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Favors for wedding

Barbara48's picture

My son is getting married in Aug. in San Francisco. I live in Chicago. I was thinking of doing some kind of chocolate wedding favor that I could shlep with me or is that crazy? Something cute or a truffle. There will be 120 or so people. Have i lost my mind? Has anyone done this?I know someone in this forum has an opinion on this.

favorablyimpressed's picture

(post #33880, reply #1 of 100)

<or is that crazy?>

Yes, I'd say crazy. You run the risk of having them confiscated, or, they'd likely melt. Could you arrive a day early and make them in someone's kitchen?

ICDOCEAN1's picture

(post #33880, reply #2 of 100)

My "party favor"  to be shared by all (200), was an Italian Wedding cookie cake, I think that the idea came from Mary Ann Esposito.  It was a beautiful addition to the reception, and not a cookie left!  It stood proud and beautiful!   On the other hand for a more low key wedding favor, to be shared at the tables, I have an aunt that does cookie plates for each table and the guests can take away what they like.


I will never do the cookie cake again (unless my grand daughter protests and I am still alive) , but it was just a unique idea and with family cookie recipes, all the better.


I carried all of the cookies on the plane from NC and the cake was assembled in a hotel room in Idaho, a flower bouquet matching the wedding flowers was added at the top of the cake at the reception...


Yes, I am crazy!


Edited 2/12/2007 7:52 pm ET by ICDOCEAN1

Barbara48's picture

(post #33880, reply #3 of 100)

I knew it!. More details. PLEASE. How did you carry them? What did you do?

ICDOCEAN1's picture

(post #33880, reply #6 of 100)

Remember/or not the Charles Chips tins?  If Not, Cracker Barrel, now carries them, still, but eat a lot of chips!.  I packed layers of cookies in that tin:  Two carry ons, packed with cookies. 


I will never forget the Nun next to me, if this plane gets stranded on the runway (Chicago), the three of us can sell cookies, eat cookies and survive for a week! 


I have many of our family recipes saved and I can e them, but read all about it first!  It is a task that a baker loves and me, the cook took months, to prepare for.  It was well worth the effort and no one has dared to duplicate.  Enlarge the first photo link, that is what sat near the wedding cake with a bouquet of matching flowers


 


http://www.amazon.com/Celebrations-Italian-Style-Recipes-Occasions/dp/0688130380/sr=1-3/qid=1171334241/ref=sr_1_3/104-6044956-3813554?ie=UTF8&s=books


Links:  http://ciaoitalia.com/rc_recipe_view.php?recipeid=353


http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2005/01/16/CMGAB98FCJ1.DTL


Charles Original Potato Chips


Edited 2/12/2007 9:38 pm ET by ICDOCEAN1


Edited 2/12/2007 9:39 pm ET by ICDOCEAN1

msm-s's picture

(post #33880, reply #8 of 100)

more important, what year was it? if previous to 2001, things were different and the above poster was right that they may get confiscated.

"...lost in an orchestral maelstrom of lunacy..."

helena1's picture

(post #33880, reply #10 of 100)

Oh my, what a load of cookies, but more so: what a wonderful tradition!!! Tell me more :o) What cookies did you make? Where they all family recipes? And how is this assembled?

ICDOCEAN1's picture

(post #33880, reply #12 of 100)

I did use several family recipes and some from her book.  To save some work, I had a bakery supply the biscotti that was used for the cake.  Another person made a couple of recipes, I was only responsible for 6 kinds of cookies. 


I had not thought of how to transport in this day and age...I did this 9 years ago. 


A good suggestion might be to an Italian bakery in the city (San Francisco) to bake several kinds of cookies to use for the cake.

Barbara48's picture

(post #33880, reply #13 of 100)

I don't think there would be any problem with the TSA but I think this is out of my league. It is fabulous. i will check Martha. I was thinking a chocolate mold or something. I don't know if i can do them without tempering the chocolate. I think you need a device for that.

ICDOCEAN1's picture

(post #33880, reply #16 of 100)

I think that it would be fun to get a bunch of friends together to bake the cookies and have this at a Christmas event or another special day. 


It really was not that difficult, icing is glue, the base is biscotti, then just go around the center tube, filling in with all of the cookies.  I wish that I had a great picture of what we made, but my daughter has them all, I have one that was not taken at table level and it appears as short and squat.

helena1's picture

(post #33880, reply #22 of 100)

I love that tradition, had never even heard of it, but I love it. I also love how you made part of them yourself, makes for an extra special personal touch. Do you have pictures of your cookie cake? I'd love to see :o)

galleycook's picture

(post #33880, reply #20 of 100)

I would love to have some options on cookie recipes for my daughter's wedding this April. Should I go with salted butter or not when making rolled sugar cookies. Which ones freeze well. Should I use the colored blue crystal sugars in the pre-cook state, or can I frost with the Duncan Hines Cream cheese frosting and use the colored sugar to decorate and-then freeze---will this work.


she has 70 guests for favors. galleycook

helena1's picture

(post #33880, reply #23 of 100)

In my opinion, you can freeze pretty much any sturdy sugar cookie recipe. I usually bake with unsalted butter and add a bit of salt per the recipe, that way you can control the saltiness better.  I don't know Duncan Hines frosting, but I'd always choose to make my own over anything canned. I usually frost/decorate my cookies with royal icing, which makes them sturdy and easy to package and stack (if needed). I freeze undecorated, then thaw and decorate before the event.

galleycook's picture

(post #33880, reply #24 of 100)

I would appreciate your sharing the royal frosting you referenced, as I will need to stack them as you suggested, Thank You, galleycook

Canuck's picture

(post #33880, reply #25 of 100)

I use the recipe for the basic sugar cookies at kitchengifts.com and the basic royal icing that uses icing sugar, water and meringue powder. Both are completely foolproof. (However, I use only 5.5 cups of flour, not 6 in the cookies.) The site has 100s of cookie cutters and links to hire someone else to make the cookies, which might be an option to consider too, if you're going to be very busy with other wedding duties :)

hsnow73's picture

(post #33880, reply #15 of 100)

Wow, how impressive.  The cookie cake is out of my league also, but I might be able to pull off a batch of cookies.  Which of her cookie recipes did you think was the best?  I'm going to hunt for her book today.


Oh, and thanks for posting the coq au vin recipes.  It was delicious.  I think that the first recipe with the pictures is more accurate.  The cooking temp for the second recipe is a bit too high and also did not include the cognac.

ICDOCEAN1's picture

(post #33880, reply #17 of 100)

Bocconotti Dolci,


http://www.recipelink.com/mf/9/6602


Chocolate and Black Pepper Cookies, S Cookies, Rita Ricci's Cookies, Anise Cookies, Sesame Cookies, Marriage Cookies, Almond Cookies, Sicilian Fig Cookies.  I have a few family faorites that I also used.  They are in a PDF file and I have never sent the file to anyone, but I can try. 


I picked sturdy cookies, needless to say.

hsnow73's picture

(post #33880, reply #18 of 100)

Thank you so much.  If it is not too much trouble, would you please email your family recipes.  Also, would you pick one recipe for me to try first?  I can't wait.  Italian cookies for breakfast!

ICDOCEAN1's picture

(post #33880, reply #26 of 100)

I will try, but as I said I have never mailed a PDF.  Most of the recipes come from this tiny little book that my grandmother had.  Tatu Biscoti is my favorite.  We make anything with figs and dates.  There are several recipes that we did not use.


I don't have a special recipe for bow knots, but they are fried and sprinkled with powdered sugar.




 

PreviewAttachmentSize
Cookies_1.doc_final.doc2.13 MB
Jean's picture

(post #33880, reply #31 of 100)

Wow, what a little gem.  Thanks so much for posting.  Also for the ones in your next post. I printed out the whole booklet and saved the pdf file to my hard drive. I'd like to try every one of them. 

I never was a great cookie baker, but just recently found out what fun it can be. Thanks for the challenge.



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ICDOCEAN1's picture

(post #33880, reply #27 of 100)

Hope this shows up

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Christmas_Cookie_Collection_x2x.pdf1.74 MB
hsnow73's picture

(post #33880, reply #35 of 100)

The pdf looks great.  Thanks again.  It was wonderful reading about the wedding cookie cake.  For a brief moment, I actually considered attempting one for my niece, who is marrying a young man from an Italian family.  Then I came to my senses and realized that his grandmother is flying here from the East Coast and my baking might not be up to her standards.  Who knows, her suitcases might be also be filled with cookies...  :o)

KitchenWitch's picture

(post #33880, reply #4 of 100)

I've done soap as wedding favors. usually cupids.
Although a friend's daughter is getting married next October, so I need to find a skull mold since they are doing a Day of the Dead theme.


the only problem I see with molded chocolates is tempering the chocolate, which can be tricky. plus schlepping all of them on the plane.


~RuthAnn


control enthusiast since 1964.

~RuthAnn

Barbara48's picture

(post #33880, reply #5 of 100)

Day of the Dead theme. Interesting.

KitchenWitch's picture

(post #33880, reply #7 of 100)

they are an interesting couple. her wedding dress is red. Her mom and I are already calculating how many sugar skulls we'll need to make.

~RuthAnn


control enthusiast since 1964.

~RuthAnn

Canuck's picture

(post #33880, reply #14 of 100)

<Day of the Dead theme. Interesting.>


LOL! I'll have to mention this to DMIL. To think of the cr@p I got because I wanted the chocolate mousse wedding cake to have chocolate icing; ended up having the virginal white icing instead just to keep the peace with her.


I can just see her face for a Day of the Dead theme. Hee.

helena1's picture

(post #33880, reply #9 of 100)

Well, I have shipped 200 decorated cookies from the Netherlands to a friend in NC for her wedding, so no, you're not crazy ;o). Truffles might be tricky because of the temperature, but cookies will hold up beautifully and give you many, many options for festive favors. Have you checked Martha Stewart's website? It has a ton a ideas for favors, a lot of them edible. There's candy ideas as well.

hsnow73's picture

(post #33880, reply #11 of 100)

Helena, you always make such beautiful things.  Do you have pictures of the wedding cookies?  Was it the 3-tiered wedding cake cookie? 

helena1's picture

(post #33880, reply #21 of 100)

Thanks :o). For this friend, I made hearts, stars and snowflakes, a picture of the snowflake is in the middle of this page: http://kitchengifts.com/inspiration.html (it's white and sais 'Julie and Rick'). But really, for a wedding you have tons of options, shape-wise. Tiered cakes, flowers, hearts, doves, bells, whatever suits your fancy. I can direct you to more of the sites I love to look at for inspiration if you're looking for something in particular!

hsnow73's picture

(post #33880, reply #36 of 100)

Oooh, I like the snowflake.  Well, you answered one of my questions.  I had ordered the larger 3-tiered wedding cake cutter.  When I received it, I thought that it was too big, but I see that your snowflake is roughly the same size, 4.5 x 4.5.


Second question:  Should I get the Accu-Rolling Pin or the Dobord or something else or nothing.


Third question:  Roughly how long does it take to do about 150? 


I would like to do the cookies, but if it is too hard, then maybe I should just dip fortune cookies.


 


Wedding Fortune Cookie Favors - 12  Favors

helena1's picture

(post #33880, reply #37 of 100)

As far as the dobord goes: I have never used one, so I'd say it's not  necessity. I can imagine it would have it's purpose, but I have always done fine without.


150 Cookies is a big deal, if you want to decorate them. I can't give you an estimate really, but it depends on how you want to decorate them. When I did the wedding cookies, I baked them in sessions, and iced them in white royal icing as a base coat. I then froze. Repeated the whole thing until I had them all in the freezer. Made the (fondant) decorations in the meantime, then a few days before the sending date, thawed all the cookies (iced), decorated with names and fondant flowers, packaged and sent. I think the final session took me at least 6 hours. Individual packaging takes up time also (which I tend to forget). It isn't really a matter of 'hard', but more of time investment, I'd say. I'd recommend a test run, so you can get a feel for the results you can get, and also test your freezing conditions, if you'd want to.


All that said, I think the fortune cookies are darling as well :o). Plus, dipping those would also be quite the task I think!