The Dessert Dash
The Dessert Dash is an interactive race and is fairly easy to plan and play. The Dessert Dash raises good money and those desserts can replace catered desserts thereby reducing overall food costs. The game can involve many home made treats and extraordinary desserts by famous chefs and restaurants or a combination of both. Not only is the Dessert Dash fun, it also energizes the audience as they begin to experience the psychological and physical crash that comes after dinner and a few drinks. It is usually held immediately following The Paddle Raise/Fund‐a‐need and acts as a reward to your guests before returning to the auction block. Everyone loves the Dessert Dash. I can recall years ago getting a frantic call from the auction chair who arrived at the venue only to discover that the designated Dessert Dash Chair dropped out without notifying her. She was angry and embarrassed and not sure of what she should do. Rather than cancel this money maker, I advised a volunteer to rush to Costco and purchase a variety of desserts and then stop at Safeway and buy flaked chocolate, fresh fruit and berries and a rich whipping cream. She arrived back at the venue and other volunteers fancied up each dessert before the crowd arrived. Those 21 desserts raised $3200. The cost? Under $300.
The Dessert Dash is worth doing whether the desserts are fully donated or purchased from local eateries. Guests seated at each dining table decide individually how much money they are willing to pool together for the right to run and grab a dessert from the dessert dash display. They write the combined total on the Dessert Dash Tally placed on their dining table. The tallies are picked up, deciphered and organized by the table with the highest combined total down to the table with the lowest combined total. The table raising the largest amount of money is in first position when the dash begins. The auctioneer calls out the tables in ascending order until the last table runs and makes a selection. I think it is important to have a good dessert for every table. Sometimes a booby prize of a plate of Twinkies is included for the cheapskates or those who feign dieting. The inclusion of the plate of Twinkies is suppose to make people put in more money so they don’t get stuck with the junk food. The sad truth is that nearly everyone loves Twinkies and they taste especially good when they are cheap or free. Since everyone paid the same ticket price and wants and expects dessert, deliver those delicious desserts to your guests ‐cheapskates included. Sometimes a table or two will not participate in the Dessert Dash. It is good public relations to offer a dessert to their table anyway. Remember everyone expects to be served dessert. How To The Tools of the Dash •
Desserts
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Dessert Dash Tally
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Dessert Dash Flag
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Dessert Display
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Dessert Dash Display Sign
The Dessert Dash display should be designed to show off the bakers’ culinary talent. Consider including a photo of the baker and the ingredients or recipe as part of the point‐of‐sale sign. The display can begin with simple linens, or possess the look of a fancy bakery or take on the theme of the evening. My favorite is to create a replica of a giant tiered cake. Do this by stacking and draping a standard round dining table with smaller round risers and decorate the sides of the fake cake with strands of ribbon or lights simulating frosting. Place the Dessert Dash sign on the top tier. Approximately 35 – 40 desserts can be displayed in this footprint, depending on the circumference of the tiers.
Mechanics of the Dessert Dash 1. Procure one dessert for every table plus 2‐4 extra desserts. 2. Confirm the name of bakers and locations of desserts. 3. Ask the bakers to print the chef’s name (include photo if possible) and an ingredients card and/or the recipe on a 3”x5” card. 4. Make a big sign that says “Dessert Dash” and place conspicuously on the table. 5. Create 3 signs describing the Dessert Dash Process and place those around the display. 6. Arrange for pickup and deliveries from the donors on day of auction. 7. Coordinate refrigeration with kitchen and/or catering personnel. 8. Assign a number to each dessert and tape it to the plate facing the viewer. 9. Create Dash Flags from bamboo skewers with the table number in large type on the flag. 10. Arrange with venue lead for the arrangement and placement of display table. 11. Print one Dessert Dash Tally for each table plus 2 extras. Fold form and clasp a pen to each form. Event Day 12. Place Dessert Dash Display sign on Dessert Display table. 13. Place Dash Flag near or in the centerpiece on each dining table. The Dash Flag’s number should match the dining table number. 14. Place Dessert Dash Tally and pen on each table near centerpiece. 15. Place dessert dishes and forks on the other side of the centerpiece OR set standard dessert plate service. 16. Assign a volunteer to pick up completed Dash Forms during the live auction. The forms should be picked up after a specific item number rather than at a specific time. 17. Create a notation in the auctioneer’s copy of the catalog for the auctioneer and master of ceremonies to mention the Dessert Dash at least 3 times before the forms are picked up. 18. Pick up completed Dessert Dash forms from each table after about 7 live items have sold. 19. Total each form and arrange from highest amount to lowest amount by table number. 20. Ideally the bid number and amount each bidder is contributing is transferred to a tally sheet from the individual table forms. The totals are then given to the auctioneer immediately following the Paddle Raise.
21. Give forms to clerks for recording bid numbers and amounts into data base. 22. The auctioneer calls the audience to attention and begins calling the table numbers and inviting guests to run and choose a dessert quickly. 23. One designated runner from each table grabs the Dessert Dash Flag and runs to the Dessert Display table and sticks the flag in the dessert of choice and returns to the table without the dessert. It is critical that the volunteer in charge of picking up the Dessert Dash Tally understands that this form represents uncollected cash. If the clerks get behind and fail to transfer the numbers to the tally sheet, this may be the only hard copy resource for recording the transactions, collecting the money and reconciling post auction. NEVER throw this form away!!!! Once the numbers have been entered into the software, rubber band the stack and place a sticky note under the rubber band with the words “Dessert Dash Forms Entered” and place the forms in the reconciliation tray. Do not put the forms in an envelope and seal the envelope, ever.
Serving the dessert Option 1 The catering staff cuts individual slices of each dessert. The entire dessert is delivered to the table along with a serving instrument. Guests serve themselves using pre‐set plates. The leftover dessert remains on the dining table. Option 2 The catering staff cuts individual slices, place those individual servings on dessert plates and serves each guest. The left over dessert along with a serving instrument is later delivered to the corresponding table by the waiter. Option 3 The runner grabs the uncut dessert, takes it back to the table and the dessert is cut by someone at the dining table. This method is fun yet can be awkward and time‐consuming and distract from the final segment of the auction. For some reason when guests cut their own cake, they begin trading it from table to table and sometimes interrupt the auction by offering the leftovers up for bid. Although seemingly a good idea on the surface, it rare that leftover cake has more value than the planned live auction lineup.
The desserts above were procured from fine restaurants and bakeries. The desserts below were made by volunteers. A combination of both make the Dessert Dash easy to plan and participate with.
Have fun with the Dessert Dash. The volunteers for Whisker City prepared a “kitty litter cake” with pet food bowls and kitty litter scoops for serving. The cake is placed in a kitty litter pan complete with Almond Roca candies.
This wonderful supporter donated her cookbook collection to the auction. Guests were given their choice of cookbooks to go with their choice of dessert.
Identify the dessert and baker on a standup card. It can be fun to include the recipe and ingredients.
This display includes a photo of the volunteer who procured the cake.
Include the plates and stands used to display the desserts as part of the winnings.
This amazing 6 layer cake was a huge hit with the winner. It was difficult to cut and serve but nobody seemed to mind.
April Brown is an 18 year veteran auctioneer and specializes in fundraising auctions. She is also the founder and Director of Whisker City, a feline rescue organization located in Shoreline, Washington. Brown also hosts April Brown’s Charity Auction World, the only internet television show designed to showcase the world of charity auctions. She is the author of Money is Marvelous and The Foundation - Secrets to A Successful Charity Auction. April has a long history of dramatically increasing revenue for charities with a goal of $30,000 to $500,000 and higher. The Auction Powerhouse Training Method has helped thousands of volunteer and professional fundraisers attract new donors, develop profitable demographic and put together memorable auctions. Brown’s innovative strategies and concepts are used by auctioneers, development officers and volunteers throughout North America. She is a skilled auctioneer and combines her passion for business and love for charity by training others to do great things April’s