Velvet Party modern ways to style your wall and cake
Khadija Al Mousa
Party Cake with Paper Decorations
Table of Contents
. Bio . Dedication . Paper Flower . Red Velvet (cake & cupcake) . Resources
Bio Khadija Al Mousa was born in Saudi Arabia, November 14th 1989. She’s the youngest in her family. As she grow up she was the only member in her family who was interested in arts, crafts, and cooking. She would make handmade birthday cards to her cousins and help her mom in baking. However, her mom only encouraged her in the baking part and not the rest. Years passed by and her passion for crafts and baking grow bigger! And now at age of 23, she decided to share her favorite cake recipe and paper decoration that can server you in planning outdoor parties, birthday, etc.
This book is dedicated to my mother and friend, Martha Stewart, Stephanie Jaworski, mothers and thier kids. Bake with love, decorate with taste!
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Paper Flowers
Fold in half (10” x 29”). Accordian pleat through the length, the pleats are 1 1/2” in width, approx the width of a metal ruler. Secure the middle of the 10” bundle with waxed twine (one yard). Tape or secure ends together as you create your round fan. To create the large fan, you’ll need 4 sheets. Punch holes to attach ribbons for hanging, or suspend them with a simple length of waxed twine or by using clothespins. You can use the punching edge to add at the ends, but punch the paper after you finish folding.
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Red Velvet Cake Cake
. 2 ½ c s ifted cake flour . ½ tsp salt . 2 tbsp regular or Dutch- processed cocoa
Preheat oven to 350° F (175° C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
powder In bowl of your electric mixer, or with a . ½ c u nsalted butter, at hand mixer, beat the butter until soft. Add room temperature the sugar and beat until light and fluffy. . 1 ½ c g ranulated sugar Add the eggs, add the vanilla extract and . 2 l arge eggs beat until combined. . 1 tsp pure vanilla In a measuring cup whisk the buttermilk extract with the red food coloring. With the . 1 c b uttermilk mixer, alternately add the flour mixture . 2 tbsp l iquid red food and buttermilk to the butter mixture. coloring . 1 tsp white distilled In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and vinegar then quickly fold into the cake batter. . 1 tsp baking soda Divide the batter evenly between the two prepared pans. Bake in the preheated oven Frosting for approximately 25-30 minutes. Cool . 1-8 oz cream cheese the cakes in their pans on a wire rack for 10 minutes. . 1-8 oz of M ascarpone cheese Cream Cheese Frosting: . 1 tsp pure vanilla
. 1 c confectioners
(icing or powdered) sugar . 1 ½ c cold heavy whipping cream
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In the bowl of your electric mixer, beat the cheese together until smooth. Add the vanilla, confectioners sugar, and heavy creamuntil the frosting is thick enough to spread.
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Red Velvet Cupcakes Cupcake
. 1¼ c sifted cake flour . ¼ tsp salt . 1 tbsp regular or Dutch- processed cocoa
Preheat oven to 350° F (175° C) and line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt,& cocoa powder. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
powder . ¼ c unsalted butter, at room temperature . ¾ c granulated sugar . 1 large eggs . ½ tsp pure vanilla extract In a measuring cup whisk the buttermilk . ½ c buttermilk with the red food coloring. With the mixer . 1 tbsp liquid red food on low speed, alternately add the flour mixture and buttermilk to the butter coloring . ½ tsp white distilled mixture, in three additions, beginning and ending with the flour. vinegar . ¼ tsp b aking powder In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and . ½ tsp baking soda then quickly fold into the cake batter.
Frosting
. 1-8 oz cream cheese . ½ tsp pure vanilla . ½ c confectioners
(icing or powdered) sugar . 2⁄3 c cold heavy whipping cream
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Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cupcake ingredient Makes 12 cupcakes Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. Cream Cheese Frosting: In the bowl of your electric mixer, beat the cheese together until smooth. Add the vanilla, confectioners sugar, and heavy creamuntil the frosting is thick enough to spread.
- Once the cupcakes cools down, you can cut the middle and add some frosting into it. - Add some red sprinkles on top. - Make sure vinegar and baking soda fizz first then add it to the mix.
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Resources Section . Paper Source . Safeway . Oblation Papers & Press . Paper Zone . WinCo Foods . www.joyofbaking.com . www.marthastewart.com . www.thepapermillstore.com . www.stationerynew.com . www.createforless.com
Copy Right 速 Khadija Al Mousa