I couldn’t help but eavesdrop on recent conversation between Mr NQN and his brother. Mr NQN had his brother on speakerphone so I couldn’t avoid the conversation really. It was conducted at a leisurely pace with pauses and stops filled with sibling or familial comfort.
Mr NQN: So… yeah no yeah…
The Assman: Yeah…
Mr NQN: So yeah… when you going kiteing next?
The Assman: Yeah umm I dunno…
Mr NQN: Yeah…
Whereas a recent conversation with my friend and I was a completely different matter. It happened at a frantic warp speed and was conducted at a jerky staccato pace with several outbursts and exclaims.
Me: What did you eat today?
Friend: Don’t hate me but I tried one of those croissants at that bakery that we were meant to go…
Me: Oh you didn’t wait for me!
Friend: I know, but I ate one for you! I have to tell you all about it too…
Me: OK ok so how was it? Was it as buttery and as amazing as you dreamed of? And were they like pastries in Paris? Tell me e v e r y t h i n g…
The cake without legs
No wonder Mr NQN likes his moments of silence. I could talk myself hoarse on the subject of food while he is a man of very few words and dare I say the disparate levels of conversation observed might be the perfect example of the gender divide. One area that we both agreed upon however was this cake. Certainly it was girly, there’s no doubt about it but like the can-can it has a broader gender appeal. For the can-can, there are the physical demands of the dance but there is also the slight erotic appeal of skirts flipping skywards-probably moreso when it was invented in the 1820′s. Dancers used to wear contrasting black stockings and some were so adept at the can-can that they could dance near a patron and with a well placed and timed kick, knock off their hat.
When I first saw this ruffle cake from the queen of ideas Martha Stewart I was instantly smitten. She uses a lemon cake in the centre and creates an effect with a two toned icing. The first thing I thought of were those voluminous layers of skirts with the can-can dance and remembering the Alice in Wonderland class at Planet Cake last year I decided to do a can-can cake in a celebratory strawberries and champagne flavour inspired by cooklikeachampion.
I made this cake for my friend The Second Wife who had a quiet birthday the last week-by that I mean she should have had a street parade and a public holiday in her glorious honour, in my humble opinion. Fittingly, she’s also the one that gave me the Eiffel tower print in the background for Christmas. The possibilities for this cake, with or without legs are endless. They may fall more towards more the female gender with a hen’s night being the first option that comes to mind after a birthday. Or they can go for the male side should you be baking a cake for a buck’s night where a Barbie popping out of the top might be an idea.
The cake flavour itself is certainly no afterthought-the strawberries and champagne were a deliberately celebratory choice. The cake itself is a very soft and quite dense cake as you need density to hold up all of that icing. It is filled with real, fresh baked in strawberries as well as being sandwiched together by the champagne buttercream and fresh strawberry slices. And speaking of the buttercream, the syrupy champagne reduction is a gorgeously lightly tangy addition to a regular buttercream icing. You could of course use Swiss meringue buttercream but I wanted something just a little bit easier. You see I’m a bit lazy that way…
Oh and in some exciting news, a few days ago I was interviewed on the radio in Ireland on Tom Dunne’s Newstalk show. He was a lot of fun to be interviewed by and we talked about bacon jam, cheeseburger soup and the more unusual items on the blog. You can listen to it here on part 1, Thursday31st of March and my interview starts at 22:55 minutes and goes for about 7 minutes. And please excuse my excessive giggling-I do that when I’m nervous! Listening back to your own voice is something that I try best to avoid and is only bettered in terrifyingness by looking back on video of yourself-eek!
So tell me Dear Reader, are you a very chatty or quiet person on the phone?
The Strawberries & Champagne Can-Can Cake
Degree of difficulty: high and requires overnight drying of parts
Time: 30 minutes to make legs (dries overnight), 50-60 minutes for cake, 1 hour to make and pipe icing onto cake
For the legs:
- 100grams or so of white fondant
- a little pink and a little brown colouring gel
- black colouring powder mixed with a tablespoon of vodka
- a paintbrush
1. You will need to make the legs first so that they can dry overnight and harden so that they can stand upside down. Knead the white fondant until soft and pliable and then add a tiny amount of pink and brown gel. I did this the evening before while watching tv and I knew when I had hit skin tone when my husband started to look at the sausage of fondant in my hand with alarm. Yep it looked like a penis. Jackpot!
Errmmm…purely unintentional!
2. Roll out two sausages of fondant in a slender shape-these will be legs. Pinch the ends to make feet and allow to dry on a piece of parchment overnight. Turn over the legs carefully during the drying process so that all sides dry.
3. When dry, mix the black colouring powder with the vodka and paint shoes on the feet. Voila, you have legs!
For fresh strawberry cake 10cms/4 inches in diameter, double or triple if necessary if you want a larger cake:
- 90g/3 ozs butter at room temperature plus extra for greasing
- 2/3 cup caster or superfine sugar
- 1 cup plain all purpose flour
- 2 tablespoons cornflour
- 2 teaspoons baking powder
- pinch of salt
- 2 eggs at room temperature
- 1/3 cup buttermilk
- 1/3 cup pureed fresh (or frozen but thawed) strawberries plus 2 extra strawberries to put in the middle of the cake
4. Preheat oven to 180C/350F. Line two 10cms round cake tins with baking paper (use a non stick spray or butter to adhere the paper).
5. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium high for 4 minutes. Reduce speed to medium and add sugar. Add eggs one at a time ensuring to incorporate the eggs completely after each addition. Then put the mixer on the slowest speed and alternately add flour, strawberry puree and buttermilk starting and ending with flour. It may look slightly curdled but that is fine.
6. Bake in the oven for 30-40 minutes until a skewer inserted comes out clean. Cool completely. Cut off the tops of the cakes so that you get a completely even surface. The cake is delicious so the cut off bits are the cook’s treat 
You will end up sandwiching the two halves with the cut surfaces facing each other as shown.
For simple champagne buttercream:
- 1 cup champagne or prosecco (I used Prosecco-it would be a waste of champagne unless you happen to be replete with the stuff-lucky you if you are!)
- 225g/1 cup butter
- 8 cups of icing sugar, sifted
- a little rose pink colouring gel
- You will also need a petal tip
7. Firstly reduce the champagne to 2 tablespoons of syrup. Watch it as it can burn or cook off very quickly once it reaches a certain stage. You should get a thick syrup that looks like a light caramel. Cool completely.
8. In the bowl of an electric mixer, beat the butter on medium high until smooth for 2 minutes. Add the champagne syrup and half of the icing sugar on slow speed and once it has combined beat it on high for 4 minutes. Add the remaining icing sugar and beat for an additional 3-4 minutes until it becomes very smooth.
9. To assemble the cake. Spread both halves with a some buttercream and take the two extra strawberries and slice them up and place them on top of the buttercream and sandwich together. Then using an offset palette knife spread a thin layer of buttercream on top and on the sides of the cake. This is to give the ruffle icing something to adhere to. Refrigerate.
10. Fit a piping bag (a ziplock bag won’t do for this icing) with a petal tip. Now the best way for me to show you the technique is point you to sweet and saucy’s video here because it explained everything very well. Also I was at home alone when I did this so I couldn’t quite aim the camera and do the icing at the same time. Follow her instructions and trust me, this works a dream! Even for the uncoordinated like me!
11. Poke two holes in the top-I used the thick end of chopsticks and I made sure that the holes were the right size to fit the legs in-you don’t want to use the legs to push or dig a hole as they are delicate. Gently push them into the cake and your can-can cake is done!
Or with!
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102 Comments | Add your own
This is so marilyn monroe ish! I had rose champagne before i left for melbourne. Have to say, it was quite lovely to go with strawberries!
So so adorable, Lorraine! I’ve seen that ruffle frosting style before and loved it but you’re just genius for adding the legs and making this strawberry champagne flavored
yummmm!
That cake is awesome! I love the idea, flavors and the piped buttercream.
Cheers,
Rosa
I love the sound of the flavours in this cake, and it looks amazing!!!
I am not a fan of phones really… I don’t often answer them!
That cake is incredible and your photos as usual are gorgeous.
OMG Lorraine, I love this cake!!! Lucky first wife. Congrats on your radio interview – you have gone truly international. Blokes have a secret language that I don’t understand, as well demonstrated by the transcript above – lots of ‘mate’, ‘yeah’ and other such stuff. How I am on the phone depends on whom I am talking to – if I know them well, I am generally chatty – and my mood – if I am tired, I am not much of a conversationalist.
I love that the can-can dancer is wearing ballet flats! Lol. I have a bottle of Moet that I’ve been dying to drink so that I can use the left overs in a recipe, and I really want to try this!
What a gorgeously fun cake! I think this would be perfect for a bridal shower. I love the legs coming out of the top!
I love your heart measuring cups. I want some!
That’s FANTASTIC! omg I love it.
oh this is too adorable!
What a fun cake, and it sounds absolutely delicious as well! You are so talented!
What a fantastic cake, Lorraine. Full of both looks and taste.
I’m a person of few words on the phone…
SSG xxx
What a wonderful looking cake. I’m not sure if I could do the icing like that. Thanks for posting the recipe.
Oh wow…..I can only imagine how long it took to do all those ruffles! That cake looks delicious though. I tip my hat to you and your patience!
Champagne buttercream – how fantastic! I’m going to borrow that idea from you Lorraine. I have a recipe for champagne rissotto but never considered reducing the fabulous tipple down to make a sugar syrup for buttercream. Bravo!
Cute, cute, cute early on Monday morning! Certainly different! I just had that peculiar feeling we were meant to be travelling to parts guessed at in WA today? Oh, the phone – entirely DEPENDS! Can talk the hind legs off the turkey with dear friends, am quite brief and definite on business calls (heaps of practice!) and, very occasionally, can go silent/’oh, really?’ sarcastic if someone really gets my goat!!
I adore this! I have a friend’s 30th coming up and I am imagining 1000 different ways I can do this…. Maybe cupcake style so the papers look like the skirts! Can’t wait!
This cake was as delicious as it looks! The Champagne strawberry combo is unusual but it works really well. I had a little tea party with Gravybeard and then we both floated around on a cloud of sugar and butter all afternoon. Delushus! xx
I love it! Makes me wanna get a poofy skirt and dance my life away. Great work on the ruffle. I’ve seen it around and always think it’s one of the nicest non-fondant way to spruce up a cake.
Boys really have sooo much less to say than us…sounds way less exciting too! ><
Hahahaha… very cute .. although i am sorry Lorraine but it really made me laugh as to me they look like two pink flamingos on the top
Gorgeous, Lorraine. I really admire your patience and attention to detail – and your devotion to your friends!
Best extrapolation of anything of Martha’s I have ever seen, love the whole picture. Paris is my favourite destination so it hits the right note.
HOW different and U-N-I-Q-U-E!
WHOO HOO!
Your blogs MAKE my curioisty further peak!
Since you asked, will tell the truth,
Could chat on the phone underwater or on top of the roof! lol
The world is my oyster, so MANY questions to ask, SO little time!
HOPE today, you enjoyed my rhyme!
I need one of these cakes in my life! FYI, you can whack the legs (fondant/gumpaste) in a turned off oven with the light on and they will dry SUPER fast! Like, ridiculously fast. Stops any moister in the air getting at them.
Thank you so much for the giggles this morning, Lorraine! And the memories of Paris, which are painful yet appreciated
I think I’m pretty chatty on the phone – at least when talking to friends. Not so much with telemarketers…
sooo cute! the little legs reminds me of those alice in wonderland cupcakes you made.. they suit this so well
Yum sounds delicious!! The ruffles look amazing too, you did a fab job!!
That cake looks amazing!!!! I want some now!!!!
The cake inside looks delight – and great job on the icing.
My first reaction was to laugh at the legs flailing in the air
That cake looks gorgeous Lorraine!
Just one thing though, I think you meant to write 1820s for when the Can-Can was invented
Oh you’re right, thanks Katy!
Haha I love the brotherly conversation! Im like that with a few of my friends – you can say one word and they just get it. A whole conversation not needed
Love the cake! Looks so fab!
Lorraine, I think I just added this sexy, girly cake to my bucket list. And, the video was necessary for someone like me who is frosting challenged.
How fantastic and clever. Looks great and I hope it was fun to make and your friend enjoyed the treat.
What has struck me as a new idea (yes I know I am not quick on the uptake) is the fact that you have made a little (10cm) cake – a perfect size for a gift or a treat. *stores idea away until impementation*
cheers from Jacinta from FNQ.
The cake recipe seems to be missing the amount of sugar to add to the butter.
That cake looks amazing on the inside too! OH YUM! You put so much effort into everything you do x
Thanks Graeme-I’ve added it!
That’s a cake that would make anyone smile! Looks fantastic, definitely going to give it a try.
your ruffle icing looks very ruffely! good one.
I love it! The icing is so simple but looks fantastic. I actually just bought a petal tip so I’ll have to give this a go.
It depends who I’m talking to. With some of my friends I think you’d need a translator we talk so fast!
Such a pretty and whimsical cake! I’m sure it tasted fabulous, too!
OMG, L.
Even your measuring cups are fabulously pink & pretty.
Luv the cake. I want some. I shall eat all of the frosting off first.
xxxx
Fun with the leg, but very pretty without as well.
That is the cutest cake ever. I love the ruffles! Very cute measuring cups too, by the way. The can-can theme is fantastic.
Love it! looks gorgeous! and now I know what you were referring to the other day re fondant sausage
I love the idea of the flavour, and champagne syrup looks delicious. I might have to try it on cupcakes! Brilliant cake Lorraine! x
That is hilarious! a grown up version of those Barbie cakes, actuall those are awful!
It looks scrumptious
Love your cake so beautiful! great post
this is so poetic !!pierre
Gorgeous gorgeous cake, it almost looks like a warning to me not to drink too much champagne!
looks absolutely fun and pretty~
I needed a good giggle today, so thanks! What a cute idea, and like you said, it appeals to everyone. The recipe is really nice too, and the chefs treats are always the best parts of any recipe!
I either talk way too much, or clam up tight,it’s hard to settle nerves on an empty stomach as well.
Oh Lorraine…my goodness this is glorious!! No wonder you both agreed on it’s amazingness. It is utterly divine & totally sends me back to Paris
Heidi xo
ooooh yummy …… the pink looks scrumptious
Love this cake – will have to find an occassion to try it out – definately the thing for Will’s bucks night!
Oh such sweet, sugary goodness. And you know how much I love penis-shaped things … if you ever need to make a penis cake, you’re halfway there!
I legs are so cute! Love the pink frilly icing too, and the addition of moet is perfect
And I have to say, I totally know what you mean about the conversations. I talk and talk and talk and talk about food non stop, and my best friend just listens. He’s a good listener, at least! Someone I feel a bit bad about taking up so much of his time with the sound of my voice, but I don’t think he minds…I hope
She’s gorgeous….the little minx!
oh too cute and I love your parisian props – the champagne buttercream sounds great for a celebration
Now that looks like a whole lot of fabulous!
Very girly. Love those legs.
Hilarious and quirky. I like! And very timely too. I need to make some special cupcakes very soon, and I love the sound of this simple champagne buttercream (I really dislike Swiss Meringue buttercream, sad but true). Thanks for the ideas
Yeah artisticly is awesome! I hope it taste good too!
Her little legs crack me up!
How pretty!
I want one, just to look at, its gorgeous. Love the video explaining Ruffles.
Me, Im not actually a big phone chatters, I do however have a SMS addition.
PS: Mr NQN’s convo was hilarious.
Mmm…strawberries and champagne is a gorgeous combination for a gorgeous cake!
Great to see you yesterday!
After seeing the fondant legs in your hands I thought this cake was going to be enormous, then after seeing the sliced strawberries on the cake, you realise it’s quite tiny! What a fun, frivoulous, fabulous tasting treat!
Fantastic cake… I love the flavours you chose.
I’d say they go perfectly well with the can can theme! 
Beautiful decoration and presentation! Just perfect!
You know, Lorraine, I think I am more like Mr NQN. I don’t like chatting over the phone and very often prefer to leave the talking to others… This cake is a blast! Love the ruffles!
Oh wow….I am so bad with icing. This is beyond me for now…
I am quite quiet on the phone and it really depends on mood and who.
I am a blabbermouth on the phone and off. This cake is so cute, so funny so girly, so flavorful. Just LOVE it!
Adorable cake. Love Mr NQN’s phone conversation, too funny.
Love it to bita Lorraine…what a glorious cake and perfect piping too. I reckon it wasn’t very easy. I’m the one with virtual verbal diarrhoea at home, and the hub is a man of fewer words than I would like…sigh! Loved the 2 teleconv…had me in splits!
Perfect color and flavors for a can-can cake! Love the whimsicality of this dessert! And you guys remind me of me and My Man but then I wonder if most couples are this way?
You were interviewed on Newstalk!! I’m raging I missed it live!! I’ll defo listen to it online. Love the ruffle cake by the way. I may need to give that a go … I may like eating champagne better than I like drinking it
Yum! This sounds and looks divine – those legs are so cute, very ‘diving into’ into the cake.
I’m actually fairly quiet in real life – and the boy is talkative.
Such a fun, girly cake. Love the interview. I think the guy was really hungry. xoxo Mum
hahaha this is amazing and creative!! such a fun idea
the cake bread looks delicious! And I can be the same way with new dessert places and bakeries lol
The cake is looking gorgeous. I loved the novel idea and the way it is presented and described in the post. Wud love to give a shot to this cake some day for sure…cheers !
Such a beautiful buttercream ruffle! I tried ‘ruffles’ once and they ended up looking like droopy, uneven globs lol Gorgeous cake, love the can-can legs, and the champagne buttercream sounds marvelous! Congrats on the radio interview!!
That cake looks amazing! I am definitely not a phone person. I am always scared of awkward silences…
Your ruffle cake is so beautiful and hilarious at the same time! Love it! I am definitely more on the chatty side:)
Wow! What a gorgeous cake! So very you, my dear..
This may be the best over-the-top dessert from you yet. I love it!
Lorraine, WOW! This is such a beautiful cake. Love, love, love. And champagne buttercream?? Oh my.
I’m interested in what stand mixer you use – I’m in the market for one…
You clever & so creative girl!!!
hahahhaha,..the cake looks just STUNNING & so FABULOUS!! Too pretty to savour!!
Hi Michelle-OH you’re right it is!
They’re a great pair together and rose champagne is so pretty!
Hi Xiaolu-thanks Xiaolu! Thanks! yes it’s such a pretty way of frosting a cake by itself
Thankyou 
Hi Rosa-Thanks very much!
Hi muppy-Thanks muppy!
hehe I’m always surprised when my phone rings! 
Hi Maris-Thanks so much Maris!
Hi Cakelaw-thanks Cakelaw
I know, they seem to totally talk on a different wavelength don’t they! 
Hi JasmyneTea-Well she needs to, the can-can is hard
Hi Jennifer-Thanks Jennifer!
Oh yes perfect for that indeed! 
They were a gift from a lovely reader Maddie 
Hi Vintage Macaroon-Thankyou so much!
Hi Lisa-Thankyou!
Hi Betty-Thanks so much Betty-you are too kind!
Hi SSG-Thanks SSG!
I remember talking for hours on the phone but I don’t do it so much anymore! 
xxx
Hi Homemade Sausage-Thankyou! trust me, it’s really easy to do!
Hi Apple-It takes a while although this is a smaller cake at 10cms but it ended up being quite big with the icing detail. Thankyou!
Hi Di-licicous-Absolutely please do!
Oooh champagne risotto-sounds great. I suppose it would be like white wine risotto? 
Thanks!
Hi EHA-Thanks Eha! Oh hehe yes I meant tomorrow as in the next time a WA story came up
LOL at the hind legs of a turkey comment! 
Hi shan-Oh great stuff! That would be perfect!
Hi Emma-Aww I’m so glad that you liked it! I thought it was SO you!
xxx
Hi Sweets By Vicky-Thankyou!
hehe I love that! 
I agree, a lot of people don’t like fondant so it’s always a challenge to find a non fondant way of decorating! Hehe true true 
Hi Monica-Hehe really? Well maybe it could be a flamingo cake too!
Hi Amanda-thanks so much Amanda! you are too kind!
Hi Roz-aww thanks so much Roz, you are very sweet to say that!
Hi Joanne-Thankyou for the rhyme Joanne! You definitely think up some very clever rhymes!
Hi Kay-haha cool!
Great idea! I tried it on the oven on and it made them softer but perhaps just the light would have done better 
thankyou!
Hi Hannah-Aww thanks H!
Hehe I would expect no less! 
Hi Christine-Yep I loved making those cupcakes!
Thankyou!
Hi Kat-Thankou so much! I was really hoping that it would work!
Hi Cate-hehe thanks Cate!
Hi Tina-Thanks! And the legs are dancing!
Hi Nic-Hehe I think that’s what it’s like as they’re brothers
Thanks so much Nic! 
Hi Angela-ooh cool! Well if you were here I’d make you one!
I bet you’re better than you think! 
Hi Jacinta-it was very fun but a bit nerve wracking I have to admit
Yep and it looks bigger once you add on the icing too! 
Hello to everyone in FNQ! 
Hi Mrs Bok-Thankyou!
I do love themes so I tend to go overboard 
x
Hi Red-Aww thankyou Red!
You are too kind!
Hi gastronomygal-Thanks GG!
Hi Claire-yes it’s such a simple but effective technique! I had no idea that it would actually work! Good luck with yours! Haha me too!
Hi Midge-thanks Midge! I do love strawberries and champagne
Hi kim-thankyou Kim!
They were a lovely Christmas gift from a lovely NQN reader Maddie. I’m very lucky! Absolutely, that’s the best way to eat it xxx
Hi Sara-thanks, I think so too! Legs not necessary!
Hi lisa-Thankyou Lisa!
aren’t the cups darling? Thankyou! 
Hi Erin-Thanks so much!
Haha yes I really wanted to explain as I think some people thought that I was making a penis 
Hi Loll-thankyou Loll!
Yes it would be great on cupcakes and a mini version! 
x
Hi Emoshoenal-Thanks! I actually think those Barbie cakes are cute!
Hi Rowaida-Thankyou Rowaida!
Hi pierre-Thanks so much!
Hi GourmetGetaways-Thankyou! Haha yes so true!
Hi Yuki-Thankyou! It was fun to make
Hi InTolerantChef-thankyou!
Absolutely chef’s treats are always welcome 
yes best to have a slice of cake first! 
Hi Heidi-thankyou Heidi!
You are so sweet! 
xxx
Hi bronnie-yep it had to be in pink
Hi Cecily-Oh great! And you’d definitely have the strawberries to make it with!
Hi Bronnie-haha are you hinting for a penis cake?
Hi Pudding Pie Lane-thankyou!
Yes it’s the perfect pairing for it! Aww that’s great that he’s such a good listener! I’m sure he doesn’t! I have a friend like that and he doesn’t seem to mind either! At least I hope so!
Hi Tenina-haha thankyou!
Hi Johanna-Thanks so much Johanna!
Hi cityhippyfarmgirl-Why thankyou! I wanted to make the legs longer but they might have broken off
Hi shaz-Thanks Shaz!
Oooh how cool! I can’t wait to see what you make! 
you’re welcome!
Hi Bryan-thankyou so much Bryan!
It tasted pretty good from what I tasted 
Hi Blond Duck-hehe thanks!
Hi Anna-Thanks Anna!
Yes the video make it so much clearer! Haha do you now! Mr NQN’s mum does too! Hehe thankyou 
Hi Moya-I didn’t think that I could handle piping around a huge cake
Hi Manu-thanks Manu!
I hope so, I always think that champagne goes with the can-can! 
Thankyou! 
Hi Shirley-Hehe are you?!
I must admit that I love talking on the phone but don’t do it very much and I prefer to do it with friends! Thankyou! 
Hi penny-I promise, it’s really not so hard!
Ahhh I see!
Hi Lora-haha that’s a good thing!
Thankyou so much Lora!
Hi Nuts about food-Thankyou! Hehe he makes me laugh too
Hi Deeba-Thanks Deeba darling! the piping wasn’t as hard as I thought it would be. I think once you see the video it looks much easier
Haha you sound just like us! 
Hi Jamie-Thankyou!
Haha yes from what Deeba said perhaps we all are! 
Hi Jenn-Aww now that would have been cool to know you were listening live! Ah well! Next time
Thankyou! Hehe now this is the way to eat it 
Hi Joyti-hehe thankyou so much! Ahh you sound like the opposite of us!
Hi mum-thankyou so much! Hehe yes I wished I could have sent him some stuff to try!
xxx
Hi Ellie-thanks so much!
Now that sounds like a fun conversation! 
Hi sonia-Thankyou Sonia!
I’m sure you will do it beautifully!
Hi Lisa-Thanks Lisa!
Oh no, was it hot weather? I wonder if that would make it really tough to stand up? Thankyou! 
Hi Susan-Thankyou!
hehe yes they are rather to be avoided!
Hi Sue-Thanks Sue!
Hehe me too!
Hi Celia-Haha thankyou darling!
Hi Victoria-Thankyou! I’m so pleased that it worked out!
Hi Chanel-Thanks Chanel!
I know, how girly is champagne buttercream? I use the Breville BEM 800 and the Kitchenaid KSM150 
There are differences between the two. I like the way the Breville bowl fits in the slot and the speed control although the KA can cope with beating smaller amounts of food and doesn’t tend to leave unmixed batter at the bottom of the bowl like the Breville does.
Hi Sophie-Thankyou Sophie! You are too kind!
Oh man you are GENIUS! This cake is STUNNING hehe and I love the little leggies! And lol re the conversation. Panu and I are the same – him, being Finnish and you know how quiet they are – never speaks. His idea of a catch up with his mum when she visits is sitting silently through lunch LOL. where as myself and my friend, we talk at each other AT THE SAME TIME but we can still hear, understand, and respond to each other! I call it efficiency
This is soo wonderful! I don’t think I could get the icing to work in my favour though!
I’m reading this at work, but will have to listen to your interview when I get home…and I hate talking on the phone. The invention of text message was my dream come true!!
hmm that’s why guys hate talking on the phone! What a cute cake!
Wow, what a stunning cake! With strawberries and champagne buttercream, sounds heavenly delicious too!
Oh that is a gorgeous cake – loving the piping skills Lorraine!
p.s I love My Sweet & Saucy, her collection of cake stands/domes are amazing. Not to mention her cakes and cupcakes, of course!
What a perfectly adorable cake! I do prefer light and buttery cakes such as this, over heavy chocolatey cakes!
So fabulously chic lorraine, i love it!
Being at home on annual leave to make my first ever wedding cake (and 100 matching decorated cupcakes – what was I thinking?!), seeing this cake was just the joy I needed. It’s gorgeous. And congrats on your interview on Irish radio – you are really going global. Well done NQN.
I can-can-can! Thought of the Moulin Rouge song straight away. Love it!
Hi catty -Aww thanks Catty!
Haha yes the strong and silent Finns 
Actually Mr NQN’s mum is such a chatterbox, she’s not your typical Finn and he answers perhaps every 30 words of hers with 1 “yes” or “no”! 
I like your efficiency theory! 
Hi Jenn -Aww I bet you could! I was surprised when mine worked out!
Aww thankyou!
Hi pigpigscorner-Hehe I’m not sure why they do. Thankyou!
Hi 5 Star Foodie-Thankyou so much!
Hi Su-yin-Thanks Su-yin! It was touch and go for a moment there with the piping
Oh I had no idea, I should check it out! 
Hi Gianna-Thankyou Gianna!
Yes me too most of the time! 
Hi ck-Aww thankyou so much!
And good luck with your first ever wedding cake and cupcakes! I’m sure you’ll do brilliantly and I can’t wait to see it! 
Thankyou, you are too sweet!
Hi Joanna-haha that was the song I had going around in my head while I was piping!
Thankyou!
Loved it!!!! Loved it!!! I will have to try it!
how adorable and fun! i swear, lorraine, you have the most clever ideas and you always execute them to perfection.
Depends on who is on the other end of the phone. The one friend who WILL chat won’t let me get a word in edgewise because she gets on a roll and it’s usually quite funny. We put our phones on speaker phone and get our chores done while talking for a couple to a few hours. It’s all very joyous until her damned boyfriend shows up, or the rude “call waiting” interrupts….As to that cake, heh heh, who got to slice it down the middle? Ouch.
Wow what an amazing cake! I want one!! I was just in Paris last weekend and yours looks better than any I saw in Paris! I tried to listen to your radio interview but there’s only aug 2010 or april 2011, none for 31st march
I’m definitely a chatterbox!
Hi rosanna-THankyou so much Rosanna!
Hi grace-Aww shucks thankyou Grace! You are too kind!
Hi Linda-Haha that sounds like a great way to talk! I think the second wife sliced it but luckily she doesn’t have murderous thoughts!
Hi thebakingaddict-Thankyou so much!
What a sweet thing to say! Oh no, what a shame, perhaps they replace them with more recent recordings. Hehe me too! 
I’m far too lazy for the legs and the ruffle icing but this sounds like the best cake flavour ever!
LMFAO! hahahaha that cake looks cool I remember the wedding cake of my cousin and the figurine on top of the cake were a girl and a boy and the boy was bending over and the girl holds a whip lols!
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