Fall
Halloween Day of The Dead Thanksgiving
2025 Inspirational Playbook
Viva Engage
#FallInLoveWithCake
#ThankfulForCake
Share your talent and execution with us on Viva Engage using our hashtags!
#SpookyCakes
#DayofTheDeadCake
Keep your displays fresh and filled with inspirational designs in this playbook and WIN this season!
Survey Items
Survey items might vary depending on division!
Check with merchandiser for an updated list of items available!
Fall in Love with Bakery – Pumpkin Focus
in Love with Bakery-Pumpkin
Fall in Love with Bakery – Apple Focus
Fall in Love with Bakery-Apple
Cake Prepackaged Focus Items - Fall
BFR Candy Corn Mini Cupcakes 12ct
Case UPC: 1001111063687
Consumer UPC: 0001111063687
Case Pack: 12
Size: 10oz
Retail: $5.00
Store Shelf Life: 21+1
Received: Frozen
Merchandise on Seasonal Table
BFR Fall Assorted Mini Cupcakes 12ct
Case UPC: 1001111063690
Consumer UPC: 0001111063690
Case Pack: 12
Size: 10oz
Retail: $5.00
Store Shelf Life: 21+1
Received: Frozen
Merchandise on Seasonal Table
BFR Apple Caramel Mini Cupcakes 12ct
Case UPC: 1001111062490
Consumer UPC: 0001111062490
Case Pack: 12
Size: 10oz
Retail: $5.00
Store Shelf Life: 21+1
Received: Frozen
Merchandise on Seasonal Table
BFR Fall Seasonal Cake Balls
Case UPC: 1001111065410
Consumer UPC: 0001111065410
Case Pack: 8
Size: 9.88oz
Retail: $5.00
Store Shelf Life: 13+1
Received: Frozen Merchandise on Seasonal Table
PRSL Pumpkin Cake Roll – BRAND REDESIGN!
Case UPC: 1001111065521
Consumer UPC: 0001111065521
Case Pack: 8
Size: 18oz
Retail: $8.99
Store Shelf Life: 9+1
Received: Frozen
Merchandise on Seasonal Table
On Separate EEMs code (Z558) **Same selling timeframe**
BFR Pumpkin Spice Mini Cupcakes 12ct
Case UPC: 1001111062721
Consumer UPC: 0001111062721
Case Pack: 12
Size: 10oz
Retail: $5.00
Store Shelf Life: 21+1
Received: Frozen
Merchandise on Seasonal Table
BFR Fall Assorted Cupcakes 12ct
Case UPC: 1001111027105
Consumer UPC: 0001111027105
Case Pack: 6
Size: 24oz
Retail: $9.99
Store Shelf Life: 5+1
Received: Frozen
Merchandise on Seasonal Table
BFR Pumpkin Spice Pudding Cake
Case UPC: 1001111018574
Consumer UPC: 0001111018574
Case Pack: 6
Size: 30oz
Retail: $7.99
Store Shelf Life: 5+1
Received: Frozen
Merchandise on Seasonal Table
PRSL Pumpkin Spice Cupcakes 4ct
Case UPC: 1001111063692
Consumer UPC: 0001111063692
Case Pack: 12
Size: 11.7oz
Retail: $5.99
Store Shelf Life: 13+1
Received: Frozen
Merchandise on Seasonal Table
BFR Fall Assort Van/Choc Cupcakes 24ct
Case UPC: 1001111062768
Consumer UPC: 0001111062768
Case Pack: 12
Size: 20oz
Retail: $8.99
Store Shelf Life: 21+1
Received: Frozen Merchandise on Seasonal Table
PRSL Fall Variety Cheesecake
Case UPC: 1001111062825
Consumer UPC: 0001111062825
Case Pack: 6
Size: 40oz
Retail: $19.99
Store Shelf Life: 5+1 Days Refrigerated
Received: Frozen
Merchandise in refrigerated cake case
Cake Prepackaged Focus Items Halloween
BFR ASSORT HALLOWEEN CUPCAKES 6 CT – NEW THIS YEAR
Case UPC: 1001111027146
Consumer UPC: 0001111027146
Case Pack: 12
Size: 12oz
Retail: $5.99
Store Shelf Life: 5 + 1
Received: Frozen Merchandise on Seasonal Table
BFR HALLOWEEN ASSORT VAN & CHOC MINI CUPCAKES 12 CT
Case UPC: 1001111063688
Consumer UPC: 0001111063688
Case Pack: 12
Size: 10oz
Retail: $5.00
Store Shelf Life: 21 + 1
Received: Frozen
Merchandise on Seasonal Table
BFR ASSORTED HALLOWEEN CUPCAKES 12 CT
Case UPC: 1001111027147
Consumer UPC: 0001111027147
Case Pack: 6
Size: 24oz
Retail: $8.99
Store Shelf Life: 5+1
Received: Frozen Merchandise on Seasonal Table
BFR HALLOWEEN ASSORT VAN & CHOC MINI CUPCAKES 24 CT
Case UPC: 1001111063689
Consumer UPC: 0001111063689
Case Pack: 12
Size: 20oz
Retail: $8.99
Store Shelf Life: 21+1
Received: Frozen Merchandise on Seasonal Table
NEW PRSL Pumpkin Cake Roll
2024 had two brands: BFR (ambient) & Dutch Apron (refrigerated)
2025 moving to one brand to provide simplified offering for customers and easier execution for associates
PRSL Pumpkin Roll is a new and improved formula and can be merchandised both ambient & refrigerated
Made with REAL Cream Cheese Icing
Merchandise on the Fall Seasonal Table AND in Seasonal obstructions in refrigerated POGs
Allocation tool used combined historical movement from BFR & Dutch Apron
Refrigerated
Autumn Leaves
1. Arrange 12 cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in chocolate icing.
3. Pipe a small dollop of icing in fuchsia, dark green, soft orange and neon yellow using a large cupcake tip.
4. Sprinkle cupcakes in Hello Fall Deluxe Sprinkle Mix.
5. Place Autumn leaves rings on each cupcake.
Reminder: Cupcakes can be made in any available flavor in 6ct, 12ct or 24cts using buttercream or whippy icing!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Jack O’ Lantern Sayings
1. Arrange 12 cupcakes in cupcake container.
2. With a large cupcake tip, pipe neon green icing onto each of the cupcakes.
3. With another large cupcake tip, pipe a small dollop of white icing onto the top of each cupcake.
4. Sprinkle cupcakes using the Trick or Treat confetti quins.
5. Place Jack-O’-Lanterns rings and Halloween Greetings picks.
Reminder: Cupcakes can be made in any available flavor in 6ct, 12ct or 24cts using buttercream or whippy icing!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Thanksgiving Turkeys
1. Arrange 12 cupcakes in a 12-count cupcake container.
2. With a large cupcake tip, pipe cupcakes in chocolate, neon yellow, turquoise and fuchsia.
3. With a large cupcake tip, pipe a dollop of white icing on top of each cupcake.
4. Sprinkle cupcakes with Hello Fall deluxe fusion mix sprinkles.
5. Place Thanksgiving Turkey Deco-pics in each cupcake.
Reminder: Cupcakes can be made in any available flavor in 6ct, 12ct or 24cts using buttercream or whippy icing! Make sure you have a good variety of whippy and buttercream icing available for your customers!
Cupcake Bouquet
1. Arrange cupcake bouquet set up.
2. Arrange 12 cupcakes around the top insert adhere them with a small dollop of icing.
3. In between, cupcakes pipe a small amount of icing to cover any spots where the rosettes will not cover.
4. Using a large cupcake tip, pip rosettes in various colors until cupcakes are covered. You will have to pipe smaller rosettes to cover the entire bouquet.
5. Pipe leaves using #114 leaf tip around the bouquet.
Cupcake Bouquets can be made in Whippy or Buttercream! Make sure you have a good variety of whippy and buttercream icing available for your customers!
ISM POG Cakes
Balloon
1.On a ¼ sheet gold board, ice a ¼ sheet cake in soft yellow icing and smooth. 2.Using an open coupler bag with soft orange, neon yellow, turquoise, fuchsia and chocolate pipe balloon on the top left-hand corner.
3.Sing #4 tip and white icing, pipe strings on the balloons and small “shine” to the balloons.
4. With a small star tip and soft orange icing, pipe a reverse shell border to the top of the cake
5.With a small star tip, pipe a reverse shell border to the bottom of the cake in fuchsia.
Candle
1.On a ¼ sheet gold board, ice a ¼ sheet cake in chocolate icing and smooth.
2.Using a large basket weave tip #895 pipe a large band around the bottom edge of the cake with the ridge side down in soft orange in a wave.
3.With a small star tip and turquoise icing pipe a shell border underneath the orange wave border.
4.Using large cupcake tips pipe rosettes to the top right corner and bottom left corner in chocolate, soft orange, turquoise and soft yellow.
5.Sprinkle rosettes with the Hello Fall Deluxe Sprinkle Mix.
6.Place 6 candles in the rosettes; 3 on the left and 3 on the right.
Rosebuds
1.On a ¼ sheet gold board, ice a ¼ sheet cake in white icing and smooth.
2. Using neon yellow icing and #070 ruffle decorating tip to pipe a ruffle around the bottom edge and the top edge of the cake.
3. Using #104 tip and soft orange icing, pipe 4 roses and place them on the 4 corners of the cake on top.
4.With a small star tip and chocolate icing pipe two rosettes around each of the roses.
5.Pipe dark green leaves around the roses with a leaf tip.
Rosette
1.On a ¼ sheet gold board, ice a ¼ sheet cake in turquoise icing and smooth.
2. With a gloved hand, gently pat Hello Fall deluxe sprinkle mix to the bottom edge of the cake.
3.Using a large cupcake tip, pipe rosettes around the top edge of the cake in soft orange, neon yellow, turquoise, chocolate and white icing.
4.Sprinkle rosettes with more of the Hello Fall sprinkle mix.
ISM POG Cakes can be made in buttercream or whippy and in any variety of flavors!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
ISM POG Cupcakes
Balloon
1.Arrange 12 assorted cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in neon yellow.
3. Using a #10 tip, pipe balloons on cupcakes in soft blue, turquoise, chocolate, fuchsia, and soft yellow icing.
4.Using #3 tip pipe strings on the balloons.
Candle
1.Arrange 12 assorted cupcakes in a cupcake container.
2.Using a large cupcake tip, pipe cupcakes in chocolate and soft orange.
3.Using a small cupcake tip, pipe a small dollop of turquoise in middle of the chocolate iced cupcakes.
4.Sprinkle orange iced cupcakes in the hello fall deluxe sprinkle mix.
5.Place one candle in each of the chocolate/turquoise iced cupcakes.
Rosebuds
1.Arrange 12 assorted cupcakes in a cupcake container.
2.Pipe cupcakes white using a large cupcake tip.
3.Using #104 tip and soft orange pipe rosettes on half the cupcakes.
4.Using a small star tip, pipe two small rosettes in chocolate on remaining cupcakes.
5.Pipe dark green leaves on the flowers.
Rosette
1.Arrange 12 assorted cupcakes in a cupcake container.
2.Pipe cupcakes with two large rosettes in soft yellow/chocolate and turquoise/soft orange icing.
3.Sprinkle cupcakes with Hello Fall deluxe sprinkle mix.
ISM POG Cakes can be made in buttercream or whippy and in any variety of flavors!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Fall Crunch Cakes
BFR Apple Cinnamon Crunch
BFR Caramel Apple Crunch
BFR Cranberry Celebration Crunch
BFR Caramel Chocolate Chip Crunch
BFR Smores Crunch
BFR Chocolate Caramel Chocolate Chip Crunch
BFR Chocolate Caramel Fudge Crunch
Fall Additional Inspiration
Fall Leaves
1. Arrange 12 cupcakes in a cupcake container.
Cupcakes
Fall Arrangement
1. Arrange 12 cupcakes in a cupcake container.
2. Using an open coupler pipe 5 dollops on 12 cupcakes in leaf shape in red and soft orange.
3. On remaining cupcakes pipe the 5 dollops using a small cupcake tip in fuchsia.
4. Using #4 tip and chocolate icing, pipe the veins on each of the cupcake.
5. Spray cupcakes using the ivory glitter spray.
2. On 4 cupcakes pipe two rosettes on cupcakes using fuchsia with a small cupcake tip.
3. Using a Russian tip #241 pipe yellow flowers on 4 cupcakes.
4. On remaining cupcakes, pipe 6 dollops in a circle in soft orange.
5. Using neon green pipe leaves around flowers and on top of the “pumpkin”
6. On “pumpkin” pipe a small dot of chocolate icing using #4 tip.
Reminder: Cupcakes can be made in any available flavor in 6ct, 12ct or 24cts using buttercream or whippy icing!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Fall Scarecrow
1. On a ¼ sheet gold board, arrange 12 cupcakes in a waving rectangle shape
2. With an open coupler, ice and smooth the top of the cupcakes with white icing.
3. On the middle of the cake, pipe and smooth a light brown circle.
4. Above iced circle, with a basket weave tip #48 and yellow icing, pipe “hat”.
5. Using leaf tips and pipe “leaves” on hat.
6. With chocolate icing and #22 tip, pipe hair underneath “hat”
7. With chocolate icing and #4 tip pipe stitch smile and eyes
8. With #10 tip and orange icing, pipe “nose”
9. With #10 tip and red icing, pipe FLL on remaining cupcakes
10. Spray finished cake with ivory glitter spray.
Pull Apart
Fall Mushroom
1. On a ½ sheet board, arrange 24 cupcakes in a mushroom shape and adhere to the board.
2. Using an open coupler bag with white icing cover and smooth the “root” and part of the mushroom cap.
3. On remaining cupcakes, ice and smooth with fuchsia icing.
4. With a spatula, gently trace the fuchsia icing on the outside to create a border.
5. With light brown/tan icing and #5 tip trace the bottom of the mushroom “cap”.
6. With a #10 tip and white icing, pipe dots on mushroom cap.
7. With a large grass tip, pipe grass around bottom of mushroom with dark green icing
Fall Bouquet
1. On a ½ sheet board, arrange 24 cupcakes in a bouquet shape, with 6 cupcakes in a rectangle shape with the remaining cupcakes in a semi-circle around the top of the rectangle.
2. On the rectangle shape, ice and smooth in neon green.
3. On the semi-circle shape, pipe sunflowers, roses and other fall flowers in neon yellow, orange, and fuchsia.
4. With a #10 tip, pipe stems on neon green icing, in soft green and dark green.
5. Pipe leaves around the bouquet in dark green with a large leaf tip.
6. Spray flowers with the ivory glitter spray dust.
Sunflower
1. On a 9” gold board, arrange 7 cupcakes into a circle shape and adhere to the board using a small dollop of icing.
2. Using an open coupler ice and smooth using white icing on the cupcakes.
3. Using an XL leaf tip #114 pipe two rows of petals leaving the middle of the cake empty.
4. Using a small cupcake tip and chocolate icing, pipe small dollops of icing filling the middle of the flower.
5. Using #114 XL leaf tip, pipe leaves around the neon yellow petals in neon green icing.
6. Spray flower with the ivory glitter spray.
Reminder: Pull-a-Part cupcake cakes can be made into 7, 12 or 24 counts!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Autumn Leaves & Football Please
1. On a 9” board fill, stack and ice a double layer round in white icing.
2. With a gloved hand, gently press Autumn Thanksgiving Confetti Quins
3. Print and place Autumn Leaves &Football Please image #27315 on a 7.5” edible sheet.
4. With #10 tip, pipe bead border in red icing around the top edge of the cake and bottom edge of the cake.
Cakes
Fall Wreath
1. On a baked round colossal cookie, pipe “wreath” around the edge of the cookie with chocolate icing and #5 tip.
2. Using #10 tip and soft orange icing, pipe, lines to create “pumpkins”.
3. Pipe “stem” on pumpkins with #5 tip.
4. Using #48 leaf tip and neon green icing pipe leaves on pumpkins.
5. Using the same neon green icing, pipe vines on pumpkins using #3 tip.
6. Using leaf tip and neon yellow icing, pipe sunflowers on cookie cake.
7. Fill middle of the sunflower with chocolate icing using #5 tip and chocolate icing.
8. Pipe leaves around flowers and wreath using red, neon green and dark green.
Hello Fall Y’all
1. On a ¼ sheet board, ice and smooth in white icing.
2. Print edible image #25720 and place on the iced sheet cake.
3. With neon yellow icing, pipe a bead border around the top and bottom edge of the cake with #10 tip.
Reminder: Cakes can be made into double or single layers and in any available flavors and in whipped or buttercream icing! Make sure you have a good variety of whippy and buttercream icing available for your customers!
Halloween Additional Inspiration
Jack O’ Lanterns
1. Arrange 12 cupcakes in cupcake container.
2. With a large cupcake tip, pipe neon green icing onto each of the cupcakes.
3. With another large cupcake tip, pipe a small dollop of white icing onto the top of each cupcake.
4. Sprinkle cupcakes using the Trick or Treat confetti quins.
5. On the upper right cupcakes place one Halloween Slime layon
6. On remaining cupcakes place Jack-O’Lanterns rings and Halloween Greetings picks.
Cupcakes
Spooky Sayings Ghosts
1. Arrange 12 cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in neon pink, soft orange, and neon green.
3. Using a large cupcake pipe a dollop of white icing on all cupcakes.
4. On half of the white dollops pipe faces to create “ghosts”.
5. Sprinkle cupcakes with trick or treat confetti quins.
6. Place Halloween Greetings picks on “ghost” cupcakes.
7. Place Ghoulish Spider and Web rings to remaining cupcakes.
Universal Monster
1. Arrange 12 cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in fuchsia and soft orange.
3. Using a large cupcake pipe a dollop of the same icing on opposite-colored cupcakes.
4. Sprinkle cupcakes using the trick or treat quins.
5. Place Universal Monsters rings on each cupcake.
*RINGS GLOW IN THE DARK!
Reminder: Cupcakes can be made in any available flavor in 6ct, 12ct or 24cts using buttercream or whippy icing!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Skeleton Graveyard
1. Arrange 12 cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in chocolate icing.
3. Using a large grass tip, pipe grass on cupcakes,
4. Place Spooky Skeleton layon on cupcakes.
5. Place Ghoulish Spider and Web rings, Halloween Sayings picks, and Skeleton Hands picks on cupcakes.
Cupcakes
Monster Mash
1. Arrange 12 cupcakes in a cupcake container.
2. On 4 cupcakes, ice cupcakes smooth with neon green icing.
3. Using a small star tip, ice 4 cupcakes in fuchsia icing.
4. On remaining cupcakes, pipe “ghost” in white using using a small star tip.
5. On green iced cupcakes, pipe spiderweb using #4 tip and white icing.
6. Pipe chocolate spider on top of spiderweb using #4 tip.
7. On fuchsia icing, pipe teeth and eyes using #4 tip and white icing.
8. Pipe small dots on eyes of “monster” using chocolate icing and #4 tip.
9. On “ghosts” pipe eyes and mouth using #4 tip and chocolate icing.
10.Spray monsters with ivory glitter spray.
Nightmare Before Christmas
1. Arrange 12 cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in neon green, soft orange, and turquoise icing.
3. Using another large cupcake tip and white icing, pipe a dollop of icing on top of already iced cupcakes.
4. Sprinkle cupcakes with trick or treat quins.
5. Place Nightmare Before Christmas rings on each cupcake.
Hocus Pocus
1. Arrange 12 cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in fuchsia, soft orange and neon yellow icing.
3. Using another large cupcake tip and white icing, pipe a dollop of icing on top of already iced cupcakes.
4. Sprinkle cupcakes with trick or treat quins.
5. Place Hocus Pocus rings and picks on each cupcake.
Reminder: Cupcakes can be made in any available flavor in 6ct, 12ct or 24cts using buttercream or whippy icing!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Spider Pull-A-Part
1. Arrange 12 cupcakes in a rectangle shape and adhere to the board using a small dollop of icing.
2. Using an open coupler bag, ice and smooth cupcakes in neon green icing,
3. Using a #5 tip, pipe spider web going from top right corner and bottom left corner of the cake meeting in the middle.
4. Using #6 tip, pipe out large spider on the middle of the cake using chocolate icing.
5. Pipe eyes and teeth on spider using #5 tip.
6. Pipe small dot in the middle of the eyes in chocolate icing.
Pull Apart
Ghost Pull-A-Part
1. Arrange 21 cupcakes in curves rectangle shape, ice/smooth using white icing & and open coupler.
2. Place 2 cupcakes at the bottom of the white iced cupcakes in neon blue and smooth.
3. Using #4 tip, pipe laces on neon blue icing.
4. Using #5 tip, pipe large eyes and smile on cake, smoothing the eyes with a small spatula.
5. Using #3 tip, pipe small dot in the eyes with white icing.
6. Spray cupcake cake with ivory glitter spray.
7. With remaining cupcake, ice with soft orange with large cupcake tip, sprinkle with trick or treat quins and place spider ring and Halloween saying pick.
8. Place iced cupcake on top of the cupcake cake.
9. Using an open coupler pipe long stripes holding the cupcake to the cake. (This will be the Ghost holding it).
Ghost Saying Pull-A-Part
1. Arrange 12 cupcakes in waving rectangle shape icing and smoothing cake in white icing.
2. Using a #10 tip, pipe out ghost shape in the middle of the cake.
3. Using chocolate icing and #5 tip, pipe large eyes and mouth.
4. Using #8 tip and fuchsia icing pipe bow on ghost.
5. With #10 tip, pipe out B and O in neon green icing.
6. Pipe small spider web in chocolate icing using #4 tip.
7. Place spider rings around the cake.
1. Arrange and adhere 7 cupcakes in a row towards the bottom of the top of a ½ sheet gold board. Place remaining cupcakes in a circle above the line.
2. On the circle shape, ice cupcakes in soft orange and smooth.
3. Using a spatula, drag the spatula on the orange icing to create grooves like a pumpkin.
4. On remaining cupcakes pipe leaves with large leaf tip in soft orange, chocolate and neon yellow.
5. At the top of the orange “pumpkin” pie a rosettes in chocolate using a large cupcake tip.
6. Place Snoopy deco-kit to the leaves.
Reminder: Pull-a-Part cupcake cakes can be made into 7, 12 or 24 counts!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
It’s The Great Pumpkin Charlie Bown Pull-A-Part
Jack-O-Lantern Round
1. On a 9-inch gold board, fill and ice a double layer round in orange icing.
2. With gloved hands, gently pat Trick or Treat quins to the bottom edge of the cake.
3. Using a #5 tip, pipe jack-o-lantern face with chocolate icing to the top of the cake and smooth with a spatula.
4. Using #5 tip and orange icing, pip, lines of pumpkin to the top of the face careful to not to trace over the face that was previously drawn.
5. Using #22 tip, pipe a rosette in dark green icing towards the top of the cake.
6. Pipe vines using #4 tip and dark green icing.
Spooky Haunted House
1. On a ¼ sheet board, ice sheet cake in white icing and smooth.
2. Print edible image Spooky Haunted House #25097 and place in the middle of the iced cake.
3. Pipe orange border using #10 tip.
Cakes
1. On a baked colossal cookie, pipe pumpkin shape to the middle of the cookie.
2. Using chocolate icing and #3 tip, draw face on “pumpkin” and add stem to the top of the pumpkin.
3. Using a small leaf tip, pipe leaves on pumpkin using neon green icing.
4. To the left of “pumpkin” pipe out B in neon green icing with #10 tip.
5. Using #4 tip, pipe witch’s hat on top of the B, smooth with a spatula.
6. With #4 tip, pipe band around witches' hat, pipe small dot on the band using #3 in neon icing.
7. On other side of pumpkin, using white icing and an open coupler pipe a large dollop in the shape of a ghost.
8. Using #4 tip and chocolate icing pipe face on “ghost”
9. Using small star tips and #10 tip, pipe rosettes and dollops around the edge of the cookie in fuchsia, soft orange and neon green icing.
10. Sprinkle edge with trick or treat quins
1. On a baked colossal cookie, pipe ghost shape on the left side of the cookie, smoothing with a spatula.
2. On ghost, pipe face using #4 tip and chocolate icing.
3. On half of cookie, where ghost is, pipe border in white icing using large cupcake tip.
4. On remaining cookies pipe rosettes with large cupcake tip and soft orange and fuchsia.
5. Sprinkle border with trick or treat quins.
Reminder: Cakes can be made into double or single layers and in any available flavors and in whipped or buttercream icing! Make sure you have a good variety of whippy and buttercream icing available for your customers!
BOO Cookie
Ghost Cookie
Thanksgiving Additional Inspiration
Cupcakes
Thanksgiving Pies
1. Arrange 12 cupcakes in a 12-count cupcake container.
2. With a #6 tip pipe small dots in red on 4 cupcakes.
3. With another #6 tip pipe small dots in neon blue on 4 cupcakes.
4. On remaining cupcakes, pipe dark orange icing with a open coupler.
5. With a #48 tip with the ridged edge down pipelines on the red and neon blue dotted cupcakes with a light brown/tan icing.
6. With the same light brown/tan icing pipe “crust” on the cupcakes around the edge of the cupcakes with #104 tip.
7. On “pumpkin pies” pipe a small swirl of white icing using a small star tip.
Turkeys
1. Arrange 12 cupcakes in a 12-count cupcake container.
2. With a large cupcake tip, pipe cupcakes in neon yellow icing and chocolate icing on 4 cupcakes.
3. Sprinkle neon yellow and red icing with the Autum Thanksgiving Confetti quins.
4. On 4 cupcakes, pipe “pumpkin” using smaller cupcake tip in soft orange icing.
5. Pipe stem on pumpkin using #5 tip and chocolate icing.
6. Pipe leaves on pumpkins using a leaf tip and green icing.
Reminder: Cupcakes can be made in any available flavor in 6ct, 12ct or 24cts using buttercream or whippy icing! Make sure you have a good variety of whippy and buttercream icing available for your customers!
Give Thanks
1. On a ¼ sheet gold board, arrange 10 cupcakes in a rectangle shape, place remaining two cupcakes on top of the rectangle shape.
2. With an open coupler bag with white icing pipe and smooth cupcakes.
3. With #5 tip in dark green icing, pipe GIVE on top two cupcakes and TH NKS leaving the middle of the cake empty.
4. In the empty space pipe two circles in chocolate icing.
5. With small star tips in orange, yellow brown and soft yellow rosettes and dollops surrounding the middle.
6. Pipe eyes using white and brown icing
7. Pipe a “beak” using #4 tip and neon yellow icing.
8. Pipe “wattle” next to “beak” using red icing and #4 tip.
9. Pipe feet on turkey using #4 tip and neon yellow icing
10. Spray cake with ivory glitter spray
Pull Apart
Turkey
1. On a ¼ sheet gold board, arrange 10 cupcakes in a rectangle shape, place remaining two cupcakes on top of the rectangle shape.
2. With an open coupler bag with white icing pipe and smooth cupcakes.
3. With #5 tip in dark green icing, pipe GIVE on top two cupcakes and TH NKS leaving the middle of the cake empty.
4. In the empty space pipe two circles in chocolate icing.
5. With small star tips in orange, yellow brown and soft yellow rosettes and dollops surrounding the middle.
6. Pipe eyes using white and brown icing
7. Pipe a “beak” using #4 tip and neon yellow icing.
8. Pipe “wattle” next to “beak” using red icing and #4 tip.
9. Pipe feet on turkey using #4 tip and neon yellow icing
10. Spray cake with ivory glitter spray
Pumpkin Pie
1. On a ¼ sheet gold board, arrange 10 cupcakes in a rectangle shape, place remaining two cupcakes on top of the rectangle shape.
2. With an open coupler bag with white icing pipe and smooth cupcakes.
3. With #5 tip in dark green icing, pipe GIVE on top two cupcakes and TH NKS leaving the middle of the cake empty.
4. In the empty space pipe two circles in chocolate icing.
5. With small star tips in orange, yellow brown and soft yellow rosettes and dollops surrounding the middle.
6. Pipe eyes using white and brown icing
7. Pipe a “beak” using #4 tip and neon yellow icing.
8. Pipe “wattle” next to “beak” using red icing and #4 tip.
9. Pipe feet on turkey using #4 tip and neon yellow icing
10. Spray cake with ivory glitter spray
Reminder: Pull-a-Part cupcake cakes can be made into 7, 12 or 24 counts!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Turkey
1.On a 9-inch board, fill double layer cake with orange whipped icing and cut cake in half. Place half cake with cut side down.
2.Using a large cupcake tip, pipe a shell border around the cake until cake is filled.
3.Place Turkey pop top on the top of the half cake.
4.Sprinkle cake with thanksgiving quins.
Cakes
Giving
1.On a baked colossal cookie, pipe 3 pumpkins using the large cupcake tip.
2.Using a #5 tip pipe stems on the pumpkins.
3.Pipe leaves around the stems using neon green and #68 tip.
4.Using cupcake tips, pipe around the outer edge of the cookie using turquoise, fuchsia and soft orange.
5.Pipe dollops of white icing in between the rosettes using #10
6.Sprinkle border with Hello Fall sprinkles.
7.Using #5 tip, write out Thanksgiving Message.
8.Trace over the message using smaller #3 tip.
Give Thanks
1.On a 9” gold board, stack fill and ice a double layer round cake in white icing.
2.Print edible image #22838 on 7.5” edible sheet and place in the middle of the iced double layer round.
3.Pipe a soft blue border around the top and bottom edge of the cake.
4.Sprinkle borders with the Hello Fall sprinkle quins.
Happy Thanksgiving
1.On a ¼ sheet board, ice and smooth cake in white icing.
2.Print ¼ sheet edible image #354 and place on the middle of the cake.
3.Pipe border using #10 in soft green icing.
Reminder: Cakes can be made into double or single layers and in any available flavors and in whipped or buttercream icing!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Day of Dead Additional Inspiration
La Calavera Masks
1. Arrange 12 cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in turquoise, neon yellow and neon pink icing.
3. Pipe a small dot of white icing using a large cupcake tip on top of iced cupcakes.
4. Place La Calavera Masks rings on each cupcake.
Day of Dead
Papel Picado Banner
1. Arrange 12 cupcakes in a cupcake container.
2. Using a large cupcake tip, pipe cupcakes in neon pink, soft orange, and fuchsia icing.
3. Pipe a small dot of white icing using a large cupcake tip on top of the iced cupcakes.
4. On the top right-hand corner place El Catrin/La Catrina Skull Layon.
5. Place butterfly rings and Papel Picado Banner rings on remaining cupcakes.
6. Sprinkle cupcakes with bright confetti quins.
Dia de Muertos
1. On a ¼ sheet gold board, arrange cupcakes in a triangle shape.
2. Using an open coupler, cover and smooth cupcakes with white icing.
3. Place Skeleton assortment layon to the cake.
4. On the bottom of the skeletons’ dress pipe rows of rosettes to create dress in soft yellow, soft orange, turquoise, neon pink and fuchsia.
5. Spray cake with ivory glitter spray.
6. Place butterfly rings around the cake.
La Catrina
1. On a baked colossal cookie, ice and smooth cookie in turquoise icing.
2. Using large cupcake tips, small start tips and #6 tip, pipe an assortment of rosettes and dollops in neon yellow, white, fuchsia, and soft orange.
3. On the inside of the cookie, pipe swirls in fuchsia and small dots of yellow using #5 tip.
4. Place La Catrina/El Catrin layon to the middle of the cake.
5. Spray cake with ivory glitter spray.
Reminder: Cakes can be made into double or single layers and in any available flavors and in whipped or buttercream icing!
Make sure you have a good variety of whippy and buttercream icing available for your customers!
Appendix & Job Aids
Are You Ready? Quick Check!
❑ Did you do your seasonal survey for Decopac items? Do you need to order more items? Remember Decopac has a minimum order requirement, and they may run out of stock closer to the seasonal event.
❑ Have you talked with your field specialist about last years sales in the bakery? How many cupcakes, colossal cupcakes, cupcake cakes, cakes and colossal cookies do you need to prepare?
❑ Have you ordered extra whippy and buttercream icing in the colors needed for this season? Which icing does your customers prefer? Make sure you have a good variety!
❑ Have you ordered extra bulk cupcakes, colossal cupcakes, colossal cookies and cakes to support your early production for this season?
❑ Have you ordered extra packaging to support your early production for this season?
❑ Have you defined a back stock spot in your bakery freezer to support early production for this season?
❑ Have you communicated your production plan with your bakery team? You will FALL into action with a
Supply Checklist
Product Checklist
Ordered Inventory?
0001111019721 8 " Chocolate Layer Cake
0001111019715 8" White Layer Cake
0001111019716 8" Yellow Layer Cake
0001111019742 Full Sheet White Cake Layer
0001111019743 Full Sheet Yellow Cake Layer
0001111019749 Full Sheet Chocolate Layer
0001111019751 Full Sheet Marble Cake Layer
0001111026759 Layton White Cupcake
0001111026760 Layton Chocolate Cupcake
0001111026758 Layton Yellow Cupcake
0001111026741 White Colossal Cupcake
0001111026740 Chocolate Colossal Cupcake
0001111019905 Colossal Chocolate Chip Cookie
Inventory?
Icing Checklist
004157358885 NO TRAN FAT WHITE SIMPLY SATIN ICING
004157358886 NO TRAN FAT CHOCOLATE SIMPLY SATIN ICING
0001111003466 SOFT GREEN ZT ICING
0001111003468 SOFT BLUE ZT ICING
0001111003469 SOFT YELLOW ZT ICING
0001111003467 SOFT RED ZT ICING
0001111003463 SOFT ORANGE ZT ICING
0001111003464 FUCHSIA ZT ICING
0001111003417 SATIN BLACK ICING
0001111003418 NEON PINK SS ICING
0001111003420 TF NEON GREEN SS ICING
0001111003421 TF NEON BLUE SS ICING
0001111003422 TF NEON YELLOW SS ICING
0001111003440 OG TF ORANGE SS ICING
0001111092413 OG TF RED SS ICING
0001111003426 OG TF ROYAL BLUE SS ICING
0001111003423 OG TF DARK GREEN SS ICING
0001111092417 OG TF PINK SS ICING
0001111003474 PURPLE OG TRANS FAT
0001111092206 OG TF SS TURQUOISE
004980005644 PERFECT WHIPPED SATIN VAN
0049800013608 RICH ALL NATURAL HRSY WHIPPY
004980009173 PETAL PINK BETTERCRM BAG 004980014998 TEAL BETTERCRM BAG
004980014999 BOLD GREEN BETTERCRM BAG
004980022017 LAVENDAR BETTERCRM BAG
004980022019 RED BETTERCRM BAG
004980022020 ORANGE BETTERCRM BAG
004980022021 DARK BLUE BETTERCRM BAG
004980022052 GREEN BETTERCRM BAG
004980022088 PINK BETTERCRM BAG
004980022089 YELLLOW BETTERCRM BAG
004980022091 BLUE BETTERCRM BAG
Air Brush Care
Regular cleaning and maintenance is the secret to staying in the flow, especially during busy times
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