IBIE Demonstrations

At this year's International Baking Industry Exposition, you have the opportunity to hone your skills and get inspriation...right on the show floor. The IBIE, along with the Retail Bakers of America, DecoPac and ConAgra Mills, will be hosting free demonstrations throughout the course of the show. Take note of the demonstration schedule so that you don't miss an opportunity to learn from the best.

SUNDAY, SEPTEMBER 26, 2010

Easy Cupcake Ideas
11:00 AM - 12:00 PM
Bridget Mistler shows fast and easy ways to decorate cupcakes that will wow your customers.

Donut Finishing Ideas
12:00 PM - 1:00 PM
Are designer donuts the next trend? Add color and flavor to your donut case with ideas from the masters of donuts, Mike Manderfield and Larry DaSo, of Dawn Foods.

Tiered Cake Ideas
1:00 PM - 2:00 PM
Tiered cakes aren't just for weddings anymore. Robert Ayres will demonstrate how to build cakes appropriate for birthdays and other special occasions.

Savory Pastry Ideas
2:00 PM - 3:00 PM
Puff pastry gets a new look with these savory ideas demonstrated by Master Baker and culinary instructor Klaus Tenbergen.

Quick 3D Cakes
3:00 PM - 4:00 PM
Ashley Vicos, owner of Sweet Ashley's, will show you how you can produce and market tiered and sculpted specialty cakes for your customers. Ashley, who has competed in six Food Network and TLC Cake Challenges, will entertain you as she teaches you practical tips and ideas that you can use in your own bakery.

The Dessert Architect Presents Dessert Trends Inspired by Fresh Produce
4:00 PM - 5:00 PM
Starting from the bottom up, culinary educator and cookbook author Chef Robert Wemischner will demonstrate how to create stunning and simple desserts for the retail baker, food service operator and volume feeder. Strategic use of molds, easily-produced garnishes and sauces, allow for a streamlined production. Using fruit curds, mousses, mousselines, short dough, sponge cake layers and attractive but easy garnishes, Chef Wemischner will teach a very useful mix-and-match approach to yield a myriad of diverse products, all inspired by the current season.

MONDAY, SEPTEMBER 27, 2010

Create Your Own Signature Cakes
11:00 AM - 12:00 PM
Stand out from the crowd with your very own signature cakes. Linda Vincent will help you create designs that are uniquely yours—an alternative to copyrighted characters that everyone else is selling.

The Dessert Architect Presents Dessert Trends Toward Less Sweet
12:00 PM - 1:00 PM
Relying on fruit-based sweeteners and commercially-prepared frozen fruit purees, Chef Wemischner will reveal the latest trends in dessert making for small, medium and higher volume retail operations. Higher percentage chocolate, nut flours, using tea as a flavoring, and making use of savory ingredients in sweet applications (meringues, sauces, garnishes), will all be covered in this idea-packed class. Whether plated for consumption in your bakery café or packaged to travel, the easy-toexecute desserts shown in this class will solidify your reputation as a trendsetter. Book signing of The Dessert Architect and tasting will follow the demonstration.

Wedding Cake Construction
1:00 PM - 2:00 PM
Learn the basics of putting together a wedding cake. The session will focus on leveling, icing and supporting cake layers for tiered cake designs.

French Macaroons Made Simple
2:00 PM - 3:00 PM
Michel Suas of the San Francisco Baking Institute teaches the art of making the delicate and delicious French macaroons.

Quick and Easy Fondant Ideas
3:00 PM - 4:00 PM
Becky Nels-Lewis, the 2010 Pillsbury Creative Decorating Champion decorator, shows how to use fondant to upscale your cakes.

Hispanic Baked Products
4:00 PM - 5:00 PM
The growth of the Hispanic population creates opportunity for your business. Learn how to prepare the most popular authentic Hispanic baked goods that will attract new customers to your bakeries.

TUESDAY, SEPTEMBER 28, 2010

Using the New Cake Circut Machine
11:00 AM - 12:00 PM
Learn about the latest technology for cutting fondant, gum paste, cookie dough and more. Learn how a machine originally developed for the scrapbooking world has been modified to save time and increase profits in the cake-decorating world.

Building a Merchandising Display
12:00 PM - 1:00 PM
Learn all the elements needed for a successful merchandising display. Watch as SuperValu bakery-deli specialist Gail Kollman builds an effective display using simple everyday items along with the appropriate signs.

Fondant Figurines
1:00 PM - 2:00 PM
Learn how to make your own fondant figurines for cakes of all occasions.

Judging the Perfect Artisan Bread
2:00 PM - 3:00 PM
Staff of the San Francisco Baking Institute will demonstrate what makes a perfect loaf of bread and how to judge the qualities you should look for in developing your artisan breads.

Blown & Pulled Sugar
3:00 PM - 4:00 PM
Master decorator Julie Bashore makes blown and pulled sugar using isomalt.

Trouble Shooting Your Cake Production
4:00 PM - 5:00 PM
Find out how to fix your cake production problems. Learn how to spot problems caused by undermixing, overmixing, and baking at the wrong temperature.

WEDNESDAY, SEPTEMBER 29, 2010

Creative Cupcake Towers
11:00 AM - 12:00 PM
This demonstration will show how to build a cupcake tower to use for weddings and special events.

It's the Mad Scientist...Take Cupcakes to a New Level
12:00 PM - 1:00 PM
Chef Tiffini Soforenko shows the latest flavor combinations and ideas for cupcakes.

Beaded Purse, Hat & Glove
1:00 PM - 2:00 PM
Kathy Scott will demonstrate how to make a sculpted purse, hat and glove cake that works well for retail bakeries. This cake is made with fondant and finished with roses.

Gluten-Free Baking Options
2:00 PM - 3:00 PM
Steve Hodge and Kurt Becker will focus on the science of baking gluten-free. This demo, sponsored by ConAgra, will focus on optional ingredients and mixing procedures to make tasty gluten-free products.

SugarVeil
3:00 PM - 4:00 PM
Learn about this flexible icing option, which may be piped, combed, or smoothed onto silicone or parchment and later “sets” so the decorations may be peeled from the surface and malleably draped around the contours of a cake. These pieces may be made in advance, stored airtight to retain their flexibility, and used when desired.

Truffle Trends for Your Retail Shop
4:00 PM - 5:00 PM
Learn trends in truffles, how to make them by hand with a master recipe, create exciting flavors, use molds, purchase premade shells to fill and then outsource altogether to create a Truffle Trend in your retail shop. Hosted by Chefs Sandra Mallut and Jennifer Gamboa of The Culinary Butler.