Grandma's Peach Balls

Source & History

Grandma Rhoda has long been famous for her peach balls which appear in quantity as a part of the sweets at any event for which she cooks. The problem has been that, as much as we all love them, no one but Grandma knew exactly how to make them. In 2012, as a Christmas present for Ben, Leah decided to record, using both the written word and pictures (thanks, Fiona), Grandma's method. So everyone can share the secrets of perfect peach balls, I have 'borrowed' Leah's words and pictures. See below for a picture of what you are aiming to create.

Notes (or in this case: Grandma says)

you'll need a gem scone pan to make these, and a mixer, and some spray-on oil.
when you buy the cake mix make sure that you get don't get butter cake mix - get vanilla cake mix (as illustrated).

Important Update about Jelly

December 20 2013 - Woolworth's has stopped selling the Homebrand raspberry jelly pictured in Step 15. Grandma now uses the Woolworth's Select brand but she hasn't been happy with the colour and therefore, has been adding Rose Pink food colouring to the jelly mixture to get a nice pink colour.

Author: Aileen Sorohan

Ingredients

1 340g packet Vanilla Cake Mix (extra ingredients as stated on the packet)
1 tbsp gelatin powdered
250 grams butter
1 cup white sugar
1 packet raspberry jelly crystals
dessicated coconut

Instructions

Make the cake mix, adding the ingredients as required in the instructions.
Whisk the cake mixture on medium-high for 4-5 minutes.
Spray your pans with oil. Use a lot, seriously, a lot.
Put about a dessert spoon of batter using a spoon and bread & butter knife for scraping the spoon.
The pans should be about half full.
Scrape the cake batter up the edges of the pan. Then they are ready to go into the oven.
Bake at 200ºC until they are golden brown.
Scrape around the edges of the cakes with a knife before you tip them out to cool. While they are cooling, make the mock cream.
Add a good dessert spoon of powdered gelatin to a cup of boiling water. Put aside to dissolve.
Put 250g of butter and 1 cup of white sugar in a mixing bowl.
Beat using an electric mixer, once well combined, add the gelatin & water mixture. Continue beating.
Beat on high until the mixture has the consistency of cream. If there are still undissolved sugar crystals in the cream then you may need to add more water.
Use the mock cream to join pairs of cakes into a ball shape. You may need to trim the cakes first.
When finished the cakes should look like the image below. Freeze the cakes.
Make the jelly as instructed on the packet. Let it cool slightly.
Spoon the jelly over the frozen cakes. Grandma does 2 at a time so she can let the excess jelly drip from one as she does the other. She uses a carving fork to hold each of them (see image). Make that you don't try to dip the frozen cakes into the hot jelly - Grandma says "I lose 'em that way". So use the spoon.
Toss the coated balls in coconut.
DONE!

Comments

Vikki Jenkin - 7/29/2021

Gem irons are sometimes available at second hand shops. I bought mine at Toowoomba Lifeline. They had heaps. Quite expensive for secondhand items. $20 tray

Aileen Sorohan - 7/12/2021

So glad you found the post useful. Good luck re-creating the peach blossoms!

amanda - 7/12/2021

You have no idea how happy this post made me! My grandmother ( from Dalby) always made these for me - we called them peach blossoms-and her recipe has long been lost in time. while stuck in lockdown in Sydney it has been my goal to recreate the perfect peach blossom. Have just bought gem irons on ebay so fingers crossed! thank you

Rachael Chapman - 12/15/2020

Did you have an rough time for the baking? Also, the quantities make up 5 gem irons? Thanks so much for publishing.

Dee - 12/1/2020

Hi was just wondering where you purchased the trays from , having trouble finding anything and cannot wait to try . Thanks Dee

Michelle - 5/28/2020

This is fabulous! I never comment on these things but I'm rather moved by the sharing of your Grandmother's recipe. I feel really privilliged to be "in on" her signature family recipe. Thanks so much for shaing! Xo

Darren - 4/5/2020

Well how about that, my dad Larry has done electrical work there for years. He used to take me on some jobs and Rhoda would always have some peach balls handy! I still would ask about them whenever we drove past. I made some this weekend myself for the first time and they turned out great!

Pam Sorohan - 3/28/2020

It is indeed the same Rhoda.

Darren - 3/28/2020

I remember eating famous peach balls by a Rhoda near Geberga Buthurra near Mackay. Is this the same one?

Jenny - 10/27/2019

To make chocolate lamingtons, sift the icing sugar and cocoa together and add enough water to make runny icing. Place this in a shallow dish. To make pink lamingtons, …

Jennifer - 10/26/2019

A traditional Australian favourite with a uniquely jelly touch.

Susanne Olsen - 11/4/2017

Hi Aileen...your post has brought back so many memories of years gone by and I'm trying to find where I can buy the "Irons" from...my Mum "Annie Arthur of North Queensland" had a set but my niece grabbed them but I would love to have my own set and I can remember making dozens and dozens of these in my and Mum's younger days and your receipt is almost identical to Mum's but Mum never used gelatin and fair dinkum you could easily devour quite a few before you knew it and The Bakery in Home Hill still makes these cakes and they taste just as good as Mum's but I would love to know where to buy some Irons and if you could help or anyone else I would be greatly appreciative...Kind Regards Sue Olsen

Caroline - 10/7/2016

Thank you SO MUCH for posting this recipe—I grew up eating peachballs in North Queensland and they're one of my favorite things in the world, but it's nearly impossible to find a recipe. I've sourced some gem pans and will attempt them this weekend!

Kylie - 8/20/2015

Can I say the Aunty Rhoda's peachballs make my son's day. He loves his Aunty and not just for her peachballs!

lynne Russell - 8/8/2015

Thank you Pam
Just finished making the peach balls and they are now in freezer. Will attempt the jelly stage tomorrow !!!! (Scary pants). Must say that the cream filling is the best I have ever tasted. So light and creamy. I used a heaped dessert spoon gelatin like Grandma said. Cakes are for my ladies at Endeavor Bingo..their Sunday afternoon treat. Again thanks for the recipe. xx

mumma - 8/8/2015

Yay. I've been looking for a recipe for the heavenly peach balls periodically over the last 7 years. So happy to have found such a well detailed recipe. My great grandmother use to make these in Queensland and ive never had the pleasure of having them anywhere but there. Thank you so much.

Pam Sorohan - 8/5/2015

Just spoke to grandma. She uses a good dessertspoon or a level tablespoon. Pam sorohan

Lynne - 8/3/2015

Quick query ?
Recipe states 1 tablespoon of gelatin

Method says add 1 dessert spoon ?

Which is correct please.

Thank you
Lynne

Liz - 5/16/2015

Oh my Lord. I have gone onto the internet to find a peach ball recipe and can't believe I've come across this...Rhoda lives 2km down the road from our place! She is the one person I thought of that would have the best recipe going for something like this, alas I now live three hours away. I still have the casserole pot she gave me for my 21st!

Aileen Sorohan - 8/27/2014

Because that's what Grandma said to do.

Vicki - 12/6/2013

Hi Aileen, why do you scrap the batter mixture up the side of the gem irons? Vicki

Daphne - 11/14/2013

The hints that are in this recipe presentation are soooo good. My daughte has very fond memories of her Grandmother's Peach Balls so I had to delve into the memory bank after we inherited Mum's Gem Irons. Finding this recipe would have saved my grey matter so much.

Aileen Sorohan - 11/8/2013

Hi Maria
All I can say is that Grandma always keeps peach balls in her freezer. In fact, there are members of the family who claim they are just as good to eat frozen as when they are thawed. So my advice would be to go for it!
Aileen

maria Graham - 10/31/2013

Hello Aileen, I'm going to try your Grandma's recipe for Peach Balls. Just wondering when I make the finished product can I freeze them or they won't be the same. Also how far in advance can I make them as I'm making them for Christmas.
Thanks
Maria

Desley West - 7/19/2013

Hello,
Thanks so much for your Grandma's Peach Ball Recipe and instructions, especially the tip of using a vanilla cake mix. Your Grandma must live in Queensland, as that is the only place that I have seen these fabulous little cakes being served. I grew up in Queensland and they were always my favorite. I have managed to collect four vintage gem iron pans over the years, so with the recipe, I am going to attemp to make them. So far so good! Your Grandma is a legend, and so good you have put these wonderful recipes online for all to share.

Many thanks,

Desley