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    How to Pack and Ship Baked Goods

    Source of Recipe

    Baking for Christmas by Maria Robbins

    Recipe Introduction

    I thought due to the upcoming holidays, this is a good tip to share with those that need suggestions.
    1. Select the right container. Cookie tins, sturdy boxes with lids such as hat boxes, and plastic containers with tight fitting lids are all excellent containers for shipping baked goods. Keep in mind that the container becomes part of the gift, so match the container to the recipient. A special friend might love a flowered a hat box while a more practical one would be very happy with a large, reuseable plastic container. (Somehow no kitchen ever has enough of these.) In a pinch, a sturdy cardboard box, such as those at post offices will do very well.

    2. Tissue paper and wax paper are your friends. Tissue paper provides insulation as well as a festive look. Insulate your container with several layers of tissue paper on the bottom and the top, then layer the wax paper between each layer of the cookies, biscotti, or breadsticks. Close the container and use tape to secure the lid. Additional gift wrapping is up to you.

    3. Protect your gift with the right mailing carton and packing material. The mailing carton should be of heavy cardboard and be substantially larger than your gift package so that there is room for packing material to insulate the cake, bread or cookies. There are lots of excellent packing materials around: crumbled newspaper is cheap and readily avalaible; cumbled tissue paper is fine; popped (unbuttered) popcorn is excellent and biodegradeable; styrofoam peanuts and bubble wrap are very effective, if ecologically unsound. Whatever you use, there should be several inches of packing material between all sides ot the mailing carton and the package inside.




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