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Tag Archives: Favor Boxes
Wedding Cupcake Favors
I love cupcakes. Who doesn’t? This is a great article about wedding cupcake favors, for which we have some really cute cupcake favor boxes!
You don’t always have to have a cake at a wedding. Now a days, brides are using decorative cupcakes in place of a cake. They are cost effective, loved by all, there is no cake cutting, and easy to disperse. The best part about cupcakes is the decorating. There are so many ways one cupcake can be created. Besides the beauty and the uniqueness of a cupcake, you have plates and cake stands that can also add to the elegance of how the cupcakes are displayed. For more cupcake ideas visit Martha Stewart Weddings. They have an array of ideas and 31 pictures to inspire your cupcake desires.
See the complete article here: http://www.doesthedressfit.com/2009/wedding-cupcakes/
Double Truffle!
From marthastewart.com:
Give your guests a sweet send-off. Nestle homemade truffles decorated with sprinkles in little wooden boxes. Ours are lined with glassine — trimmed with scallop scissors — then wrapped in narrow ribbon and sealed with pumpkin stickers. Forming truffles is easiest with a 1-inch ice cream scoop; two teaspoons will also work.
Halloween Truffle Favors
Ingredients
Makes about 4 dozen
- 1 cup heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 2 teaspoons light corn syrup
- 1 pound semisweet chocolate, finely chopped
- 1/2 cup orange and black sprinkles, for decorating
- 1/2 cup orange and black sanding sugar, for decorating
Directions
- Bring cream, butter, and corn syrup to a boil in a saucepan. Remove from heat. Add chocolate, and gently swirl pan to cover chocolate with cream.
- Slowly whisk until smooth. Transfer to a large bowl. Cover, and refrigerate. Stir mixture every 15 minutes. After 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until set but still pliable, 10 to 20 minutes more (total chilling time is 55 to 65 minutes.)
- Refrigerate until firm but not hard, about 10 minutes. Remove from refrigerator, and roll balls in palms to smooth. Refrigerate, in an airtight container, layered between pieces of parchment or waxed paper, until ready to decorate.
- Remove balls from refrigerator. Place sprinkles and sanding sugar in separate small bowls. Dip balls into sprinkles or sanding sugar to coat, pressing sprinkles to adhere. Truffles can be refrigerated in an airtight container for up to 1 week
We have several options for packaging the truffles. We are working the wraparound label category, but if you see any label you like, you can always order it and just email us and let us know you would like it as a wraparound label. 18 wraparound labels in a set. All labels, tags and place cards are sold in sets for $11.99.
Chocolate 2-Truffle Favor Boxes
White Pearl 2-Truffle Favor Boxe
Sugar Cookie Cake Favors and Boxes
I just located this wonderful recipe for the sugar cookie cakes. It’s from Martha Stewart, of course! Here is the recipe. We carry the clear cookies boxes on our site - 4″W x 4″L x 6″H.
Basic sugar cookies become elegant favors when stacked to resemble miniature wedding cakes and topped with sugar flowers. Each Sugar-Cookie Cake was spread with royal icing, then assembled once the frosting was set. Small dabs of icing also secure each layer, holding the tower intact but still allowing the cookies to be pulled apart easily. Package in [tag]clear plastic boxes[/tag], and tie on a hole-punched card-stock tag with ribbon.
Ingredients
Makes 64 cookies, enough for 8 cakes
- 8 cups sifted all-purpose flour, plus more for work surface
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups unsalted butter, softened
- 4 cups sugar
- 4 eggs
- 4 teaspoons vanilla extract
Directions
- Sift flour, baking powder, and salt into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough into 4 pieces; flatten each into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour (or overnight).
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to 1/4 inch thick, adding more flour as needed to keep dough from sticking. Using cookie cutters, cut out 2 dozen 3 1/2-inch rounds, 2 dozen 2 3/4-inch rounds, and sixteen 2-inch rounds. Transfer to baking sheets lined with parchment paper as you work, keeping rounds of the same size on the same sheet. Repeat with remaining dough. Chill in freezer until very firm, about 15 minutes.
- Bake until edges turn golden, 15 to 18 minutes. Transfer cookies to racks; let cool completely. Transfer icing to a pastry bag fitted with a small plain round tip (such as Ateco #6). Pipe around top edges of each cookie, about 1/4 inch from edge; fill in with a thin layer of icing. Smooth with a small offset spatula. (Reserve about 1/4 cup icing for assembling cookie cakes.) Let set, at least 6 hours (or overnight).
- Stack 3 large cookies, securing with dabs of icing in between. Repeat, stacking 3 medium cookies and 2 small cookies on top. Secure a gum-paste flower on top of each cookie cake using a small amount of icing. Repeat with remaining cookies and icing. Let stand until set, at least 30 minutes, before packaging.