Fundraising Guide

2016
Fundraising
Guide
Thank you
The RSPCA can’t thank you enough for using your baking
prowess to help change the lives of abandoned, injured,
neglected and sick animals across Australia.
When you put on your apron, whip out that mixing bowl and begin fundraising
for the RSPCA, you are helping rescue, rehabilitate and rehome tens of
thousands of animals in need. Who would have known cupcakes had the
power to transform so many lives? And it’s all thanks to you.
Thank you for picking up that spatula and taking action. Thank you for
believing that animals matter.
The icing
on the cupcake
Cupcake Day for the RSPCA is about more than coming together with coworkers, family and friends to enjoy these perfectly delicious little cakes.
Because every dollar counts and every single cupcake has the power to
change lives. Even by baking and selling just a dozen cupcakes, you secure a
brighter future for so many neglected animals.
If you sell each cupcake for two dollars, the sales of:
10 CUPCAKES
25 CUPCAKES
provide a surrendered
kitten with a bed, a litter
tray, meals and a toy
cover one week of
antibiotics for an animal
recovering from surgery
125 CUPCAKES
175 CUPCAKES
keep the RSPCA Animal
Ambulance on the road
attending emergencies
75 CUPCAKES
desex an abandoned
puppy so she can go up
for adoption
subsidise the cost of
prosecuting a cruelty
offender in court
Fundraising Guide 2016
Bake your way to
sweet success!
Your online
fundraising page
Not sure how to get the party started? Here are five tips and
tricks to help you arrange a Cupcake Day event to remember.
Want to see your fundraising page go viral? Follow our tips
to make yours purrfectly click-worthy.
Set the date
The more people involved in your Cupcake Day party, the more
animals you can help. Monday 15 August is the official date of
Cupcake Day, but you can hold your event any time in August.
Plan, promote and have fun
Confirm a venue and time, and invite EVERYONE you know!
Promote your event on social media, put up posters, and email
colleagues, friends and family. Don’t forget to include a link to
your online fundraising page!
Shake it up!
Feel like getting creative with your flavours? Need to cater for
dietary requirements? We’ve included some recipes to get your
baking started. Remember to always use cage-free eggs.
Not a baker or a cupcake fan? You can ask people to bring
their own contributions, or simply buy some yummy goodies
for your event.
What are you baking for?
Don’t forget to remind people you are holding a Cupcake Day
event for RSPCA animals in need. This will help encourage
them to give generously.
Clean up time!
After you’ve hung up your apron, please remember to collect all
the funds raised from your event and send them to the RSPCA.
By doing this, you’ll help transform the lives of neglected and
unwanted animals, and make this the BEST Cupcake Day ever!
Cupcake Day for the RSPCA
Share the love
and pawsonalise
your page
Your fundraising page is your
platform to tell everyone why
Cupcake Day is so important
to you, and why you need their
support. So post lots of photos of
yourself and share your story to
make it memorable.
Where does the
money go?
Let your supporters know that the
funds you raise go straight into
supporting RSPCA animals, shelters,
veterinary hospitals, inspectors,
programs and education services.
Be brave and ask!
Asking people to
support you with a
donation isn’t as scary
as you might think. Most people
are happy to help a good cause,
and fighting animal cruelty with
cupcakes is about as good as it
gets! Remember, $20 each from five
people is already $100 raised! So
ask everyone – your family, friends,
neighbours, partner, workmates…
even your boss! You can also
download our free dollar matching
letter from rspcacupcakeday.com.au,
which you can use to encourage your
workplace to contribute.
Include a goal
Set a fundraising
target and advertise this on
your page. This is a great way to
motivate you and your supporters to
reach – and surpass – this goal.
Fundraising Guide 2016
Recipe ideas
Recipe ideas
Julie Goodwin’s Vanilla
Cupcakes with Rosy Icing
Megan’s Vegan Choc-Chip Banana Cupcakes
Makes 24 cupcakes
Cupcakes
Makes 12 cupcakes
Cupcakes
• 4 cage-free eggs
• 2 cups caster sugar
• 2 cups plain flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup milk
• 125 grams butter
Photographer: Steve Brown
Icing
• 190 grams butter, at room temperature
• 1 ½ teaspoons vanilla extract
• 2 tablespoons rose water
• 3 cups icing mixture, sifted
• 3-4 drops red food colouring
To make the cupcakes
Preheat oven to 160°C (140°C fan forced). Line two 12-hole cupcake trays with paper patty cases.
In an electric mixer with the paddle attachment, beat the eggs for four to five minutes or until pale
and creamy. With the mixer still running, gradually add the caster sugar and continue to beat for
three to four minutes. The mixture is ready when it forms a ribbon. This means when the paddle or
a spoon is lifted out of the mixture, a trail is left across the surface for a moment before it sinks.
In a bowl, sift together the flour, baking powder and salt. Fold through the egg mixture, and stir in the
vanilla extract. In the microwave or in a small saucepan on the stovetop, heat the milk and butter
until just melted. Gently fold this through the batter. Divide the batter between the patty cases.
Place the tins in the oven and bake for 20 minutes or until slightly risen, and a light golden
brown. A skewer inserted into the centre will come out clean. Cool for 10 minutes before
turning out onto a wire rack to cool completely before icing.
To make the frosting
Cream the butter in the bowl of an electric mixer until lighter in colour. Add the vanilla and rosewater
and mix for a moment to combine. Sift the icing mixture into the bowl and start to combine on a low
speed. When the mixture is all wet, increase the speed and beat until light and fluffy. Put a few drops
of food colouring into the bowl and mix for a delicate, pale rose colour. Place the icing in a piping
bag with a one centimetre star-shaped nozzle and pipe onto the cooled cupcakes. For an extra
touch of elegance, they can be topped with pink icing roses and green leaves.
Cupcake Day for the RSPCA
• 2 tablespoons flaxseed meal
• 6 tablespoons water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup caster sugar
• 1½ cups mashed overripe banana
• ¼ cup plus 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup semi-sweetened vegan chocolate chips
Chocolate topping (optional)
• ¼ cup semi-sweetened vegan chocolate chips
• 3 teaspoons maple syrup
• Dried banana chips, for decoration
To make the cupcakes
Preheat the oven to 175°C. Line a standard-size 12-cup cupcake tray with patty cases.
Stir together the flaxseed meal and water in a small bowl. Let sit for five minutes, or until the
flaxseed meal has absorbed most of the water.
In a separate large bowl, sift the flour, baking soda, and salt. Once sifted, add the sugar.
Use a blender to combine the bananas, coconut oil, vanilla extract and flaxseed meal mixture
until smooth.
Make a well in the middle of the dry ingredients and pour in the banana mixture. Add the
chocolate chips. Mix the batter until just combined. Do not over stir. The batter will be quite
thick. Divide batter between the 12 patty cases. This mixture should make 12 large cupcakes,
so make sure not to overfill each case.
Bake for 20 to 22 minutes, until the tops of the cupcakes spring back to the touch. These
cupcakes will not brown, so be careful not to burn them. Remove from oven and place on a
rack to cool for about 20 minutes.
To make the chocolate frosting
Make your ganache by placing the remaining chocolate chips and maple syrup into a bowl.
Place the bowl in the microwave for 30 to 45 seconds. Remove the bowl and stir the mixture
until combined. Add additional maple syrup if needed, until the mixture becomes thin enough
to drizzle. Once the cupcakes have cooled, drizzle the warm ganache mixture across the top of
each individual cupcake. Decorate each cupcake using banana chips to add an extra crunch!
Guide to Fundraising 2016
Recipe ideas
Recipe ideas
Pete Evans’ Coconut Cupcakes
Pupcakes
Makes 12 cupcakes
Makes 12-14 pupcakes
Cupcakes
Here’s a special occasion sweet treat for your pups.
Remember to serve up these doggy cupcakes in moderation.
We don’t want your poodle addicted to strudel!
• 3 free-range organic eggs
• 175 grams raw honey or maple syrup
• 105 millilitres (½ cup) organic coconut oil, melted
• 80 grams (½ cup) organic coconut flour
• ½ teaspoon salt
• ½ teaspoon aluminium-free baking soda
• ½ cup organic desiccated coconut
• 1 teaspoon cinnamon
• Pinch of vanilla powder
• Chia seeds, to decorate
Whipped coconut cream
• 400 millilitres (1¾ cups) coconut cream
• 2 tablespoons honey, to taste
To make the cupcakes
Preheat the oven to 180°C. Line a 12-hole cupcake tin with paper patty cases. Place the eggs,
honey, and coconut oil into a bowl, and blend until combined. Slowly sift in the coconut flour,
salt, baking soda, desiccated coconut, cinnamon and vanilla powder. Mix until combined.
Allow the batter to sit for a few minutes to thicken.
Spoon a few heaped tablespoons of batter into each cupcake liner, filling each patty case
three-quarters of the way full with the batter. Bake in the oven for 20 to 25 minutes, or until a
skewer inserted in the centre of a cupcake comes out clean.
Cupcakes
• 2¾ cups water
• ¼ cup unsweetened apple sauce
• ¼ teaspoon vanilla extract
• 4 cups wholemeal flour
• 1 cup dried apple pieces (you can also use fresh fruit)
• 1 tablespoon baking powder
• 1 cage-free egg, beaten slightly
• 4 tablespoons honey
To make the pupcakes
Preheat oven to 175°C. Spray a cupcake tin with cooking spray. Mix all wet ingredients
thoroughly. Combine dry ingredients in separate bowl. Add wet ingredients to dry ingredients
slowly, scraping well to make sure no dry mixture is left. Pour the mixture into the cupcake tin.
Bake for 30 minutes. Insert a toothpick into the centre of a pupcake and if it comes out dry,
they are ready.
Please remember, this recipe is for your four-legged friends. They’re sure to find them tasty,
but you may not!
Remove the cupcake tin from the oven and allow to sit for 20 minutes. Remove the cupcakes
from the tray and allow to cool completely.
To make the chocolate topping
To make the whipped coconut cream, place the unopened can of coconut cream in a
stainless steel mixing bowl and refrigerate overnight. The next day, open the can of chilled
coconut cream and scoop out the contents into another bowl. Separate the hardened cream
layer from the water layer, and place the cream layer and the honey into the chilled bowl.
Store the coconut water in a sealed container in the fridge for another use – it’s perfect to
add to smoothies.
Use an electric mixer to whip the hardened coconut and honey on high until soft peaks form.
This should take around three to five minutes. Allow the cream to set in the fridge for 40
minutes before spreading or piping onto the cooled cupcakes. Sprinkle on the chia seeds to
decorate, and they’re ready to eat!
Cupcake Day for the RSPCA
Guide to Fundraising 2016
Hero animal
Billy’s story
When beautiful Billy was brought into an RSPCA shelter,
it was immediately clear this lovely ginger had suffered
some serious head trauma.
The veterinarians weren’t entirely sure,
but they thought it could have been
caused by a car. Poor Billy’s jaw was
fractured. But, even more seriously, the
impact of the trauma had caused his
eyeballs to pop out of their sockets. He
was in a lot of pain and RSPCA staff
knew they needed to act quickly. As the
damage to his eyes was so extensive,
the veterinarians had no choice but to
remove them. The loss of his eyesight
must have been unbelievably tough,
but Billy was a real soldier.
When cats lose their sight, their other
senses magnify to compensate. They
use their hearing, smell and whiskers
to help guide them and stop them
from bumping into things. And cuddle
addict Billy is very much testament to
this! RSPCA staff soon witnessed this
affectionate and trusting cat exploring,
keen to make mind maps of any new
territory. Billy quickly recovered from
surgery, his stitches came out and his
fur grew over where his eyes used to
be. It was now time for this handsome
cat to find his forever family.
Luckily for Billy, he didn’t have to
wait long for his happily ever after.
Cupcake Day for the RSPCA
Touched by story on Facebook, he
was soon on his way home! His new
owner followed the RSPCA’s advice
and introduced this fantastic feline to
his new surroundings bit by bit. That
way, he wouldn’t be overwhelmed
by a huge, unfamiliar space. But
although she began by restricting
him to the laundry room, in true Billy
style, he was keen to keep exploring!
He’d soon located his food and
scratch mat, and chosen his favourite
spots to nap. In fact, after just a day,
this clever cat had already thoroughly
mapped out most of his new home!
Recovering the cost of caring for Billy
while he was with the RSPCA is only
made possible by your generosity.
Your support funds the costs of his
surgery, ongoing treatment, food
and shelter… and for so many more
animals like him. Every cupcake
you bake and every dollar you raise
helps the RSPCA continue rescuing,
rehabilitating and rehoming animals
like Billy, and ensures they too can get
the happy endings they deserve.
Happy baking!
Fundraising Guide 2016
Fundraiser story
Nawal, Neve and Nora, ‘The Cuppies’, raised an
incredible $3,537.50 during Cupcake Day for
the RSPCA last year, selling cupcakes outside
Nora’s office in the city. As well as being fantastic
fundraisers, they’re also huge animal lovers and
proud dog owners. Nawal and Neve’s toy poodles,
Baci and Bella, are both 11; and Nora has a
rescue Maltese Shih Tzu crossbreed named
Milo, who is eight.
What inspired you to fundraise for the RSPCA?
The RSPCA offers to support so many different animals
in need, and we wanted to show them how much we
appreciate their help by drawing attention to their cause
and raising much-needed funds.
How did you find the time to bake and sell cupcakes?
We were on school holidays from London and we baked
the cupcakes on the Sunday before Cupcake Day.
What is your favourite memory from Cupcake Day?
When we counted all the money at the end of
Cupcake Day in 2015 and found out that we raised
more than $3,000.
Do you have any helpful tips for people planning
their own Cupcake Day?
Make sure you’re well prepared with all the right
ingredients to make the cupcakes, and set aside
enough time to bake and decorate them all.
What are your favourite cupcake flavours?
Nawal doesn’t have a favourite, Neve likes red
velvet with cream cheese icing and Nora’s
favourite is vanilla with buttercream icing.
Cupcake Day for the RSPCA
Fundraising Guide 2016
Fundraising tips
Banking your funds
Need some help knowing where to start? Follow these
10 simple steps and you’ll soon raise an easy $500.
Not sure how to get your hard-earned funds to the RSPCA?
It’s simple. Just choose from the three options below.
1
Donate to yourself first. This shows your commitment
and encourages others to support you.
$25
Option one
2
Ask your partner or spouse to match your donation.
$25
Directly through your online fundraising page
3
Best friends are the BEST! Ask your bestie to match
your donation.
$25
4
Get your family members to help. Asking for $10 from
five family members gets you $50!
$50
5
When neighbours become good friends… ask four
neighbours for a donation of $10 each.
$40
6
Ask friends. Put a link to your fundraising page on
Facebook and ask them to donate just $5 each.
$75
7
Get your colleagues to chip in. Just $10 each from five
workmates is already $50!
$50
8
Ask members of a club or social group you’re in to
donate $10. By asking 10 people, you’re at $100!
9
Return the favour. Ask someone who has asked you for
a donation to support you.
$10
10
Working hard for the money! Ask your boss for a company
donation or to match the total amount you raise.
$100
Total
$100
$500
The easiest way for your supporters
to donate is via credit or debit card, or
PayPal. Direct them to on the ‘Give now’
button on your personal fundraising page.
This will allow them to donate straight to
your page and they’ll also be emailed an
individual receipt.
Option two
Option three
Using a donation pledge form
Using a personal pledge form
If your donors choose to pay via cash or
cheque themselves, they’ll need a donation
pledge form. They can download this directly
from your fundraising page. They will then
need to take this form to their local Australia
Post, along with their donation to deposit
the funds.
If you collect cash or cheque donations at
your event, you can transfer these to your
online fundraising page using a personal
pledge form. Download this form from your
fundraising page and take it, along with
your raised funds, to your local Australia
Post. The pledge form also provides a BPAY
biller code if you would prefer to transfer
your funds this way. These funds will
appear as an anonymous donation on your
fundraising page.
Donors wishing to pay via BPAY will also
need to download the donation pledge form,
as this will provide them with a BPAY biller
code. They can then transfer any donations
using this code via their internet or phone
banking service.
Please note that your donors will not receive
a donation receipt for this type of payment.
I didn’t register or set up an online Cupcake Day Fundraising Page. Can I
still bank my raised funds?
If you haven’t registered or set up a personal fundraising page, simply send in your funds by visiting
rspcacupcakeday.com.au and clicking on the ‘Donate’ button. Select your state’s RSPCA and follow
the instructions. You can deposit your funds using cash, cheque, credit or debit card, or PayPal.
Please do not send cash in the mail.
Cupcake Day for the RSPCA
If you collect cash donations, you can
deposit these to your fundraising page
using your own credit or debit card, or
PayPal account. You can then simply bank
the cash into your own personal account.
You can also do the same with cheques if
these are made out to you.
Thanks again for
your support!
#RSPCACupcakeDay
facebook.com/RSPCACupcakeDay
rspcacupcakeday.com.au
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