From Cakes to Favors
After the baking was complete - 48 mini Bermuda Rum Cakes were ready to be go from baked good to bridal shower favor! I had designed labels in the same colors and design to coordinate with the shower invitations I had created a month earlier. I printed them out, cut then clipped the corners with a rounded corner whole punch (as the invitations also had rounded corners), then ran them thru my sticker machine to add adhesive to the back.
The bags are 1lb glassine wax bakery bags I ordered online, and I knew I wanted them stitched shut so I had to recruit my Mom and her sewing machine for this task. As crafty and design oriented as I am, I never picked up sewing. Maybe it’s because growing I always had my Mom sewing something. Although earlier this year I did pick up a small “learn to sew” size machine at Target that I am determined to learn by the end of the year! Back to the favors…
My mom and I had quite the assembly line going. First I stuck the label to the bag, placed the cake inside then passed it along to her. She folded the bag so the label would be centered once sew shut and zipped it thru her machine.
I always recommend food as favors, first if you can make them your self it’s a pretty cost effective way to go. Plus, you can pretty much always find a food item related to your event - I was sure to even use Bermuda Gosling Rum in my cakes and lastly everyone has enough stuff, plenty of votive candles and magnets to go around. So food or sweets are always a nice take home treat.
The best compliment I received at the shower last weekend was when one of guests went straight up to the bride and asked “Which bakery made these for you?” in which the bride replied my Matron of Honor… and the guest said “and I thought I was crafty…”
Bermuda Rum Cake
I have been very busy the last few weeks with some very important Matron of Honor duties, for my best friends up coming bridal shower. My latest project - favors! Kim and Tom the other half to Mr.S and I’s fab 4 - as we like to call ourselves, are tying the knot next month on the beautiful island of Bermuda. Taking some inspiration form their destination wedding - Mini Bermuda Rum Cakes. The perfect take home following a bridal brunch.
Having a stock pile of baking pans, from my Crate and Barrel days. I already had multiple mini budnt cake pans, but they are easy to find these days. I found a recipe from a Bermudian woman’s blog and made just some minor adjustments.
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 1 Tbsp. grated orange zest
- 1/2 cup dark rum
- 2 cups flour
- 1/2 tsp. salt
- 3 tsp baking powder
- 1 1/2 cups sugar
- 1 pkg (3 3/4 oz) Jell-O vanilla pudding mix
- 1 cup chopped pecans
- 1 stick butter
- 1 1/4 cup sugar
- 1/2 cup dark rum
- 1/4 cup orange juice
- Preheat oven to 325.
- Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.
- In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix- make a well in center and add milk and orange juice mixture and mix well.
- Sprinkle chopped pecans in a greased and floured Bundt pan and pour cake mixture on top.
- Bake for 35 minutes for mini bundt cakes (or 1 hour at 325 (check at 50 mins) for a full size cake). Cool for 10 minutes in pan. Invert on plate, let cool more prick with a tooth pick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.
- Glaze: Melt butter in saucepan, once butter is melted add sugar. Bring to boil and stir constantly for 5 minutes. Then mix in orange juice and simmer for 3 minuets Remove from heat and add rum.
Coming soon: the super cute packaging!