PACK 419 Cub Scout Cake Auction
Previous Page Listing ID#: 19642

Auction Location

Saline, MI 48176
Auction Dates and TimesSALE IS COMPLETED
Thursday Apr 17, 2008 Completed
Auction Type
 Live Auction 
Company Information
Braun and Helmer Auction Service

Contact: David Helmer * Brian Braun
Phone: 734.368.1733 or 1736
Email: davidghelmer@gmail.com
Website: braunandhelmer.com

GoToAuction.com ID#: 1333
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Listing Information

PACK 419 (Saline, Michigan) Proudly Presents:

 


WHEN:          Thursday, April 17

 

WHERE:       Woodland Meadows Cafeteria

                       

WHAT:           Scout and parent bake and decorate a cake, and then all cakes are auctioned by David Helmer (Braun and Helmer Auction Service, Inc.)

 

WHY:             Proceeds support Pack 419, plus it’s a lot of fun!

 

AGENDA:     6:15pm – 6:25pm:    Tigers & Wolves: Register your cake

                        6:25pm – 6:35pm:    Bears & Webelos: Register your cake

                        6:35pm – 6:45pm:    Vote for your favorite cakes

6:45pm:                      Pack meeting begins

                        6:35pm – 7:00pm:    Late registration period

7:00pm:                      Auction begins

8:00pm:                      Clean-up

 

PRIZES:        This year, each family will vote for their favorite cakes, in the following categories:

·        Best Scout theme

·        Best Sports theme

·        Best Outdoor/Camping theme

·        Funniest Cake

·        Best Effort

·        Best use of Edible Materials

 

 


Please call Greg Tighe (997-9080) for Cake Bake questions

BAKING TIPS:

  • Use a 'pan release' to prevent your cake from sticking to the pan (recipe below)
  • Bake at 325° F instead of 350° F, to prevent cake from rising in the middle
  • Test for doneness by inserting a toothpick; when it comes out clean, it's done!

FROSTING TIPS:

  • Freeze cake before frosting. This makes it easier to handle, and allows you to brush off loose crumbs before applying frosting.
  • Place cake on a cardboard circle or rectangle, covered with aluminum foil. Pre-cut circles can be purchased at The Baker's Nook (901 W. Michigan Ave, Saline 429-1320). Remember that the cake must be placed on something that won't be returned to you!

Pan Release recipe:

Equal parts:       Crisco solid shortening
                        vegetable oil
                        flour

Cream in Crisco with oil, then flour and mix well with mixer. Add additional oil until desired consistency. Apply to the sides of the cake pan. On character pans, be sure to get all the little spots or the cake will stick to the pan.  Allow cake to cool 10 minutes then flip out of pan to cool.

Basic Buttercream Frosting recipe  (from www.wilton.com) :

1/2 cup solid vegetable shortening

1/2 cup butter or margarine

1 teaspoon Clear Vanilla Extract

4 cups sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups
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PACK 419 Cub Scout Cake Auction

Braun and Helmer Auction Service

Braun and Helmer Auction Service

Contact: David Helmer * Brian Braun
Phone: 734.368.1733 or 1736
Sale Location
Woodland Meadows Cafeteria
Saline, MI 48176
Sale Dates and Times
Thursday Apr 17, 2008 Completed
Sale Terms and Conditions

Listing Details

PACK 419 (Saline, Michigan) Proudly Presents:

 


WHEN:          Thursday, April 17

 

WHERE:       Woodland Meadows Cafeteria

                       

WHAT:           Scout and parent bake and decorate a cake, and then all cakes are auctioned by David Helmer (Braun and Helmer Auction Service, Inc.)

 

WHY:             Proceeds support Pack 419, plus it’s a lot of fun!

 

AGENDA:     6:15pm – 6:25pm:    Tigers & Wolves: Register your cake

                        6:25pm – 6:35pm:    Bears & Webelos: Register your cake

                        6:35pm – 6:45pm:    Vote for your favorite cakes

6:45pm:                      Pack meeting begins

                        6:35pm – 7:00pm:    Late registration period

7:00pm:                      Auction begins

8:00pm:                      Clean-up

 

PRIZES:        This year, each family will vote for their favorite cakes, in the following categories:

·        Best Scout theme

·        Best Sports theme

·        Best Outdoor/Camping theme

·        Funniest Cake

·        Best Effort

·        Best use of Edible Materials

 

 


Please call Greg Tighe (997-9080) for Cake Bake questions

BAKING TIPS:

  • Use a 'pan release' to prevent your cake from sticking to the pan (recipe below)
  • Bake at 325° F instead of 350° F, to prevent cake from rising in the middle
  • Test for doneness by inserting a toothpick; when it comes out clean, it's done!

FROSTING TIPS:

  • Freeze cake before frosting. This makes it easier to handle, and allows you to brush off loose crumbs before applying frosting.
  • Place cake on a cardboard circle or rectangle, covered with aluminum foil. Pre-cut circles can be purchased at The Baker's Nook (901 W. Michigan Ave, Saline 429-1320). Remember that the cake must be placed on something that won't be returned to you!

Pan Release recipe:

Equal parts:       Crisco solid shortening
                        vegetable oil
                        flour

Cream in Crisco with oil, then flour and mix well with mixer. Add additional oil until desired consistency. Apply to the sides of the cake pan. On character pans, be sure to get all the little spots or the cake will stick to the pan.  Allow cake to cool 10 minutes then flip out of pan to cool.

Basic Buttercream Frosting recipe  (from www.wilton.com) :

1/2 cup solid vegetable shortening

1/2 cup butter or margarine

1 teaspoon Clear Vanilla Extract

4 cups sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups
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PACK 419 Cub Scout Cake Auction
 Live Auction
 
Auction Date(s)
Thursday Apr 17, 2008 Completed
Auction Location

Saline, MI 48176
Company
Braun and Helmer Auction Service

Contact: David Helmer * Brian Braun
Phone: 734.368.1733 or 1736
Website: braunandhelmer.com

PACK 419 (Saline, Michigan) Proudly Presents:

 


WHEN:          Thursday, April 17

 

WHERE:       Woodland Meadows Cafeteria

                       

WHAT:           Scout and parent bake and decorate a cake, and then all cakes are auctioned by David Helmer (Braun and Helmer Auction Service, Inc.)

 

WHY:             Proceeds support Pack 419, plus it’s a lot of fun!

 

AGENDA:     6:15pm – 6:25pm:    Tigers & Wolves: Register your cake

                        6:25pm – 6:35pm:    Bears & Webelos: Register your cake

                        6:35pm – 6:45pm:    Vote for your favorite cakes

6:45pm:                      Pack meeting begins

                        6:35pm – 7:00pm:    Late registration period

7:00pm:                      Auction begins

8:00pm:                      Clean-up

 

PRIZES:        This year, each family will vote for their favorite cakes, in the following categories:

·        Best Scout theme

·        Best Sports theme

·        Best Outdoor/Camping theme

·        Funniest Cake

·        Best Effort

·        Best use of Edible Materials

 

 


Please call Greg Tighe (997-9080) for Cake Bake questions

BAKING TIPS:

  • Use a 'pan release' to prevent your cake from sticking to the pan (recipe below)
  • Bake at 325° F instead of 350° F, to prevent cake from rising in the middle
  • Test for doneness by inserting a toothpick; when it comes out clean, it's done!

FROSTING TIPS:

  • Freeze cake before frosting. This makes it easier to handle, and allows you to brush off loose crumbs before applying frosting.
  • Place cake on a cardboard circle or rectangle, covered with aluminum foil. Pre-cut circles can be purchased at The Baker's Nook (901 W. Michigan Ave, Saline 429-1320). Remember that the cake must be placed on something that won't be returned to you!

Pan Release recipe:

Equal parts:       Crisco solid shortening
                        vegetable oil
                        flour

Cream in Crisco with oil, then flour and mix well with mixer. Add additional oil until desired consistency. Apply to the sides of the cake pan. On character pans, be sure to get all the little spots or the cake will stick to the pan.  Allow cake to cool 10 minutes then flip out of pan to cool.

Basic Buttercream Frosting recipe  (from www.wilton.com) :

1/2 cup solid vegetable shortening

1/2 cup butter or margarine

1 teaspoon Clear Vanilla Extract

4 cups sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups