21.   When the cake has cooled, prepare the icing.

22.   When cake has cooled completely, fill and frost.

23.   When cake has cooled, split layers horizontally into two layers each.

24.   When the cake has cooled to lukewarm, loosen it from the bottom of the pan.

25.   While the cake is cooling, mash the canned or cooked fresh peaches to form a puree.

26.   While the cake is cooling in the pan, prepare the glaze.

27.   While the cake is cooling, prepare the Seven-Minute Icing.

28.   While the cakes cooled, we checked in on our ganache, only to discover we had allowed it to become too cold and stiff.

29.   Allow cake to cool completely before cutting into squares or the traditional diamond shapes.

30.   Let the cake cool completely.