Budget baking for Fundraising - Tips & Tricks

Necessity is the mother of invention

Had a great morning today, while myself and a fellow home baker did a spot of baking for a fundraiser tomorrow.  Was great working with a fellow home baking enthusiast and sharing tips & tricks.

Another topic we discussed was the cost of baking, especially in the current economy.  What she kindly referred to as being creative I call watching the Pennie's.  There's a old saying in the UK that Scots are hard to part from there money.  Well in here in Scotland It's people from Aberdeen that have a reputation of being skinflints.  And I just happen to be one..... 

When I bake for charity coffee mornings, school fairs or fundraisers I try and make the tastiest treat's with out breaking the bank.  Especially when the charity has offered to cover the cost of ingredients.  No point of baking anything if they don't raise any money.  Some times your the one donating your time, ingredients and electricity, so there is no point baking something if you can buy for less than you can make it.

TIP 1:  Pick one or two things to bake that need many of the same ingredients.  For example Cakes and cookies all use Flour, sugar and butter, allowing you to bake 2 different treats with the same ingredients saving you or the charity some money.

Only baking one or two things will also be less stressful and take less time to make. 


TIP 2: Buy the best ingredients you can afford,  I buy own brand flour and oil when I bake dairy free.  That way am I'm still getting a good product but I'm not paying extra for the brand name. I hate when a chef or recipes say's that YOU MUST use a certain brand or product.

TIP 3:  Check prices when buying chocolate for baking.  Sometimes it's cheaper to buy normal confectionery chocolate than the type on sale in the baking isle, especially if your going to melt it.   Instead of buying chocolate chips, why not buy kid's chocolate buttons and chop them up instead. 

Avoid anything that says Chocolate flavoured or essence.  Your better doing without than wasting your money.  Chocolate flavoured products can cost the same as chocolate found in the confectioner isle. 


TIP 4 : Knowing when to use a flavour extract.  Nearly every recipe I find Say's to add Vanilla Extract, however it's not always required.  I split my baking into everyday and Sunday best.  When doing everyday baking I don't bother, but if your baking a cake for a special occasion then go for it. 

Using vanilla extract in a basic chocolate cake recipe, that uses cocoa powder will boosts the flavour of the chocolate.  If you have Almond extract try adding 1/2 tsp along with 1 tsp vanilla extract, this will boost the flavour even further. 


TIP 5:  Finally Keep it simple.  From past experience Iv learnt the hard way that it's usually the simplest most nostalgic treats that sell the most.  Or  items that can't be found in your average high street bakery shop.  Today  I made a double batch of chocolate chip cookies and Scottish Shortbread.  While my baking buddy made a georgous Fresh Fruit Flan tart.  Home made always tastes best xxx