Fancy & Tasty DIY Wedding Favors

by Danielle Fletcher

Jellybean Cones and Biscotti Wedding-favors

Edible Favors are immensely popular at weddings. Who doesn’t like to have a little something extra at the reception or a late night treat. You can present your guest with the edible favors in a number of ways. You can put the goodies by each guest place setting or you can set up a beautiful decorated table at the end of the reception with delectable morsels and allow your guest to help themselves to their treats.

Monogram Cookies with Tea and Truffles

If you choose to set up a table with the favors and if they are not already packaged, be sure to set out little bags or boxes and serving utensils. Favors placed at guest tables need to be packaged.

Have fun (no stressing on your wedding day) creating your DIY wedding favors, your guest will be delighted to receive the little treats you created just for them.

For the how to on creating the above favors

Jelly Bean Cones

Jellybean Cookie Cone

The Chocolate-dipped cookie cones filled with candy makes for a fun wedding favor. You can be creative and dip the cones in white chocolate also and roll them in sprinkles. Use an assortment of candies to fill the cones, jellybeans, chewy raspberries, candy fruits, espresso coffee beans or lemon drops.

Wrap the cones in parchment paper and place them in a Lucite tray with holes or decorated glasses to keep them upright.

Recipe for Jelly Bean Cones

Jelly Bean Cones

Makes 10 cones


3 egg whites

1/2 cup of caster (superfine) sugar

2 tbsp unsalted (sweet) butter, melted

1/3 cup plain all purpose flour

2 tbsp single light cream

3 1/2 oz plain semisweet chocolate

jelly beans or other small candies


Preheat the oven to 350°F. Line two baking sheets with baking parchment and lightly grease.

Put the egg whites and sugar in a bowl and whisk lightly with a fork until the egg whites are broken up. Add melted butter, flour and cream and stir well to make a smooth batter.

Using a 1 tbsp measure, place a rounded tablespoon of the mixture on one side of a baking sheet. Spread to a 3 1/2 inch round with the back of the spoon. Spoon more mixture on to the other side of the baking sheet and spread out to make another round.

Bake for about 8-10 minutes until the edges are deep golden. Meanwhile, spoon two more rounds of cookie mixture on to the second baking sheet.

Remove the first batch of cookies from the oven and replace with the second batch. Peel away the paper from the baked cookies and roll them into cone shapes. Leave to set.  Continue in this way until you have made 10 cones.

Break the chocolate into a heatproof bowl set over a pan of simmering water and stir until melted. Dip the wide ends of the cookies in the chocolate and prop them inside narrow glasses to set, then fill with jelly beans or other sweet candies.

Recipe Source: The Cookie Bible



Biscotti is a very inexpensive DIY wedding favor. The ingredients are basic enough and biscotti is delicious. Once you them baked and sliced, all you have to do is put two or three  in a clear or colored treat bag tied with a ribbon (use a ribbon that is a color from your wedding) and there you have the perfect tasty favor that your guest will love. Set a beverage table with coffee and milk also.

Recipes for Biscotti

Pistachio-Cranberry Biscotti

Makes 1 1/2 dozen


6  tablespoons  unsalted butter, softened

3/4  cup  sugar

2  large eggs

1  tablespoon  grated orange rind

1 1/2  teaspoons  orange extract

2 1/4  cups  all-purpose flour

1 1/2  teaspoons  baking powder

1/2  teaspoon  salt

1  cup  orange-flavored sweetened dried cranberries

3/4  cup  shelled natural salted pistachio nuts, chopped


Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.

Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.

Divide dough in half. Using lightly floured hands, shape each portion into a 14″ x 2″ log. Place both logs 3″ apart on a large baking sheet lined with parchment paper.

Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.

Cut each log into 1/2″-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely.

Orange-Pecan Biscotti

Makes 2 dozen


4  large eggs

1  cup  sugar

1 1/2  tablespoons  grated orange rind

2  tablespoons  vegetable oil

1  teaspoon  vanilla extract

1  teaspoon  almond extract

3 1/3  cups  all-purpose flour

2  teaspoons  baking powder

1  cup  chopped pecans


Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil, and extracts, beating until blended.

Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.

Divide dough in half; shape each portion into an 8- x 5-inch log on a lightly greased baking sheet.

Bake at 325° for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool.

Cut each log diagonally into 1/2-inch slices with a serrated knife. Place on greased baking sheets.

Bake at 325° for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire racks to cool.

Source: my recipes

Boxed: Tea & Cookies

Boxed Tea and Cookies

Small bakery boxes deliver a romantic treat: cookies and infused tea. Iced with the bride’s and groom’s initials, these colorful confections appeal to the eye, appetite, and spirit. Based on the concept of friendship necklaces, two heart halves are cut from one cookie cutter.

To master the piped-on initials, first trace computer fonts on printed paper and practice before lettering the cookies.

The Each holder is glued onto a scalloped oval card with a pink sugar rose. The tea box holds enough for one or two, which you can get from any tea specialty store or online at Swallowtail Farms.

Recipe for Sugar Cookies

Cut-Out Sugar Cookies

Makes 3 dozen cookies


3/4 cup butter, softened

1 cup sugar

1 tsp. baking powder

1/4 tsp. salt

2 eggs

1 tsp. vanilla

2 cups all-purpose flour


In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl constantly. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill dough in the refrigerator for at least 4 hours or until easy to handle.

On a lightly floured surface, roll dough, half at a time, to 1/4-inch thickness. Using 2-1/2-inch cookie or biscuit cutters, cut into desired shapes. Place 1 inch apart on ungreased cookie sheet.

Bake in a 350 degrees F oven for 7 to 9 minutes or until edges are firm and bottoms are very lightly brown. Transfer to a wire rack; cool completely. Decorate as desired.


Source: BHG

Truffle Buffet

Miniature wedding desserts.

Put together an assortment of decadent truffles that range in flavors to satisfy your guests sweet tooth. Set up a pretty decorated table with small plates and little boxes for guest to use to either enjoy their truffles at the reception or to take home.

Truffle Recipes

Raspberry-Fudge Truffles

Makes 6 dozen


2  cups  (12 ounces) semisweet chocolate morsels

2  (8-ounce) packages cream cheese, softened

1  cup  seedless raspberry preserves

2  tablespoons  raspberry liqueur

1 1/2  cups  vanilla wafer crumbs

10  (2-ounce) chocolate candy coating squares

3  (1-ounce) white chocolate squares

1  tablespoon  shortening


Microwave chocolate morsels in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds.

Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, preserves, and liqueur, beating until blended. Stir in crumbs; cover and chill 2 hours.

Shape mixture into 1-inch balls; cover and freeze 1 hour or until firm.

Microwave chocolate coating in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds. Dip balls in coating; place on wax paper.

Place white chocolate and shortening in small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts; knead until smooth. Snip a tiny hole in 1 corner of bag, and drizzle mixture over truffles. Let stand until firm. Store in refrigerator or freezer, if desired.

Recipe Source: my recipes

Chocolate Truffles

Makes 2 dozen


3/4  cup  whipping cream

12  ounces  bittersweet or semisweet chocolate, finely chopped

1  tablespoon  cognac or 1/2 teaspoon vanilla

About 1/4 cup unsweetened cocoa


In a 1- to 2-quart pan over high heat, bring cream to a boil. Meanwhile, place chopped chocolate in a bowl. Pour cream over chocolate and stir gently with a flexible spatula until chocolate is melted and mixture is smooth. (If chocolate does not melt completely, place bowl over a pan of barely simmering water and stir until melted and smooth.) Stir in cognac. Chill mixture until firm, at least 3 hours; if desired, cover and chill up to 1 week.

Line a 12- by 15-inch baking sheet with a piece of waxed paper. With a spoon, scoop out 1-tablespoon portions of chocolate mixture; place on waxed paper. If mixture is too firm to scoop, let stand at room temperature about 10 minutes.

Place 1/4 cup cocoa on a rimmed plate. Dust hands lightly with cocoa. With your hands, roll each scoop of chocolate mixture into a ball, then roll in cocoa to coat. Place each truffle in a small paper candy cup (see notes). To store, place truffles between layers of waxed paper in an airtight container and chill. Advise recipient to chill as well, then bring to room temperature just before serving.

Recipe Source: my recipes

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