News for WisCon Tiptree Bakers

Greetings from Kit and Renay, your Bake Sale co-leads this year! You’re receiving this email because at some point you told WisCon you were interested in participating in our Bake Sale to benefit the Tiptree Award. (Yay! Thanks!)
Once again this year, the Bake Sale will be on FRIDAY from 1-5 pm in room 627 (during and after the Gathering).
We’re continuing to push for better food safety practices at the Bake Sale, so please review these guidelines before you start baking a treat:
  • DO bring a single batch or pan of whatever treat you’re making. If you want to make more than one type of treat, that’s fine, but we don’t want large batches of any one item.
  • DON’T bring a treat that requires refrigeration. This is a food safety issue: Non-perishable treats only, please!
  • DO bring pies if you have a sturdy recipe that will hold up to travel well. However, make sure they’re not dairy-based, because we CANNOT accept treats that require refrigeration. Fruit pies = yes. Pumpkin pie/cheesecakes = no.
  • DO cut up brownies or bar cookies ahead of time.
  • DON’T bring a store-bought treat. We really want the Bake Sale to be mainly items that we’ve made in our own kitchens to raise money for the Tiptree Award. (If you’re traveling from out-of-town or your before-Con baking time is running short, consider volunteering during the Bake Sale instead!)
  • DO bring your treats in a disposable plate or container, covered with aluminum foil or plastic wrap if the container doesn’t have a lid. (If you absolutely can’t bring a disposable container, label your container with your name AND Con phone number.)
  • DO bring a list of ingredients for each treat you bring. WisCon has many members with food constraints, and we want as many people as possible to enjoy tasty baked goods! When making your list of ingredients, be particularly aware of the following allergens: wheat/gluten, eggs, dairy, soy, tree nuts, peanuts. The more information you can provide, the better!
  • DO follow basic food safety guidelines when preparing and handling food items: baking in a clean kitchen; hand-washing before touching baked goods or containers; storing in a cool, dry place; etc.
  • DO NOT BAKE if you or anyone in your household (including kids) is sick (especially with stomach- or digestive-related ailments, or with a viral infection). We will still love you, and will happily eat, er…, sell whatever you bring next year.
Dropping off your treats: Please bring your treats to University A (AKA “The Green Room”, on the second floor, through the double doors near the elevator lobby) during the following times:
Thursday: 3pm-10 pm
Friday: 8 am-12 noon
Please make every effort to drop off your treat during those hours; it’s more difficult for us to accept items once the Bake Sale is underway.
What should I make? Make whatever YOU like! Every year we see cakes, pies, cookies, brownies, fudge, and so much more. We love to see a huge variety of goodies come across the table, especially colorful or unusual items. (Chocolate treats are always popular!)
THANK YOU to everyone who’s willing to contribute treats for our Bake Sale! If you have other questions about baking, don’t hesitate to contact us at bakesale@wiscon.net .
Traveling from out of town or not sure you’ve got time to bake this year? In addition to bakers, we’re looking for volunteers to staff the Bake Sale for 1-hour shifts from 12:30pm to 5:30pm on FRIDAY (during & after the Gathering). Any time volunteering entitles you to our volunteer gift — ask about it at the Registration Desk. Six hours or more of volunteering entitles you to a 40% rebate on your WisCon membership; to claim this, ask for a volunteer rebate form at the Registration Desk.
Be a Tiptree Hero: Everyone who bakes OR volunteers at the Bake Sale can stop by the Bake Sale to receive a Tiptree Hero button!
Thank you again for your support of the Bake Sale and the Tiptree Award! We look forward to meeting you in Madison. If you have any questions about baking or volunteering, contact us at bakesale@wiscon.net.

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