On Saturday I hosted a Christmas "Champagne" Breakfast, an annual event I hold for my wonderful team of demonstrators...

At the end of the morning I gave everyone a little gift and a card to say how much I appreciate them...

Stamps: Remarkable You (wood: 139891, clear: 139894), Reason for the Season (photopolymer: 139730). Ink: Tip Top Taupe (138325), Crushed Curry (131173), Whisper White Craft (101731). Card/Paper: Tip Top Taupe (138343), Whisper White (106549), Gold Foil Sheets (132622). Accessories: Gold Cording Trim (139618), Gold 1/8" Ribbon (134583), Sketched Dots Tag a Bag Gift Bags (138316), Square Envelopes (107309). Tools: Gift Box Punch Board (135863), Stampin' Dimensionals (104430).

The box was made using the Gift Box Punch Board. I used an 8" x 8" square to create a 2-1/2" x 2-1/2" x 2-1/2" box. The off-cut from the A4 card stock was used to create the cute 7 cm square gift cards, which fit perfectly into the Square Envelopes. They were stamped with the poinsettia flower from the Reason for the Season stamp set with Whisper White ink - quite a different look from the traditional red.

So what's inside the box? The gift is wrapped in a Sketched Dots gift bag and secured with some washi tape...

Keeping you in suspense! Inside the gift bag is...

It's a parcel cake - fruit cake wrapped in white icing and tied off with ribbon like a present. The Christmas Cake inside is divine! It's a tried-and-true recipe that I got from my friend Julia...

Julia's Easy Fruit Cake

1 kg mixed fruit
2 cups hot coffee
2 cups self-raising flour
1 king-size bar chocolate, chopped (Fruit & Nut recommended)

Soak mixed fruit in coffee over night.

Mix fruit with flour and chocolate and pour into a 20 cm x 20 cm cake tin. Bake for 1 hour on 160-170^oC or fan bake at 150-160^oC. Check after 20 minutes and cover with foil if there is a risk of the top burning.

If you would like to find out more about joining my wonderful team of demonstrators, then click HERE to find out more or just give me a call.