Subscribe

From Our Kitchen: Dressed for the Holidays

- Tina Cornett / Styling: Buffy Hargett
Tina Cornett / Styling: Buffy Hargett

We had great fun testing our Christmas cake batters in different sizes and shapes. Here are some of our favorites.

Featured Recipes:

Tiny Temptations
Iced with Cream Cheese Frosting, bite-size Chocolate-Red Velvet Cupcakes are sure to delight children of all ages. Sprinkle with sparkling sugar, crushed peppermints, or decorative candies, and then package the treats in miniature muffin pans. Tie on a ribbon and some candy canes, and slip the pan inside a cellophane gift bag so all the goodies shine through.

More from Southern Living

Related: Classic and Indulgent Cupcake Recipes

Lasting Impressions
We had great fun testing our Christmas cake batters in different sizes and shapes. Here are some of our favorite pans. They're available in kitchen shops (such as Williams-Sonoma, 1-800-541-2233 or www.williams-sonoma.com), in discount department stores (such as Target), through mail-order catalogs, and on Web sites (such as amazon.com and cooking.com). You'll find baking instructions included on the packaging with most pans.

Related: Happiest Christmas Menus Ever

DRESSED FOR THE HOLIDAYS
Disposable foil pans, available at the supermarket, come in a variety of sizes and patterns that are perfect for baking and delivering homemade treats. We used a glue gun to attach colorful strips of holiday ribbon to loaf pans of Cranberry-Pecan Cake. For a festive glow, drizzle cooled cakes with Vanilla Glaze, and garnish with additional chopped sweetened dried cranberries, toasted pecans, and sugared orange rind. (To make sugared citrus rind, toss together equal amounts of grated citrus rind and granulated sugar.)

Related: Giftworthy Christmas Candy

Cook's Notes

"Dressed for the Holidays" is from the December 2005 issue of Southern Living.

Outbrain

More from Southern Living