FESTIVE HAMPER
Yields 4 Hampers
Whole Wheat Cookies
Whole Wheat Cookies
Ingredients and Equipments
INGREDIENTS QUANTITY
WHOLE WHEAT FLOUR 97 G
ICING SUGAR 37 G
UNSALTED BUTTER 67 G
FRESH CREAM 9G
SALT 1/8 TSP + PINCH
VANILLA ESSENCE 1/4 TSP
BAKING POWDER 1/4 TSP
PISTACHIO POWDER 10-15 G
Equipment Used
SPATULA
COOKIE CUTTER
LARGE SIEVE
ROLLING PIN
BUTTER PAPER
BOWLS & SPOONS
BAKING TRAY
Making Cost - Rs. 45*
Whole Wheat Cookies
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Line a baking tray.
2. In a bowl, sieve all dry ingredients i.e., whole wheat
flour, icing sugar, salt and baking powder.
3. To this, add unsalted butter. Using rubbing-in
method, rub the butter with dry ingredients to get
sandy texture.
4. Once the butter has combined well, add cream and
vanilla essence. Combine to form a dough.
5. At this stage, if your dough is sticky, you can
freeze it for a few minutes.
6. Now roll the dough between two sheets of butter
paper till 5mm thickness. Sprinkle some pistachio
powder over the dough. Freeze the dough for few
minutes.
7. Once the dough is set, cut the cookies with cookie
cutter (6.5cm). Transfer them on a lined baking
tray. Freeze the cookies again for 10-15 minutes
before baking for better texture.
8. Bake the cookies in a preheated oven at 180C (OTG
mode: upper rod + lower rod + fan) for 7-8 minutes.
9. Let the cookies cool down before we move on to
the packaging.
Marble Cake
Marble Cake
Ingredients and Equipments
INGREDIENTS QUANTITY
ALL-PURPOSE FLOUR 73 G
CASTER SUGAR 68 G
SALTED BUTTER 40 G
MILK 60 G
DUTCH COCOA POWDER 4G
VANILLA ESSENCE 1/2 + 1/4 TSP
BAKING POWDER 1/2 TSP
SALT 1/8 TSP
Equipment Used
SPATULA
BAKE & SERVE MOULD
LARGE SIEVE
BOWLS & SPOONS
TOOTHPICK
PIPING BAGS
Making Cost - Rs. 37*
Marble Cake
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Take a bake & serve mould.
2. In an bowl, take butter and sugar together and mix
until light and fluffy.
3. In another bowl, sieve flour, sugar, salt and baking
powder. Mix them.
4. Next, mix milk and vanilla essence in a separate
bowl.
5. Alternatively, add the wet and dry ingredients into
the creamed butter mixture.
6. Mix until smooth batter is formed. Divide the
batter into half.
7. In one of the part, add Dutch processed cocoa
powder to prepare the chocolate batter. Dutch
processed cocoa powder will give a darker color to
the batter as compared to natural cocoa powder.
8. Transfer both the batters in separate piping bags.
9. Take a bake and serve mould. These moulds do not
need any greasing.
1 0 .S t a r t p i p i n g t h e b a t t e r a l t e r n a t e l y t o g e t t h e m a r b l e
effect.
1 1 .N o w t a k e a t o o t h p i c k t o m a k e s w i r l s i n t h e b a t t e r .
1 2 .P u t i t f o r b a k i n g a t 1 8 0 ° C ( O T G M o d e : l o w e r r o d
only) for 20 -25 minutes or until a toothpick
inserted comes out clean.
1 3 .A l l o w t h e c a k e t o c o o l d o w n c o m p l e t e l y b e f o r e
moving on to packaging.
Mixed Nuts Cake
Mixed Nuts Cake
Ingredients and Equipments
INGREDIENTS QUANTITY
ALL-PURPOSE FLOUR 84 G
ICING SUGAR 53 G
SALTED BUTTER 49 G
MILK 27 G
SAUNF POWDER 1/2 TSP
BAKING SODA 1/4 TSP
BAKING POWDER 1/4 + 1/8 TSP
ALMOND (CHOPPED) 20 G
PISTACHIOS (CHOPPED) 20 G
CURD 79 G
Equipment Used
LARGE SIEVE
BOWLS & SPOONS
TOOTHPICK
BAKE & SERVE MOULD
SPATULA
Making Cost - Rs. 92*
Mixed Nuts Cake
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Take a bake & serve mould.
2. Start by creaming butter and icing sugar together
until pale and fluffy.
3. Add curd to the creamed mixture.
4. Next, sieve all dry ingredients i.e., flour, baking
powder, baking soda and fennel powder.
5. Add in the milk and mix. In the end, add some
chopped almonds and pistachios (10 g each)
6. Pour the batter in bake and serve mould. Garnish
the top with the remaining chopped pistachios and
almonds.
7. Bake the cake at 180C (OTG mode: lower rod only)
for 35-40 minutes or until toothpick inserted comes
out clean.
8. Allow the cake to cool down completely before
moving on to packaging.
Granola
GRANOLA
Ingredients and Equipments
INGREDIENTS QUANTITY
BROWN SUGAR 10 G
OATS 70 G
ALMONDS (CHOPPED) 20 G
PUMPKIN SEEDS 15 G
FLAX SEED 10 G
SUNFLOWER SEED 10 G
CRANBERRIES 20 G
CINNAMON POWDER 1/4 TSP
HONEY 45 G
MELTED BUTTER 10 G
Equipment Used
BOWLS & SPOONS
SILICONE MOULD
SPATULA
Making Cost - Rs 105*
Granola
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Line a baking tray.
2. In a bowl, take rolled oats, pumpkin seeds,
sunflower seeds, flax seeds, chopped almonds,
cranberries, cinnamon, honey, melted butter and
brown sugar.
3. Mix everything together.
4. Fill the granola in the cavities of the silicone mould
and put it for baking at 180C (OTG mode: upper rod
+ lower rod + fan) for 10-15 minutes or until it is
golden brown in colour.
5. Once granola is baked, let it cool down at room
temperature, then place it inside the fridge until it
is set.
6. Now that the granola has cooled down completely,
carefully demould it.
7. You can serve as it is and coat some granola pieces
using 150g of melted dark compound.
Dates & Walnut Cake
Dates & Walnut Cake
Ingredients and Equipments
INGREDIENTS QUANTITY
WHOLE WHEAT FLOUR 50 G
MELTED BUTTER 17 G
JAGGERY POWDER 28 G
OIL 17 G
MILK (A) 74 G
BAKING SODA 1/4 + 1/8 TSP
DATES (A) 90 G
DATES (B) 25 G
WALNUTS (CHOPPED) 10 G
MILK (B) 56 G
SALT 1/8TSP
Equipment Used
LARGE SIEVE
BOWLS & SPOONS
TOOTHPICK
SPATULA
BAKE & SERVE MOULD
Making Cost - Rs. 86*
Dates & Walnut Cake
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Take a bake & serve mould.
2. Add dates (a) to warm milk (a). Let it sit for a few
minutes so that the dates become soft and becomes
easier to make a smooth paste.
3. Now, blend the dates in a blender to form a
smooth paste and transfer it to a bowl.
4. To this, add melted butter and oil. Mix this well.
5. Sieve the dry ingredients i.e., whole wheat flour,
jaggery powder, baking soda and salt.
6. Next, add milk (b) and mix.
7. Add chopped walnuts and dates (b) . Mix everything
together to form a smooth batter.
8. Pour the batter in bake and serve mould ( 200 gm
of batter). Garnish it with some whole walnuts and
chopped walnuts.
9. Bake the cake at 180C (OTG mode: lower rod only)
for 30-35 minutes.
1 0 .T o c h e c k i f t h e c a k e i s b a k e d o r n o t , i n s e r t
toothpick in the centre, if the toothpick comes out
clean that means the cake is baked.
1 1 .A l l o w t h e c a k e t o c o o l d o w n c o m p l e t e l y b e f o r e
moving on to packaging.
Cheese Crackers
Cheese Crackers
Ingredients and Equipments
INGREDIENTS QUANTITY
ALL-PURPOSE FLOUR 35 G
CHEDDAR CHEESE 50 G
UNSALTED BUTTER 15 G
WATER (ICE COLD) 1+1/2 TSP
SALT 1/8 TSP
BAKING POWDER PINCH
SESAME SEEDS 7G
Equipment Used
BAKING TRAY
BOWLS & SPOONS
GRATER
HAND BEATER
SPATULA
ROLLING PIN
COOKIE CUTTER (6CM)
BUTTER PAPER
Making Cost - Rs. 36*
Cheese Crackers
Method
1. Preheat the oven at 190C (OTG mode: upper rod +
lower rod + fan). Line a baking tray.
2. Grate cheddar cheese with the help of a greater
and keep it in a bowl.
3. Add unsalted butter in the same bowl and beat it
with the help of a hand beater until you get a fluffy
and pale yellow colour mixture.
4. Now, add all dry ingredients and mix them.
5. Add cold water to make the dough.
6. Roll the dough with the help of a rolling pin and
sprinkle sesame seed on it. Roll it till about 2mm
thickness.
7. Cut the cookies with the help of a cookie cutter
(6cm) and place them on a lined baking tray.
8. Dock the dough after cutting with cookie cutter as
it prevents puffing up.
9. Freeze them for 30 minutes and after that bake it
at 190C (OTG mode: upper rod + lower rod + fan)
for 6-7 minutes.
Chocolate Bark
Chocolate Bark
Ingredients and Equipments
INGREDIENTS QUANTITY
DARK COMPOUND 150 G
WHITE COMPOUND 150 G
PISTACHIOS (CHOPPED) 10 G
ROSE PETALS 10 G
CRANBERRY (CHOPPED) 10 G
APRICOTS (CHOPPED) 10 G
BUTTERSCOTCH CHIPS 10 G
ALMONDS (CHOPPED) 10 G
Equipment Used
BOWLS & SPOONS
BUTTER PAPER
PALETTE KNIFE
SPATULA
Making Cost - Rs 245*
Chocolate Bark
Method
1. To make the chocolate bark, first take some
chopped white compound chocolate. (incase you are
using coverture chocolate you must temper it or
else the chocolate wont set properly and will have
a bad texture)
2. Melt the chocolate in microwave. Ensure that you
stir it at regular intervals to avoid burning of
chocolate.
3. Spread the chocolate on a piece of butter paper.
Sprinkle pistachios, fresh rose petals, cranberry,
apricots and butter scotch chips. Place it inside the
fridge until the chocolate is set.
4. Now, melt some dark chocolate.
5. Spread it on a piece of butter paper.
6. Sprinkle some chopped pistachios, almonds,
apricots, butterscotch chips and cranberries.
7. Place it inside the fridge until the chocolate is set
8. Once set, randomly break the the chocolate to
make barks. Here you do have to be specific with
the shape and size.
Healthy Brownies
Healthy Brownies
Ingredients and Equipments
INGREDIENTS QUANTITY
WHOLE WHEAT FLOUR 50 G
NATURAL COCOA POWDER 10 G
JAGGERY POWDER 40 G
CURD 30 G
UNSALTED BUTTER (MELTED) 40 G
SALT 1/8 TSP
BAKING POWDER 1/4TSP
OIL 1/2 TBSP
WATER (WARM) 20 ML
DARK COMPOUND (CHOPPED) 20 G
VANILLA ESSENCE 1/8 TSP
ALMONDS (CHOPPED) 15 G
Equipment Used
SPATULA
BAKE & SERVE MOULD
TOOTHPICK
BOWLS & SPOONS
LARGE SIEVE
Making Cost - Rs 50*
Healthy Brownies
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Take two bake & serve mould.
2. In a bowl, take curd and add jaggery powder to it.
Mix it until the jaggery powder is dissolved.
3. Add melted unsalted butter to it now and mix.
4. Now, add remaining dry ingredients i.e., whole
wheat flour, cocoa powder, salt and baking powder.
5. Next, mix chopped dark compound chocolate.
(Incase you want to make brownies completely
healthy you can skip this step.)
6. Lastly, add warm water, oil and vanilla essence and
make a lump-free batter.
7. Divide the batter in two bake and serve moulds
(100g batter each). Garnish the top with some
chopped almonds and bake the brownies at 180C
(OTG mode: lower rod only) for 20 -25 minutes.
Triple Chocolate Cookies
Triple Chocolate Cookies
Ingredients and Equipments
INGREDIENTS QUANTITY
FLOUR 65 G
CASTOR SUGAR 20 G
BROWN SUGAR 30 G
SALTED BUTTER 45 G
DUTCH COCOA POWDER 8G
MILK 12 G
BAKING SODA 1/4 TSP
BAKING POWDER 1/4 TSP
SALT 1/8 TSP
CHOPPED DARK COMPOUND FOR DOUGH 20 G
DARK COMPOUND (MELTED) 10 G
MILK & WHITE COMPOUND CUBES (EACH) 30 G
Equipment Used
BUTTER PAPER
BAKING TRAY
SPATULA
BOWLS & SPOONS
Making Cost - Rs 87*
Triple Chocolate Cookies
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Line a baking tray.
2. Take salted butter, brown sugar and caster sugar in
a bowl. With the help of a spatula, mix the mixture
until pale and fluffy.
3. Sieve and add the dry ingredients i.e., flour, Dutch
processed cocoa powder, baking powder, baking
soda and salt. Mix everything together.
4. next, add chopped dark chocolate and milk to form
the dough. Mix everything together to form a
dough. If the dough is sticky, freeze it for a few
minutes.
5. Take out one portion of 25 gm each. Shape them
round and place them on the prepared baking tray.
While placing the cookies ensure that there is
sufficient gap in between.
6. Freeze the cookies for 5-10 minutes.
7. Bake the cookies for 8 - 10 minutes at 180C (OTG
mode: upper rod + lower rod + fan).
8. To check if cookies are baked, touch the edges, it
should be hard and the centre should be soft. Let
the cookies cool down.
9. For the completion of the cookies, take dark melted
chocolate and spread it on the cookies. Stick some
milk and white compound chocolate cubes. Similarly
we will complete rest of the cookies.
Fudgy Brownies
Fudgy Brownies
Ingredients and Equipments
INGREDIENTS QUANTITY
ALL PURPOSE FLOUR 80 G
CASTOR SUGAR 30 G
SALTED BUTTER 95 G
DARK COMPOUND 132 G
CONDENSED MILK 60 G
DUTCH COCOA POWDER 10 G
VANILLA ESSENCE 1/2 TSP
WATER (WARM) 64 ML
SALT 1/4 TSP
BAKING POWDER 1/4 TSP
Equipment Used
BOWLS & SPOONS
LARGE SIEVE
SPATULA
SQUARE TIN
BUTTER PAPER
Making Cost - Rs 140*
Fudgy Brownies
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Line a 5 inch square tin. Place the
butter paper in such a way that it comes out from
the sides. This is really helpful when we have to
demould the brownie.
2. Melt butter and chocolate together in a microwave.
3. To this, add caster sugar and condensed milk. Give
this a mix.
4. Now add the dry ingredients i.e., all-purpose flour,
cocoa powder, baking powder and salt.
5. Mix until you get a smooth batter. Lastly, add warm
water to the batter and mix.
6. Pour it in lined square tin and spread it evenly.
7. Bake at 180C (OTG mode: lower rod only) for 35-
40 minutes.
8. Let the brownies cool down completely before
dividing them
9. Once the brownie cool down, demould it.
1 0 .P l a c e t h e b r o w n i e o n t h e c h o p p i n g b o a r d a n d d i v i d e
it into equal square pieces.
Nankhatai
Nankhatai
Ingredients and Equipments
INGREDIENTS QUANTITY
FLOUR 60 G
BESAN 35 G
SUJI 15 G
ICING SUGAR 40 G
SALT PINCH
GHEE 55 G
CARDAMOM POWDER 1/8 TSP
PISTACHIOS (CHOPPED) 10 G
Equipment Used
BUTTER PAPER
BAKING TRAY
SPATULA
BOWLS & SPOONS
Making Cost - Rs 69*
Nankhatai
Method
1. Preheat the oven at 180C (OTG mode: upper rod +
lower rod + fan). Line a baking tray.
2. Start by creaming ghee and icing sugar together
until pale and fluffy.
3. Now sieve the dry ingredients i.e., refined flour,
besan, suji, and cardamom powder. Mix everything
together to form a dough. If the dough is sticky,
freeze it for a few minutes.
4. Take out one portion of 20 gm each. Shape them
round and place it on a prepared baking tray.
Ensure that you do not press the nankhatai. Also,
make sure that there is sufficient gap in between.
5. Now, press the nankhatai from the centre and place
some chopped pistachios in the center. You can use
almond or cashews as well.
6. Bake it for 10 - 15 minutes at 180C (OTG mode:
upper rod + lower rod + fan). There should be
golden brown color on the edges which means they
are baked completely. Let them cool down
completely and then move on to packaging.
Storage
Nankhatai
Storage: Store nankhatai in an airtight container to
maintain its freshness and to prevent it from becoming
soft or stale. Keep the container in a cool, dry place
away from direct sunlight and moisture.
Shelf Life: Nankhatai can be stored at room
temperature for up to 2 weeks if kept in an airtight
container. For extended shelf life, you can refrigerate
nankhatai. When refrigerated, it can last for up to a
month. Ensure the container is tightly sealed to
prevent moisture absorption.
Cheese Crackers
Storage: Store cheese crackers in an airtight container
to keep them crisp and prevent them from becoming
soggy. Keep the container in a cool, dry place away
from direct sunlight and moisture to maintain their
texture and flavor.
Shelf Life: Cheese crackers can be stored at room
temperature for up to 2 weeks if kept in an airtight
container. Refrigeration is not recommended.
Storage
Triple Chocolate Cookies
Storage: Store triple chocolate cookies in an airtight
container to maintain their freshness and prevent
them from becoming stale and soggy. Keep the
container in a cool, dry place away from direct
sunlight and moisture.
Shelf Life: Triple chocolate cookies can be stored at
room temperature for up to 1 week if kept in an
airtight container. To extend their shelf life, you can
refrigerate the cookies. When refrigerated, they can
last for up to 2 weeks. Make sure the container is
tightly sealed to prevent the cookies from absorbing
any odors or moisture from the fridge.
Whole Wheat Cookies
Storage: Store whole wheat cookies in an airtight
container to keep them fresh and prevent them from
becoming stale and soggy. Keep the container in a
cool, dry place away from direct sunlight and moisture.
Shelf Life: Whole wheat cookies can be stored at room
temperature for up to 1 - 2 week if kept in an airtight
container. To extend their shelf life, you can
refrigerate the cookies. When refrigerated, they can
last for up to 3 weeks. Ensure the container is tightly
sealed to prevent moisture absorption.
Storage
Chocolate Bark
Storage: Store the chocolate barks in the refrigerator.
Make sure it is in an airtight container to avoid
moisture and odor absorption. They can remain fresh
for up to 1 month in refrigerator. Ensure it is in an
airtight container to maintain its quality.
Fudgy Brownie
Storage: Store brownies in refrigerator in an airtight
container to maintain their freshness and prevent
them from drying out.
Shelf life: Brownies can be stored at room
temperature for up to 2-3 days if kept in an airtight
container.
When refrigerated, brownies can last for up to 2 -3
weeks. Ensure they are in a tightly sealed container to
maintain their moisture and flavor.
Healthy Brownies
Storage: Store healthy brownies inside the refrigerator
in an airtight container to keep them fresh and prevent
them from drying out. They can be stored at room
temperature for up to 2-3 days if kept in an airtight
container. In the refrigerator, they can last for up to 2
weeks. Ensure they are stored in n an airtight
container to maintain moisture and flavor.
Storage
Granola Bars
Storage: Store granola bars in an airtight container to
maintain their freshness and prevent them from
becoming stale. Keep the container in a cool, dry place
away from direct sunlight and heat to prevent the bars
from melting or becoming overly soft.
Shelf Life: They can be stored at room temperature for
up to 1-2 weeks if kept in an airtight container. For
extended freshness, refrigerate granola bars. They can
last up to 3-4 weeks in the refrigerator when stored in
an airtight container
Marble Cake
Storage: store marble cake inside the refrigerator to
keep it fresh. To prevent it from drying out either
cling wrap it or store it in a box. It can be stored at
room temperature for up to 2-3 days if kept in an
airtight container or if they are cling wrapped in the
refrigerator, marble cake can last for up to 1 week.
Mixed Nut Cake
Storage: Mixed Nut cake should be stored inside the
refrigerator. To prevent it from drying out either cling
wrap it or store it in a box. It can be stored at room
temperature for up to 2-3 days if kept in an airtight
container or they are cling wrapped In the
refrigerator, marble cake can last for up to 1 week.
Storage
Dates and Walnut Cake
Storage: The cake can be stored at room temperature
for up to 3-4 days if kept in an airtight container. In
the refrigerator, the cake can last up to 1-2 weeks.
Ensure it is well-sealed to maintain its moisture and
flavor.
Hampers
Store hampers in a cool and dry place to prevent
damage from moisture or heat. Store in air conditioned
room in summers and ensure to cover the hampers well
to avoid dust and pest.
Avoid direct sunlight as it can affect the quality of
products inside.
If stacking hampers, make sure they are stable and too
heavy to avoid crushing the contents of the hampers.
Transportation
When transporting hampers, it's essential to ensure
they arrive in excellent condition. Here are key points
to consider:
Packaging: Use sturdy boxes or containers that can
withstand handling and protect the contents from
damage.
Temperature Control: If the hamper contains
perishable items like baked goods or chocolates,
use cool packs or insulated packaging to maintain
the right temperature during transit.
Handling: Ensure that hampers are loaded carefully
into transport vehicles to avoid crushing or
shifting.
Mode of Transportation: Choose a transport
vehicle that suits the size and nature of the
hamper.
Tracking: Use a reliable shipping service that
provides tracking options to monitor the hamper’s
journey and address any issues promptly
Delivery Confirmation: Ensure that a delivery
receipt or confirmation is obtained upon arrival to
verify that the hamper reached its destination in
good condition.
Hamper 1
Price 750/-
Hamper 1
Price 750/-
This hamper will include delicious nankhatai, cheese
crackers, chocolate bark, and a marble cake.
Step 1: Preparing the Jars
take two two 350ml jars. Fill one with nankhatai and the
other with cheese crackers.
Step 2: Wrapping the Marble Cake
Next, cling wrap the marble cake. Ensure there are no
wrinkles. Alternatively, you can use bake-and-serve molds
with a lid if you prefer.
Step 3: Packaging the Chocolate barks
Put the dark chocolate and white chocolate barks in
cellophane bags.
Step 4: Assembling the Box
Take a box and fold it lengthwise, ensuring not missing
any folds. Then, tuck the sides in.
Prepare the lid by folding along the lines.
Step 5: Adding Finishing Touches
To give the box a professional look, stick the stickers that
you can easily get from Amazon. For an extra touch, you
can use product name stickers with your logo.
Hamper 1
Price 750/-
Step 6: Placing the Products
Place all the products inside the box as instructed in the
video.
Nankhatai jar
Cheese crackers jar
Wrapped marble cake
Cellophane bags of chocolates
Step 7: Securing the Lid and Decorating
Place the lid on the box. Next, tie a ribbon around the
box and decorate it with two jute ribbon fans. Finally, add
an artificial flower bunch and secure it with a glue gun.
Hamper 2
Price 1000/-
Hamper 2
Price 1000/-
This hamper will include delicious nankhatai, cheese
crackers, fudgy brownie, and a mixed nut cake.
Step 1: Preparing the Jars
Take two 350 ml jars. Fill one with nankhatai and the
other with cheese crackers.
Step 2: Next, Put the lid on the mixed nut cake, this
comes along the bake and serve mould
Step 3: Packing the Brownies
Put the brownies in the boxes, you can add flavours to
brownies at this stage. Like piping Nutella, Biscoff etc
Step 4: Assembling the Box
Take a hamper basket, fill it with some paper grass.
Next, put the products inside the basket.
Decorate it with net. You can use as per your choice,
Tie a knot at the centre and stick the knot with the help
of glue gun. Decorate it with some artificial flower. Stick
it with glue gun
Hamper 3
Price 2000/-
Hamper 3
Price 2000/-
This hamper will include delicious nankhatai, cheese
crackers, triple chocolate cookies, granola mixed nut
cake, marble cake two varieties of brownie fudgy brownie
and biscoff brownie.
Step 1: Preparing the Jars
Take four 350 ml jars. Fill them with nankhatai, cheese
crackers, chocolate cookies and granola.
Step 2: Next, Put the lid on the mixed nut cake and cover
the marble cake with cling wrap.
Step 3: Packing the Brownies
On one of the brownie, pipe biscoff spread and sprinkle
crushed biscoff biscuits .
Put these two brownies in the boxes.
Step 4: Assembling the Box
Take a tray filled with some paper grass.
Next, put the products inside the tray.
Put a packing sheet (this step is completely optional).
Stick it it with tape at bottom. Now with the help of heat
gun wrap the hamper. You can use hair dryer incase you
do not have heat gun.
Now, cover it with net. Tie it with ribbon and stick
artificial flower with a glue gun.
Hamper 4
Healthy (1000/-)
Hamper 4
Healthy (1000/-)
This hamper will include whole wheat cookies, granola,
dates and walnut cake and healthy brownies.
Step 1: Preparing the Jars
Take two 350 ml jars. Fill one with granola and other with
whole wheat cookies.
Step 2: Next, Cover the dates and walnut cake with cling
wrap.
Step 3: Packing the Brownies
Cling wrap the whole wheat brownies.
Step 4: Assembling the Box
Take a hamper basket and fill it with some paper grass.
Next, put the products inside the basket.
This basket already has net. Tie it with a ribbon and
decorate it with artificial flower. Stick it with glue gun
