Tuesday, February 23, 2016

Burlap + Grommet Drapes


Courtesy of Julie Loves Home

Hi Friends,

Julie from Julie Loves Home makes rustic burlap look modern with the addition of metal grommets. These floor-to-ceiling drapes add a lot of texture without going over budget. What a great, budget-friendly idea!

No three-legged race this weekend - have fun...

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Live well,
Yvonne

Monday, February 22, 2016

Framed Silhouette


Courtesy of HGTV

Hi Friends,

Preserve memories of your favorite people with framed silhouettes. Popular since Victorian times, they have an elegant, sophisticated look but are a snap to create.

Materials and Tools:
  • photo clearly showing the profile of a subject's head and shoulders
  • scissors
  • utility knife
  • black paper (the size of the photo)
  • solid-color or patterned background paper (size of the frame)
  • frame
  • glue stick
  • pencil
Steps:
  1. Choose a photo that clearly shows the subject's profile. The more contrast between the face and background the better. Tip: A great way to create this contrast is to photograph the subject in front of a bright light.
  2. Using scissors and/or a utility knife, cut around the head and shoulders shape in the photograph to create a template.
  3. Trace the template onto the black paper and cut out the silhouette. Then glue the cut-out shape to the background paper and place in frame.
Learn how to make a silhouette of your family and friends in our post tomorrow - perfect personalized gift for the special people in life...

Check back for more great framing and artwork ideas over the next couple of weeks from your friends at Interior Design!

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Live well,
Yvonne

Tuesday, February 16, 2016

Writing On the Windows


Courtesy of DIY Show Off

Hi Friends,

Roeshel from DIY Show Off made these no-sew custom drapes out of drop cloths embellished with handwritten script. Roeshel suggests making pencil lines first to keep the typography straight. Try writing a favorite poem or song lyrics to make it personal. At approximately $9.00 per panel, this is a big decorating bang for your buck.

Carry the theme into the room with throw pillows for your bed, sofa or chair. Embellish additional drop cloths to make covers for pillows you already have in your home that may need a new, fresh look. The sky is the limit - use your imagination and go for it.

Happy writing...

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Live well,
Yvonne

Monday, February 15, 2016

Happy Presidents' Day!


Hi Friends,

We wanted to share this poem about our leaders who put pride in Red, White & Blue.

Our Presidents

by Winifred Sackville Stoner, Jr.

George Washington, Adams and Jefferson three
First rulers of Uncle Sam's land of the free:
Then Madison, Monroe and Adams again
All clever and upright and good honest men;
The Jackson, Van Buren and Harrison first,
Tyler and Polk whose terms were so curst
By war with the Mexicans who lost in the fray -
Then Taylor and Fillmore and Pierce held their sway.
Buchanan and Lincoln, Johnson and Grant,
Then Hayes, martyred Garfield, despiser of cant,
Arthur and Cleveland, Harrison (Ben)
McKinley the martyr, beloved by all men;
Then most energetic and strenuous Teddy
And plump William Taft for a second term ready
When Wilson was placed in this nation's great chair
And promised to always rule wisely and fair.

Happy President's Day from your friends at Interior Design!

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Live well,
Yvonne

Sunday, February 14, 2016

Happy Valentine's Day!


Hi Friends,

May you enjoy the day with the person closest to your heart...

Happy Valentine's Day from your friends at Interior Design!

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Live well,
Yvonne

Friday, February 12, 2016

Better Than Heaven Cakelette


Courtesy of Abby Larson
Photography by 5ive15ifteen Photo Company

Hi Friends,

Nothing is better than layers of caramel and chocolate-covered toffee chunks mixed in with whipped topping and chocolate cake, all packaged nice and neat in your own personal jar and give your love something they can eat (guilt-free) in one sitting. This cake-in-a-jar serves one, but can easily fit two spoons.

Here's the recipe...

Ingredients

  • 1 18.25-ounce package devil's food cake mix
  • 1/2 can sweetened condensed milk
  • 6 ounces caramel ice cream topping
  • 3 1.4-ounce bars chocolate-covered toffee, chopped
  • 1 8-ounce container frozen whipped topping, thawed
  • jars with a 3-inch or larger lid size

Instructions

Bake cake according to package directions for a 9x13-inch pan. Cool on wire rack for 5 minutes. While baking, combine sweetened condensed milk and caramel topping. Stir until smooth and blended.

Punch out a circle piece of cake and place in jar. (We used a basic drinking glass to cut out cake.)

Make slits across the top of the cake, making sure not to go through to the bottom.

Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits, then sprinkle crushed chocolate toffee bars across the entire cake while still warm.

Let cake cool completely before topping with whipped topping.

Decorate the top of the cake with more chocolate toffee bar chunks and swirls of caramel topping.

Refrigerate until you're ready to eat.



Bon Appétit...

Happy Valentine's Day!

Check back for more great Valentine ideas from your friends at Interior Design!

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Live well,
Yvonne

Thursday, February 11, 2016

Homemade Valentine's Day Mints


Courtesy of Emily Roemmich

Hi Friends,

You'll be ready for that goodnight kiss with these homemade candy heart mints. For an extra-special touch, incorporate your sweetheart's favorite color or flavoring. These homemade candy hearts will surely impress your valentine.

Get the recipe here..

Ingredients
  • 2 tablespoons butter, softened
  • 1 tablespoon vegetable shortening
  • 1-2 teaspoons peppermint extract
  • food coloring (optional)
  • 2-3 tablespoons hot water
  • 1/2 pound powdered sugar
  • edible glitter (optional)

Directions

1. Mix ingredients in order.
2. Add 1 tablespoon of hot water at a time until the mixture can easily be rolled into a ball without being too sticky.
3. Roll each color into a ball and place on a cutting board with powdered sugar. Roll out each ball flat until it's approximately 1/4-inch thick.
4. Wait 10-15 minutes before cutting out the hearts.
5. Dip your cookie cutter in powdered sugar and cut out each heart.
6. Sprinkle with edible glitter, if desired.
7. Wait an additional 10-15 minutes before removing the hearts from the surrounding dough.
8. Store in an airtight container.

Yields: Approximately 75 mints

Such a refreshing addition to your Valentine treats...

Happy Valentine's Day!

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Live well,
Yvonne

Wednesday, February 10, 2016

Chocolate Mousse Crepes


Courtesy of HGTV

Hi Friends,

Jazz up breakfast in bed with handmade crepes filled with chocolate mousse and garnished with fresh raspberries and white chocolate shavings.

Here's the exquisite recipe to serve on elegant occasions.

Chocolate Mousse Filling
  • 6 oz. bittersweet chocolate
  • 3 heaping Tbsp. sugar
  • 4 yolks
  • 6 Tbsp. cream, plus 1 1/2 cups cream, whipped

Chocolate Crepes
  • 4 eggs
  • 1 cup plus 1 Tbsp. milk
  • 1 tsp. salt
  • 4 tsp. sugar
  • 3/4 cup flour
  • 1/4 cup cocoa powder

Chocolate Mint Bisque
  • 1 1/2 cups cream
  • 2 oz. butter
  • 1/4 cup sugar
  • Pinch salt
  • 1/4 vanilla bean
  • 2 oz. semisweet chocolate, chopped
  • 2 drops mint extract

Garnish
  • 1 pint raspberries
  • White chocolate shavings (about 1 cup)

Preparation: For the mousse filling, melt the chocolate to 104 to 113 degrees.

In another bowl combine sugar, yolks and 6 tablespoons of cream, and whisk well over simmering water to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, and fold in the sabayon. Add the remaining whipped cream and fold in, then chill, until ready to use.

For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in the remaining ingredients. Let sit for 20 minutes then strain.

For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill overnight if making ahead of time. When ready to serve, warm the bisque through.

Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used.

Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.

Yield: 6 servings

Bon Appétit...

Happy Valentine's Day!

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Live well,
Yvonne

Tuesday, February 9, 2016

Rose Swirl Vanilla Bean Cookies


Courtesy of Cristina Bird

Hi Friends,

These vanilla bean sugar cookies would be a delicious addition to any wedding dessert table. Adorned with swirls of pink cream cheese frosting, they look like beautiful roses or nibble on these delightful frosted sugar cookies all weekend long as you celebrate being a couple.

Get the recipe here...

Yield: Makes about 24 2-inch-round cookies

Ingredients
  • 1 cup butter
  • 1 1/2 cups powdered sugar
  • 1 whole egg
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 vanilla bean pod
  • 1 batch of cream cheese frosting
  • red food coloring paste

Directions

For the Sugar Cookies:
1. In a mixer, cream the butter and sugar until combined.

2. Add egg and vanilla bean and mix until the egg is fully incorporated.

3. Sift dry ingredients together and add to the batter a little at a time.

4. Wrap dough in plastic wrap and refrigerate for at least one hour.

5. When you are ready to bake, heat oven to 350 degrees F. Roll dough, cut out cookies using a round cookie cutter and bake for 6-8 minutes.

6. Let cookies cool overnight before frosting.

For the Cookie Frosting:
1. Make a batch of vanilla cream cheese frosting and color it to desired shade of pink using red food coloring paste. Use a toothpick to add color to the frosting a little at a time. Mix and test. (Note: Color will darken slightly overnight, so use a shade lighter than desired.)

2. Fit a piping bag with a 1M or any large open star tip.

3. Start from the middle and pipe a small amount of frosting into cookie center. Slowly work your way around the cookie center until you reach the outer edge of each cookie to form a rose swirl.

Cookies can be stored in the fridge for up to 4 days, until ready to serve.

Enjoy these sweets with your sweet...

Happy Valentine's Day!

Check back for more great Valentine ideas from your friends at Interior Design!

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Live well,
Yvonne

Monday, February 8, 2016

Coffee Shortbread


Courtesy of Debi Mazar and Gabriele Corcos

Hi Friends,

Perk up your dessert with ground coffee, orange zest and vanilla bean to create tasty shortbread squares you won't want to share. Get a taste of coffee in the form of these shortbread squares topped with powdered sugar.

Here's the recipe...

Serves: 12
Preparation Time: 20 minutes
Inactive Time: 40 minutes
Total Time: 60 minutes

Ingredients

  • 2 cups flour
  • 2 tablespoons ground coffee (we used Lavazza Qualita Rossa)
  • 1 cup butter, at room temperature
  • 1/2 cup sugar
  • 1 vanilla bean
  • 1 orange, zested
  • pinch of salt
  • powdered sugar, for garnish

Tools
  • 9"x6" baking pan
  • standing kitchen mixer with paddle attachment
  • aluminum foil

Instructions

1. Preheat oven to 300 degrees F.
2. In a medium-size bowl, mix together flour, coffee, orange zest and salt.
3. On a cutting board, slice vanilla pod and remove its beans.
4. In standing mixer, at medium speed, melt together butter, sugar and vanilla beans until a soft, smooth cream is formed.
5. Reduce speed and slowly add flour and coffee mixture until all ingredients are evenly distributed. Make sure not to overwork dough during this step.
6. Line baking pan tightly with aluminum foil and pour dough inside.
7. Use a soft spatula dipped in cold water to spread dough evenly.
8. Place pan in refrigerator to rest for 30 minutes.
9. Remove from refrigerator and place pan on oven's middle rack and bake for 50 minutes.
10. Remove from oven and let rest for about 10 minutes.
11. Using a knife or pizza slicer, cut into bite-size squares and move pieces onto a baking sheet, making sure that cookies do not touch each other.
12. Bake again at 300 degrees F for 10 minutes.
13. Remove from oven, allow to cool, then garnish with powdered sugar and serve.

Recipe created by Debi Mazar and Gabriele Corcos, stars of Cooking Channel's Extra Virgin

Your cup of Joe delivered a different and delicious way...

Happy Valentine's Day!

Check back for more great Valentine ideas from your friends at Interior Design!

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Live well,
Yvonne

Friday, February 5, 2016

Fresh Raspberry Muffin


Courtesy of Rennai Hoefer

Hi Friends,

Make your favorite muffin recipe extra-special for Valentine's Day by using heart-shaped muffin tins. The sweet results will surely surprise your significant other. Perfect for Valentine's Day (or any day!), these delicious raspberry muffins are sure to delight your sweetie.

Get the recipe here...

Yield: 10 regular-sized muffins or 20-24 mini muffins.

Ingredients
  • 1 1/2 cups flour
  • 2 teaspoon baking powder
  • 1/2 cup milk
  • 5 tablespoons melted butter
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup raspberries

Directions

1. Mix egg, butter and milk.
2. Add all dry ingredients.
3. Gently fold in raspberries.
4. Bake in greased muffin tins at 425 degrees F for 20-25 minutes.

Enjoy these tasty red muffin treats...

Happy Valentine's Day!

Check back for more great Valentine ideas from your friends at Interior Design!

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Live well,
Yvonne

Thursday, February 4, 2016

Fluffy Homemade Waffles


Courtesy of Rennai Hoefer

Hi Friends,

A delicious Valentine's Day treat or a special surprise for any day of the week, the taste of fluffy, homemade waffles simply can't be beat. Wake up your loved one with fluffy, heart-shaped homemade waffles covered in sweet maple syrup all year long.

Get the recipe here...

Ingredients
  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 egg yolks (slightly beaten)
  • 1 3/4 cups milk
  • 1/2 cup cooking oil
  • 2 egg whites

Directions

In a medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry mixture, set aside.

In another medium bowl, add milk and oil to beaten egg yolks. Add egg yolk mixture to the dry mixture, and stir just until moistened.

In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Be careful not to over mix.

Pour batter into greased waffle maker, and bake according to manufacturer's directions.

Enjoy your Valentine breakfast with your sweetheart, family and good friends...

Happy Valentine's Day!

Check back for more great Valentine ideas from your friends at Interior Design!

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Live well,
Yvonne

Wednesday, February 3, 2016

Chocolate Strawberry Shortcakes


Courtesy of Gaby Dalkin

Hi Friends,

Nothing goes together quite like chocolate and strawberries, but here's a combination you probably haven't seen. Add some chantilly cream and you have a pretty sweet trio. Chocolate shortcakes give this traditional dessert an unexpected twist.

Here's the recipe...

Ingredients

For the Shortcakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup white sugar
  • 8 tablespoons butter, cut into small cubes
  • 1/4 cup 2 percent milk
  • 1/4 cup carbonated water
  • 1/4 cup cold brewed coffee

For the Strawberries:
  • 2 1/2 cups fresh strawberries, sliced
  • 1/2 cup confectioners' sugar
  • 1 teaspoon fresh lemon juice

For the Chantilly Cream:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions

For the Shortcakes:
1. In a food processor combine flour, cocoa powder, salt, baking powder, baking soda and sugar and pulse until combined.
2. Add butter and process until incorporated and it resembles coarse meal.
3. Add milk, water and coffee and process until a dough consistency is formed.
4. Take about 1/4 cup of dough and form one-inch-high disks with your hand and place them on a parchment-covered baking sheet.
5. Put shortcakes in the fridge and allow to chill for at least 30 minutes while the oven preheats to 350° F.
6. Remove biscuits from the fridge and bake for 18-20 minutes. Remove and allow to cool.

For the Strawberries:
1. In a bowl, combine strawberries, powdered sugar and lemon juice. Toss to combine and allow to sit for 10 minutes.

For the Chantilly Cream:
1. In the bowl of a stand mixer, combine cream, powdered sugar and vanilla extract. Beat on high for 3-5 minutes or until stiff peaks form.
2. Once biscuits/shortcakes have cooled, top with a spoonful of berries and a dollop of chantilly cream. Serve immediately.

Bon Appétit...

Happy Valentine's Day!

Check back for more great Valentine ideas from your friends at Interior Design!

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Live well,
Yvonne

Tuesday, February 2, 2016

Neapolitan Cupcakes With Bonbon Toppings


Courtesy of Kayla Kitts
Recipe by Heather Baird

Hi Friends,

Fancy chocolates make a festive topping for these Neapolitan cupcakes. For an extra-special gift, use your sweetheart's favorite variety to finish off these treats. The cupcakes are rich and decadent from their bonbon tops to their chocolate cake bottoms.

Here's the recipe...

Ingredients

For the chocolate cupcakes:
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon + 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup + 2 tablespoons hot water
  • 1/4 cup + 2 tablespoons heavy cream
  • 1 1/2 tablespoons canola or other vegetable oil
  • 1 teaspoon vanilla extract

For the vanilla and strawberry frosting:
  • 1 cup unsalted butter, softened
  • 3 cups confectioners' sugar, the finest you can find (usually 10 x)
  • 1 teaspoon vanilla extract
  • few drops of liquid red food coloring
  • strawberry flavoring or strawberry extract, to taste
  • milk or heavy cream, optional
  • 9 or 10 assorted filled bonbon-type chocolates

Directions

For the chocolate cupcakes:
1. Preheat oven to 350 degrees F.
2. Line muffin tin with cupcake papers. Set aside.
3. Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl.
4. Add eggs, water, heavy cream, oil and vanilla. Mix with a hand-held mixer until smooth.
5. Divide batter among cupcake papers, filling each 3/4 full.
6. Bake for 15-20 minutes. Let cool before frosting.

For the frostings:
1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners' sugar.
2. Begin mixing on low speed until crumbly, then increase to high and beat for 3 minutes.
3. Add vanilla extract and beat again for another minute until light and fluffy. Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.
4. Transfer 1/3 of the vanilla frosting to a piping bag fitted with flower decorating tip.
5. Beat the remaining frosting on medium speed, adding the red food coloring in a little at a time until the desired pink color intensity is achieved.
6. Add strawberry extract or strawberry flavoring oil.
7. Transfer pink icing to a piping bag fitted with a large open star tip.
8. Pipe small stars of icing around the outside edge of the cupcakes with the white vanilla frosting.
9. Pipe a large swirl of pink frosting in the middle of the cupcake, making two passes with the piping bag.
10. Top each cupcake with a chocolate bonbon.

Happy Valentine's Day!

Check back for more great Valentine ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!





Live well,
Yvonne

Monday, February 1, 2016

Heritage Red Velvet Cake


Courtesy of Kayla Kitts
Red Velvet Cake Recipe by Heather Baird

Hi Friends,

Looking for the perfect Valentine's Day gift idea? Nothing spells l-o-v-e quite like decadent, homemade treats, so whip up one of the scratch-made desserts we will post over the next several days leading up to Valentine's Day for your sweetheart.

To get started you don't need any special supplies to make this sweet, heart-shaped cake. Just create a hand-drawn template and cut out the heart with a knife. If you can resist eating the cake scraps, crumble them and coat the cake for a soft, crumb layering.

Here's the Heritage Red Velvet Cake Recipe...

This cake gets its heart shape from a hand-drawn template and serrated knife — no specialty pans required here.

Ingredients

For the cake:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 tablespoon cocoa powder
  • 1 1/2 tablespoon liquid red food coloring
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon cider vinegar

For the cream cheese frosting:
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4-5 cups confectioners' sugar, sifted

Directions

For the cake:
1. Preheat oven to 350 degrees F. Grease and lightly flour 2 or 3 round 9-inch cake pans.
2. Sift flour and salt together. Set aside.
3. In the bowl of a stand mixer, combine butter and sugar. Mix until light and fluffy.
4. Add eggs one at a time. Mix well after each addition.
5. Add flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.
6. In a small bowl, mix the red food coloring and cocoa powder until a paste forms (Image 1, 2). Add to the sugar and butter mixture. Mix well.
7. In a small bowl or condiment cup, stir together baking soda and cider vinegar. This will foam and should be put into the batter immediately after well mixed.
8. After adding the foam mixture, blend on medium-high speed until batter is consistent.
9. Spoon batter evenly into pans; batter will be very thick. Level top of batter with an offset spatula.
10. Bake for 25-30 minutes, or until cake springs back when pressed in the center.
11. Turn out on wire racks and cool completely.

For the cream cheese frosting:
1. In a large mixing bowl, beat cream cheese, butter and vanilla together until smooth.
2. With the mixer on low, gradually pour in the confectioners' sugar. Increase speed to high and beat until light and fluffy.
3. If mixture is too thick, add a little milk to loosen it. If it's too thin, add additional powdered sugar or put in the refrigerator to firm up.

Cake Assembly
1. Trace the bottom of a cake pan on wax paper and cut out the 9-inch circle.
2. Fold it in half and cut into a heart shape.
3. Lay the paper heart on the cake and trim it down if it doesn't comfortably fit inside the cake's circumference.
4. Red velvet cake is dense, so it carves easily with a serrated knife. To make the crumb coating, crumble the cake scraps with your fingers. Discard any crusty, hard or discolored crumbs. You only want the best and softest crumbs for coating.
5. Frost, fill and stack cake layers evenly. Note: When coating the cake with crumbs, be sure to put the crumbs on when the icing is fresh and still sticky.
6. Place the frosted cake on a serving platter lined with wax paper strips.
7. Crumb the top of the cake first, then hold the cake — serving platter and all — over the sink and press the crumbs into the sides of the cake. This will be messy, but most of the excess crumbs will fall to the sides of the cake, and a few will fall in the sink.
8. When you remove the wax paper strips, most of the excess crumbs will stay on the paper. From there you can do a little cleanup around the edges with a damp paper towel.

Happy Valentine's Day!

Check back for more great Valentine ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!





Live well,
Yvonne