lifter or tongs

Buy equipment you need here:
Waterbath Canner Starter Set – http://amzn.to/1veExnU
Half Pint Jars – http://amzn.to/1tGft3L
Ball Classic Pectin – http://amzn.to/1tGgtEW
Ladle – http://amzn.to/1FLqkln


– to remove skin from peaches, cut a small cross in the bottom of each peach.
– place peaches in boiling water for 30-60s and then remove to a bowl of ice cold water.
– once cool, peel peaches, remove pits and cut into pieces and crush.

– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.

– in 8 qt. pan, mix peaches and lemon juice. Gradually stir in pectin.
– bring mixture to a boil on high heat, stirring constantly.
– add sugar all at once and stir to dissolve. Bring to a hard boil (that can’t be stirred down) and then boil for 1 minute. Use a spoon to skim any foam from the top of the jam.
– remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet)           Increase processing time
1001 – 3000                       5 minutes
3001 – 6000                      10 minutes
6001 – 8000                      15 minutes
8001 – 10000                    20 minutes

– turn off heat, remove lid and allow jars to sit for 5 min.
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place. They will last for about 1 year.