Ingredients

• Colored card stock
• Cold pack
• Wooden box with a lid
• 1 cloth dinner napkin
• Assorted snacks, such as a tin of caviar (with a caviar spoon), toasts, cheese straws, cookies, chocolate truffles, Champagne grapes, or other fruit
• Paper candy and muffin cups
• Parchment paper or glassine
• Ribbon, twine, or cording
• 2 cloth cocktail napkins
• Adhesive label or tape
• White glue or a hot-glue gun

Instructions

1. Special equipment: White glue or a hot-glue gun
2. Make a label for the bride and groom on piece of colored card stock; design it on a computer or write it by hand.
3. Place a cold pack in the bottom of the box, and cover it with a dinner napkin. Allow it to drape over the sides.
4. Put loose snacks, such as cookies, chocolate truffles, and fruit, in the paper candy and muffin cups. Bundle snacks in glassine; secure with twine. Roll the 2 cocktail napkins, and tie with twine or tape.
5. First place caviar on top of the cold pack, then arrange the other snacks around the tin. Fold the napkin over the contents, and secure with adhesive label or tape.
6. Lay a 1-yard-length of ribbon across the center of the lid widthwise; leave about 10 inches on 1 side and the remainder hanging off the other side. Glue ribbon down in a few places. Place label in the center of the box lid, over the ribbon, and glue in place. Allow glue to dry.
7. Place lid on box. Bring ribbon underneath the box, and tie in a bow on 1 side (the bow will be on the front side of the box rather than the top). Keep refrigerated until the bride and groom arrive.