Making a cake from diapers and champagne is not as difficult as it seems to many beginning needlewomen. The procedure for creating a cake will not take much time and, as a result, you will receive a beautiful product. We offer step by step photo for beginners how to make a diaper cake. Surprise the parents of the newborn with a unique and creative gift.
Where to start making a diaper cake
Prepare the necessary materials and tools. For this craft you will need:
- champagne
- diapers
- stand
- rattles, ribbons, socks
- wooden sticks
- stationery erasers.
Cake for a girl made from diapers
The next tier will be smaller in diameter than the previous one, and it will also be filled. See the step-by-step photo, then it will be more clear to you, how to make a cake from diapers and champagne.
The topmost tier is higher than the neck of the bottle. To prevent it from wobbling, insert a chopstick or bamboo skewer into each diaper. Adjust all tiers well so that they are even.
Now you can start decorating the cake. To do this, take useful little things, ribbons and other items. Ribbons can be used to cover the elastic bands on the cake. Diapers are often used for the same purpose. To ensure the tape is well secured, use double-sided tape.
From terry napkins, diapers and baby socks you can make these funny decorations in the form of little men. Roll the diaper into a roll and stick artificial eyes on it. Wrap the little man in a napkin and put a cap on him.
How to make a cake decoration
Ready. Such a gift will not only bring joy to the parents, but will also be captured in the photo. Use pink cake decorations for a girl and blue for a boy. Make something beautiful with your own hands and surprise everyone with an original gift.
The festive table is not only turkey with apples, Olivier salad and the bright colors of your favorite vinaigrette. Particular attention was always paid to New Year's sweets, which concluded the celebration, because it was these dishes that left the guests with the most pleasant memories of the evening. The task is not easy, because the confectionery kingdom offers so many different desserts with magical tastes and fabulous beauty.
We choose a recipe for a symbolic strawberry cake for an evening feast. This dessert contains champagne, delicate jelly with airy mousse, and a luxurious appearance.
Preparing a biscuit
- granulated sugar - 150 g;
- necessarily sifted flour - 120 g;
- eggs (certainly fresh) - 4 pcs.;
- homemade butter - 150 g;
- We select the amount of vanillin extract according to preference.
It is best if we make the baking in advance, so that by the time the cake is assembled it will acquire a rich taste. So, in a separate bowl, combine granulated sugar and fresh eggs, thoroughly beat the mixture until a strong foam is obtained.
Add the desired amount of vanillin extract, pre-melted and now cooled homemade butter, then gradually sift the flour. Gently mix the ingredients until smooth.
Pour the prepared mass into a special mold with a diameter of up to 40 cm and place in the oven for 20 minutes (180 °C).
We check the readiness of the baked goods, then remove the biscuit from the heat of the oven and place it on the wire rack.
Mousse
- granulated sugar - 450 g;
- fresh gelatin - 20 g;
- lemon juice;
- chicken eggs - 4 pcs.;
- champagne - 500 ml;
- homemade cream (33%) - 400 g.
In a separate bowl, combine half a portion of sugar, the juice of one lemon, and champagne. We slowly heat the composition, avoiding boiling, and wait for the white crystalline product to completely dissolve.
Place gelatin in bottled water, leave for 40 minutes, then lightly whisk.
Pour the sweet mixture obtained with alcohol into gelatin, continue heating over low heat, and constantly stir until a thick mass is obtained. No boiling! We get a composition reminiscent of liquid jelly.
Whip the cream and carefully pour into the cooled mousse.
Carefully process the whites with a mixer, add the remaining granulated sugar, continue cooking, waiting for the so-called hard peaks to appear. We also combine the resulting composition with the remaining components of the mousse. We do this very carefully, preventing the fluffy mass from settling.
Preparing jelly
- white sugar - 400 g;
- high-quality gelatin - 30 g;
- lemon juice;
- fresh strawberries or pineapples - 1/2 kg.
Combine champagne with a pre-measured amount of granulated sugar, heat the mixture to 80 °C, avoiding boiling.
Place the gelatin in bottled water, after 40 minutes, squeeze out the mixture, put it in the hot sweet mass, and mix the resulting jelly well.
Impregnation for biscuit
We will need:
- bottled water, granulated sugar, champagne - 100 g of each ingredient;
- a few drops of squeezed lemon juice.
To obtain impregnation, combine bottled water in a bowl with a pre-measured amount of granulated sugar. Heat the mixture over low heat for three minutes, then mix everything, not forgetting to add lemon juice.
When we notice the initial signs of boiling, set the dishes aside, pour the champagne into the already cooled mixture, and mix the syrup well.
Cake decoration
Place a special molding ring on the prepared dish. Place the cake on the bottom of the circle and pour syrup over it in large portions. Pressing the biscuit with a spoon, soak it well in sweetness.
Place the prepared mousse in the next layer, level it over the entire surface of the dessert base, and then put it in the refrigerator for an hour.
Cut fresh strawberries, remove the cake, lay out the next layer, consisting of halves of bright berries. Pour the prepared jelly over our composition and place it in the refrigerator again for 15 minutes.
When the strawberries have become literally glued to the cake, we finally fill the berry layer with the remaining part of the jelly and return it to cold conditions for complete hardening.
Four hours later, the luxurious strawberry cake is ready for the grand presentation. This charming beauty of a festive dessert deserves the most honorable place on the sweet New Year's table!
I come to you with a New Year's gift! While our New Year holidays and visits are still ongoing, let's make a birthday cake? I'm more than sure - a bottle of champagne, perhaps started, is lying around somewhere, so why not put it into battle? A dense, but melt-in-your-mouth sponge cake with the aroma of your favorite sparkling wine (and here it’s better not to skimp, add champagne that you would be happy to drink yourself - after all, the more aromatic it is in its usual form, the brighter the aroma you will get in the cakes). And if you go according to the classics, then you can add strawberries or raspberries to the filling, I, out of my great love for lingonberries, added them, but this is not for everyone, since they can also be found with bitterness. I suggest using cheese cream, it’s already like a real classic!
Ingredients:
For the biscuit:
4 eggs
1/4 tsp salt
1 cup of sugar
1 sachet (10g) vanillin
150 grams melted butter
1 tablespoon sour cream
1 glass of champagne
1 sachet (10g) baking powder
0.5 tsp soda
3 cups sifted flour
For confit:
10 grams of gelatin
300 grams of berries
80 grams of sugar
40 ml water
1. Let’s do the confit first, because it needs time to harden:
We take two molds, 1-2 cm smaller in diameter than the diameter of the cakes, foil and line the bottom and walls of the molds with it (this makes it easier to pull out if the mold is not detachable), make sure that there are no holes or other things, otherwise our confit will leak.
Fill sheet gelatin with water (sheet gelatin is always more convenient to use, for me personally, but if you don’t have it on hand, soak it in the ratio of 1 gram of gelatin: 6 ml of water).
We take a saucepan, pour into it any berry we need (in my case it’s lingonberries), add sugar and 40 ml of water to it, put it on low heat and bring the mixture to a boil.
After the berry mixture boils, add gelatin and stir. Then take a blender (you can skip this step) and beat the berries with gelatin. I don’t punch through all the berries, I like it when I get them whole. Pour the mixture equally into molds prepared in advance, cover with cling film in contact and put in the refrigerator until hardened. If you're in a hurry, you can put it in the freezer.
1. We prepare in advance the forms in which we will bake - I got two cakes of 1 kg each with a diameter of 16 cm.
2. Beat eggs with salt and sugar with a mixer. In a separate bowl, mix all dry ingredients. Melt 150 grams of butter and stir in 1 tablespoon of sour cream.
3. Add 1 glass of champagne and beat, then add all the dry ingredients, mix well and divide into two parts. Place on baking sheets coated or lined with parchment paper and bake for 20-30 minutes at 180°C. As always, check readiness with a skewer.
I want to give you a wonderful story in honor of this wonderful holiday, which is woven from my feelings. Happy holiday to you, my dears!
Darling, good night!
I want you to see a beautiful story about our love in your dreams, let you dream of our most beautiful moments... so... look... the doors open and you find yourself at the edge of the azure ocean! The splendor of the landscape fascinates and beckons. You run into clear water, full of incredible and unprecedented fish, corals, stars. Warm water caresses us... and the page turns first 
...and we are in a chic cafe, and the swimsuit turns into a luxurious dress - in a dream, everything is possible.. The sounds of live music invite us to dance, and we kiss and circle in each other’s arms, attracting the admiring glances of those around us. 
And now again we are in flight and stop in front of a waterfall, streams of water shower us with myriads of diamonds... we close our eyes...
And now, instead of water, an endless shower of petals of the most beautiful flowers comes from the rock. This is all for you, my love 
Another revolution... And we are at the carnival! Everything is spinning, turning upside down, tambourines are beating, glasses are being drained without sparing, trumpeters are blowing and castanets are crackling... Crazy and thoughtless joy takes over our bodies, and we laugh, laugh... “Let's run away from here!” - I shout. "With you to the end of the world!" - you answer. 
We are back in our paradise. The wise ocean lulls us to sleep with the roar of waves. The sky is strewn with bright stars. Look! They moved! In the dark blue sky, the most beautiful stars formed the words: “I am happy! I love you! Be with me forever!" 
Sleep... on Valentine's night you have beautiful dreams... and the fairy tale of this dream has come to an end... but our love continues, and we will wake up happy and loved!
If, like me, this happens from time to time... You opened the champagne, trick or treating, and it was left, then take note of the recipe for a simple and very pleasant-tasting sponge cake. The alcohol will dissipate during the cooking process, and the sponge cakes will acquire a pleasant aroma and a somewhat moist structure. In addition to semi-sweet champagne, Brut and any sparkling wines are also suitable. Depending on the sweetness of the drink, adjust the amount of sugar in the dough (for brut - more!)
The dough is based on a type of butter biscuits. I think you can do without baking powder, but without it I feel somehow insecure...
As a cream, I suggest a simple one - made from butter and condensed milk, which does not require either cooking or complex manipulations. If you want to not just coat the layers, but coat the entire cake with cream, then double the amount of cream!
Although the cakes do not turn out dry, they still need to be soaked a little, so I added the composition for soaking to the list of ingredients. My cake is decorated simply with sweets: grated truffles and cranberries in sugar, because I’m not good at beauty at all, I make do with “Soviet” methods.
For the champagne sponge cake, prepare the ingredients according to the recipe list.
Cut the butter into pieces, and when it softens after about 15-20 minutes, grind it with sugar and salt.
Pour in champagne and shake.
Add flour with baking powder, mix well and beat lightly.
For the dough you will only need whites; they need to be whipped into a strong foam and, stirring gently, quickly added to the dough.
The dough will be a little thicker than for the usual classic sponge cake.
You can bake either one tall sponge cake in a small pan, or a thin one in a large one. It is most convenient to bake a sponge cake in a non-stick pan or lined with baking paper.
My mold is 18x24 cm in size, and the baking time in the oven at 170 degrees was 25 minutes.
For the cream, beat softened butter at room temperature with condensed milk, also at room temperature. If desired, add alcohol to the condensed milk to enrich and enhance the taste of the cream.
Cool the finished sponge cake and let it rest, then cut it: if it is a tall sponge cake, then into two parts, and a thin one, into two halves.
Make an impregnation from water and sugar. Bring to a boil and cook for 2-3 minutes over medium heat. If desired, add alcohol to the warm impregnation and cool.
Soak the sponge cake that has been aged for at least four hours and immediately assemble the cake, coating the cakes with cream. It is convenient to soak the cakes in the same form in which they were baked, pouring all of it (for a thin sponge cake) or half (for each piece of a tall sponge cake) into it.
For decoration, I suggest using just candies. Just grate truffles or chocolate, but candied cranberries or some other similar candies are fine whole.
Champagne sponge cake is ready.
Happy experimenting!
