Baking Demonstration Checklist

A baking demonstration needs more preparation than simply choosing a few recipes. You need time to collect dietary requirements, test the ovens and cooktops, weigh ingredients, and prepare dough without losing freshness. Plan the room so every visitor can see the demonstration table, reach a workstation, and receive a tasting portion. This checklist puts the work in a practical order, from booking the venue and opening registrations to welcoming visitors.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Reserve venue
Select demo recipes
2 people
Send invitations
Open registrations
Process registrations
Collect dietary requirements
Create visitor list
Reserve materials
Work out the room layout
2 people
Check the shopping list
2 people
Do non-perishable shopping
2 people
Buy fresh groceries
2 people
Develop recipes
2 people
Weigh ingredients
2 people
Prepare the dough in advance
2 people
Keep the dough chilled
Set up demo materials
2 people
Set up tables and chairs
3 people
Test ovens and cooktops
2 people
Set up workstations
3 people
Chill drinks
2 people
Prepare tasting portions
3 people
Post allergen information
Set up the reception table
2 people

Event

Welcome visitors
3 people
Explain the program
Demonstrate baking techniques
2 people
Refill the ovens as needed
2 people
Answer audience questions
2 people
Serve tasting portions
3 people
Refill drinks
2 people
Clean worksheets in between
2 people
Wrap up the final demonstration
2 people

Aftercare

Pack leftovers
2 people
Wash dishes
3 people
Clean kitchen equipment
2 people
Clear tables and chairs
3 people
Collect waste
2 people
Clean the room
3 people
Return borrowed equipment
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Demonstration tableqty 2
Visitor tablesqty 8
Chairsqty 70
Reception desk
Tableclothsqty 10

Equipment

Convection ovenqty 2
Induction hobqty 2
Hand mixerqty 2
Kettleqty 2
Cool boxqty 3
Extension cordqty 4
Power stripqty 4

Kitchen

Mixing bowlsqty 8
Measuring cupsqty 4
Kitchen scalesqty 3
Whiskqty 4
Dough scrapersqty 6
Wooden spoonsqty 6
Baking traysqty 8
Cake pansqty 4
Baking paper rollsqty 4
Rolling pinsqty 4
Cookie cuttersqty 4
Kitchen knivesqty 6
Cutting boardsqty 4
Oven mittsqty 6
Cooling racksqty 6
Storage binsqty 12

Tableware

Dessert platesqty 80
Coffee cupsqty 70
Glassesqty 80
Dessert forksqty 80
Serving traysqty 10

Decorations

Name badgesqty 80
Allergen cardsqty 10
Information boardsqty 6

Cleaning

Waste binsqty 4
Bucketsqty 3
Mopsqty 3
Dish brushesqty 4

Catering

Groceries

Tips

Choose the recipes before opening registrations, then check that each one fits the available convection oven, induction hob, baking trays and cake pans. Allow extra time for recipes that require dough chilling or several baking stages.
Collect dietary requirements when people register, not at the reception table. Post allergen information before the demonstration and keep tasting portions clearly identified.
Prepare dough and measure dry ingredients in advance, but keep items that need chilling in a cool box or refrigerator until they are needed. Label storage bins so ingredients for different recipes do not get mixed up.
Test every oven, cooktop, hand mixer and extension cord before setting the room. Run the equipment under load at least once and leave clear access around hot appliances.
Set up the demonstration table, visitor tables and reception desk before doors open. Put dessert plates and coffee cups where visitors can take them without blocking the demonstration or the welcome area.

Frequently asked questions

How far in advance should I plan a baking demonstration?: Book the venue and select the recipes at least 4 weeks ahead. Open registrations early enough to collect dietary requirements and order or reserve specialist equipment before the final week.
How many recipes should I prepare for a baking demonstration?: Plan 2 to 3 recipes for a demonstration of around 2 hours. More recipes usually leave too little time to explain techniques, show the finished results and serve tasting portions.
When should I buy ingredients for a baking demonstration?: Buy non-perishable ingredients and baking supplies several days in advance, then buy fresh groceries 1 to 2 days before the event. Weigh ingredients and prepare dough as close to the demonstration as the recipe allows.
How do I set up a room for a baking demonstration?: Place the demonstration table where all visitors have a clear view, then arrange visitor tables and chairs without blocking walkways. Keep the reception desk near the entrance and allow at least 30 minutes before arrival for equipment and workstations to be tested.

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