Stunning Easter Bake Sale!

Image result for Bake Sale Clip Art Illustration

 

To -Do List

A week or Two  before

  • Recruit Bakers and sellers
  • Promote Sale
  • Collect  sale , cake  stand  and tables cloths

The Day of

  • Hang Signs
  • Make sure to  have at least $20.00
  • Lead treats
  • Set out free samples

1 Recruit  your helpers!

Start  by  spreading  the  word to friends ,  family and neighbors that  you’re  organizing  a bake sale  and explain the Easter theme .

  •  if people aren’t bakers or are  short  on time .
  • let them know you  need all sort  of  help ,from  gathering  supplies like cake  stands to promoting  the event in Facebook to setting up and breaking down the day of the sale!

2. Give favorite  treats an  Easter Spin!

Chocolate Carrot Cake

Prep 30 min Total2 hr 5 min

 

Ingredients

Cake

1box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
Water, vegetable oil and eggs called for on cake mix box
2teaspoons ground cinnamon
1 cups shredded peeled carrots (5 medium)

Frosting

1package (8 oz) cream cheese, softened
1/4cup butter, softened
1/teaspoon vanilla
1 1/2cups powdered sugar

Steps

  • Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
    In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
    In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.
    PEEPS® Chick Surprise-Inside Cupcakes
    • Prep 30 min
    • Total1 hr 25 min
    • Servings24

    <img src=”https://images-gmi-pmc.edge-generalmills.com/d7877ec5-6ed5-44c9-bca2-06c9e69cac92.jpg” alt=”PEEPS® Chick Surprise-Inside Cupcakes”/> PEEPS® Chick Surprise-Inside Cupcakes

    Ingredients

    1box Betty Crocker™ SuperMoist™ yellow cake mix
    Water, vegetable oil and eggs called for on cake mix box
    1cup assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles
    1container Betty Crocker™ Rich & Creamy frosting (any flavor)
    Green food color
    Green colored decorating sugar
    24yellow PEEPS® brand marshmallow chicks

    Steps

    Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
    Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
    Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

    Easter Celebration Cake

    • Prep 60 min
    • Total2 hr 40 min
    • Servings12

    <img src=”https://images-gmi-pmc.edge-generalmills.com/35b38c94-3d88-4f3c-88ee-030e98fb0068.jpg” alt=”Easter Celebration Cake”/> Easter Celebration Cake

    Ingredients

    Cake

    1box Betty Crocker™ SuperMoist™ Cake Mix Yellow
    1cup milk
    1/2cup butter, melted
    3eggs
    1/4cup Betty Crocker™ assorted pastel candy sprinkles

    Frosting

    2 1/4cups butter, softened
    3to 5 tablespoons milk
    1 1/2teaspoons vanilla
    4 1/cups powdered sugar
    Betty Crocker™ Food Color Gel pink, blue and yellow

    Decorations

    Assorted CADBURY™ Crème Egg candies, Cadbury™ mini eggs, M&M’s™ chocolate candies, PEEPS® marshmallow bunnies

    Steps

    • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
      In large bowl, beat cake mix, 1 cup milk, 1/2 cup melted butter and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in candy sprinkles. Divide evenly between pans.
      Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pans to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.
      In large bowl, beat 2 1/4 cups softened butter with electric mixer on medium-high speed until smooth. Beat in 3 tablespoons milk and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. In medium bowl, place 3 cups frosting; tint with pink food color to desired color. Divide remaining frosting between 2 small bowls. Tint 1 bowl blue and 1 bowl yellow by stirring in food color to desired color.
      Place one cake layer on serving plate. Spread 2/3 cup pink frosting on top; top with second cake layer. Using metal spatula, frost side and top of cake with thin layer of pink frosting. Refrigerate 30 minutes.
      Fit 3 decorating bags with different sizes of medium to large star tips; fill bags with remaining pink, blue and yellow frosting. Remove cake from refrigerator. Using pink decorating bag, pipe center of a rosette flower onto side of cake. Touch piping tip to side of cake to attach frosting — apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 1 inch in diameter, tapping tip to cake to complete flower, and lift off. Make more pink rosettes in different sizes around side and top of cake. Using blue and yellow decorating bags, pipe small stars and small rosettes, alternating around side and top of cake to fill in empty spaces. Use photo as guide.
      When ready to serve, top cake with unwrapped Decorations, mounding in center. Loosely cover and refrigerate any remaining cake.

      PEEPS® Easter Garden Cake

      • Prep 20 min
      • Total1 hr 20 min
      • Servings12

      <img src=”https://images-gmi-pmc.edge-generalmills.com/62b4d748-4fb1-4da2-9a48-a7a43b66ca61.jpg” alt=”PEEPS® Easter Garden Cake “/> PEEPS® Easter Garden Cake

      Ingredients

      1box Betty Crocker™ SuperMoist™ devil’s food cake mix
      Water, oil and eggs called for on cake mix box
      1container Betty Crocker™ Rich & Creamy chocolate frosting
      1cup chocolate cookie crumbs
      1can (6.4 oz) Betty Crocker™ green decorating cake icing
      8 to 12 PEEPS® marshmallow bunnies
      1can (6.4 oz) Betty Crocker™ orange decorating cake icing
      Powered by Chicory

      Steps

      Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. Make cake as directed on box for 13×9-inch pan. Cool in pan on cooling rack until completely cooled, about 30 minutes.
      Spread chocolate frosting on top of cake; sprinkle with chocolate cookie crumbs. Use green icing to make garden rows, using photo as guide. Insert toothpick halfway into base of each PEEPS® marshmallow bunny. Insert bunnies, toothpick side down, into cake.
      Use orange and green icings to make carrots on cake, using photo as a guide. Cut into 4 rows by 3 rows to serve.

 

Ultimate Chocolate Chip Cookies

  • Prep 45 min
  • Total45 min
  • Servings48

<img src=”https://images-gmi-pmc.edge-generalmills.com/eb52c020-c145-440c-8445-911f133c0096.jpg” alt=”Ultimate Chocolate Chip Cookies”/> Ultimate Chocolate Chip Cookies

Ingredients

3/4cup granulated sugar
3/4cup packed brown sugar
1cup butter or margarine, softened
1teaspoon vanilla
1egg
2 1/4cups Gold Medal™ all-purpose flour
1teaspoon baking soda
1/2teaspoon salt
1cup coarsely chopped nuts
1package (12 ounces) semisweet chocolate chips (2 cups)
Powered by Chicory

Steps

  • Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

    Pink Bunny Cupcakes

    • Prep 40 min
    • Total1 hr 20 min
    • Servings24

    <img src=”https://images-gmi-pmc.edge-generalmills.com/8c31cef3-5758-4137-b3a8-b51d06ff267e.jpg” alt=”Pink Bunny Cupcakes”/> Pink Bunny Cupcakes

    Ingredients

    24regular-size pink paper baking cups
    1box Betty Crocker™ SuperMoist™ strawberry cake mix
    Water, vegetable oil and eggs called for on cake mix box
    2 bags (12 oz each) white candy melts
    2bags (12 oz each) pink candy melts
    24white candy-coated chocolate candies
    3containers (12 oz each) Betty Crocker™ Whipped strawberry frosting
    48miniature semisweet chocolate chips
    24pink candy-coated chocolate candies
    24miniature red candy hearts
    24uncooked somen noodles, each broken into 6 pieces

    Steps

    • Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
      Meanwhile, line cookie sheet with cooking parchment paper. Melt white candy melts as directed on package; pour melted candy into squirt bottle. Draw 48 bunny ears on parchment paper with melted white candy. Melt pink candy melts; pour into another squirt bottle. Fill in middle of white ears with pink candy. Refrigerate 30 minutes or until firm.
      Use drop of melted white candy to attach 1 white candy-coated chocolate candy to paper baking cup for bunny tail; hold 30 seconds or until set. Repeat with remaining white candy-coated chocolate candies.
      Bake 12 to 14 minutes or until tops of cookies are no longer wet looking. Cool 5 minutes; remove from cookie sheets to cooking racks.

      Pink Bunny Cupcakes

      • Prep 40 min
      • Total1 hr 20 min
      • Servings24
        5
        Spread 3 tablespoons frosting on each cupcake top. On front of each cupcake (side opposite the bunny tail), add 2 chocolate chips for eyes, 1 pink candy-coated chocolate candy for nose and 1 red candy heart, turned upside down, for mouth. Insert 3 noodle pieces on each side of nose for whiskers. Gently press 2 ears into top of each cupcake.
        Heat oven to 375ºF.
        Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
        Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
        Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

        Brownie Monster Cookies

        • Prep 15 min
        • Total45 min
        • Servings16

        <img src=”https://images-gmi-pmc.edge-generalmills.com/cc3fb681-60f4-439d-9c04-087be8e80163.jpg” alt=”Brownie Monster Cookies”/> Brownie Monster Cookies

        Ingredients

        1box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
        1/2cup quick-cooking oats
        1/2cup butter, melted
        1tablespoon water
        1egg
        3/4cup M&M’s™ chocolate candies
        1/2cup peanut butter chips
        1/2cup semisweet chocolate chips

        Steps

        Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
        In large bowl, stir together brownie mix and oats. Add melted butter, water and egg; stir until well blended. Stir in candies and chips.
        Shape dough into 2-inch balls. Place on cookie sheet 3 inches apart. Press each ball slightly to flatten.
      Pink Bunny Cupcakes

      <img src=”https://images-gmi-pmc.edge-generalmills.com/8c31cef3-5758-4137-b3a8-b51d06ff267e.jpg” alt=”Pink Bunny Cupcakes”/> Pink Bunny Cupcakes

      Ingredients

      24regular-size pink paper baking cups
      1box Betty Crocker™ SuperMoist™ strawberry cake mix

      Water, vegetable oil and eggs called for on cake mix box

      2bags (12 oz each) white candy melts
      24white candy-coated chocolate candies
      3containers (12 oz each) Betty Crocker™ Whipped strawberry frosting
      48miniature semisweet chocolate chips
      24pink candy-coated chocolate candies
      2miniature red candy hearts
      24uncooked somen noodles, each broken into 6 pieces

      Steps

      <img src=”https://images-gmi-pmc.edge-generalmills.com/60ec7d73-2cb4-420b-a333-985fb2b1b2c4.jpg” alt=”Cupcake Bunny Cake”/>    

      Heat oven to 350°F (325°F for dark or nonstick pans). Place pink paper baking cup in each of 24 regular-size muffin cups.
      Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
      Meanwhile, line cookie sheet with cooking parchment paper. Melt white candy melts as directed on package; pour melted candy into squirt bottle. Draw 48 bunny ears on parchment paper with melted white candy. Melt pink candy melts; pour into another squirt bottle. Fill in middle of white ears with pink candy. Refrigerate 30 minutes or until firm.
      Use drop of melted white candy to attach 1 white candy-coated chocolate candy to paper baking cup for bunny tail; hold 30 seconds or until set. Repeat with remaining white candy-coated chocolate candies.
      Spread 3 tablespoons frosting on each cupcake top. On front of each cupcake (side opposite the bunny tail), add 2 chocolate chips for eyes, 1 pink candy-coated chocolate candy for nose and 1 red candy heart, turned upside down, for mouth. Insert 3 noodle pieces on each side of nose for whiskers. Gently press 2 ears into top of each cupcake.

    Cupcake Bunny Cake

    • Prep 40 min
    • Total1 hr 30 min
    • Servings24

    <img src=”https://images-gmi-pmc.edge-generalmills.com/60ec7d73-2cb4-420b-a333-985fb2b1b2c4.jpg” alt=”Cupcake Bunny Cake”/> Cupcake Bunny Cake

    Ingredients

    Cake

    1box Betty Crocker™ SuperMoist™ cake mix (any flavor)
    Water, vegetable oil and eggs called for on cake mix box
    Tray or cardboard (16×14 inches) covered with wrapping paper and plastic food wrap or foil

    Decorations and Frosting

    1bag (10.5 oz) miniature marshmallows (white)
    2containers Betty Crocker™ Whipped fluffy white frosting

    Betty Crocker™ pink or red gel food color

    2/3 cup pink miniature marshmallows (from 10.5-oz bag fruit-flavored miniature marshmallows)
    2snack-size dark chocolate-covered peppermint patties (from 12-oz bag)
    1tube (0.68 oz) Betty Crocker™ black decorating gel or 3 to 4 pieces black string licorice

    Steps

    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
    Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
    Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

    Bunny Butt Cupcakes

    • Prep 40 min
    • Total1 hr 45 min
    • Servings18

    <img src=”https://images-gmi-pmc.edge-generalmills.com/8d893970-7ed9-43a4-a642-0b67dafae94f.jpg” alt=”Bunny Butt Cupcakes”/> Bunny Butt Cupcakes

    Ingredients

    1box Betty Crocker™ SuperMoist™ white or yellow cake mix
    Water, vegetable oil and eggs called for on cake mix box
    1container Betty Crocker™ Whipped vanilla frosting
    18miniature marshmallows
    1 1/2cups shredded coconut
    6 oz vanilla-flavored candy coating (almond bark), chopped
    Pink food color

    Steps

    • Heat oven to 350° F. Place a paper baking cup in each of 18 regular-size muffin cups.
      Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
      Frost cooled cupcakes with frosting. Place miniature marshmallow on center of each cupcake. Press coconut on top of each cupcake around marshmallow, leaving marshmallow clearly visible.
      Microwave candy coating in microwavable bowl uncovered on High 1 to 2 minutes or until completely melted, stirring every 30 seconds. Place piece of foil or waxed paper on flat surface. Use 1/4 or 1/2 teaspoon to spoon 36 oval-shaped dollops of melted coating onto foil. Cool until set, about 5 minutes.
      Use remaining coating to make pink pads of bunny feet; add 1 drop food color. If coating gets hard, pop it into microwave 10 to 20 seconds. Place in resealable food-storage plastic bag, and cut very small end off corner of bag. Pipe pink pads of feet onto white dollops. Cool completely, about 5 minutes.
      Gently peel bunny feet off foil or waxed paper. Place 2 bunny feet onto each cupcake, and serve

      Easter Chicks Cupcakes

      • Prep 30 min
      • Total1 hr 25 min
      • Servings24

      <img src=”https://images-gmi-pmc.edge-generalmills.com/58723bd4-e557-4bfe-b556-14944ea8c28e.jpg” alt=”Easter Chicks Cupcakes”/> Easter Chicks Cupcakes

      Ingredients

      Cupcakes

      1box Betty Crocker™ SuperMoist™ yellow or devil’s food cake mix
      Water, vegetable oil and eggs called for on cake mix box

      Frosting and Decorations

      2 1/2 cups shredded coconut
      Yellow food color
      1container Betty Crocker™ Rich & Creamy vanilla frosting
      48 brown miniature candy-coated chocolate baking bits
      24 small orange gumdrops

      Steps

      Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
      Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
      Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow food color; seal bag and shake to mix. Frost cupcakes with frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to look like beaks; place on cupcakes. Store loosely covered.

      Easy Easter Basket Cupcakes

      • Prep 45 min
      • Total1 hr 45 min
      • Servings24

      <img src=”https://images-gmi-pmc.edge-generalmills.com/0f6c99b2-6a15-4e6d-baeb-7f2bf4e1da9d.jpg” alt=”Easy Easter Basket Cupcakes”/> Easy Easter Basket Cupcakes

      Ingredients

      1package Betty Crocker™ No Fade™ Easter paper baking cups
      1box Betty Crocker™ Super Moist™ yellow cake mix

      Water, vegetable oil and eggs called for on cake mix box

      2cans (8.4 oz each) Betty Crocker™ cloud white decorating cupcake icing
      2 tablespoons Betty Crocker™ decorating decors pastel green sugar
      1bottle Betty Crocker™ decorating decors pastel sequins or other pastel decors

      Steps

      Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
      Using star tip, pipe cupcake icing on top of each cupcake; spread evenly. Sprinkle with green sugar.
      To make nest on top of each cupcake, pipe icing in circle, 2 layers high. Fill each nest with about 1/2 teaspoon pastel sequins; sprinkle additional sequins around nest.
      Rice Krispies Treats® Easter Eggs

      Ingredients

      • 1 8-count package of Rice Krispies Treats® Original bars
      • Pink, blue and purple melting chocolate (available at your local craft store)
      • Sprinkles and candies
      • 4” lollipop sticks
      • Spoons

      Directions

      1. Mold Rice Krispies Treats® into an oval by slightly rounding the corners.

      2. Melt chocolate in small microwave-safe bowls for 10 seconds, stirring and reheating until the chocolate is melted.

      3. Paint chocolate on top of Rice Krispies Treats®.

      4. Decorate with sprinkles and candies.

      Rice Krispies Treats® Easter Basket

      Ingredients

      Directions

      1. Open two packages of Rice Krispies Treats® Original bars.

      2. Take the first Rice Krispies Treats® Original bar, round the corners on one side by cutting off the corners and then press it into a rounded shape.

      3. In a microwave-safe bowl, melt the white chocolate chips by heating for 20–30 seconds, stirring, then heating again for 20–30 seconds and stirring. Repeat until melted. (This shouldn’t take more than 60–90 seconds total.)

      4. Using a butter knife or popsicle stick, spread some of the melted chocolate over the top of the first Rice Krispies Treats® Original bar.

      5. Place almonds into the chocolate to “fill” your basket. I used 3–5 almonds per basket. You may need to press them into the Rice Krispies Treats® Original bar to get them to stand up. Use extra chocolate as needed.

      6. Now, take the second Rice Krispies Treats® Original bar and cut it in half lengthwise so you have two long strips. Set one strip aside. Take the other and cut it in half again.

      7. Take the two pieces and press the ends together to form one long piece. This will be your basket handle.

      8. Put some chocolate on either end, bend the basket handle to form a half circle and attach to basket base.

      9. Optional: Add whatever other candies, chocolates or goodies you wish to decorate your basket!

      Wow  ’em  with so – easy  bunny bark!

      Specked with  colorful  Easter candles  this  seasonal take on the classic confection will be the  talk of your  bake sale – and  it’s easy to make!

      To do: Melt  white melting  candy in microwave  until smooth; spread onto a parchment- lined  baking  sheet. Top with jelly beans, pastel M&M’s  ,sprinkles or pretty much  whatever  or pretty  much whatever  candy you’d like ! Let cool; break into pieces.

      3. Sell Smart  for maximum profits !

      Catch the eyes of passersby and make it impossible for  them  to  resist buying with bright  décor  and enticingly  organized  treats! Here’s how:

        Deck out you table in color !

      A pastel paper table cloth, bright  signs that spotlight  the cause  you’re  supporting and coloring   paper  bags of  packaging treats will  add  standout style to your table.

       Lure’em  with samples !

      Cut up small pieces of a bar, cookie or brownie  and  place on  a plate  with a sign  announcing  free samples people  won’t  be  able to resist!

       Offer giftable treats!

      Colorful  jelly beans make unexpected  addition  to  the sale when  poure into  a glassine  bag  and tied  with pretty  ribbon as a ready – to – gift  favor.

       Show off sweets !

      To make  the  most  of your  selling  space, used  tiered  desserts stands to display bigger  items  like  cupcakes . For  bars and brownies, place  each  in a large – sized  cupcake liner  in a springer pattern, then  line  up on  colorful plastic trays. Cookies  are  extra- enticing  when displayed in a  clean egg  carton – a fun  nod to  the  Easter Theme!

      Price It right!

      Suit every  budget  with  a range  of prices from $0.50 cents to $5.00 .And offer  special  deals that  encourage people to buy more   for instance , they  can get one cookies get one  cookie for$0.25cents  two  cookies  for$0.50  three and four  cookies  for $0.75

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