volume 13, issue 4 winter 2013uppermidwestbakery.net/wp-content/uploads/2014/01... · itineraries...

Volume 13, Issue 4 Winter 2013IN

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p. 2 Message from the President

p. 3 UMBA Announces Ultimate Cake Decorating Competition Winners

p. 4 Pizza Rolls: A Super Bowl Treat

p. 5 The Cake Box Bakery

p. 7 Scholarship Application

p. 8 Hall of Fame Application

p. 9 Convention Schedule

p. 10 Convention Registration Form

p. 11 Deco Cake Contest

UMBA Cake Challenge

p. 12 The Great Purple Cupcake Project!

p. 13 Membership Form

p. 14 UMBA Summary of Minutes

join in on the LARGEST Bakery Show

in the Upper Midwest2014 Upper Midwest Bakery Association Convention

February 22 – 23, 2014Treasure Island Resort and Casino | Red Wing, MN

Travel into the future with a fabulous group of industry friends Passport to the world of baking! Going where no baker has gone before Itineraries full of well-planned events for your future success A journey to news ideas and initiatives Vendors leading you down the right path of great ideas Baked Foods contest that captivates your imagination Five star Cake Decorating Contests Demonstrations on tools for the trade Enjoy the banquet and camaraderie on this weekend trip!

Effortless treats.Extraodinary tastes.

ANGEL FOOD & RING CAKES

Contact Susan Quicksell for more information at (612)940-9883

www.uppermidwestbakery.net 2

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.

This year our Educational Break Out sessions include:• Peggy Tucker will teach you how to create beautiful ‘IsoMalt‘

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 productsWe 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 NowickiYour UMBA President

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District 1 Minneapolis & VicinityPeter Nowicki, President

District 2 St. Paul and Vicinity

District 3 Southern MN and Iowa Tom & Judy PritchardBill & Robyn Hanisch

District 4 Northwestern MN, North Dakota, South DakotaGail Kollman

District 5 Northeastern MNLynn Schurman, Financial Secretary

Vendors (Representatives of Vendor Trades)

Tim Ulschmid, Gregorys FoodsGreg Wagner, General MillsNathan Hildebrandt, King Arthur Flour Sheila Burski, DAWN Foods

UMBA, Executive Director

Upper Midwest Baker, Editor JoAnn Borchert

Upper Midwest Baker, Graphic Designer Emily Simonette

from the President . . . Message

Peter Nowicki

3 Upper Midwest Baker Winter 2013

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.

UMBA AnnouncesUltimate Cake Decorating Competition Winners

Zombie Birthday

Tom and Bernice’s Fall Wedding

1st place - $1000 prizeRoxanne Johnson & DD Zelin

Cake Box, New Hope, MN

1st place - $500 prizeSara Konz Prebbe

King’s County Market, St Francis, MN

2nd place - $500 prizeJamie VanderWoude and Fhoua Yang-Moua

Byerly’s, Edina, MN

2nd place - $250 prizeRobyn Hanisch

Hanisch Bakery, Red Wing, MN

3rd place - $250 prizeRobyn Hanisch and Sarah OlsonHanisch Bakery, Red Wing, MN

3rd place - $125 prizeJamie VanderWoudeByerly’s , Edina, MN


Bakeries & FoodserviceIncluding Pillsbury Products

High Quality: Flour, Baking Mixes,Bases and Frozen Dough Items

Greg A. WagnerTerritory Manager

Serving the Upper Midwest Bakes Alliance

Phone: 763-757-4014Fax: 763-757-4486

E-mail: [email protected]

Pizza Rolls a super bowl treat Dough1 ½ cups warm water 2 tablespoons rapid rise yeast1/3 cup olive oil2 tablespoons sugar1 table spoon salt4-5 cups bread flour

Spaghetti or pizza sauce

Filling2 cloves garlic, finely minced3 tablespoons olive oilSalt and pepper for dusting1 teaspoon dried Italian seasoning1 ¾ lbs. shredded mozzarella cheese 5 ounces pepperoni

Finishing TouchesOlive oilFreshly 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


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.

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!

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

The Cake Box Bakery


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.


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 56003For 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


Upper Midwest Bakery Association (UMBA) HALL OF FAMEThe 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. * * It 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. Chronology of baking experience: List bakery names and years there.2. Participation in the Bakery Trade: List Baking Associations-local, regional, national, and any offices held. List if any published articles or book contributions.3. Events: List shows, seminars attended, and presentations/demonstrations made to the baking community. List signature items made by nominee.4. Community Activities: List in chronological order participation and impact of value of the activity to the industry, community or people served.5. Picture of nominee: (When Possible)

Recommended by: Your name: ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Business Name Address Phone Email

____________________________________________________________________________________________________________________________________Home Address Phone Email


Friday, February 21st2:00 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 22nd7:00 AM ....................................................................................Registration 8:00 AM – 2:00 PM ..........................Cake and Baked Foods drop off

EDUCATIONAL SESSIONS8:00 AM – 12:00 PM .................... Hands on Decorating SessionPeggy 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 TrackEd Peterlinz Gluten Free Baking

8:00 AM – 8:50 AM ................................................. Business TrackChad Holdorf How to Run Your Bakery from an iPad

9:00 AM – 9:50 AM .....................................................Baking TrackBakeMark Technicians Baking Transfat Free

9:00 AM – 9:50 AM ................................................. Business TrackGreg 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 TrackRalf Tschenscher, Ingredient Specialist, LaSaffre

StarBake-6 short steps to Artisan Breads

10:00AM – 10:50 AM ............................................. Business TrackMnsure Speaker Everything you need to know

about the Affordable Care Act

Floor Show Open ............................................11:00 AM- 5:00 PM

DEMOS ON THE SHOW FLOOR11:30 AM ....................................................................... DecoratingDawn Sindt Wedding Cake Structure

12:30 PM ................................................................................BakingBaking Demo .................................................Sponsored by King Arthur

1:30 PM .......................................................................... DecoratingMary Robideaux, Premier Food Products ..........Truffles & Ganaches

2:30 PM ..................................................................................BakingPeggy Tucker Animal Print Flowers

3:30 PM .......................................................................... DecoratingSabrina Bateman Flavor Right Foods Group

Show off this Spring…with Whip Icing

2:30 PM ..................................................................... Judging of Contests5:30 PM – 6:30 PM ....................................................................Reception6:30 PM ................................................................. Banquet and Program

Sunday, February 23rd7:45 – 8:30 ....................................................................Business Meeting EDUCATIONAL SESSIONS8:00 AM – 10:00 AM ................Hands on Decorating SessionPeggy 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 TrackTim Ulschmit, Gregory’s Baking Off Frozen Dough

9:00 AM – 9:50 AM ................................................. Business TrackChad 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 – Prizes12:00 ......................................................................................Close of Show

92014 UPPER MIDWEST BAKERY ASSOCIATION CONVENTION

SCHEDULE ...................................................................................as of 112/14/13

Other Convention NotesReserve your room early!! Call 1-888-867-7829 or 1-800-222-7077 to make your guest room reservations.Friday, February 21 $ 89.00Saturday, February 22 $ 129.00Sunday, February 23 $ 69.00Please 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.

B A K E D F O O D S C O N T E S T Categories and rules will appear on the web

www.uppermidwestbaker.net soon and in the convention flier which will be coming your way soon.

Imagine the Bread/Showpiece Display around theme of Passport to the World of Baking

Hone up your skills for making the “Best Cinnamon Roll”


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 _________________________________________________

Titlep Owner p Manager p Baker p Cake Decorator p Employee p Student p Vendor/Exhibitor

Type of Businessp Retail/Full Line Bakery p Franchise 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 ___________ Cash p Amount ___________Make Check Payable To: Upper Midwest Bakery Association 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



Others: Put additional names below. Also names of children under age 12 who are free.

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102014 UPPER MIDWEST BAKERY ASSOCIATION CONVENTION

11 Upper Midwest Baker Winter 20132014 UPPER MIDWEST BAKERY ASSOCIATION CONVENTION

2014 Upper Midwest Bakery Association DECO CAKE CONTESTThe 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.

DIVISIONSBeginner/Student: Less then two years experience Intermediate/Advanced: More then two years experience

CATEGORIESFondant 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.

UMBA CAKE CHALLENGEEnter 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] more information, contact Lynn Schurman at 320-685-8681 or [email protected]

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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


Behind every great baker is American Almond.

Call your distributor today or dial 800.8ALMOND for a distributor near you.

Visit www.americanalmond.com for more information and profit building recipes.

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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 DayPurple 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.

The Anita Kaufmann Foundation – Global Sponsor of Purple DayPurple cupcakes + Epilepsy awareness + Helping a deserving cause + SWEET!


www.uppermidwestbakery.net

Upper Midwest Bakery AssociationMembership Form

Company/Bakery: _____________________________

Web site: ____________________________________

Contact Name: ________________________________

Address: _____________________________________

City: ________________ State:_____ Zip: _________

Phone: _______________ Cell:___________________

E-mail: _______________________________________

Your Bakery Business – Circle one Category onlyFull-line Franchise Supermarket Specialty

Food Service Vendor

Your Services – Circle all that applyBakery Catering Deli Wholesale

Restaurant Vendor Other

Membership Type – Check one

___ Upper Midwest Bakery Association Membership –(UMBA only) $125. Membership is open to independent, supermar-ket, food service, convenience stores, franchise bakeries and ven-dors in the area of the UMBA affiliate membership. Benefits apply to the local affiliate only. Membership applies to all family members and bakery employees at the primary business.

___ Subscribing Membership (UMBA only) $35. Subscribing Membership is available to multiple unit bakeries where the main headquarters is already a member, students in the industry, retired professionals, and anyone in the process of starting a bakery.

Make checks payable to: Upper Midwest Bakery Association

Send this completed registration form and payment to:

729 Park AvenueNorth Mankato, MN 56003

(320) 493-7554

UMBA

Upper Midwest Bakery Association Membership FormCompany/Bakery ________________________________Website _______________________________________Contact Name __________________________________Address ________________________________________ City _____________________ State ____ Zip _______Phone _________________ Cell ___________________Email __________________________________________

Your Bakery Business (Circle one category only)

Full-line Franchise SupermarketSpecialty Food Service Vendor

Your Service (Circle all that apply)

Bakery Catering DeliWholesale Restaurant Vendor Other

Membership Type (Check one)

____ Upper Midwest Bakery Association Membership(UMBA only) $125. Membership is open to independent, supermarket, food service, convenience stores, franchise bakeries and vendors in the area of the UMBA affiliate membership. Benefits apply to the local affiliate only. Membership applies to all family members and bakery employees at the primary business.

____ Subscribing Membership (UMBA only) $35. Subscribing Membership is available to multiple unit bakeries where the main headquarters is already a member, students in the industry, retired professionals and anyone in the process of starting a bakery.

Make checks payable to Upper Midwest Bakery AssociationSend this completed registration form and payment to:

729 Park Avenue, North Mankato, MN 56003

(320) 493-7554

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


Summary of MinutesUMBA Meetings

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

good for your bottom line!

Call 800.669.4092 or visit us at www.caravaningredients.comSERVICE AND TECHNOLOGY WORKING FOR YOU

whole grainsgood for you

Upper Midwest Bakery Association729 Park Avenue

North Mankato, MN 56003

PRESORTED STDUS POSTAGE

PAIDDetroit Lakes, MN

Permit No. 14

Develop new bakers at school career days!

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