Preheat oven to 350°F.

Place the peaches and water in a microwave safe bowl and cover with plastic wrap. Microwave for 3 minutes.

In a blender, puree peaches until smooth.

In a medium bowl, mix eggs, puree and vanilla extract together until well combined.

In a large bowl, mix together flour, sugar, baking powder and salt.

Add butter and oil to the dry ingredients and mix until it becomes pebbly.

On low speed, add the peach mixture to the dry ingredients in thirds, mixing well between each addition.

Bake the cakes for 35 to 45 minutes.

Let cool for 10 minutes in the pan, then remove and cool completely.

Place the 8-inch cake on a cake board on a turntable and then pipe white frosting over the top.

If you made a second 8-inch cake, stack it upside down on top of the first cake.

If you made two 6-inch cakes, assemble them just like the 8-inch cakes.

Refrigerate cakes for 30 minutes.

Once chilled, cover both cakes in peach frosting, smoothing with an offset spatula.

Use white frosting with a #12 tip to pipe scallops around each cake.

Cover the tops of the cakes with white frosting.

Insert large straws into the center of the 8-inch cake and then trim them to rise slightly above the top.

Stack the 6-inch cake on top of the 8-inch.

Pipe scallops around and frost the top of the 6-inch cake.

Use yellow, red, and dark yellow fondant to create fruit and stars.

Use white frosting with an open star tip to pipe dollops around the side of the cake.

Place raspberries and cherries on the dollops.

Place the stars on top of the cake.