Decadent Decoupaged Cabinetry

Step 1 (optional) – We unscrewed the cabinet door from the frame – and the knobs from the cabinet door – just to make the decoupage easier. This isn’t necessary – just easier. Unless you’re allergic to screwdrivers.
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Step 2: Clean it, of course, and spray paint the whole thing. We used white, although the camera insists it’s ivory.

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Step 3: Choose what papers you want to use. We’re using black and white tissue papers (some with silent film pictures on it) and a favorite chocolate cake recipe. Yes, this is a dangerous thing to do if you like cake.

Decoupage is fabulous. You can decoupage ANYTHING even vaguely like paper; handmade papers, tissue papers (which gets translucent, very cool effect), scrapbook paper, magazine and newspaper clippings, photographs, your kids report cards, fall leaves, dried flowers (flat ones), love letters, coupons, subpoenas . . .

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Step 4: Spread the decoupage over the surface. Place a paper down and smooth it until the wrinkles are out. You can use your fingers or a brayer (which is like a little rolling pin). A brayer is best but your fingers will work if you’re thorough.
When all the paper is down, slather decoupage all over the top. Let it dry several hours. Do it again. And again. Ten times, in fact. This is the KITCHEN. It gets rough in the kitchen and the more decoupage layers that goes on, the better it’s protected – but when you DO put lots of coats on, you’ll be amazed how nice it still looks ten years from now. (Yes, we know this from experience. Decoupaging forever!).
Photobucket - Video and Image Hosting(The glare in the middle is from the camera’s flash. Grrr.)

Step 5: Spray or brush on a polyurethane sealant. Screw on the knobs. Done!

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Here it is in detail. More suggestive than intended (‘suggestive’ wasn’t intended at ALL) but you know what they say about chocolate.

Now we get to do 14 more cabinet doors. We’re doing a chocolate cake theme. One fabulous recipe per cabinet door.

FLUFFY FATTENING CHOCOLATE CAKE

1/3 cup cocoa , 1/2 cup boiling water, 2/3 cup shortening 1 3/4 cups sugar, 1 tsp. vanilla extract, 2 eggs2 1/4 cups cake flour, 1 1/2 tsp. baking soda, 1/2 tsp salt1/3 cup buttermilkHeat oven to 350. Grease and flour two 9-inch pans. In a small bowl, stir together cocoa and water until smotth; set aside. In a large mixer bowl, beat shortening, sugar and vanilla until light and fluffy. Add eggs; beat well. Stir together flour baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture; beat well. Pour batter into pans. Bake 35 to 40 minutes. Cool 10 minutes. Remove pans to wire rack. Cool completely. Frost with Chocolate Buttercream Frosting – 6 Tbsp. butter or margarine, softened, 2 2/3 cups powdered sugar, 1/2 cup cocoa, 1/3 cup milk, 1 tsp vanilla extract. In a small bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (more milk will probably be needed). Blend in vanilla. Spread on cake.
Now here’s the clincher. Eat ONE piece. And good luck.

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