Photography: Sang An
Source: Martha Stewart Living, December 2000
Fruitcakes are labors of love and deserve gorgeous packaging. A box made out of poster board, covered with decorative paper, holds a rectangular cake perfectly. Wrap round flat cakes, such as panforte, in onion skin or parchment paper. Crepe paper and "ribbon" made from sequins strung whimsically on metallic thread also make good wrapping.
At left, figgy Christmas fruit roll is wrapped in edible rice paper instead of muslin. Chocolate panforte does not need to age much. Dowager duchess fruitcake is placed in a handmade box.
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