modern ways to style your wall and cake

Velvet Party

Khadija Al Mousa

Party Cake with Paper Decorations

Table of Contents . Bio . Dedication . Paper Flower . Red Velvet (cake & cupcake) . Resources

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!

Bio

1

Paper Flowers

2

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.

3

Red Velvet Cake

4

Cake

. 2 ½ c sifted cake flour

. ½ tsp salt

. 2 tbsp regular or Dutch- processed cocoa powder

. ½ c unsalted butter, at room temperature

. 1 ½ c granulated sugar

. 2 large eggs

. 1 tsp pure vanilla extract

. 1 c buttermilk

. 2 tbsp liquid red food coloring

. 1 tsp white distilled vinegar

. 1 tsp baking soda

Frosting

. 1-8 oz cream cheese

. 1-8 oz of Mascarpone cheese

. 1 tsp pure vanilla

. 1 c confectioners (icing or powdered) sugar

. 1 ½ c cold heavy whipping cream

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.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs, add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer, alternately add the flour mixture and buttermilk to the butter mixture.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Divide the batter evenly between the two prepared pans. Bake in the preheated oven for approximately 25-30 minutes. Cool the cakes in their pans on a wire rack for 10 minutes.

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.

5

Red Velvet Cupcakes

6

Cupcake

. 1¼ c sifted cake flour

. ¼ tsp salt

. 1 tbsp regular or Dutch- processed cocoa powder

. ¼ c unsalted butter, at room temperature

. ¾ c granulated sugar

. 1 large eggs

. ½ tsp pure vanilla extract

. ½ c buttermilk

. 1 tbsp liquid red food coloring

. ½ tsp white distilled vinegar

. ¼ tsp baking powder

. ½ tsp baking soda

Frosting

. 1-8 oz cream cheese

. ½ tsp pure vanilla

. ½ c confectioners (icing or powdered) sugar

. 2⁄3 c cold heavy whipping cream

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.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

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

7

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.

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 ® Khadija Al Mousa