Bakers, cake decorators, pastry artists and many more are certain to benefit from attending the upcoming International Baking Industry Exposition (IBIE), which will take place in September in Las Vegas.
The Retail Bakers of America Bakers Center, sponsored by Bundy Baking Solutions, will feature 42 demos on two stages. The American Cake Decorating stage and the Revent Celebrity stage each have hour-long demos.
On the Revent Celebrity Stage, there will be 11 demos, including presentations by Buddy Valastro Jr., Ciril Hitz, Peter Yuen, Nicholas Lodge, Jacquy Pfeiffer and Bread Bakers Guild of America bakers/members Jory Downer, Matthew McDonald, Nicky Gusto and Solveig Tofte.
On the American Cake Decorating Stage, there will be 11 demos, including presentations by Kathleen Lange, Jorg Amsler, Bronwen Weber and Ruth Rickey.
There will be a combination of 30-minute and 1-hour demos on the exhibitor stage for a total of 20 demos, including demonstrations from the American Egg Board and Dawn Foods. In one corner, there will be a Skills Station, where you can try your hand at fondant molding and other hands-on skills. Jorg Amsler is among those cake decorators who will do sessions.
“Cake decorating is truly an art form worthy of recognition, appreciation and celebration,” says Lynn Schurman of the Retail Bakers of America. “There is no better place to experience the artistry and passion of cake decorating than at IBIE — the international stage where the entire industry gathers. During this prominent contest, teams will compete for the coveted Pillsbury Bakers’ Plus Grand Champion Trophy and the admiration of the industry.”
The RBA Creative Cake Decorating Competition will also be held within the pavilion and hosted by acclaimed host and food show presenter Angela May. Creativity will take center stage, as six teams of elite professional cake decorators challenge each other to a contest of imagination, artistry and skill during one of baking’s most prestigious competitions. The electrifying event will be hosted in the newly designed RBA Bakers Center – brought to you by Bundy Baking Solutions.
Gold, silver and bronze medals, along with cash prizes, will also be awarded for the highest three scores in each category.
Cake, icing and fondant will be provided on site, but contestants bring their own tools and specialty items. There is no limitation on the use of molds, impression mats and fondant rollers, which can be used in all categories.
Craveable ideas for summer
According to a Penn State University study, taste buds crave foods that have contrasting textures, which is a phenomenon called “dynamic sensory contrast.” It’s why combining a chewy, dense brownie with a creamy peanut butter icing and rich fudge makes for an irresistible treat. Lawrence Foods features insights like these to take peanut butter to a whole new, craveable level.
To make Buried Treasure Cakes, poke a small hole in the top center of a cupcake and fill with Lawrence Foods Supreme Fudge Icing or Banana Crème Filling. Ice top with Lawrence Foods Peanut Butter Buttercrème Icing. Dip edges in chopped peanuts and top with chocolate peanut butter candy. Or try yellow cupcakes filled with Strawberry or Raspberry Filling.
Another craveable idea is to make colorful fondant cake decorations — like fun animals, owl faces or striped bow ties — ahead of time and stock in your front display case for customers to add to their favorite birthday and summer cakes. These fondant decorations can sell from $1 to $7 apiece. This serves as another way the bakery helps customers create one-of-a-kind experiences.
Save decorating time
Duluth, Georgia-based Dobla has a decorating solution for time-starved retailers.
Through collaborative ideation, Dobla identifies needs and creates eye-catching products that capture the spirit and fun of the latest trends. Embellishing baked goods with edible and expressive chocolates found in Dobla’s Decorating Kits can be a worthwhile solution for busy retailers.
Dobla’s Decorating Kits are an easy and affordable way to beautifully decorate cakes, cookies and cupcakes. The kits provide an efficient way to manage inventory and reduce SKU counts. Planning for production is a breeze, as each kit is designed with just enough delicious chocolate to make a select number of items. Setup for new items is significantly reduced, as each kit is an individual SKU, eliminating the need to set up all individual products contained within the box.
Each Dobla Decorating Kit includes printed chocolate decoration pieces and chocolate curls. Easy step-by-step instructions are included to show how to create each product with beautifully consistent results. Dobla Decorating Kits are available in an incredible variety of seasonal and special occasion formats. Kits like these allow bakeries to create an indulgent, visually exciting look with minimal effort.
“The demand for chocolate decorations is not only being made by consumers looking for new indulgences and experiences,” says Dobla chef Monica Kate. “Decorators are asking for chocolates that will meet those needs as a medium for creating unique textures and modern flair with more consistency than traditionally piped icings.”
Dobla is creating more couverture chocolate decoration pieces that can be used in the bakery. Uniquely designed printed chocolates add incremental value and elevate the bakery case with vibrant looks.
Since 1950, Dobla has been creating fine couverture chocolate toppings and decorations. “We have become an industry standard for bringing decorative beauty to bakery items and providing innovative solutions for bakeries,” says Chelsea Glass, marketing manager at Dobla.