I need ideas for baked goods to sell?

I need some mouth watering treats to sell any ideas?

8 Answers

  • Favorite Answer

    Even though it is not baked, fudge always sells well at bake sales - sell it by the piece or wrap several pieces together to sell. Cookies, brownies, bars, muffins and cupcakes are always good sellers as well.

    Fantasy Fudge

    3 cups sugar

    3/4 cup butter

    2/3 cup evaporated milk

    1 12-oz. (340 g) package semi-sweet chocolate chips

    1 7-oz. (198 g) jar Kraft Marshmallow crème

    1 cup chopped nuts

    1 tablespoon vanilla

    Traditional method:

    Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

    Microwave method:

    Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

    Note: Can be made in a smaller pan for thicker squares (yield will be reduced).


    This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

    Irish Crème Fudge

    I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

    3/4 cup of butter

    3 cups sugar

    2/3 cup evaporated milk

    1 7-ounce jar Kraft marshmallow crème

    12 ounce bag semi-sweet chocolate chips

    1 bottle (airline size or nip) or 1 shot Irish Crème

    2 cups walnuts or pecans - optional

    2 8-inch square pans sprayed with non-stick spray

    In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

    Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

    Pour mixture into pans and cool thoroughly before cutting into squares and serving.


    Really Yummy Dark Chocolate Fudge with Pistachios

    A decadent dark chocolate fudge made with delicious pistachios.

    Yields - 24 2-piece servings


    1 1/2 cups granulated sugar

    2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

    2 tablespoons butter

    1/4 teaspoon salt

    2 cups miniature marshmallows

    1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels

    1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided

    1 teaspoon vanilla extract


    LINE 8-inch-square baking pan with foil.

    COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

    STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.



    1 cup Flour

    1 tsp Baking Powder

    ½ tsp Baking Soda

    1 tsp Salt

    ¾ cup Butter, softened

    1 2/3 cup Sugar

    2 Eggs – large or bigger (I prefer to use Jumbo)

    1 ½ tsp Pure Vanilla Extract

    2 ½ cup Quick Oats

    1 cup Flaked Coconut

    16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)

    Preheat oven to 375 F.

    Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.



    Bottom Lemon Cake Ingredients:

    16 ounces store bought angel food cake mix

    1 (22-ounce) can lemon pie filling

    1 cup finely shredded coconut

    Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.

    Top Creamy Frosting Ingredients:

    8 ounces cream cheese, softened

    1/2 cup butter, softened

    2 1/2 cups powdered sugar

    1 teaspoon vanilla

    Lemon zest, for garnish

    Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2 inch bars. Cover and refrigerate overnight for better flavoring.


    Luscious Lemon Squares

    Makes:25 squares

    1 cup Gold Medal® all-purpose flour

    1/2 cup butter or margarine, softened

    1/4 cup powdered sugar

    1 cup granulated sugar

    2 teaspoons grated lemon peel, if desired

    2 tablespoons lemon juice

    1/2 teaspoon baking powder

    1/4 teaspoon salt

    2 eggs

    Powdered sugar

    1. Heat oven to 350ºF.

    2. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.

    3. Bake crust 20 minutes.

    4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.

    5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.


    Rice Krispies/Cocoa Krispies Treats

    3 Tablespoons butter or margarine

    1 Package (10-ounces, about 40) regular marshmallows or 4

    4 cups mini-marshmallows

    6 cups Rice Krispies or Cocoa Krispies

    Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

    Mix in the cereal and stir until well coated.

    Using a buttered spatula or waxed paper, press mixture into a 13x9x2-inch pan coated with butter or cooking spray. Cool and cut into squares.


  • 1 decade ago

    It's always good to go with a theme for whatever event is the closest, like the 4th of July or Mother's Day etc. Brownies are always a seller!

  • 1 decade ago


    Reynolds® Foil Baking Cups


    package (about 18 oz.) yellow or white cake mix


    small hand made popcorn signs with red letters


    tub (16 oz.) vanilla ready-to-spread frosting

    Yellow food color


    package (10 1/2 oz.) mini marshmallows

    PREHEAT oven to 350°F. Place Reynolds Foil Baking Cups in muffin pans; set aside. Prepare cake mix following package directions for 24 cupcakes. Spoon cake batter into baking cups. Bake as directed. Cool.

    TAPE popcorn signs to one side of each foil baking cup.

    TINT about 1/2 cup frosting with yellow food color to make butter for the cupcakes; set aside. Frost cupcakes with remaining frosting.

    PLACE mini marshmallows very close together on top of each frosted cupcakes. With kitchen shears, snip the tops of each mini marshmallow to look like popcorn kernels.

    DRIZZLE reserved butter frosting over popcorn on each cupcake.

    Number of Servings: 24

    Nutrition Information:

    (Per Serving) calories 281

    grams fat 14

    % calories from fat 44

    milligrams cholesterol 27

    milligrams sodium 247

    grams carbohydrates 38



    1/2 cup (1 stick) unsalted butter

    6 oz. unsweetened chocolate

    2 cups sugar

    4 large eggs

    1/8 tsp. salt

    1 cup all-purpose flour

    1 tsp. vanilla extract


    1/2 cup (1 stick) unsalted butter

    2 cups confectioners' sugar

    1/8 cup heavy cream

    2 tsp. vanilla extract


    4 oz. unsweetened chocolate

    3 tbsp. unsalted butter

    1. Preheat the oven to 300 degrees. Butter a 9 x 13 inch pan. If desired, you can line the pan with buttered parchment paper cut to fit the pan bottom; this will make it easier to get the brownies out.

    2. In a small saucepan over very low heat or in the top of a double boiler, melt the butter and unsweetened chocolate. While the mixture cools, beat the sugar, eggs, and salt for 8 minutes. Fold in the chocolate mixture, then the flour and vanilla extract. Pour the batter into the prepared pan and bake for 30 minutes, or just until the mixture pulls away from the sides of the pan. Cool thoroughly.

    3. To make the frosting, melt the butter over low heat, stirring constantly, until it turns caramel in color. Remove it from the heat. Immediately beat in the confectioners' sugar, heavy cream, and vanilla extract. Frost the brownies while this mixture is still warm. Cool to room temperature.

    4. The last layer is the glaze. In a small saucepan over very low heat or in the top of a double boiler, melt the unsweetened chocolate and butter. Pour the glaze over the top of the frosting layer. (The best way to do this is to pour the chocolate on and tilt the pan back and forth until the frosting is covered with glaze.)

    5. When the glaze has hardened (it will take an hour or two), cut the brownies into squares. (It's easier to do this neatly while the brownies are at room temperature.) Chill the brownies thoroughly and serve them cold. Makes twenty-four 2 inch squares, or forty-eight 1 x 2 inch rectangles.

  • 1 decade ago

    COOKIES !!! they are deffiinitely the way to go. Put icing on them and yep! cup cakes are a top seller for baked sales, and...... maybe something like snickerdoodles!


    Hope the best with the turn out ! !

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  • 1 decade ago

    Oatmeal No-Bakes keep pretty well, and you can make chocolate or peanut butter flavors. A few in a zipper baggie... yum yum.

    Source(s): Bakin' Liz
  • 1 decade ago

    how bout mini chocolate cakes or cupcakes

  • 1 decade ago

    brownies, cupcakes, cake, candy

  • 1 decade ago

    cookies, cupcakes, cake, muffins!

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