Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).

Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Transfer batter evenly to prepared cake pans - I often use a kitchen scale for this part. This guarantees your layers will bake to be the same height.

Bake for 34-37 minutes (or until a toothpick comes out clean). Allow to cool for 10-15 minutes before removing from pans. Cool completely before frosting. Place cake layers in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting and drip mixture!)

Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with wine until frosting reaches desired consistency. Add salt and beat until well combined.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.

Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge - this will help the cake drip set.

Allow ganache to cool to a moderate temperature – it should still be fairly liquid but feel only slightly warm. (I recommend a test drip first!)

Press martini (or champagne) glass(es) into the cake, at about a 45 degree angle.

Slowly drizzle ganache into the glass(es) on top of the cake and over the top of the cake to the edge. Allow the drip mixture to fall over the sides, running down the edge to create drips. Return cake to the fridge to set the drips.

(I colored a small bit of remaining frosting a pink-ish orange, and piped it next to some of the larger frosting swirls for more color. I also tried piping a few dots onto the side of the cake thinking it might look cool...no dice. It just looked like my cake had a horrible case of chicken pox. Once I scraped them off with an offset spatula though, I liked the orange smudges they left on the side of the cake. Anyway, another decorating option. But I digress.)

Decorate around the cocktail glass(es) with raspberries on cocktail sticks or toothpicks. Decorate the top edge and base of the cake with small frosting swirls, peach slices, and a few raspberries.

And you're done! Enjoy!