That is one cute cake! I love the curling ribbon and candle on top! I made my first diaper cake two weeks ago. I put a rubber band around each diaper and then around each grouping. The bottom layer, row three, was too big for a rubber band. So there I used a string and tied it tightly. Put the ribbon on top of rubber bands and string bindings. For my decorations, I balanced and tucked. I did think about taping things to a popsicle stick or skewer to secure better, but they seemed to do fine. Some directions said to wrap cake up in celephane wrap, so if you have to travel with it, you may want to do that. I wanted my cake more visable so I did not do that. I just took a look at the pic of the one I did - I also put a receiving blanket around the two bottom layers and a burp diaper on the top layer. But personally, I like yours better.

Oh Carol, thanks for the grin! Yes, I think Winnie The Pooh would thoroughly enjoy this cake! Annie, I took that photo before we (me, DH, and his BFF) dug into it at the restaurant... Oh yeah, I just find it soooooo difficult to eat those experiments! (NOT!) Thanks for the input! I figure I'll make the layers on Tuesday, fill on Wednesday, and tuck into it on Thursday. It's supposed to be good for at least 4 days when it's all finished...or else, it never lasted past that 4th day because it was gone into people's tummies! Smiles, Sooz

Until the UK joined what was then the EEC and had greater exposure to/from the rest of Europe, it had in the minds of many the WORST food in Europe. Unless bland, greasy, overcooked food is your thing. Standard advice back in the 70s and 80s for finding restaurants in London was to go to Soho and look for a Chinese or Indian place or other foreign food and avoid local restaurants at all costs. I give the English credit for creating trifle (which isn't all that different from strawberry shortcake and many pastry concoctions common on the Continent) but not for execution. Same for the other areas of Britain. Food there has improved from the few decades of foreign influence but the local traditions are still hideous. Unless local favorites like jellied eel, steak and kidney (yes real kidneys) pie, haggis or baked beans on toast, among others, are your idea of good food. Have you ever heard this one: +++++++++++++++++++++++++++++ In Heaven: The Cooks Are French, The Policemen Are English, The Mechanics Are German, The Lovers Are Italian And The Bankers Are Swiss. In Hell: The Cooks Are English, The Policemen Are German, The Mechanics Are French, The Lovers Are Swiss And The Bankers Are Italian. +++++++++++++++++++++++++++++ Friends don't let friends use most English or British recipes and also not most food products.

Final word on the princess cake: You know those amazing friends who tell you the truth? Such a blessing! The jam was the best part. The cake tasted good. The sponge was "biscuity". I'm not sure what that means, because it formed that sponge cakey meringuey crust. I think it densed up as it went along. It was feathery out of the pan, striff the next morning, and biscuity the next night, so I'm thinking "biscuity" must mean dense, whereas real sponge should be a feather. I should have gone with a really nice sponge recipe, instead of the "authentic" Scandinavian one. I'll make her another one sometime...