It was phenomenal. In the future, I might swap out 1/4 cup of powdered freeze dried peaches for 1/4 cup of the cake flour to bring some peach flavor to the cake itself, but that's a gamble. The added sugar from the peach dust might cause the cake to fall. The peach filling was way more than I needed for the 3 tier 6-inch version, but it will be good over vanilla ice cream another time, or maybe with sticky rice. The frosting is absolutely divine, especially if you add a little extra vanilla. I didn't add the milk, but it whipped up light as air and so easy to spread. I made both the peach filling and the browned butter the night before. Patience is required for both. Keep the heat on medium for the peaches. It takes time, but it will get there, and there's less risk of burning the sugar. I didn't like the idea of adding the cornstarch before the peaches were cooked, so I cooked them out and reduced them a bit before adding a 2:1 slurry until I had my desired viscosity. With the browned butter, I started on low to melt the butter, then raised the heat to medium to drive off the water. It goes through 3 phases, and you should stir often. First, you get sporadic bubbles and a light foam. Don't skim it off because it's floating milk solids that will eventually flavor the butter. Then the top seems to clear up a bit and you get an even carpet of small bubbles as the water is driven off. Then you get the real foaming, and you'll know it when you see it. Once you're in that phase, the milk solids are browning, so you will want to stir it constantly with a whisk so you can monitor its progress. Once you have the foaming stage, it takes 2-3 minutes to get to the perfect amber. I started with 7 sticks of butter - 3.5 cups - and wound up with about 0.5 cup that I froze in an ice cube tray for other uses. I wanted to decorate with peach slices and basil leaves, but frozen peaches come in 1 pound bags, which yields 3 cups, so I didn't have extras. I decorated with dried rose petals and gold dust instead.
