I am teaming up with another woman in my area who makes pies. We are hosting a holiday party bake sale on Thursday, December 8th (that's important, you'll see ) to which people can bring baked items to sell or just browse for items to purchase. Everything we collect will be donated to a local charity that sponsors purchasing Christmas gifts for kids and families.
People in the area know me for cakes and her for pies. So, we advertised it as a great place to buy items that the purchaser can then give as gifts (holiday parties, neighbors, teachers, etc.) The items I will be making for sale are:
6-8 small 6" round 4-5" high fondant covered/decorated cakes (which is my specialty)
cupcakes--some individually wrapped for single servings, some in 4-packs for gift-giving, and even some as cupcake wreath designs for gift-giving (I will most likely need to top those with basic frosting and fondant decoration, because SMBC which I would normally use on those would probably smoosh from packaging)
For cakes, I typically torte 3-5 layers and fill with homemade IMBC, cover with white chocolate ganache for a sharp, smooth and firm base to cover with fondant.
I am having a really hard time planning what to use as fillings and icings based on the fact that (1) I will need to make them a couple of days in advance, to get it all done and (2) they will most likely be eaten later than the sale (but I am also considering including instructions on my label that the items should be eaten or given by the end of that weekend) but (3) I want to still put forth my best combos for marketing purposes!
Would you change anything you use if you were baking for this?? One of the things I am best known for is my IMBC!!!! Can I still use it? If so, what requirements should I be putting on the labels (i.e. "use by" "eat by" "refrigerate" etc.)?
Wow!! You are making pretty intricate baked goods for a bake sale!!
Yes, I know But it is for charity AND advertising/marketing I also need to make sure that when people eat this stuff, they say "Wow, I want a cake from her"! So, I don't want to "dumb them down" too much if you know what I mean.
Consider having two labels on your cake boxes.
"Consume within 3 days of purchase"
"Store in Refrigerator"
Thanks, MCurry. But, I don't really know what types of things need which label! I don't do this professionally, so I'm not sure. If I use my typical recipe, which is a doctored box mix (basically, the durable/3d recipe that uses sour cream, a pudding mix, and egg whites) and my standard IMBC, how should I label? I know it doesn't typically need to be refrigerated when I deliver it in cake form (it's usually at room temp for a day or two before delivery, and it's usually eaten within 24-48 hours of delivery--so tops, 4 days at room temp.)
For the cupcakes, I guess I'd like to use the same IMBC for the toppings and/or underneath any fondant top that I make for some.
What do you think?
Depending on the temperatures where you are, then go with what you normally do. Here in AZ, during the summer, it is too hot to let them sit, due to the recipes for the BC, however during the winter, I leave mine on the counter and we usually eat it in 2-3 days...tops!!! I would love to see pics!
Maybe you could consider listing out all the ingredients on a sticker label and placing them on the box or wrapper. For example: flour, eggs, oil, butter, salt. I don't think you would need to separate them as far as cake and frosting but you may want to double check your state's health department just in case.
I would think that IMBC should be able to hold up if the temperature is 70 or below and out of direct sunlight.
Maybe you should also have an 'Order for Christmas and I will donate 25% of the price.. buy now and I will donate 100%' Or whatever it is so people have both options
Oooohhhh, great idea mplaidgirl2!
Thanks for the storage tips!