Delicious Easter Bake Sale Ideas

Easter is one of my favorite times of the year to bake – not just for my family but for sharing with friends, neighbors, and our local community. There’s something so satisfying about filling the kitchen with the scent of warm spices, fresh citrus, and sweet vanilla, knowing that every treat will bring a smile to someone’s face. Whether it’s a classic carrot cake cupcake or a batch of cute cake pops, I love putting together an assortment of festive goodies perfect for an Easter bake sale.

Over the years, I’ve learned that the best bake sale treats are the ones that feel just a little extra special – something that stands out on the table and makes people stop and say, “I have to try that!”

If you’re looking for delicious and creative Easter bake sale ideas, I’ve got plenty of inspiration to share! From easy, crowd-pleasing classics to unique treats with a festive flair, these recipes are sure to be a hit. Whether you’re baking for a school fundraiser, a church event, or just a fun gathering, these ideas will help you fill your table with irresistible goodies that everyone will love.

1. Easter Basket Treat Jars

These Easter Basket Treat Jars are a sweet and simple way to share the joy of Easter with loved ones. Fill mason jars with colorful mini eggs, top with a personalized label, and tie a festive ribbon around the lid. Perfect for gifting to friends, family, or anyone who could use a little extra cheer this season!

You can read more about this recipe here. Grab  your free printable labels here.

Supplies:

• Template for labels (no need for sticker paper, these can be printed on paper or card stock)
• Scissors
• Mason jars of any size (standard mouth or wide mouth) with lids
• Mini Eggs
• Ribbon

Preparation:

1. Print the labels and cut each circle label out using scissors (best printed on cardstock for durability).
2. Fill the mason jars with mini eggs.
3. Set the lid on the jar. Set the label on the jar, followed by the ring and tighten.
4. Tie a ribbon around the lid.
5. Gift to your favorite people at Easter.

2. Easter Carrot Treat Bags

These adorable Easter Carrot Treat Bags are a simple and festive treat perfect for gifting! Made with cone-shaped bags, orange Reese’s Pieces, and green ribbon, they come together in minutes. Just fill, tie, and trim for a fun carrot-inspired look. Perfect for Easter baskets, party favors, or a sweet surprise for family and friends!

You can read more about this recipe here.

Supplies:

• Cone shaped bags
• Orange Reese’s Pieces
• Green ribbon

Preparation:

1. Fill each bag with Reese’s Pieces.
2. Tie to tops with a green ribbon, trim the ends.
3. Cut the tops of the bags if they are too long.

3. Easter Vanilla Cupcakes

Light, fluffy, and full of classic vanilla flavor, these Easter Vanilla Cupcakes are the perfect festive treat! Topped with creamy buttercream frosting and colorful sprinkles, they’re fun to decorate and even more delicious to eat. Whether you’re making them for an Easter gathering, an egg hunt, or just because, these cupcakes are easy to whip up and sure to bring a little extra sweetness to the celebration!

You can read more about this recipe here.

Servings: 6

Ingredients:

For the cupcakes:

• ¼ cup (55g) softened butter
• ¼ cup (55g) sugar
• 1 egg
• 1 tsp vanilla extract
• ½ cup (55g) all-purpose flour
• 1 tsp baking powder
• 1 tbsp milk

For the icing:

• ⅓ cup softened butter
• 1 cup powdered sugar
• 1 drop food gel coloring
• ¼ cup sprinkles
• 1 tsp milk (optional)

Instructions:

1. Preheat the oven to 180°C and line a muffin tin with cupcake cases.In a bowl, cream together softened butter and sugar until light and fluffy. Add an egg and vanilla extract, then gradually incorporate the flour and baking powder. Finally, mix in the milk.
2. Spoon the batter into the prepared muffin tin, filling each cup about halfway. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
3. For the icing, beat the softened butter until creamy and fluffy. Slowly add powdered sugar, and if needed, incorporate a splash of milk to achieve the desired consistency.
4. Divide the icing into three bowls and add a drop of food coloring to each bowl. Transfer each colored icing into a piping bag with a star nozzle.
5. Once the cupcakes are cooled, pipe the colored icing onto each cupcake in a swirl pattern. Finish by sprinkling with your favorite sprinkles.

4. White Chocolate Covered Oreos

A simple and fun treat that turns classic Oreos into a decadent dessert! These Chocolate Covered Oreos are coated in smooth, melted white chocolate and topped with colorful sprinkles for a festive touch. Perfect for parties, holidays, or a quick homemade sweet, they require just three ingredients and minimal prep time. Enjoy them as a fun family activity or make a batch ahead for easy, crowd-pleasing treats!

You can read more about this recipe here.

Servings: 8

Ingredients:

• 8 Oreos
• 8 oz White chocolate chips
• 2 tbsp sprinkles, of your choice

Instructions:

1. Melt the chocolate in the microwave in increments of 30 seconds, for about 2 minutes, or until fully melted. Make sure to stir them chips each time.
2. Scoop a spoonful of melted chocolate into the Oreo mold, so that the bottom is covered with chocolate.
3. Place an Oreo on top of the chocolate, and slightly push down.
4. Place another scoop of melted chocolate on top of the Oreos and shake the mold until all chocolate is covering the Oreos evenly.
5. Top with your favorite sprinkles
6. Put in the fridge for at least a half hour, until solid.

5. Chocolate Chip Skillet Cookie

This Chocolate Chip Skillet Cookie is a crowd-pleaser that’s perfect for an Easter bake sale! With its golden, crispy edges and soft, gooey center, it’s like the ultimate chocolate chip cookie – but bigger and better. Made with simple ingredients and baked in a cast iron skillet, this dessert is easy to whip up and always a hit. The combination of brown sugar and butter gives it a rich, caramelized flavor, while melty chocolate chips make every bite irresistible. Serve it warm with a scoop of vanilla ice cream or cut it into wedges for easy sharing at your bake sale table. Either way, it’s bound to disappear fast!

You can read more about this recipe here.

Servings: 6-8

Ingredients:

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg (50 g)
• 1 tsp vanilla extract (5 ml)
• 1 cup (125 g) all-purpose flour
• 1/2 tsp baking soda (2 g)
• 1/4 tsp salt (1.5 g)
• 3/4 cup (130 g) semisweet chocolate chips
• 1/4 cup (40 g) dark chocolate chunks (optional)
• Vanilla ice cream, for serving (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) cast iron skillet with butter or nonstick spray.
2. Cream Butter and Sugars: In a medium bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
5. Add Chocolate Chips: Fold in the semisweet chocolate chips and dark chocolate chunks (if using).
6. Press into Skillet: Transfer the cookie dough to the prepared skillet and spread it evenly with a spatula, smoothing the top.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is just set. For a gooier cookie, bake for less time; for a firmer cookie, bake slightly longer.
8. Cool Slightly: Remove the skillet from the oven and let the cookie cool for about 5 minutes. The skillet will continue to cook the cookie slightly as it cools.
9. Serve: Serve warm, directly from the skillet, with scoops of vanilla ice cream on top if desired.

6. Air Fryer S’mores

S’mores bring back the best memories, but I don’t always have time for a campfire. That’s why I love this air fryer version – it’s quick, easy, and just as delicious. In minutes, you get perfectly toasted marshmallows and melty chocolate with no fuss. It’s a fun treat for the kids or a late-night indulgence for me! It’s also a really simple idea for an Easter Bake Sale – just make sure you increase the ingredients to make enough portions!

You can read more about this recipe here.

Servings: 1

Ingredients:

• 2 graham crackers
• 1 marshmallow, cut in half
• 1 – 2 squares of chocolate (such as Lindt or Hershey’s)

Instructions:

1. Preheat the air fryer to 390ºF
2. Place the marshmallow halves, cut-side down onto a graham cracker. Press the marshmallow so that it sticks to the graham cracker.
3. Place both graham crackers, one with marshmallow and one without, into the air fryer. Close and cook for about 1 ½ minutes or until the marshmallow is golden brown.
4. Remove the graham cracker with the marshmallow. Place a piece of chocolate onto the second graham cracker. Allow it to melt for a couple seconds so that it sticks to the graham cracker. Return the chocolate graham cracker to the air fryer for about 30 seconds, until the chocolate is melted, being careful not to burn the chocolate.
5. Press the graham crackers together and serve warm.

7. Carrot Cupcakes with Cream Cheese Frosting

Carrot cupcakes always remind me of Easter gatherings, where the flavors of warm cinnamon and sweet carrots just feel like the perfect springtime treat. These moist, spiced cupcakes topped with a rich cream cheese frosting are a bake sale favorite – simple to make yet irresistibly delicious. Whether you’re baking for a fundraiser, a school event, or just sharing with family, these cupcakes are sure to bring smiles. Plus, the optional nuts add a little crunch for those who love some texture in their sweets!

Read more about this recipe here!

Servings: 18

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
4. Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
6. Fill each cupcake liner about 3/4 full of the batter.
7. Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
10. Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
11. Stir in the vanilla extract and mix until incorporated.
12. Assemble the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
13. Optionally, you can sprinkle chopped nuts on top of the frosting for decoration.

8. Chocolate Hazelnut Bark

Chocolate and hazelnut are such a classic combination, and this easy Chocolate Hazelnut Bark is always a hit at Easter bake sales. I love how simple it is to make – just a handful of ingredients and minimal effort, yet it looks so elegant wrapped up in little treat bags. The roasted hazelnuts add the perfect crunch to the smooth, rich chocolate, making it an irresistible sweet treat. Plus, it’s a great option if you’re looking for something homemade but quick to prepare. This one always disappears fast from the table!

Servings: 10-12

Ingredients:

• 2 bags (11 oz) of semi-sweet chocolate morsels
• 1/3 cup raw hazelnuts

Instructions:

1. Preheat the oven to 350 degrees.
2. Place the hazelnuts on a baking sheet and roast in the oven for 10 minutes.
3. Once they are roasted, remove from the oven and let them cool for about 5 minutes.
4. Then place the hazelnuts in a kitchen towel and shake around, until all the skins fall off the hazelnuts.
5. Then melt the chocolate morsels in the microwave in increments of 30 seconds, until fully melted.
6. Then spread out the chocolate and candy over the baking sheet, until it is spread out and even.
7. Spread out the hazelnuts over the chocolate.
8. Place the baking sheet in the fridge and let cool for at least 30 minutes.
9. Then break into pieces and serve.

9. Churros Cheesecake Bars

Easter bake sales are all about sweet treats that feel extra special, and these Churros Cheesecake Bars fit right in! They have all the warm, cinnamon-sugar goodness of classic churros but with a creamy cheesecake center that makes them completely irresistible. I love how easy they are to make with crescent roll dough – perfect for busy spring days when I still want to whip up something homemade. Whether you’re setting up a bake sale table or just baking for family, these bars are a guaranteed to impress!

Read more about this recipe and print off a recipe card here.

Servings: 12

Ingredients:

• 2 cans (8 oz each) Crescent Roll Dough
• 16 oz (2 packages) Cream Cheese, softened
• 1 cup Sugar, divided
• 1 tsp Vanilla Extract
• Pinch of sea salt
• 1/4 cup Butter, unsalted, melted
• 2 tbsp Ground Cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to cover the entire surface.
3. Mix the sugar with the cinnamon. Sprinkle half the amount over the dough.
4. Drizzle with 2 tablespoons of melted butter.
5. In a large bowl, beat together the softened cream cheese, 1/2 cup of sugar, the vanilla extract and a tiny pinch of sea salt until smooth and creamy.
6. Evenly spread the cream cheese mixture over the dough layer in the baking dish.
7. Unroll the second can of crescent roll dough and place it over the cream cheese mixture. Gently stretch it to cover the filling. Cut stripes of the remaining dough if needed to cover the entire surface of the pan.
8. Brush the top layer of dough with the melted butter, then evenly sprinkle the remaining cinnamon-sugar mixture over the entire surface.
9. Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and the center is set.
10. Let the bars cool in the pan for about 30 minutes before cutting them into squares. Serve them warm or at room temperature and drizzle with your favorite syrup if desired.

10. Cinnamon Rolls

There’s something about the smell of freshly baked cinnamon rolls that makes any gathering feel extra special, and an Easter bake sale is no exception! These soft, fluffy rolls are swirled with a rich cinnamon-sugar filling and topped with a creamy glaze that melts into every bite. They’re the kind of treat that draws a crowd, whether you’re selling them by the dozen or enjoying one (or two!) with a cup of coffee. I love how the simple ingredients come together to create something so irresistible – plus, they make the kitchen smell amazing while they bake!

You can read more about this recipe and print off a recipe card here.

Servings: 12

Ingredients:

For the Dough:

• 4 cups Flour
• 1 cup Milk
• 2 tsp Yeast
• 1/4 cup Sugar
• 1/4 cup Butter, melted
• 1 large Egg
• 1/2 tsp Salt

For the Filling:

• 3/4 cup Brown sugar
• 2 tbsp Cinnamon
• 1/4 cup Butter, melted

For the Glaze:

• 4 tbsp Cream cheese
• 2 tbsp Butter, softened
• 1/2 cup Powdered sugar
• 1 tsp Vanilla extract
• 1-2 tbsp Milk (as needed to achieve the desired consistency)

Instructions:

1. Warm the milk slightly until it’s just above room temperature (do not exceed 40°C/104°F). Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, egg, and the frothy yeast mixture to the dry ingredients.

3. Mix until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.

4. Transfer the dough to a greased bowl, cover it with a towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

5. Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

6. Brush the entire surface of the dough with melted butter. Mix the brown sugar and cinnamon together, then evenly sprinkle the mixture over the buttered dough.

7. Carefully roll the dough into a tight log, starting from the long side. Slice the log into 12 equal pieces.

8. Arrange the rolls in a greased or parchment-lined baking dish, leaving a little space between each one. Cover the dish with a towel and let the rolls rise for another 30 minutes.

9. Preheat your oven to 350°F. Once the rolls have risen, bake them for 20-25 minutes, or until they are golden brown.

10. While the rolls are baking, mix the cream cheese and softened butter together until smooth.

11. Gradually add the powdered sugar and vanilla extract, mixing until fully combined. If the glaze is too thick, add milk a little at a time until you reach the desired consistency.

12. After baking, let the rolls cool slightly in the pan. Spread the cream cheese glaze over the warm rolls. Serve immediately and enjoy!

11. Starbucks Copycat Pink Vanilla Cake Pops

There’s something so fun and festive about cake pops, and these Pink Vanilla Cake Pops are always a hit at our Easter bake sale! The soft vanilla cake, coated in sweet pink candy melts and topped with delicate white sprinkles, makes them as pretty as they are delicious. I love how easy they are to customize, too – swap out the colors or add different decorations to match any springtime theme. Plus, they’re the perfect handheld treat for kids and adults alike. If you’re looking for a simple yet show-stopping addition to your Easter bake sale, these cake pops are a must-try!

You can find out more about this recipe here!

Servings: 24

Ingredients:

• 1 box classic cake mix (I used Duncan Hines)
• 3 eggs (as required by the cake mix – this can vary with different brands)
• 1/3 cup oil (as required by the cake mix– this can vary with different brands)
• 1 cup water (as required by the cake mix– this can vary with different brands)
• 1/4 cup vanilla frosting (pre-made)
• 12 oz pink candy melts
• White sprinkles

Instructions:

1. Prepare the Cake:

• Preheat your oven to the temperature specified on the cake mix box.
• In a large mixing bowl, combine the cake mix, eggs, oil, and water. Mix until well combined and smooth.
• Pour the batter into a greased baking pan and bake according to the instructions on the box.
• Once baked, remove the cake from the oven and allow it to cool completely.

2. Make the Cake Pops:

• Once the cake is completely cooled, crumble it into fine crumbs using your hands or a food processor.
• Add the vanilla frosting to the cake crumbs and mix until the mixture is well combined and holds together when pressed.

3. Shape the Cake Pops:

• Using your hands, scoop out small portions of the cake mixture and roll them into balls. Place them on a baking sheet lined with parchment paper.
• Freeze the cake balls for about 15-20 minutes, or until they are firm.

4. Coat the Cake Pops:

• Melt the pink candy melts according to the package instructions, either in a microwave or using a double boiler.
• Dip the tip of a cake pop stick into the melted candy, then insert it into a cake ball (about halfway through). This helps secure the stick in the cake ball.
• Dip the entire cake ball into the melted candy, turning it to coat evenly. Allow any excess coating to drip off.

5. Decorate and Set:

• While the coating is still wet, sprinkle the white sprinkles over the top for decoration.
• Place the cake pop upright in a styrofoam block or cake pop stand to set. Repeat with the remaining cake balls.
• Allow the cake pops to set completely at room temperature or in the fridge.

6. Serve:

• Once set, the cake pops are ready to be enjoyed! Store any leftovers in an airtight container.

12. Dubai Chocolate

Easter bake sales are always a special tradition in our home, and I love bringing something unique to the table. This Dubai Chocolate is a rich, decadent treat with layers of crisp kataifi dough, smooth chocolate, and nutty pistachios. The combination of textures and flavors makes it a standout addition to any dessert spread. Plus, it’s simple to make ahead – perfect for a busy bake sale day! Whether you’re packaging it up as a sweet gift or setting it out for guests to enjoy, this chocolate is sure to impress.

Read more about this recipe and print off a recipe card here.

Servings: 6-8

Ingredients:

• 1 cup kataifi dough
• 1 cup dark chocolate (70% cocoa or higher)
• 1 cup milk chocolate
• 1 cup pistachios
• 3 tablespoons butter (for frying the dough)
• 3 tablespoons honey

Instructions:

1. Prepare the kataifi dough. Heat a skillet over medium heat. Add the butter and spread the kataifi dough strands. Fry, stirring constantly, until golden and crispy (about 5-7 minutes). Place on a paper towel to remove excess grease and let it cool.
2. Melt the chocolate. Melt the chocolate in a double boiler until smooth and uniform.
3. Grind pistachios with honey in a blender, put them in a bowl and add kataifi.
4. Shape the dessert. Take a mold, pour about half of the chocolate, and put in the freezer for 30 min.
5. Put the pistachio mixture into the mold and pour the rest of the heated chocolate over it.
6. Chill. Place the chocolate in the refrigerator for 1-2 hours to set.
7. Serve. Cut the chocolate into pieces and enjoy.

13. Frozen Yogurt Bites

When it comes to Easter bake sales, I love including a mix of classic treats and lighter options. These Frozen Vanilla Yogurt Bites are a refreshing, no-bake addition that balances out all the rich cakes and cookies on the table. They’re fun to make, naturally sweetened with fruit, and have the perfect crunch from granola. Plus, they hold up well in a cooler, making them a great grab-and-go treat for warm spring days. Whether you’re looking for a kid-friendly snack or a better-for-you option among the Easter goodies, these yogurt bites are always a hit!

Read more about this recipe and print off a recipe card here.

Servings: 18

Ingredients:

• 2 cups plain Greek vanilla yogurt
• 1/2 cup blueberries, fresh or frozen
• 1/2 cup strawberries, sliced
• 1/4 cup granola (your favorite kind)

Instructions:

1. Line a baking sheet with parchment paper for easy removal.

2. In a mixing bowl, combine the Greek yogurt with the vanilla extract if using plain yogurt. Mix well until smooth.

3. Using a spoon, drop 2-3 tablespoon dollops of the yogurt mixture onto the prepared baking sheet, spacing them apart.

4. On each yogurt dollop, evenly distribute blueberries, sliced strawberries, and a sprinkle of granola.

5. Place the baking sheet in the freezer and freeze for at least 2-4 hours or until the yogurt is fully frozen and firm.

6. Once the yogurt bites are completely frozen, remove them from the freezer. Enjoy immediately, or store in an airtight container or freezer bag in the freezer for up to 2 weeks.

14. Nutella Bonbons

When it comes to Easter bake sales, I love including a mix of classic treats and something a little extra special. These Nutella Bonbons are always a hit! They have a rich, velvety center wrapped in a crisp chocolate shell, with a hint of roasted hazelnut for a little crunch. Plus, they come together in no time – perfect for those last-minute additions to your bake sale lineup. Whether you’re packaging them up in little boxes or adding them to a dessert tray, these bite-sized delights are sure to disappear fast!

You can read more about this recipe here.

Servings: 20-25

Ingredients:

• 1 cup semi-sweet chocolate chip morsels
• ½ cup Nutella
• ¼ cup raw hazelnuts
• 3 tbsp unsalted butter
• 1 tbsp powdered sugar

Instructions:

1. Start by preheating your oven to 350 degrees Fahrenheit.
2. Place the hazelnuts in the oven and roast them for approximately 5 minutes. Then allow them to cool off and use your hands to remove the skin.
3. Process the hazelnuts in a food processor.
4. In a microwavable bowl, combine Nutella and butter, and microwave for about 30 seconds or until the butter has melted. Stir until well combined.
5. Add powdered sugar to the Nutella mixture and mix again.
6. In another bowl, melt the chocolate chips in the microwave for about 2 minutes, stirring every 30 seconds until fully melted.
7. Coat your bonbon mold completely with the melted chocolate, ensuring all the holes are covered. Then flip the mold over and let the excess chocolate drip out. Use a scraper to remove any remaining excess chocolate.
8. Cool the chocolate mold in the fridge for about 10 minutes or until slightly hardened.
9. Add the roasted hazelnuts to the mold.
10. Spoon the Nutella mixture into the mold, leaving room for more chocolate.
11. Pour the remaining melted chocolate over the bonbon molds, making sure they are fully covered. Tap the mold on the table a few times to remove air bubbles and ensure the chocolate settles at the bottom.
12. Use a metal scraper to remove any excess chocolate from the mold again.
13. Place the bonbons in the fridge for at least 30 minutes or until hardened.
14. Once hardened, remove the chocolates from the mold and enjoy!

15. Puff Pastry Cream Cheese Hearts

There’s something extra sweet about heart-shaped treats at an Easter bake sale, and these Puff Pastry Cream Cheese Hearts always catch everyone’s eye! I love how the flaky layers of pastry pair with the creamy vanilla filling and a touch of fruity jam – it’s a simple yet elegant treat that feels special. These come together quickly, making them perfect for a last-minute addition to your bake sale table. Plus, they’re adorable, delicious, and just the right balance of crisp, creamy, and sweet. A light dusting of powdered sugar makes them even more irresistible!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 sheet (about 8 oz or 225 grams) puff pastry, thawed
• 4 oz (or about 113 grams) cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup raspberry or strawberry jam
• 1 egg, beaten, for the egg wash
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, blend the softened cream cheese with the sugar and vanilla extract, until smooth.
3. Roll out the puff pastry sheet on a lightly floured surface. Using heart-shaped cookie cutters, cut out heart shapes. Alternatively make a stencil out of cardboard and use that to cut out the hearts.
4. Place the cut-out hearts onto the prepared baking sheet, leaving space between each heart.
5. Spread a layer of the cream cheese mixture onto each heart-shaped pastry, leaving a small border around the edges.
6. Spoon a dollop of raspberry or strawberry jam on top of the cream cheese filling on each pastry heart. Optionally swirl the jam with a toothpick or the back of a spoon to create a marble effect.
7. Brush the edges of the pastry with the beaten egg for a golden finish.
8. Bake in the preheated oven for about 12-15 minutes or until the pastry turns golden brown.
9. Once baked, remove from the oven and let them cool on a wire rack.
10. Optionally, dust with powdered sugar before serving.

16. Red Velvet Cake Pops

Easter bake sales are the perfect time to showcase fun, festive treats, and these Red Velvet Cake Pops are always a hit! I love how they bring a pop of color to any dessert table, and the best part? They’re made completely from scratch – no box mix shortcuts here! The red velvet cake is soft and moist, and the smooth buttercream helps shape them into the perfect bite-sized indulgence. A dip in creamy white chocolate and a sprinkle of colorful decorations make them as delightful to look at as they are to eat. Whether you’re making these with kids or for a crowd, they’re a simple, sweet addition to any Easter celebration!

Read more about this recipe and get a printable recipe card here.

Servings: 8-10

Ingredients:

For the Red Velvet Cake

• All-purpose flour: ¼ cup
• Sugar: 2 tbsp
• Cocoa powder: 1 tsp
• Baking powder: ¼ tsp
• Milk: 5 tbsp
• Apple cider vinegar: ½ tsp
• Butter (melted): 1.5 tbsp
• Red food coloring: 1 tsp

For the butter cream

• Sugar (powdered): ¼ cup
• Butter (room temperature): 50 grams
• Milk: 1 tbsp
• Vanilla essence: ½ tsp

For the cake pops

• Prepared red velvet cake
• Prepared buttercream: 2 tbsp
• Wooden sticks
• White chocolate (melted): As required
• Sprinkles: To garnish

An Easter bake sale is the perfect opportunity to get creative in the kitchen and share some homemade joy with others. Whether you go for classic flavors like carrot and lemon or try something unexpected, the best treats are always the ones made with love. I hope these ideas inspire you to whip up something delicious and make your bake sale a sweet success!