LARGESTBakery Show

Volume 13, Issue 4
Winter 2013
p. 2Message from the
President
p. 3UMBA Announces
Ultimate Cake
Decorating
Competition Winners
p. 4Pizza Rolls: A Super
Bowl Treat
join in on the
p. 5 The Cake Box Bakery
LARGEST Bakery Show
p. 7Scholarship
Application
p. 8Hall of Fame
Application
in the Upper Midwest
p. 10Convention
Registration Form
p. 11Deco Cake Contest
UMBA Cake Challenge
p. 12The Great Purple
Cupcake Project!
p. 13Membership Form
p. 14UMBA Summary of
Minutes
INSIDE THIS ISSUE
p. 9Convention Schedule
2014 Upper Midwest Bakery Association Convention
February 22 – 23, 2014
Treasure Island Resort and Casino | Red Wing, MN
T ravel into the future with a fabulous group of industry friends
P assport to the world of baking! Going where no baker has gone before
I tineraries full of well-planned events for your future success
A
journey to news ideas and initiatives
V
endors leading you down the right path of great ideas
B aked Foods contest that captivates your imagination
F ive star Cake Decorating Contests
D
emonstrations on tools for the trade
E njoy the banquet and camaraderie on this weekend trip!
Effortless treats.
Extraodinary tastes.
ANGE
Contact Susan Quicksell
for more information at (612)940-9883
L F O O D & R I N G CA K E
S
www.uppermidwestbakery.net
2
Message
from the President . . .
District 1
Minneapolis & Vicinity
Peter Nowicki,
President District 2
St. Paul and Vicinity
District 3
Southern MN and Iowa
Tom & Judy Pritchard
Bill & Robyn Hanisch
District 4
Northwestern MN,
North Dakota, South Dakota
Gail Kollman District 5
Northeastern MN
Lynn Schurman,
Financial Secretary
Vendors
(Representatives of Vendor Trades)
Tim Ulschmid,
Gregorys Foods
Greg Wagner,
General Mills
Nathan Hildebrandt,
King Arthur Flour
Sheila Burski,
DAWN Foods
UMBA, Executive Director
Upper Midwest Baker, Editor
JoAnn Borchert
Upper Midwest Baker,
Graphic Designer
Emily Simonette
UPPER MIDWEST BAKERY ASSOCIATION BOARD OF DIRECTORS
UMBA, Your Passport to the World of Baking
Is Your Baking Passport up to Date?
Open your calendars and circle Saturday, February 22nd and Sunday
February 23th (2014) for your UMBA’s annual bakery convention.
This year your UMBA board again has put together quite a unique
array of educational programs.
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This year our Educational Break Out sessions include:
• Peggy Tucker will teach you how to create beautiful ‘IsoMalt‘
Peter Nowicki
sculptures and accent pieces for your cakes. Learn how easy it is to
use to use IsoMalt, to impress your customers.
Peggy Tucker will teach Fondant 101 – Covering the basics in borders, draper and bows using
Fondant Icing.
Gluten Free Baking- Presented by Dawn Foods Technicians
Marketing Ideas to move your Business Forward- Greg Wagner and Pillsbury
Baking Trans Fat Free (new standards are coming, are you prepared?)
Everything you need to know about the Affordable Care Act (or Obama Care)- MNsure
Starbake Yeast Presentation- Ralph Tschenscher / LaSaffe Yeast
How to Turn Your Bakery into a Social Media Empire- Chad Holdorf
Baking Off Frozen Dough – Gregory’s Foods and Tim Ulschmit will show you product and
ideas in Frozen dough
Then again this year, we will have ‘On Floor Demonstrations’ showing the below:
• Wedding Cake Structure- Beautiful wedding cakes start with the correct internal structure.
Learn how to safely construct a cake that stays level and can be delivered without any problems.
Dawn Sindt / Bakery Craft
• Michelle From Salty Tart
• Truffles and Ganaches- Confused by Chocolate, Learn how easy truffles and ganache is to
make and how to add to your bakery presentation and to bakery bottom line.
• Animal Print Flowers- Peggy Tucker will demo the newest tool in cake decorating. Using the
Sweet Accent Die Cutting machine, cutters and icing sheets, Peggy will be making beautiful
animal print flowers with Isomalt centers. You need to see this!
• Sabrina Bateman will be demonstrating FlavoRight products
We have more to offer, visit UMBA’s website for up to date show events
This years show, again will feature an array of vendors, all beneficial to your success. The Treasure
Island Casino has been newly remodeled, and come see the improvements they have made.
This year we are planning to improve on the amount of door prizes as well. One of the vendors is
proposing to give away a 55” color flat screen Television, and several other vendors have offered
large prizes as well. This coming years show is shaping up to be the biggest ever, Make your plans
and sign up now, Treasure Island is reserving rooms for our overnight guests.
This year we introduced the UMBA ‘E-Newsletter’. Go to the UMBA website at:
www.uppermidwestbakery.net, scroll down to the ‘E-Newsletter’ link and sign up.
Monthly news will be forward to you and the designated email you enter.
Sincerely,
Peter Nowicki
Your UMBA President
3
Upper Midwest Baker
Winter 2013
UMBA Announces
Ultimate Cake Decorating Competition Winners
Zombies invaded the MOA, as competitors competed for over $2500 in cash prizes at the 7th Annual Ultimate Cake Decorating
Contest held at Mall of America on Sunday, October 7. The scary and sometimes cute looking zombies were all made out of cake and
icing as ten competitors competed to sculpt a birthday cake that celebrated “My Zombie. Birthday”
Meanwhile eight teams hurried to construct and decorate a five tiered wedding cake for “Bernice & Tom’s Fall Wedding” in three
hours. As they competed, young decorators got a chance to try their hand at decorating in a nearby cupcake decorating station where
their $2 donation went towards the UMBA scholarship fund.
Judges for the competition were Darla Julin, CD, from Fantasies in Frosting, Terri Oys, Gregory’s Foods, Gail Kollman, SuperValu
and Denis Wesenberg, Gregory’s Foods.
The competition was sponsored by UMBA with allied members, General Mills, DecoPac, Brill, Bakery Crafts, Dawn Foods, Gregory’s
Foods and Lindar. UMBA member bakery Coborn’s provided the cake for the contest.
Zombie Birthday
1st place - $500 prize
Sara Konz Prebbe
King’s County Market, St Francis, MN
2nd place - $250 prize
Robyn Hanisch
Hanisch Bakery, Red Wing, MN
3rd place - $125 prize
Jamie VanderWoude
Byerly’s , Edina, MN
2nd place - $500 prize
Jamie VanderWoude and Fhoua Yang-Moua
Byerly’s, Edina, MN
3rd place - $250 prize
Robyn Hanisch and Sarah Olson
Hanisch Bakery, Red Wing, MN
Tom and Bernice’s Fall Wedding
1st place - $1000 prize
Roxanne Johnson & DD Zelin
Cake Box, New Hope, MN
4
www.uppermidwestbakery.net
Pizza Rolls
a super bowl treat
Dough
1 ½ cups warm water
2 tablespoons rapid rise yeast
1/3 cup olive oil
2 tablespoons sugar
1 table spoon salt
4-5 cups bread flour
Spaghetti or pizza sauce
Filling
2 cloves garlic, finely minced
3 tablespoons olive oil
Salt and pepper for dusting
1 teaspoon dried Italian seasoning
1 ¾ lbs. shredded mozzarella cheese
5 ounces pepperoni
Finishing Touches
Olive oil
Freshly grated parmesan cheese
Mix first 5 ingredients, including most of flour, and then knead
with dough hook on lowest speed 8-10 minutes, adding more flour
as necessary to make a soft spongie dough.
Let dough rise 45 minutes. Turn out dough onto a highly floured
work surface and gently deflate. Let stand another 25 minutes. Roll
or press dough out onto a 14x12inch rectangle.
Smear on sauce, garlic, and olive oil; dust with salt, pepper and
Italian seasoning. Scatter on cheese and pepperoni. Roll dough
jellyroll style and place it on a baking sheet. Refrigerate or freeze
20 minutes and then cut into 1 ½ inch slices (chilling makes it
easier to cut without it compressing dough).
Place slices (with some space between them) on prepared baking
sheet. Brush tops with olive oil and dust with parmesan cheese.
Cover baking sheet loosely with plastic wrap and let dough rise
20-35 minutes.
Bake at 375 degrees until cheese is melted and bubbly and buns
are golden, 20 to 25 minutes.
From: Tom Pritchard
Bakeries & Foodservice
Including Pillsbury Products
High Quality: Flour, Baking Mixes,
Bases and Frozen Dough Items
Greg A. Wagner
Territory Manager
Serving the Upper Midwest Bakes Alliance
Phone: 763-757-4014
Fax: 763-757-4486
E-mail: [email protected]
5
Upper Midwest Baker
Winter 2013
The Cake Box Bakery
After three years she moved to McGlynn’s
Bakery specifically at the Target store on
Lake Street, then went to Rainbow Foods,
then to the main McGlynns plant in
Fridley. She honed her skills in drawing on
cakes and learned the skill of production.
Each place provided a leaning experience.
She worked for them 6 years.
From there she went to Byerly’s in
Roseville. She decorated there for a few
months until she and her family got the
opportunity of a lifetime…to own their
own bakery!
Congratulations are in order for Roxanne
Johnson and her team mate DD Zelin
for winning first place in the Ultimate
Cake Contest October 27, 2013 at the
Mall of America in Bloomington, MN.
They decorated a wedding cake that fit
the story of a mature couple who are
nature lovers. Roxanne was surprised and
accepted with her infectious smile that
reflects the delight of accomplishment
and service. This was the first time she
entered this competition. She is owner
of Cake Box Bakery in New Hope and a
member of the Upper Midwest Bakery
Association (UMBA).
Pete Nowicki – President of UMBA and
JoAnn Borchert interview her recently
to feature as a Bakery of the Month. The
story of her 30 years journey in the world
of baking is a wonderful story.
Roxanne started her training in 1984 as a
baking student at the one year program
at Anoka Vocational Technical School.
This program challenged her. There was
a cake decorating course during the
baking program and she decided that is
the area she wanted to pursue. She was
already decorating cakes and supplied the
foodservice with very much appreciated
creations. Dalen Johnson her friend
encouraged her to go for her passion of
cake decorating. They married after she
graduated from baking school.
Roxanne worked full time for 3 years at
Woullet Bakery in Edina. Minnesota. She
enjoyed working there and continued
working on her skills setting up and
icing cakes, making tortes and learning
techniques she used as a decorator.
Roxanne Johnson, owner of Cake Box
Bakery in New Hope, MN
Next Roxanne went to Herman’s Bakery
in Cambridge, Minnesota, where she put
into practice her experience and passion
of decorating cakes. Lois Oestrich was
her mentor challenged to become a better
decorator. Roxanne was treated like a
queen at Herman’s and in turn, wanted
to be the best decorator she could be.
She learned much there and appreciated
everything they did to nurture her talent.
Roxanne and Dalen found an ad in the
Star and Tribune newspaper regarding
a bakery for sale, and that led them
to Winnebago Minnesota. They were
so excited! In 2 ½ weeks, they sold
their house, quit their jobs, moved to
Winnebago, and bought a bakery! They
named it, The Johnson House Bakery.
This was quite an experience for Rozanne,
Dalen, and their 4 kids, Dominic,
Danielle, Dustin, and Dayna (who
thought the bakery was hers because they
bought it on her 5th birthday). Together
they leaned how to run a bakery, and
how to be business people. They had a
full line bakery with bread, buns, cakes,
donuts, and the best sub sandwiches
around. Roxanne was very supported by
her husband. She feels that she could have
accomplished what they did together
with out him. The community was very
supportive of the bakery, and they loved
living in Winnebago, but they missed
their families, and the inevitable, sold the
bakery in 2003.
Roxanne worked for a time at Grandma’s
Bakery in White Bear Lake where she
decorated for about 5 months. She
learned that the Cake Box Bakery in New
Hope was looking for a decorator and so
she started working there part-time. Kris
and Terry Veigel owners were looking to
www.uppermidwestbakery.net
sell the bakery and move to Myrtle Beach,
SC. Roxanne wasn’t quite sure she wanted
to buy another bakery, knowing all the
work it entails;, but the Cake Box Bakery
had everything she loved, decorating
cakes and working with the customers. In
2006 Roxanne bought the bakery. In the
transition of selling and buying Roxanne
learned more about business. She was
able to hire Rick Masterman. A wonderful
baker she worked with at Rainbow Foods
and McGlynns. She was also able to keep
on a couple wonderful employees that
are still with her to this day, Elsie and
Betty. She has had many wonderful cake
decorators come and go. She has helped
train about 15-20 interns coming from
the Arts Institute and from Le Cordon
Bleu. One of those decorators, Caitlin, is
working for her today.
The 2007 recession was difficult and at
times, she wasn’t sure they would make
it. Fruit cakes and cookie platters were
a big hit to get through the Christmas
season. Roxanne started making shaped
cakes for customers, and they are a huge
part of her cakes that she makes on a daily
basis today. The Cake Box makes cakes,
cupcakes, sweet breads, and cookies
made from scratch. The look makes the
people want to come, and the taste makes
them want to come back again and again.
Cake Box does many Wedding Shows. She
invites them to her bakery to talk to them
and discuss making the Wedding Cake
of their dreams! Customers sometimes
bring in pictures of what they want in a
cake, and she is very helpful in creating a
cake that they are proud to serve.
Roxanne just competed in the Bake Mag
“Cake Show” on thebakingchannel.com.
This was a challenge that Roxanne
only had five days to prepare for. The
competition included a wedding cake,
shaped cake and cupcakes. Roxanne won
the “People’s Choice Award for cupcakes.
Roxanne loves going to bakery
conventions and strives to learn as much
as possible while she is there
Roxanne looks to UMBA for promotion
of the baking industry and education. She
would like to see a forum
for decorators as a part of
the convention and more
sessions on business.
Again
congratulations
Roxanne on a wonderful
success story. Your thirst
for continual learning
is one we all need to
embody.
6
7
Upper Midwest Baker
Winter 2013
Curtis Borchert – Dexter Larson Scholarship Fund
Upper Midwest Bakery Association Scholarship Application
In order to support employees in the bakery industry, UMBA offers four scholarships of $500.00 to high school seniors and current/
returning: vocational/technical/college students. Scholarships are also available for people working in the baking industry that
would like to take short term seminars at AIB and other accredited baking programs.
Scholarship applicants are required to be one of the following:
1. Family member of the owner or owner of a retail or in-store/supermarket bakery that is a UMBA member.
2. An employee of a retail or in-store/supermarket bakery that is a UMBA member.
3. Student in a Culinary Institute or Baking School working toward a baking/food service or related career that has completed at
least one one semester of school.
Nominee must have:
1. The applicant is to be a student in a baking/food related post secondary educational program.
2. Applicants under option 3 must have a cumulative 2.5 grade point average on a 4.0 scale.
3. Applications are due by January 31. Scholarships are awarded at the annual convention and checks are issued upon proof of
completion of the seminar or semester of school. Proof may include a transcript, certificate or report card.
Applicants for vocational/ technical school are asked to complete the following application form and return along with it a short
essay of 250 words answering the following question:
“Why is the baking/food industry a good choice for a career path for you
and what difference do you feel you can make in this industry?”
If applying for a seminar, please respond to the following:
How will additional education make you a better baker and how will it affect your job/business?
Name ____________________________________________ Phone ____________________________________________________
Address _____________________________________ City _____________________________ State _______ Zip _____________
Permanent address if different from above
Address _____________________________________ City _____________________________ State _______ Zip _____________
UMBA member that you are connected with _______________________________________________________________________
School or baking seminar that you are attending or plan to attend _____________________________________________________
Other educational institutions attended ___________________________________________________________________________
Have you worked or do you currently work in a bakery or food service industry? __________________________________________
What are your career goals and/or how will your education be beneficial to your future employment in a food or business related industry?
_____________________________________________________________________________________________________________
_____________________________________________________________________________________________________________
_____________________________________________________________________________________________________________
_____________________________________________________________________________________________________________
Attach at least one letter of reference (from a school or work related contact. Must not come from a family member.)
I attest that all information provided here is accurate and true.
Sign _______________________________________________________________________ Date _____________________________
Mail applications to: Upper Midwest Bakery Association | 729 Park Avenue | North Mankato, MN 56003
For more information call 320-493-7554
Applications are due by January 31, 2014 | Scholarships to be awarded at the annual convention February 22-23, 2014
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www.uppermidwestbakery.net
Upper Midwest Bakery Association (UMBA) HALL OF FAME
The Bakers Hall of Fame was established to ensure that memories of outstanding bakers be recognized and preserved. It is to honor those whose hard work and dedication has
made significant and outstanding achievements to the baking industry, community and the American way of life. The Hall of Fame has been expanded to include honoring any
bakery employee for their hard work and outstanding achievements.
Categories are:
• Lifetime Achievement (at least 20 years in the baking industry)
• Outstanding Achievement (has made exceptional and meaningful contribution to the baking industry, community and the American way of life)
Nominee must have:
1. Established recognized proficiency in their respective areas of the industry.
2. Contributed to the betterment of the industry on the state, regional and or national level.
3. Contributed in some manner toward community betterment in the city of residence.
4. Member of/or work for a member in good standing with the Upper Midwest Bakery Association.
5. A majority vote of the UMBA Board of Directors for induction. *
* I t is the responsibility of the Upper Midwest Bakers Association Board of Directors to elect deserving applicants based on their performance against the UMBA Hall of Fame criteria
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Nominee Information
Name of Nominee: ___________________________________________________________________________ Email: __________________________________________________
Nominated for (check one) : ___ Lifetime Achievement
___ Outstanding Achievement
Business Name / Phone / Address: ______________________________________________________________________________________________________________________
Home Address: ___________________________________________________________________________________________ Phone #: ___________________________________
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------On a separate sheet, please provide a narrative on why this person should be considered for the Hall of Fame, making sure that all information is complete.
Use the words “approximately” and “about” if you are unsure of times or dates. Incomplete applications cause delay and disappointment.
Nominee’s Name: ________________________________________________________________________________________________________________
1.
2.
3.
4.
5.
Chronology of baking experience: List bakery names and years there.
Participation in the Bakery Trade: List Baking Associations-local, regional, national, and any offices held. List if any published articles or book contributions.
Events: List shows, seminars attended, and presentations/demonstrations made to the baking community. List signature items made by nominee.
Community Activities: List in chronological order participation and impact of value of the activity to the industry, community or people served.
Picture of nominee: (When Possible)
Recommended by: Your name: _______________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________________
Business Name Address Phone Email
____________________________________________________________________________________________________________________________________
Home Address
Phone
Email
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9
Upper Midwest Baker
2014 UPPER MIDWEST BAKERY ASSOCIATION CONVENTION
Winter 2013
SCHEDULE ...................................................................................
as of 112/14/13
Friday, February 21st
2:00 PM.................................................................................. Vendor set up
2:00 PM............................................................................... Pre registration
3:00 PM – 6:00 PM.................................................................Registration
3:00 PM – 6:00 PM.............................................................. Cake drop off
6:00 PM........................................................................Social on your own
Saturday, February 22nd
7:00 AM.....................................................................................Registration
8:00 AM – 2:00 PM...........................Cake and Baked Foods drop off
EDUCATIONAL SESSIONS
8:00 AM – 12:00 PM..................... Hands on Decorating Session
Peggy Tucker Butterflies in Flight - Advanced Isomalt
$150 per person - Join Peggy Tucker in learning how easy it is to work
with Isomalt and create a beautiful Isomalt sculpture of your own.
In this class four hour class you will learn how easy it is to use Isomalt
for not only sculptures but accent pieces for cakes, cupcakes, bling….
the list goes on and on.
8:00 AM – 8:50 AM......................................................Baking Track
Gluten Free Baking
Ed Peterlinz
8:00 AM – 8:50 AM.................................................. Business Track
Chad Holdorf
How to Run Your Bakery from an iPad
9:00 AM – 9:50 AM......................................................Baking Track
BakeMark Technicians
Baking Transfat Free
9:00 AM – 9:50 AM.................................................. Business Track
Greg Wagner
So I have Baked a Great Cake!
Now what the Heck do I do? Top Line Marketing
Ideas to move your Business Forward!
10:00AM – 10:50 AM..................................................Baking Track
Ralf Tschenscher, Ingredient Specialist, LaSaffre
StarBake-6 short steps to Artisan Breads
10:00AM – 10:50 AM.............................................. Business Track
Mnsure Speaker
Everything you need to know
about the Affordable Care Act
Floor Show Open.............................................11:00 AM- 5:00 PM
DEMOS ON THE SHOW FLOOR
11:30 AM........................................................................ Decorating
Dawn Sindt
Wedding Cake Structure
2:30 PM...................................................................... Judging of Contests
5:30 PM – 6:30 PM.....................................................................Reception
6:30 PM.................................................................. Banquet and Program
Sunday, February 23rd
7:45 – 8:30.....................................................................Business Meeting
EDUCATIONAL SESSIONS
8:00 AM – 10:00 AM.................Hands on Decorating Session
Peggy Tucker
Fondant 101
$75 per person - In class you’ll be learning how to cover your cakes in
fondant without cracks, crinkles or elephant skin. We’ll be covering the
basic in borders, draper and bows.
9:00 AM – 9:50 AM......................................................Baking Track
Tim Ulschmit, Gregory’s
Baking Off Frozen Dough
9:00 AM – 9:50 AM.................................................. Business Track
Chad Holdorf
How to Turn Your Bakery
into a Social Media Empire
Floor Show Open..................................................9:00 AM – 12:00
11:00 AM – 12:00 PM................................. Award Ceremony – Prizes
12:00.......................................................................................Close of Show
Other Convention Notes
Reserve your room early!!
Call 1-888-867-7829 or 1-800-222-7077
to make your guest room reservations.
Friday, February 21
$ 89.00
Saturday, February 22
$ 129.00
Sunday, February 23
$ 69.00
Please tell reservations you are with the Upper Midwest
Bakery Association. Guests rooms must be booked by
January 30, 2014.
Bowling party will expand with more lanes.
Bowl the evening away.
12:30 PM.................................................................................Baking
Baking Demo..................................................Sponsored by King Arthur
1:30 PM........................................................................... Decorating
Mary Robideaux, Premier Food Products...........Truffles & Ganaches
BAKED FOODS CONTEST
2:30 PM...................................................................................Baking
Peggy Tucker
Animal Print Flowers
Categories and rules will appear on the web
www.uppermidwestbaker.net soon and in the convention
flier which will be coming your way soon.
3:30 PM........................................................................... Decorating
Sabrina Bateman Flavor Right Foods Group
Show off this Spring…with Whip Icing
Imagine the Bread/Showpiece Display around theme of
Passport to the World of Baking
Hone up your skills for making the “Best Cinnamon Roll”
www.uppermidwestbakery.net
10
10
Register online at www.uppermidwestbakery.net or fill out below form and send to Jo Borchert at
729 Park Avenue, North Mankato, MN 56003 or email [email protected]
Company/Bakery Name _ _____________________________________ Contact Name _ _____________________________________
Address ______________________________________ City ____________________________ State _________ Zip ________________
Phone ____________________________________________________ Cell __________________________________________________
Email _________________________________________________ Website __________________________________________________
p Owner
p Manager
p Retail/Full Line Bakery
Title
p Baker p Cake Decorator p Employee p Student p Vendor/Exhibitor
p Franchise Business
Type of Business
p Super Market-In Store Bakery/Deli p Bread Shop p Cake Shop
p Pastry Shop p Coffee Shop/Deli p Wholesale Plant p Educational Institution p Vendor/Distributor
p Other _________________________________________
Convention Registration Fees (Children under 12 are free)
Number of Adult Members _ __________________________________________ X $30.00 each = $ ____________________________
Number of Students _________________________________________________ X $10.00 each = $ ____________________________
Number of Tickets to the Banquet: _____________________________________ X $40.00 each = $ ____________________________
Saturday Hands on Decorating Session____________________ X $150.00 each = $ __________________
8:00 AM – 12:00 PM.............................................. Peggy Tucker ........................................Butterflies in Flight - Advanced Isomalt
$150 per person - Join Peggy Tucker in learning how easy it is to work with Isomalt and create a beautiful Isomalt sculpture of your own.
In this class four hour class you will learn how easy it is to use Isomalt for not only sculptures but accent pieces for cakes, cupcakes, bling….
the list goes on and on.
Sunday Hands on Decorating Session_____________________ X $75.00 each = $ ____________________
8:00 AM – 9:50 AM...............................................Peggy Tucker .......................................................................... Fondant 101
$75 per person - In class you’ll be learning how to cover your cakes in fondant without cracks, crinkles or elephant skin. We’ll be covering
the basic in borders, draper and bows.
____________________________________________________ Total $ __________________
Check#________ Amount ___________
Make Check Payable To: Upper Midwest Bakery Association
Cash p Amount ___________
Submit names and title of registrants, print this form and mail.
Additional Registrants Names: Choose a title that best describes each registrant.
Name: _ _________________________________ Phone/Cell ______________________ Email __________________________________
p Owner
p Manager
p Baker
p Cake Decorator
p Employee
p Student
p Vendor/Exhibitor
Name: _ _________________________________ Phone/Cell ______________________ Email __________________________________
p Owner
p Manager
p Baker
p Cake Decorator
p Employee
p Student
p Vendor/Exhibitor
Name: _ _________________________________ Phone/Cell ______________________ Email __________________________________
p Owner
p Manager
p Baker
p Cake Decorator
p Employee
p Student
p Vendor/Exhibitor
Others: Put additional names below. Also names of children under age 12 who are free.
2014 Registration Form
2014 UPPER MIDWEST BAKERY ASSOCIATION CONVENTION
11
11
Upper Midwest Baker
2014 UPPER MIDWEST BAKERY ASSOCIATION CONVENTION
2014 Upper Midwest Bakery Association
DECO CAKE CONTEST
The 2014 Deco Cake- Sugar Art Contest will again include the Cupcake and Sugar Showpiece
Categories which proved to be popular last year. They join the Fondant Wedding Cake and
Novelty/ Specialty Categories which have been part of the contest for many years. The Cupcake
category will be unique in that entries will be judged on appearance and taste. Contest details
are included below.
DIVISIONS
Beginner/Student: Less then two years experience
Intermediate/Advanced: More then two years experience
CATEGORIES
Fondant Wedding Cakes: Cakes with two or more tiers-cake must be covered in fondant.
Decorations may be fondant, butter cream, gum paste, royal icing, isomalt or chocolate.
Contestants will be asked to provide a list of decorating procedures used in decorating their cake.
Novelty/Specialty: Any cake with a theme such as: Birthday, Anniversary, Christmas Easter, etc.
Any sugar medium or technique may be used. Sculpted cakes may be entered in this category.
Contestants will be asked to provide a list of decorating procedures used in decorating their cake.
Cupcakes: A display of 6 or more cupcakes which will be judged on appearance and taste.
Cupcakes may be arranged on a stand or decorative base. Contestants may include extra
cupcakes for the tasting if desired.
Sugar Showpiece: A showpiece made of sugar or Isomalt. Contestants will be asked to
provide a list of decorating procedures used in decorating their cake.
Winter 2013
Rules
• No pre-registration required, however, on-site registration is
required. Registrants must be members of UMBA in order to
qualify for Cash Prizes
• Cakes may be set up Friday, February 21, between 3:00 and 5:00
PM, or Saturday, February 22 between 8:00 AM and 2:00 PM.
• Judging begins promptly at 2:30 PM. Any cakes delivered after
2:00 PM will not be judged but placed for display purposes only.
• Gold winners will be announced at the Saturday evening
banquet. The remaining awards will be given out at the award
ceremony, Sunday at 11 a.m.
• Entries must be exclusive work of the entrant and may not have
been entered in any other competition
• Cakes are judged on appearance, points will be given for
neatness, originality, creativity, colors, and degree of difficulty.
• Decisions of the panel of judges is final
• No business identifying marks, advertisements, or photos will be
allowed until the completion of the judging, Saturday evening.
After judging business cards may be placed by the cakes. Cakes
must stay on display until the end of the awards ceremony on
Sunday.
• Cakes are judged with a point system: Gold, Silver, and Bronze
awards will be given in each category. All cakes with qualifying
points will be awarded.
• Best of Show will be chosen by the judges from all of the cakes
that qualify for this award. The judges will also chose the Best
Tasting award for the best tasting cupcake.
• People Choice will be awarded to the cake with the most votes.
Voting for People Choice continues until Sunday at 9:00 AM. The
winner will be announced at the award ceremony Sunday.
• Cash prizes of $100 will be given to the Best of Show, Best Tasting
Cupcakes and People’s Choice in both divisions. Award winners
must be UMBA members in order to receive the cash prizes. If
a non member wins Best of Show or People’s Choice, they will
receive the trophy but not the accompanying cash prize
UMBA CAKE CHALLENGE
Enter the UMBA Challenge at the 2014 Upper Midwest Bakery Convention in Red Wing and win cash prizes of $500, $250 or $125. Since there is no national
competition in 2014, UMBA will have our own modified on-site competition this year with cash prizes.
Decorators will compete in wedding cake, fondant and sculpted categories over a 6 hour period on Saturday, February 22. Winners will be announced at
the banquet.
To be eligible to compete the decorator must have two years of professional cake decorating experience, submit a portfolio of their work and be employed
by a bakery that is a UMBA member. Registration materials are available on the UMBA website and must be returned by January 31, 2014 with contestants
being notified by February 7, 2014.
UMBA Cake Challenge Application
_____ I understand that I must be a professional decorator who has worked full or part time for a minimum of 2 years.
_____ My current employer is a dues paying member of the UMBA.
_____ I have emailed a portfolio which provides examples of my cake decorating skills. (Electronic portfolio must include 6-10 examples of your work.
Facebook or web site references are not acceptable. Contestants that competed at the Mall of America or UMBA convention in 2012 or 2013 do not
need to send a new portfolio)
_____ I also have provided information about my performance in other decorating competitions and/or other information which describes my experience
as a cake decorator. (to be used for press releases)
_____ I understand that the above information MUST be postmarked by January 31, 2014.
Name __________________________________________________________________ Bakery __________________________________________
Address __________________________________________ City ______________________________ State ___________Zip __________________
Work Phone ____________________________________________ Home Phone ______________________________________________________
Email ____________________________________________________________________________________________________________________
Mail to: Lynn Schurman, Contest Chair | 308 Main Street, Cold Spring, MN 56320 -or- Email to: [email protected]
For more information, contact Lynn Schurman at 320-685-8681 or [email protected]
www.uppermidwestbakery.net
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The Great Purple Cupcake Project!
What’s this all about? Conceived by three smart cupcakes at ‘The Anita Kaufmann Foundation
(AKF), The Great Purple Cupcake Project is a sweet epilepsy awareness initiative supporting Purple
Day (March 26th, 2014).
During the week of March 26th AKF is inviting bakeries and cupcakeries across Minnesota and our
surrounding states to feature PURPLE CUPCAKES in a effort to promote awareness of a condition
that affects over 3 million Americans.
UMBA and WBA will provide you with the Purple Day swag and signage and you make the
cupcakes. All we ask is that a portion of the cupcake sales goes back to Purple Day for epilepsy
awareness. In return, your bakery or shop, and website will be listed on a dedicated page at www.purpleday.org and the AKF website.
AKF will provide press materials to send out to local media.
Purple Day
Purple Day is a international grassroots effort dedicated to increasing awareness about epilepsy worldwide. On March 26th annually,
people from around the globe wear purple to promote awareness about epilepsy.
Giving back has never been so simple… or so sweet! For the week of March 26th, feature PURPLE CUPCAKES at your shop and donate
a percentage of sales to Purple Day.
The Anita Kaufmann Foundation will provide your shop with promotional materials and information on Purple Day and The Great
Purple Cupcake Project for your customers. They will also link your shop on their websites as well as provide you with press materials.
Crunch Toppings and Inclusions
Nutmeats and Nut Flours
Call your distributor today or dial
800.8ALMOND for a distributor near you.
Visit www.americanalmond.com
for more information and profit building recipes.
Nut Pastes and Nut Butters
Behind every great
baker is
American Almond.
Other Traditional Products
The Anita Kaufmann Foundation – Global Sponsor of Purple Day
Purple cupcakes + Epilepsy awareness + Helping a deserving cause + SWEET!
13
Upper Midwest Baker
Winter 2013
UMBA
UpperMidwest
Midwest
Bakery
Association
Upper
Bakery
Association
Membership
Membership
Form Form
Company/Bakery: _____________________________
Company/Bakery _________________________________
Web site:
____________________________________
Website
________________________________________
ContactName
Name:
________________________________
Contact
___________________________________
Address: _____________________________________
Address_________________________________________
State _____ Zip
________
City
City:______________________
________________ State:_____
Zip:
_________
Phone
CellCell:___________________
____________________
Phone:__________________
_______________
Email
E-mail:___________________________________________
_______________________________________
Your Bakery Business (Circle one category only)
Full-line
FranchiseSupermarket
Your Bakery Business
– Circle one Category only
Full-line
Specialty
Franchise
Supermarket
Food Service
Food Service Vendor
Specialty
Vendor
Your Service (Circle all that apply)
BakeryCatering
Deli
Your Services – Circle all that apply
WholesaleRestaurantVendorOther
Bakery Catering Deli Wholesale
Restaurant
Vendor
Other
Membership
Type
(Check
one)
Membership
Type
– Check
one
___
Midwest
Bakery
Association
Membership
–
____Upper
Upper
Midwest
Bakery
Association
Membership
(UMBA only) $125. Membership is open to independent, supermar(UMBA only) $125. Membership is open to
ket, food service, convenience stores, franchise bakeries and venindependent, supermarket, food service, convenience
dors in the area of the UMBA affiliate membership. Benefits apply to
stores, franchise bakeries and vendors in the area of the
the local affiliate only. Membership applies to all family members and
UMBA affiliate membership. Benefits apply to the local
bakery employees at the primary business.
affiliate only. Membership applies to all family members
and bakery employees at the primary business.
___ Subscribing Membership (UMBA only) $35. Subscribing
____ Subscribing
Membership
Membership
is available
to multiple unit bakeries where the main
(UMBA only) $35.
Subscribing
Membership
headquarters
is already
a member,
studentsisinavailable
the industry, retired
to multiple unitand
bakeries
main headquarters
professionals,
anyonewhere
in thethe
process
of starting a bakery.
is already a member, students in the industry, retired
professionals
andpayable
anyoneto:
in the
process
of starting
a bakery.
Make checks
Upper
Midwest
Bakery
Association
Send this completed registration form and payment to:
Make checks payable to Upper Midwest Bakery Association
Send this completed registration form and payment to:
729 Park Avenue,
North
Mankato,
MN 56003
729
Park
Avenue
(320)
493-7554 MN 56003
North
Mankato,
(320) 493-7554
www.uppermidwestbakery.net
www.uppermidwestbakery.net
We supply the world’s finest
yeast and ingredients to
commercial bakers.
Fresh and Dry yeast, Premium Dough conditioners
For more information your local contact is:
BILL VARNEY
Cell: 612 845 3216
[email protected]
Visit our web site: www.lesaffreyeastcorp.com
14
www.uppermidwestbakery.net
UMBA Meetings
Summary of Minutes
8/12/13
11/12/13 12/3/2013
• The MOA – Ultimate Cake Decorating Contest will be October
27, 2013
- Theme for the birthday competition will be – Zombie Birthday
Cake
- Rules for the wedding cake competition will be revised
- Post event soon to get contestants
• DETAILS FOR THE 2014 Convention
- Schedule for the 2013 will be the same as for 2014 with a little
slight changes
- Stage for the demo’s worked well and will be used for the
award ceremony again.
- UMBA booth will be placed as you enter the show
- Educational sessions are key to the success of the convention
- Peggy Tucker will present the Hand’s-On sessions
- Educational sessions include decorating, baking and business
topics
- Price for vendors booths and registration fees will remain the
same as in 2013
- New categories will be chosen for the Baked Foods Contests
- Decorating contests will be: Fondant, Sugar Show piece,
Novelty and Cupcakes
- Cupcakes will not be in the Best of Show contest
- UMBA will sponsor – Cake Challenge in place of the
American Baking Contest this year. There will be a cash prize
for the contest that scores highest in three categories: 3 tiered
wedding cake, sculpted cake, and fondant cake.
- The prizes will be: $500.00 1st place, $250.00 2nd place, and
$125.00 3rd place.
- Information about the convention is to be included in other
publications
- Market to schools
- Need a wide number of volunteers to make the show a success.
- Vendor brochure is to be made available
• Communication with constituents
- UMBA will be expanding their services with Herald Journal
- There will be an electronic monthly an electronic newsletter
for UMBA
- The website will be a means of communication
- Face book will be a part of an overall plan
- Postcards will be mailed with pertinent information
- Include a classified section and a section for members only
- Print materials will be fazed out
• Scholarship Form to be changed to include individuals who
want to attend seminars.
• The search for an Executive Director is still in process.
• There are a number of openings on the UMBA Board of
Directors
whole grains
good for you
good fo
r
you
r bo
t to m
li n e !
SERVICE AND TECHNOLOGY WORKING FOR YOU
Call 800.669.4092 or visit us at www.caravaningredients.com
Upper Midwest Bakery Association
729 Park Avenue
North Mankato, MN 56003
Develop new bakers at
school career days!
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US POSTAGE
PAID
Detroit Lakes, MN
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