Tips From the Experts
Cadette/Senior Girl Scout Troop 4445's marathon bake-sale session yielded an impressive number of tips from the four Chef on Call experts.[an error occurred while processing this directive]
From bake sale expert Jane Mengenhauser of Alexandria:
- Be sure your bake sale is legal. Check with local zoning and health department officials. Get permission in writing.
- Offer some low-fat, low-sodium, no-egg items and foods without nuts or raisins.
- Price foods realistically. Prices that are too high will discourage sales; if prices are too low, you could lose money.
- Sell some goodies by the slice, some cakes by the half or quarter. Offer packages of two or four cookies or brownies.
- Label everything and make nice signs, perhaps with small blackboards and colored chalk, or Lucite picture frames with neatly written descriptions.
- Check weather reports a month in advance. If the weather is predicted to be rainy or snowy, don't plan an outdoor bake sale during that period.
- Choose a site where there is plenty of foot traffic. (A shopping mall or the entrance of a bank on a Saturday morning are good.)
- Make food tempting with attractive packaging that lets people see what they are going to buy. Try putting candles on cupcakes.
- "Texas-size" sells, especially where cupcakes and brownies are concerned.
- Don't give out recipes for bestseller foods.