🌈 A Fabulous Bake sale

Afaf Umar
Aug 20, 2019
7 min read

Updated: Feb 11, 2020

Tasty recipes

As-salamu alaykum. I'll give you 5 easy tips for having a great bake sale.

My family helped me pack the desserts and gave me ideas on how to decorate and serve.

LET'S GET STARTED

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I chose 5 easy and simple recipes for my bake sale.

Carrot cake with tangy cream cheese frosting topped with walnuts
Caramelized Date and Walnut Cake
Red Velvet Crinkle Cookies
Very Vanilla Cupcakes
Tea

1. Tangy cream cheese carrot walnut cake.

My mom bought these cute little boxes from 2 riyals shop.

These were aluminium containers so it was easy for me to put the batter in it and bake it. It looked really neat and cute so people liked the packaging of my carrot cake.

Here's what you need to do...

Ingredients for the cake

For the carrot cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 + 1/2 teaspoons ground cinnamon
3/4 cup vegetable oil
4 large eggs room temperature
1 and 1/2 cups light brown sugar
1/2 cup granulated sugar
1/2 cup yogurt or buttermilk, at room temperature
1 teaspoon pure vanilla extract
3 cups grated carrots, lightly packed

To make the carrot cake:

Preheat oven to 180°C. Grease the aluminium containers well with oil and set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt until well combined. Set aside. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, yogurt and vanilla extract until fully combined.
Add the grated carrots into the wet ingredients and mix until well combined. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake containers. Bake at 180°C for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
Remove from the oven, transfer to a wire rack, and allow to cool for about 20-25 minutes.

Ingredients for Cream cheese Frosting

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature (I use salted butter)

To make the cream cheese

In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the cheese and butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.

Ingredients for the Caramel Sauce

1 cup sugar
1/4 cup water
1/4 cup whipping cream
1/4 cup cream cheese, room temperature
2 tbsp unsalted butter, room temperature
1 tsp vanilla extract
1 tsp salt

To make Caramel Sauce:

Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
Remove the pan from the heat and add the cream. It will bubble a little bit. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.

Assemble the cake

Spread the frosting evenly with frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.

2. Caramelized Date and Walnut Cake

I had another shape of aluminium containers, so i decided to put date cake batter,it's simple easy.

you can use any other type of containers if you like or you can pack it in transparent plastic paper,like i did to crinkle cookies .

Ingredients for the date cake

2 cups all purpose flour
1 Tablespoon baking powder
1\2 teaspoon baking soda
teaspoon salt
1/2 cup granulated sugar
1 teaspoons vanilla
4 eggs
1/2 cup vegetable oil
1/2 cup milk
1½ cups of Dates
1/4 tablespoon ground cinnamon
1 tablespoon Instant coffee pinch of salt
1/2 cup hot water

DIRECTION FOR THE DATE CAKE

Swift all the dry ingredients in a bowl then put it aside in another small bowl put date and hot water set it aside.
Next take blender put in eggs,veg oil,granulated sugar,vanilla put the lid on and blend it. Then put the soaked dates blend it again for 3 minutes.
gradually while adding alternate the dry ingredients with milk.
Then put the batter in containers and bake it for 180 degree C oven for 20 to 30 minutes.
Then put caramel sauce on top of the cakes , put one walnut for making it look tasty.

3.RED VELVET CRINKLE COOKIES

You know my recipe of chocolate crinkle cookies,it's same like that.

Perhaps this recipe you'll like.

For packaging i used transparent wrapping paper with a golden and pink

ribbon .

Cookies really looked cute.

Ingredients for red velvet crinkle cookie

2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon juice
1 Tbsp red gel food coloring
1 1/2 Tbsp milk

Direction for Red Velvet Crinkle Cookie

Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add eggs one at a time, and beat until combined. Beat in vanilla, lemon
juice, and gel food coloring until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Add milk and beat until combined. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
Preheat oven to 190 degrees. Form cookie balls, coat in powder sugar and place on the baking pan. Bake the cookies for 10 minutes. Make sure not to over bake them.

4.VERY VANILLA CUPCAKES

These cupcakes are better than bakery cupcakes ,trust me you'll love it and it's even better your making at home. And also the frosting and the caramel glaze were really tasty.

Try this recipe out .

INGREDIENTS FOR VERY VANILLA CUPCAKE

1 and 2/3 cup all-purpose flour {spoon & leveled}
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and slightly cooled
2 large egg whites
1/4 cup plain yogurt or vanilla greeq
3/4 cup milk or vanilla plain almond milk
2 teaspoons pure vanilla extract

Direction

Preheat oven to 180 degrees C . Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Reserve other half.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among 12 cupcake liners {or 24 mini} and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool .

For the frosting

1 cup unsalted butter, softened to room temperature.
4-5 cups confectioners' sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
salt, to taste

Direction for frosting

beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet {1/4 teaspoon}. Frost cooled cupcakes {I used normal piping tip}. There may be leftover frosting depending how much you use on each cupcake.Then top it with caramel sauce .
You can store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Afaf's Bakery