Beyond Baking January 2014
14
Volume 78, Issue 1 INSIDE THIS ISSUE REGISTER NOW FOR WRA EXPO Four Opportunities to Compete UMBA’S CONVENTION Hands-On Sessions GREAT PURPLE CUPCAKE PROJECT Learn How Your Bakery Can Participate 4 7 9
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WBA Member eNewsletter
Transcript of Beyond Baking January 2014
Volume 78, Issue 1
INSIDE THIS ISSUEREGISTER NOW FOR WRA EXPO Four Opportunities to Compete UMBA’S CONVENTIONHands-On Sessions GREAT PURPLE CUPCAKE PROJECT Learn How Your Bakery Can Participate
479
WBA Member Services Center2514 S. 102nd StreetWest Allis, WI 53227
Phone: (800) 542-2688Fax: (414) 258-5582
Email: [email protected]: www.wibakers.com
BOARD OF DIRECTORS2014-2015
Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers Association West Allis, WI (414) 258-5552
Executive Committee President - Mike Vande Walle Uncle Mike’s Bake Shoppe De Pere, WI (920) 330-0048Vice President - Dawn Ebert Simple Simon Bakery Appleton, WI (920) 733-4377Treasurer - Joe Crubaugh Fosdal’s Home Bakery Stoughton, WI (608) 873-3073 Allied Rep. - Joe Sanfilippo BakeMark Menomonee Falls, WI (262) 251-1190 Board Trustees Judy Baggenstoss Melody Cookies Oak Creek, WI (414) 762-2720Bob Hiller Rollin Pin Bakery Janesville, WI (608) 754-8267
Directors-At-Large Ken Heil Sweet Perfections Bake Shoppe Waukesha, WI (262) 446-2253Susan Bice Sweetheart Cakes Port Washington, WI (262) 284-6221 Tamara Mugerauer Tamara’s the Cake Guru Oshkosh, WI (920) 236-9144Judy Semrad Muskego Marketplace Foods Muskego, WI (262) 679-1166 David Weber Weber’s Bakery Lodi, WI (608) 592-4115Brandon Grebe Grebe’s Bakeries Milwaukee, WI (414) 543-7001
WBA Staff Debbie Lowery Wisconsin Bakers Association West Allis, WI (414) 258-5552Jessica Hoover Wisconsin Bakers Association West Allis, WI (414) 258-5552
The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.
Art of the Cake Competition – Watch or Compete!• Extreme Groom’s Cake and
Classic Wedding Cakes Challenge • Best of the Midwest Novelty Cakes• Cupcake Warrior Championship• Bakers Best Kringle
Pastry Studio – Hands-on Dessert Workshops
100s of Exhibits – 1000s of Products
Business Seminars – Valuable Education• Including guest speaker Rick Crawford of The RPIA Group
Bakers Appreciation Breakfast
And more!
REGISTER TO ATTENDJust $30 by 3/6 or $45 onsite
www.everythingfoodservice.org
MARCH 10-12, 2014Wisconsin Center
Milwaukee, Wisconsin
Bakery programs presented in
partnership with:
Regions TOP BAKERY Event!
The WBA Membership office will be closed on the following dates to celebrate the season:Christmas – Office closed Monday, December 23rd – Friday, December 27thOPEN 8 AM – 12 Noon on Monday, December 30thNew Year’s – Office closed Tuesday, December 31st – Wednesday, January 1stWe will reopen on Thursday, January 2nd to regular business hours from 8 AM – 4 PM.
ART OF THE CAKECOMPETITION
Midwest Foodservice ExpoMarch 10-12, 2014Wisconsin Center
400 W. Wisconsin Ave.Milwaukee, WI
OFFICIAL REGISTRATION FORMThe Art of the Cake Competition is open to beginners/students (up to 3 years experience) and professionals (3+ years experience). The competition is divided into four separate contests: Creative Cake Decorating Competition (CCDC), Extreme Wedding Cake Challenge (EWCC), Cupcake Warrior Championship (CWC), and Baker’s Best Kringle (BBK). Entries in the CCDC and EWCC are further divided by skill level. Additional information and rules for each contest are available online at www.wibakers.com. Admission to the Midwest Foodservice Expo is included with registration for each competitor. The registration deadline for the Art of the Cake Competition is Friday, February 28, 2014.
Competitor Name:
Bakery:
Address:
City, State, Zip:
Phone: Email:
Creative Cake Decorating Competition (CCDC)Refer to the rules for complete information about the Creative Cake Decorating Competition.
Skill Level: Number of Entries:☐ Beginner/Student☐ Advanced/Professional
☐ Yes, I would like to enter the Creative Cake Decorating Competition!
Cupcake Warrior Championship (CWC)Refer to the rules for complete information about the Cupcake Warrior Championship.☐ Yes, I would like to enter the Cupcake Warrior Championship!
Team Name: Will you need electricity? ☐ Yes ☐ No
Extreme Wedding Cake Challenge (EWCC)Refer to the rules for complete information about the Extreme Wedding Cake Challenge.
Division/Category: Skill Level:
NEW! Extreme Groom’s Cake ☐ Beginner/Student☐ Advanced/Professional
Extreme Wedding Cake - Buttercream ☐ Beginner/Student☐ Advanced/Professional
Extreme Wedding Cake - Fondant ☐ Beginner/Student☐ Advanced/Professional
☐ Yes, I would like to enter the Extreme Wedding Cake Challenge!
Baker’s Best Kringle (BBK)Refer to the rules for complete information about the Baker’s Best Kringle.☐ Yes, I would like to enter the Baker’s Best Kringle Contest!
Kringle Flavor:
Entry FeesNo entries will be accepted after 2/28/2014. All entries must be registered in advance. The Entry Fee for each contest is $25 per entry. The fee includes a 1-year free membership to WBA. Current WBA Members are not eligible for free membership.
CONTEST: # of ENTRIES: FEE: TOTAL:
Creative Cake Decorating Competition x $25
Cupcake Warrior Championship x $25
Extreme Groom’s Cake x $25
Extreme Wedding Cake - Buttercream x $25
Extreme Wedding Cake - Fondant x $25
Baker’s Best Kringle x $25
Amount Due: $___________
Payment☐ Check (payable to Wisconsin Bakers Association)
☐ Credit Card Number _______________________ Exp. Date _________ CCID (3 digit code on back) _______
Name on card ______________________________ Signature of Cardholder __________________________
Release: The Art of the Cake Competition is held in conjunction with the Midwest Foodservice Expo and is presented in partnership between the Wisconsin Bakers Association (WBA) and the Wisconsin Restaurant Association (WRA). By signature of this registration and release form, the contestant fully releases all rights to photos, publication and other sources of media for all work produced exclusively for, during and in the complete time frame of the event. Contestant is subject to all registration fees, applicable taxes, and all other related expenses on behalf of him/her entering the above competition. Contestant agrees to abide by all rules set forth by the WBA for this competition. Contestant understands that the WBA, WRA, or any sponsors assume no responsibility for loss, theft or damage to displays or personal items at the Midwest Foodservice Expo and agrees to indemnify and hold harmless the WBA, WRA, and all sponsors from and against all claims, demands, costs, loss, damage, expense, attorney’s fees and liabilities growing out of, or arising from, caused or occasioned by my activities in The Art of the Cake Competition. Competition entry fees are non-refundable. All judges’ decisions are final.
Signature ___________________________________ Date ________________________
Send completed form along with payment to:Wisconsin Bakers Association 2514 S. 102nd Street, Suite 100 West Allis, WI 53227
More information: www.wibakers.com or contact Jessica at [email protected] or (800) 542-2688
Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596
2014 Upper Midwest Bakery Association ConventionFebruary 22 – 23, 2014 | Treasure Island Resort and Casino | Red Wing, MN
Check out this years GREAT Hands-on Sessions!
Saturday, February 22nd, 8:00 AM – 12:00 PMButterflies in Flight - Advanced Isomalt – $150 per personPeggy Tucker, Certified Master Sugar Artist – School of Cakeology
Join Peggy 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. Peggy will demonstrate how
to work with Isomalt. From pouring, casting, basic pulling techniques to how to heat and color the
Isomalt. You will learn how easy it is to make your own unique mold out of aluminum foil for the base
of the sculpture. All you need to bring is your enthusiasm to create your own unique sculpture and an
8x8 box to take it home in. Every student will take home a sculpture piece they create.
Sunday, February 23rd, 8:00 AM – 10:00 AMFondant 101 – $75 per personPeggy Tucker, Certified Master Sugar Artist – School of Cakeology
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.
Register online at www.uppermidwestbakery.net
2014 Upper Midwest Bakery Association ConventionFebruary 22 – 23, 2014 | Treasure Island Resort and Casino | Red Wing, MN
Check out this years GREAT Hands-on Sessions!
Saturday, February 22nd, 8:00 AM – 12:00 PMButterflies in Flight - Advanced Isomalt – $150 per personPeggy Tucker, Certified Master Sugar Artist – School of Cakeology
Join Peggy 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. Peggy will demonstrate how
to work with Isomalt. From pouring, casting, basic pulling techniques to how to heat and color the
Isomalt. You will learn how easy it is to make your own unique mold out of aluminum foil for the base
of the sculpture. All you need to bring is your enthusiasm to create your own unique sculpture and an
8x8 box to take it home in. Every student will take home a sculpture piece they create.
Sunday, February 23rd, 8:00 AM – 10:00 AMFondant 101 – $75 per personPeggy Tucker, Certified Master Sugar Artist – School of Cakeology
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.
Register online at www.uppermidwestbakery.net
BEYOND BAKING JANUARY 20147
Center Stage Events:
Yes, we will attend Cultural Cuisine 2014! Send this form and a check (made payable to FVTC) to:
FVTC, Attn: Chef Jeff, 1825 N. Bluemound Drive, P.O. Box 2277, Appleton, WI 54912-2277
Name: ________________________________________________________________________ Phone: _____________________________
Address: ___________________________________________________________________________________________________________
City: __________________________________________________________ State: ______________ Zip Code: ____________________
Please reserve ______ tickets @ $40 each in advance only $ _________________________________ Total amount submitted
Please purchase your tickets today. This event sells out every year.Tickets will be mailed.
• Gallery Hors d’oeuvres: Stroll through endless cultural hors d’oeuvre buffets
• Sparkling Beverage Fair: Refresh your palate with spirits and refreshments (non-alcoholic beverages included; beer & wine available for purchase)
• Silent Auction to be held in the Jones Dairy Farm Culinary Theatre: bid on a wide variety of entertaining items
• Raffle: Your chance to win tantalizing treasures
Presented by:
Fox Valley Technical College’sCulinary Arts and Hotel & Restaurant Management Students & Staff
In conjunction with:
Wisconsin Restaurant Association-Big Four Chapter • Fox Valley Culinary Association • Fox Cities Lodging & Hospitality Association
Sunday, February 234:00-7:00 p.m.
$40 per person • $55 at the door
Fox Valley Technical College1825 N. Bluemound Drive, Appleton
(Use Entrance 10)
13-129 AKF-Purple Cupcake-flyerTrim size: 8 1/2˝ x 11˝
Bleed size: 1/8˝ all around
The Great Purple Cupcake Project For Epilepsy
March 22-30, 2014
Cassidy Megan, Founder of Purple Day®
“Come join our Great Purple Cupcake Project,it’s the sweet thing to do :) ”
Supporting The Anita Kaufmann Foundation
Global Sponsor Purple Day® - World Epilepsy Day™
The Great Purple Cupcake ProjectWhat’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 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 aware-ness 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. BB
Wisconsin Bakers Association
Baker’s Hall of Fame Nominations Please submit nominations by February 14, 2014. Inductions into the
Baker’s Hall of Fame will be announced at the WBA Industry Appreciation Breakfast on Tuesday, March 11th at the Midwest Foodservice Expo.
I would like to nominate: Name:_____________________________________________________________ Bakery Name: _____________________________________________________ Address: __________________________________________________________
Nominees must be past or present members of the Wisconsin Bakers Association
and must have given outstanding service to the WBA and the baking industry over the years.
Mail, fax or email completed form to: Wisconsin Bakers Association 2514 S. 102nd Street Suite 100
West Allis, WI 53227 Fax: (414) 258-5582 Email: [email protected]
Nomination submitted by: Name: ____________________________ Signature: ________________________________ Company: ________________________ Relationship to nominee: ____________________ Address: _____________________________________________________________________ Phone: ____________________________ Email: ___________________________________
Please list the reasons you think this person should be included in the Bakers Hall of Fame below. You may use the other side of this sheet if you need more space. In the information, please include
the years this person was involved with the Wisconsin Bakers Association. ___________________________________________________________________________________ ___________________________________________________________________________________ ___________________________________________________________________________________
NOMINATION FOR BAKERY OF THE YEAR
Complete the following form for Bakery of the Year nominationsand return via fax to the WBA office at (414) 258-5582.
You also can email your nomination to [email protected]
BAKERY___________________________________________________________
OWNERS___________________________________________________________
ADDRESS__________________________________________________________
CITY_____________________________ STATE______ ZIP________________
PHONE__________________________________ FAX_____________________
E-MAIL____________________________________________________________
Nominated By (Optional)__________________________________
Briefly state your reason(s) for nominating this bakery forBakery Operation of the Year!
Please include any participation and/or non-monetary contributions the bakery has made to their community and WBA within your statement.
BEYOND BAKING JANUARY 201411
Upcoming Dessert Holidays: February
February 3: National Carrot Cake DayFebruary 5: World Nutella DayFebruary 8: Molasses Bar DayFebruary 9: National Bagels and Lox DayFebruary 10: Cream Cheese Brownie DayFebruary 11: Peppermint Patty DayFebruary 12: National Plum Pudding Day
February 14: National Creme-Filled Chocolates DayFebruary 15: National Gumdrop DayFebruary 16: National Almond DayFebruary 18: Drink Wine DayFebruary 19: National Chocolate Mint DayFebruary 20: National Cherry Pie DayFebruary 21: National Sticky Bun DayFebruary 22: National Margarita DayFebruary 23: National Banana Bread DayFebruary 23: Dog Biscuit Appreciation DayFebruary 25: National Chocolate-Covered Nuts DayFebruary 26: National Pistachio DayFebruary 27: National Strawberry DayFebruary 27: National Kahlua DayFebruary 28: National Chocolate Soufflé Day
February is National Cherry Month, Berry Fresh Month, and Great American Pies Month!
February 4th WBA Board Meeting / Video ConferenceWBA Member Service Center - West Allis, WI
February 22nd-23rd UMBA Annual ConventionTreasure Island Resort & Casino – Red Wing, MN
March 10th-12thMidwest Foodservice ExpoDelta Airlines Center – Milwaukee, WI
March 16th-19thABA Annual ConventionThe Phoenician – Scottsdale, AZ
March 30th-31stAtlantic Bakery Deli Dairy ExpoAtlantic City – New Jersey
April 22ndWBA Board Meeting / Bakers ForumLocation: TBD
May 20th-22ndNational Confectioners Association - Sweets & Snack ExpoMcCormick Place – Chicago, IL
June 1st-3rdIDDBA’s Dairy-Deli-Bake Seminar & ExpoColorado Convention Center - Denver, Colorado
July 31st- August 10th Wisconsin State FairWest Allis, WI
September 27th-28thOklahoma State Sugar Artist ShowTulsa, Oklahoma
October 21stWBA Board Meeting / Video ConferenceWBA Member Service Center - West Allis, WI
2014 Event Calendar
BC003 #03 HORIZONTAL EDITORIAL PRINT AD4.25”w x 5.5”h Final 0.125” Bleed 1” Slug (DO NOT PRINT)
Burke Candy & Ingredients has a long-standing history of providing superior ingredients to bakeries
and candy makers across the United States. Our Caramel is manufactured with fine Wisconsin AA
butter and cream and has been exceeding the expectations of customers for over 80 years.
Enjoy the ease of keeping your caramel supply plentiful by ordering online!
E S T . 1 9 2 9C A N DY & I N G R E D I E N T S
MANUFACTURERS OF
CARAMEL
3840 N. Fratney St.Milwaukee, WI 53212
414 • 964 • 7327
Openm–f 10am–5pm & saturday 11am–3pm
b u r k e c a n d y .c om
Check out our service providers!
Alternative Communications, Inc.Jesse Gnas
(262) 367-2200 American Industrial Leasing
Tammie Clendenning(800) 444-6230
Aramark Uniform ServicesDrew Coffey
(781) 204-9067 Associated Bank
Carol Carey(414) 321-5129
BeneCo of Wisconsin, Inc.Steve Miller
(262) 207-1999 Central Office Systems
Lori Lindenberg(262) 784-9698
Financial Specialists, Inc.Charlie Popple
(262) 544-6099 Soerens FordJohn Schultz
(262) 781-9800 Les Stumpf Ford
Ken Harder(920) 731-5211, ext. 250
D.A. BertherJim Lidwin
(414) 328-1995 Pack-O-Mach Corp.
Bob Morris(763) 571-6677 Practical Baker
John Stricker(815) 943-6040
WBA Credit Card ProgramJohn Gay
(800) 767-2484, ext. 54587 West Bend Mutual Insurance
David Nycz(262) 334-5571
Wisconsin Bakers Association2514 S. 102nd St., Suite 100
West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582
Editorial Staff
Publisher
Editor
Dave Schmidt, [email protected]
Jessica [email protected]
Copyright © 2013 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.
