is this a diaper cake in the shape of a baby carriage? I have never seen instructions for this one. I googled and found this pic and ingredients - I imagine it is just a matter of stacking the diapers to the right shape, just like a normal diaper cake http://www.bamababiesandbirthdays.com/baby_carriage_diaper_cakes.htm looks like two bibs is the hood, and a ruffle of large lace is added to the ribbon, uses rolled burp pad wheels. Not sure how all is fastened together though with such an odd shape. you could pin or glue, but some of the diapers may become unusable. The third bib may be under the toy. cannot tell if the diapers underneath are stacked or rolled. It may not matter as they are covered by the lace. hth Here is a link that might be useful: diaper cake

Sands: Just got back from my Daughters. Had a great time. I see you have a few good recipes. Italian, Seniors and a friend in Annapolis. I'll tell you what we did first. Hell with the CrabCakes. Sat. Nite We went to the newer Casino in Chester , Pa. lost some money, Had a good time ????? Sunday : Went to the Franklin Institute, all afternoon. Saw 3 shows and walked thru the Exhibits. One show was in the Fels Planetarium, Planets and Stars. Another was The Worlds Deepest and Largest Caves and Caverns. This included the Grand Canyon, South America and the North Pole, Ice cavrens. They went down thru small holes and dropped to 300 feet. You got to be kidding !!!!!!!!!!!!!! Amazing Photography The last was a documentary on Bugs and Insects. Filmed in 3D. Had you brushing bugs off your clothes. Oh! OK Sands , I'll put in the recipe for you. XXXXX Don't forget " Marilyn's Crabcakes " - - - - - - - - - - - - - - - - - LOUÂS - Baked Salmon or Crab Cakes Chopped small , 1/3 cup each of : Onion, Celery , Red Bell Pepper and Micro wave for 2 minutes. With 2 tbsp of water Let it cool . In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and break up larger pieces. ( You can substitute Imitation Crab meat ) Sprinkle with : Black pepper and add: ½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning. 2 level teasp. of Parsley flakes 2 Tablespoons of Parmesan Cheese ½ teaspoon of Mustard 3 heaping tablespoons of Mayonnaise Fold and Blend this together with the Onions, Celery and Peppers add: 1 cup of Italian Bread Crumbs. Beat 1 egg and add 1 teaspoon of Baking Powder, beat well. Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.) If the mix is too wet add a little more Bread Crumbs Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick. You can leave them with a rounded top. I baked them on a cookie tin , lined with Aluminum Foil, that was sprayed with Pam. Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and Broil on Low for 5 minutes or until a Golden Tan. Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container. Bon Appetite, LOU Joe : Send me an email. These are flattened . They look better rounded. This recipe was used for the " School of Fishes "

Congratulations, Annie! ! ! And welcome to the world, Madison. Annie, the cake is great, And the cupcake roses are beautiful! You do a really good job on them! I want so bad to try them, But no one here cares much for icing, so it would all get scraped off into the trash. And I hate to waste good ingredients! Oh, and congratulations to the new Mommy & Daddy, too! Rusty

Marilyn, that's such a pretty cake. I've only made once before, but this one is completely covered with the glaze (it's a recipe I tried from Bon Appetit). You're right - they're not difficult at all to make, but they sure do have a "wow" factor to them, don't they?! For cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar 2 teaspoons vanilla extract For glaze 1/2 cup whipping cream 1/2 cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings Make cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. Make glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Serves 10 to 12. Bon Appétit January 1999 Lori