okay, minds out of the gutter.
this is actually a very tame question about gift wrapping. how on gawd’s green earth can i wrap/package a freaking bundt cake to give as a gift? i have a kickass rum cake recipe and i’d like to make a few as el cheapo presents, but can anyone think of a decent way to wrap them up? i’m doing my best to avoid toothpicks and plastic wrap. thanks!
Of course, red and green acetate! With broad red and green ribbon.
you think the cake will stay nice and fresh? that’s going to be a factor . . .
How about buying a few cheap storage containers-- ( the good sized ones ) and decortaing the outside of them?
go to a craft store and find their cake decorating section and see if they have the right size bakery box or check a place like Christmas Tree Shops for appropriately sized tins.
You could also package up the non perishable ingredients in a basket and give them the recipe.
oh! i like that. i also like the bakery box idea (i actually thought of that right before you posted!)
it’s the most wonderful time of the year . . .
yay, i’m feeling all christmasy now
I got a cake cover with plate at the dollar store. Slap a bow on that puppy and you’re set.
Any chance of posting the recipe? I love run cake!
Second on the clear cellophane and a ribbon if it doesn’t have to be shipped. Just put it on a cheapie plastic plate, gather the cellophane around it and tie the top.
ahem
…rum that is…
my recipe is from the Cake Mix Doctor (which i don’t have with me). but after google-ing it, it looks pretty common:
Bacardi Rum Cake
Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 3-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Notes in the Margin: The longer this cakes sits, the better the taste. It will stay moist a long time. This cake freezes beautifully.
[hijack]That’s my rum cake! Funny how recipes get around! Another “fix” to a cake mix: prepare a yellow cake mix as directed on the box. Then fold in 1 tub of Duncan Hines Coconut Pecan frosting. Pour into bundt pan and bake. Then follow the rest of the above recipe. To DIE for! [/hijack]
Suggestion about wrapping: Place the cake in a large gallon-size freezer bag first. I’ve given gaily wrapped breads as gifts, only to have them sniffed out by the family dog before being unwrapped!!