Christmas Cake Sale. Top Ten Tips to make your cake sale really take off!

Christmas Cake Sale Thank you for choosing to bake for Children’s Hospice South West. And, welcome to your cake sale kit, with our top tips and tools ...
Author: Reginald Flynn
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Christmas Cake Sale Thank you for choosing to bake for Children’s Hospice South West. And, welcome to your cake sale kit, with our top tips and tools running your own cake sale and raising lots of money.

Top Ten Tips to make your cake sale really take off! Here are our top ten tips to make organising your cake sale as easy. Follow them and your efforts are sure to be a big success. 1. Time your cake sale for when people are most likely to be peckish – breaks, lunchtimes and the afternoon are all perfect times to tempt people with some sweet treats! 2. Ask friends and colleagues and family to help bake cakes or help out on the day. 3. Tell everyone about your cake sale in advance, use the poster on page 4 4. Have a good stash of paper bags or cake boxes handy. People will buy more of your delicious baked goodies if they can take them away. 5. If you’re holding your sale at work, ask your employer if they would consider matching the money raised.You might be able to double your results! 6. Encourage people to buy your goodies for a friend or colleague and ask if they’ll tell others about your cake sale. 7. Serve tea and coffee if possible. A hot drink and a sweet treat go well together. 8. Don’t price your cakes and biscuits. Ask for a suggested donation instead. People tend to pay more if they don’t know the price you’re looking for, but they know it’s for a good cause. 9. To make sure you are keeping your cake sale as safe as possible, please see our Food Safety notes below. 10. Above all else have fun and make sure you enjoy a cake yourself!

Thinking of Food Safety Make sure you display allergy information at your sale – for example if anything contains nuts. The best site for specific information is from the Food Standards Agency (www.eatwell. gov.uk). Most questions should be answered on their Parties and Events page.

Christmas Cupcakes nts

Ingredie

ar ster sug 100g ca oft butter ry s 100g ve flour -raising lf e s g 0 10 2 eggs ract nilla ext a v p s t 1 icing: For the ter soft but y r e v g 200 r ing suga rinkles, ic g 0 0 2 sp louring, food co ows etc all marshm

Mehod. 1.Turn the oven on to 180C/160C fan/gas 4. Put a paper case in each bun hole. 2. Put the sugar and butter (it must be soft or you won’t be able to mix it properly) in a bowl and mix it together. 3. Sift in the flour. 4. Add the eggs to the bowl with the vanilla. Mix everything together. 5. Divide between the cases using a spoon, scraping it off with a knife. 6. Put the tray in the oven for 20 minutes. For the toppping: 1. Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing. 2. Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.

Mini Christmas Cakes 12 mini (small baked bean tin) cakes

nts Ingredhie erries

cé c 200g gla ruit d dried f e ix m g 0 50 anas 500g sult e e orang n o f o t s Ze e nge juic a r o l m 0 20 ned er, softe t t u b g 5 22 sugar k brown r a d g 5 22 tly ggs, ligh 4 large e beaten in flour 225g pla innamon c d n u o r 1 tsp g ed spice 2 tsp mix ds le almon o h w g 0 5

Mehod 1. Put cherries, fruits and zest in bowl and soak in the orange juice overnight. 2. Line the base and sides of four baked bean tins (small 415g, empty, cleaned) with two layers of non stick baking paper. Preheat the oven to 180°C (gas mark 4). 3. Whisk butter and sugar till light and fluffy. Slowly whisk in eggs. Fold in flour, spices, fruit and almonds. 4. Divide the cake mixture between the tins and level the tops. 5. Once cooked, poke holes in the top of the cakes with a skewer and drizzle the remaining orange juice not too much or the cakes will go soggy. Leave to cool in tin. 6. Trim the tops of the cakes with a sharp knife to make the tops flat. Unroll the marzipan and using one of the baked bean tins as a cutter cut 4 rounds. Heat the jam and brush on the tops of the cakes. Place the marzipan round on the top of the cake. 7. Add Royal icing and decorate!

Mince Pies nts Ingredieeat (600g)

r mincem 1 large ja ented as, segm m u s t a s 2 ped ely chop in f , le p p 1a on ting zest 1 lem r, for dus a g u s g little icin astry: For the p in flour 375g pla r, ed butte lt a s n u g 260 d softene r ter suga gg 125g cas eaten e b 1 s lu p gg, 1 large e g for glazin

Mehod Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins. Scoop the mincemeat into a bowl and add the satsumas, apple and zest. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

Gingerbread Cookies nts Ingredie flour

z plain a 350g/12o e of sod t a n o b r a 1 tsp bic er und ging n 2 tsp gro cinnamo d n u o r g 1 tsp z butter 125g/4½o rown ht soft b g li z o 6 / 175g sugar nge egg 1 free-ra rup olden sy g p s b t 4

Mehod 1. Sif t together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. 2. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes. 3. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper. 4. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. 5. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.

Please come and enjoy our

Christmas Cake Sale

You will be directly helping children in the South West who have illnesses that mean they will die before adulthood. Children’s Hospice South West provides hospice care for these children and their families at Little Bridge House in North Devon and Charlton Farm in North Somerset, and Little Harbour in Cornwall. The Charity relies entirely on the generosity of the people of the South West. Sadly the need for children’s hospices will never disappear. Happily, with your help, we will be there to meet that need. Thank you.

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Complete your table with cake labels 1. Print out this sheet as many times as you need. On your printer settings select ‘Current page’ and increase the number of copies 2. Cut out each label along the dotted lines. Write or decorate on them as you please 3. Just fold in half and you’re done