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Attend the LARGEST Bakery Show in the Upper Midwest!

Imagination:Spark your creativity.

Innovation:View the lastest trends

and technology.

Education:Take in sessions by top

notch presenters

2015 Annual Upper Midwest Bakery Association

ConventionFebruary 21 & 22, 2015

Treasure Island Resort and Casino, Red Wing, MN

Deco Cake – Sugar Art Contest

Hands-on Decorating Classes

Formulas for Success

The 2015 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 than two years experienceIntermediate/Advanced: More than 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

To view the rules visit our web sitewww.UpperMidwestBakery.net

Saturday, February 21, 8 a.m.-Noon:Sculpting Peanut the Baby Elephantby Susan Carberry, The Cake Cottage, $145, Pre-Registration Required

“Peanut” is sure to put a smile on your face whether it’s your first attempt at sculptures or if you’re a seasoned cake carver. Susan will show you the tips and tricks of turning a regular 1/4 sheet cake into a work of art. Say goodbye to all those shaped pans for good!

Sunday, February 22, 8-11 a.m.:Shabby Chic Wedding Cakeby Susan Carberry, The Cake Cottage, $125, Pre-Registration Required

In this three hour workshop, students will create a beautiful wedding cake using rolled fondant, silicone molds, deco gel, edible images and dusting powders. The shabby chic style is known for it’s appearance of age and signs of wear and tear or where new items are distressed in order to achieve the appearance of an antique. Elaborate furniture appliques depicting flower swags, garlands and other motifs are often added. Fabric elements are often inspired by old French linens or vintage floral patterns as well as lace designs. Pure whites, as well as worn out pastel colors are favorites. All supplies, tools for class use and a certificate of completion will be supplied.

Anyone is welcome to send in a favorite formula for inclusion in our Formulas for Success booklet that will be available at our convention. Email by Jan. 1st to tomandjudy@live.com or mail to Judy Pritchard, PO Box 64, Callender Iowa 50523.

Schedule at a GlanceFriday, February 202 p.m. Vendor Setup Island Event Center2 p.m. Pre-Registration Pre-Function Area3-6 p.m. Registration Pre-Function Area3-6 p.m. Cake Drop-off Island Event Center6 p.m. Social on your own

Saturday, February 217 a.m. Registration begins Pre-Function Area8 a.m.-2 p.m. Cake and Baked Foods Drop-off Island Event Center9 a.m.-3 p.m. UMBA Cake Challenge Pre-Function Area8-10:50 a.m. Educational Sessions: 8-12 p.m. Hands-on Decorating Session Chief Wabasha Room Sculpting “Peanut the Baby Elephant” Susan Carberry * Pre-Registration Required

9-9:50 a.m. Cake Business Q & A Wolf Room Coleen Conway, Darla Julin & TBD Adding Equipment to your Bakery Eagle Room Production: Benefit or Challenge? John Lupo and TBD 10-10:50 a.m. Self Service Ordering Kiosk Technology Wolf Room Paul Tentis and Ryan Christianson Food Allergies - What You Need to Know Eagle Room Nona Narvaez, Exec.Director, AFAA11 a.m.-5 p.m. Show Floor Open11:30 a.m.-5 p.m. Demos on the Show Floor Show Floor Stage 11:30 a.m. BakeMark, TBD 12:30 p.m. It’s Magic Chocolate Demo, Amber Rudder 1:30 p.m. Cupcakes, Susan Carberry 2:30 p.m. Filled Breads of Northern Europe, Solveg Tofte, Sun Street Breads 3:30 p.m. Figure Piping, Amanda Hansen, Coborn’s Sauk Rapids2:30 p.m. Judging of Contests5:30-6:30 p.m. Reception Pre-Function Area6:30 p.m. Banquet and Program Full Deck9-12 p.m. Bowling for everyone Bowling Lanes

Sunday, February 227:45-8:30 a.m. Business Meeting Board Room8-11 a.m. Association Brunch Buffalo & Bear Room All guests at the convention are welcome. Need to have a ticket to attend. Tickets are $15 each. 9 a.m.-12 p.m. Show Floor Open8-9:50 a.m. Educational Sessions: 8-11 a.m. Hands-on Decorating Session Chief Wabasha Room Shabby Chic Wedding Cake Susan Carberry * Pre-Registration Required

9-9:50 a.m. How to Pass your Health Inspection Wolf Room 1 CEU for CFM Bill Adler Donuts - Start to Finish Eagle Room Dawn Technicians 10-10:50 a.m. What’s Up with the MN Food Code? Wolf Room 1 CEU for CFM Lars Johnson Finding and Keeping Good Employees Eagle Room Lynn Schurman and Sheila Burski11 a.m.-12 p.m. Award Ceremony - Prizes Pre-Function Area Close of Show

Decorating Business Baking

* Note: More details will be added. Schedule subject to change.

For more information and to register online -visit www.UpperMidwestBakery.net

Enter the UMBA Challenge at the 201st Upper Midwest Bakery Convention in Red Wing and win a chance to compete in the national Creative Decorating Competition to be held in Chicago on March 21-22, 2015. Hotel and travel expenses for the national competition will be paid by RBA.

Decorators will compete in wedding cake, fondant and sculpted categories over a 6 hour period on Saturday, February 212. 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, 2015 with contestants being notified by February 7, 2015.

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 2013 or 2014 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 or emailed by January 31, 2015.

Name: ___________________________________________________________________

Bakery: __________________________________________________________________

Address: _________________________________________________________________

City: ____________________________ State: _______________ Zip: ______________

Work Phone: ______________________________________________________________

Home Phone: _____________________________________________________________

E-mail: __________________________________________________________________

Application Deadline: January 31, 2015Mail applications to: Lynn Schurman, Contest Chair 308 Main Street, Cold Spring, MN 56320 E-mail to: lynnschu@aol.comFor more information contact Lynn Schurman at 320-685-8681 or lynnschu@aol.com.

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 been significant and who have had outstanding achievements in 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.

Criteria: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 UMBA.5. A majority vote of the UMBA Board of Directors for induction.* * It is the responsibility of the Upper Midwest Bakery Association Board of Directors to elect deserving applicants based on their performance as stated in the UMBA Hall of Fame criteria.

Application Deadline: December 31, 2014

To download the full nomination form visit www.UpperMidwestBakery.net

Curt Borchert - Dexter LarsonScholarship Fund

Scholarship ApplicationIn order to support employees in the bakery industry, UMBA offers two scholarships of $500 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 semester of school.

Student applicant must have a cumulative 2.5 grade point average on a 4.0 scale.

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.

All applications are due by January 15, 2015.

To download the full application visit www.UpperMidwestBakery.net

Cake Challenge Baked Foods ContestBread Showpiece/Display: Bread Showpiece/Display is an Open Category. The goal is to express the ideas and talents of our member bakers. The product can be any design, as long as it is made from bread dough. Structural supports can be used, but will need to be unseen. The end product does not need to be edible, so taste will not be a factor in the judging. The main focus of this category is on the overall artistic design. There is no size requirement, so the item can be as big, or as small as the individual would like. This baked foods category is to allow the competitor to have fun and express their

talents and interest in ways most bakers don’t get to do on a daily basis. Seeing as the theme of our show is “Imagination + Innovation + Education = UMBA” this year we want it incorporated into the showpieces/displays. Have fun with this category, and think outside the brownie mix box. Criteria will be as follows: eye appeal, overall

presentation, skill of execution, difficulty of design, and incorporation of show theme.

Whole Grain Bread: Tap the health side of your baking in yourself and bake up your 6 grain or more bread. We are looking for one of your best grain breads. What we will be looking for in your grain bread is size, flavor, execution of the product, eye appeal, and overall product. There will be no weight requirement for this category.

Bars: We have a reputation in the Upper Midwest for making all kinds of bars – even Garrison Keillor jokes about them. Showcase your best bars in this contest. No weight requirement or size requirement but bring a tray or plate with 6 bars so that the judges have enough to taste. Bars will be judged on eye appeal, flavor and uniformity.

Decorated Donut: Customers shop with their eyes so it’s not enough to make donuts that taste good – they also need to look great. This contest will be about the way that you decorate your donuts with icing and other additions – fruits, nuts, bacon, sprinkles, etc. They sky is the limit on what you can add to your donut. Donuts will be judged on the appearance of the donut but judges will be tasting the donut to see if toppings are complementary to the donuts. Bring 6 of each donut per contest entry.

No pre-registration required, however, on-site registration is required. Registrants must be members of UMBA in order to qualify for Cash Prizes.

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Company: ____________________________________________________ Contact Name: _________________________________________________

Phone: _____________________________________________________________ E-mail: _________________________________________________

Address: ____________________________________________________________________________________________________________________

City: __________________________________ State: _______ Zip: ________ Web-Site: _________________________________________________

Title:

Adults (Children under 12 are free) $30 x ________ = _________ Students $10 x ________ = _________ Banquet Tickets $40 x ________ = _________ Brunch Tickets $15 x ________ = _________ (Each full member receives 2 tickets. Each Subscribing Member receives 1 ticket. Each Vendor Member receives 2 tickets per paid booth. RSVP two weeks in advance for brunch.)

Saturday Hands-on Decorating Session $145 x ________ = _________ Sunday Hands-on Decorating Session $125 x ________ = _________ UMBA Annual Membership (visit www.UpperMidwestBakery.net for details on membership types)

Full Membership $125 x ________ = _________ Subscribing Membership $35 x ________ = _________ Total: ___________

Submit names and title of additional registrants. (Choose a title that best describes each registrant.)Name: __________________________________________________________________________ Phone/Cell: __________________________________ E-mail: ____________________________

Name: __________________________________________________________________________ Phone/Cell: __________________________________ E-mail: ____________________________

Name: __________________________________________________________________________ Phone/Cell: __________________________________ E-mail: ____________________________

Make checks payable to:Upper Midwest Bakery Association

Attn: Jessica Artibee6280 Audubon Circle, #4

Excelsior, MN 55331

Questions and more information:Jessica Artibee

UMBA Executive Director(320) 296-1443 • jartibee@gmail.com

To Register Online:www.UpperMidwestBakery.net

Room ReservationsCall 888-867-7829 or 800-222-7077 to make your guest rooms reservations.Please tell them you are with the Upper Midwest Bakery Association.

Guest rooms must be booked byFebruary 7, 2015.

Room rates:Friday, February 20 ....................................... $89Saturday, February 21 ................................. $129Sunday, February 22 ..................................... $69

StudentOwner Manager Baker Employee Vendor GuestCake Decorator

StudentOwner Manager Baker Employee Vendor GuestCake Decorator

StudentOwner Manager Baker Employee Vendor GuestCake Decorator

Owner Manager Baker Employee Student Vendor EducatorCake Decorator

Upper Midwest Bakery Association6280 Audubon Circle, #4Excelsior, MN 55331

PRESORTED STDUS POSTAGE

PAIDDetroit Lakes, MN

Permit No. 14

Attendee Registration Form