Instructions
Preheat roaster to 350F
mix together the cutlet blend, eggs, oil painting, and quencher and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a smoothly scattered 9 × 13 visage. Singe for about 28 twinkles, or until done you can check with a toothpick, it should come out without batter adhering to it, but wettish motes are fine.
Put the adulation, cream, and brown sugar in a saucepan and bring to a pustule, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well amalgamated and the little lumps of sugar have faded. Put it back on a low heat if necessary.
Pour the frosting over the cutlet, trying to get it unevenly carpeted on the first pass, because it’ll set up snappily and you wo n’t be suitable to spread it without cracking the face.
Let the frosting harden at room temperature or in the refrigerator before cutting.