americasbakingandsweetsshow.com

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SHOW GUIDENOVEMBER 15 TO 17, 2013

/americasbakingandsweetsshow @BakingSweets

Diversifying America’s baking and sweets landscape, one show at a time...

Shows are wonderful platforms. They provide the best talents withrecognition and success, allowing the audience to decide and indulge in an array of outstanding sensations. As we look forward to our first show, we look forward to the excitement it brings.

America’s Baking and Sweets Show (ABSS) has raised the bar and set the foundation for the art of Baking and Sugarcraft. It was created as a rostrum for the highest level of baking excellence, a new and creative forum for pastry chefs, chocolatiers, and confectioners to intermingle and exchange their best delicacies with a passionate audience.

The act of baking is perennial. It is a way of connecting people, cultures, and communities. Whether it is Christmas, Thanksgiving, Halloween, Diwali, Eid al-adha or, Hanukkah, a touch of sweetness goes a long way and turns the occasion into a special memory. Come and rediscover your passion because,

We don’t think small.

We don’t compromise.

We don’t like what we do.

We love it.

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RECEIVE

S E E O U R C E L E B R I T I E S S E E O U R C E L E B R I T I E S

Gale Gand Brian Emmett

Gale Gand, partner and founding executive pastry chef of the Five Diamond, four star restaurant TRU in Chicago, with it’s Michelin star, was named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of the long running Food Network and Cooking Channel’s “Sweet Dreams,” Gand has appeared on “Iron Chef America”, “Martha Stewart”, Baking With Julia (Child)”, Oprah, and judged Bravo’s “Top Chef” and “Top Chef Just Desserts”, and many more. Gale was asked by Mayor Daley to create a special dessert to serve to the President of China on his 2011 visit to Chicago. She is currently teaching cooking classes for adults and children at Elawa Farm in Lake Forest Il, an organic, historic farm.Gale will be on our Main Stage on Saturday at 2pm.

Brian, the ultimate “foodie” and entertainer, has been baking, cooking, serving and designing the most unique experiences for family and friends for over 20 years. His complete obsession with food, baking in particular, started when he was youngas he watched, listened and learned from his mother and grandmother. It was with strong encouragement from his family and friends that he entered CBS’s The American Baking Competition, but it was his skill, perseverance and confidence that led him to be named America’s top amateur baker! Best of all, Brian is a native Chicagoan. He will be on the Main Stage on Saturday at 10:30am.

Geraldine Randlesome

Renowned cake decorator Geraldine Randlesome, owner and operator of Creative Cutters in Richmond Hill Ontario and in Buffalo New York, began her career 25 years ago when she was invited to work on the Canadian wedding cake for PrinceCharles and Lady Diana. Geraldine won the prestigious St. Martin’s Trophy from the British Sugarcraft Guild in 1985. In April 2011, Dessert Professionals Magazine, named Geraldine as one of the TOP TEN CAKE DESIGNERS in North America.Geraldine will be joining on us on the Main Stage on Friday at 7pm.

Kathy Wakile

New Jersey born and raised Kathy Wakile, star of Bravo’s “The Real Housewives of New Jersey”, will join us with her specialty dessert line, “Dolci Della Dea” and debut her new Cannoli Kit. She will be on the Main Stage on Saturday and Sunday at 4:30pm.

In the year 2000, Duff Goldman realized his dream and opened Charm City Cakes. Word soon spread about his unusual and daring cakes. Duff hired staff with more artistic experience than the typical pastry chef, like painters, architects and sculptors. Increased coverage in the press, and a growing client list helped propel Duff into an even bigger location; a converted church he retrofitted into his current modern bakery. In 2006, Food Network tapped Chef Duff and his fellow cake baking artists at Charm City Cakes to star in “Ace of Cakes”. Duff and crew delighted audiences in over 40 countries for six years and ten seasons. He next premiered “Sugar High” on the Food Network in 2011, a new show chronicling Duff’s cross-country trek to capture the sweet secrets and tasty techniques that kept the cookies from crumbling in the top bakeries around the nation. In 2012, Duff opened the doors to Cakemix, in Los Angeles, the one-stop cake decorating shop, allowing visitors to decorate their own cakes. Today Duff Goldman mixes owning and operating Charm City Cakes and Charm City Cakes West with many public and TV appearances. He graces our Main Stage this Sunday, at 2:00 pm.

Duff Goldman

Designing cakes has become an art form.

In 2013, America’s Baking and Sweets Show has elected to separateWedding Cakes and this year’s theme, Alice in Wonderland Cakes into

two areas. All cakes are in competition and will be judged Friday. The cakes will remain on display throughout the show for the

enjoyment of our visitors.

Wedding Cake Quarter

This display is popular with everyone, especially prospective brides. The names of the creators are listed on a place-card beside each cake.

Theme Cake Gallery

This year’s theme is Alice in Wonderland

Those participating in this year’s competition are highly talented cake artists whose names will be remembered for their outstanding

creativity. Take note of the names on the place cards. If you appreciate their work in this competition, imagine what they

can do for your event.

Competition Cake Displays

A distinguished panel of experts will judge both amateur and professional bakers trying to win in each category.

Home Baking Recipe CompetitionFor all amateur bakers and passionate chocolate lovers.

Winner of each of the TEN categories will receive:

2014 Wilton Yearbook, our special anniversary issue telling the Wilton Story, 85 Years of Making Decorating Easy, inspiration and instruction book.

Cupcakes Book which includes inspiration and recipes galore for cupcakes, still such a popular treat.

3-in-1 Caddy, the perfect caddy to store and transport 12 standard-sized cupcakes, or 24 mini-sized or a 9” x 13” decorated cake with see-through cover. Can be used for brownies or cookies.

23 pc. Cake and Cupcake decorating set, includes round, star, famous 1M, leaf, & bismark tips, decorating triangle and decorating bags.

Mystic Autumn Baking Cups.

Micro Leaves Cake Sprinkles.

The GreatBake Off

Friday, November 15, 2013Coconut Macaroons

Oatmeal CookiesBread Pudding

Marble Bundt Cake

Saturday, November 16, 2013Christmas Fruit CakeLemon Pound Cake

Pecan PieButter Tarts

Peanut BrittleCarrot Muffin

Winners receive: Airfare, hotel and entry to 2014 Canada’s Baking and Sweets Show, Toronto, Canada.

Exhibitors’ list

American Cake Decorating Magazine 603

Angelo Caputo's Fresh Markets437, 439, 536, 538

Barry's Gourmet Brownies 433, 532

Buttercream By J 412

Cabot Creamery Cooperative 509

Cake Connection 221

Cakes N Supplies By Ximena 606, 608

Cakes Under the Influence 602

Chicago Pizza Boss Food Trux

Chiro One Wellness Centers 420

Chopin Vodka 607

Cocoa Cabana 508

Contest Sign-up 300, 302

Cook Specialty 321

Cookie Cards Inc 407

Country Kitchen Sweetart 309, 408

Covered in Chocolate 513

Creative Cutters 601

Crumble Ons 618

Cupcake Vineyards 609

Cupcakes for Courage Food Trux

Cutco 418

Delish Cakes 413

Designer Stencils 325

Do Rite Donuts 414

Dolcetti 415

Dolci della Dea/Kathy Wakile 320

Doumak Inc. 503

Dove Chocolate Discoveries 514

Ella Vanilla 507

Gaucho Ranch 519

Gourmet Blends Chicago225, 227, 324, 326

Gripstic 327

Hpnotiq 426

Icing Smiles 605

Javamania Foodtrux

JEM Cutters Cake Decorating 615

K'Tizo Tea 315

Kenmore 201, 203

Kitchen Craft 612

Lia P Gluten Free 313

MDC Housewares301, 303, 400, 402

Midwestern Solutions 409

Momma Lisa's Cookies 501

Mr Cory's Cookies 611

Namaste Foods 619

Nectar of the Vine 521

Norwex 506

Nothing Bundt Cakes 624

Perrier Aromatics 431

Petra International 307

Photofrost 406

PME Cake Decorating 617

Shaw's Crab House 613

St Roger Abbey 623

Stress Free Cake Supports 527

The Home Improvement Network 530

The Knock Shoppe 600

The Melting Pot 525

Toasty Cheese Mobile Eatery Food Trux

Water Stop 621

Wedding Cake Connection 515

Wedding Cake Stand.net 424

Wheat Real 614

Wildtree 512

Wilton Enterprises 319

F R I D AYClasses by: Cookie Cards

1.30PM, 3.30PM, 5.30PM, 7.30PM

S AT U R D AY a n d S U N D AY

Classes by: Cookie Cards11.30AM, 1.30PM, 3.30PM, 4.30PM

S P O N S O R E D B Y

ZONEFAMILY

T H E. .

*Subject to Change

An area packed with sweet

revelry for twelve-year olds

and under. Kids come

here to decorate

cupcakes and cookies, and

then get to taste their own

masterpieces.

THE Information Source for Home Bakers and Sugar Artists

Inspiration, Education and Motivation!

M A G A Z I N E THE Information Source for Home Bakers & Sugar Artists

W W W . E D I B L E A R T I S T S N E T W O R K . C O M

The Cake World’s

Celebrity Comedy Duo

A Pinwheel How-To

How Safe is It?

Walk through time with

Gelatin! with Diane Simmons

Meet the delightful, talented team at Norm & Zane The Sweet Life LLC

Make the Perfect Summer Adornment!

What Every Edible Artist Should Know

M A G A Z I N E

Sculpting Your Cake Career:

Advice from the amazing Mike McCarey

Lauren Kitchens dishes

on cake mix vs. scratch

Learn to paint with

cocoa butter:

How-to projects from

Norman R. Davis and Zane Beg of

Norm & Zane The Sweet Life LLC

Food Network Award Winner

Tips from groundbreaking artist Lisa Berczel

THE Information Source for Home Bakers & Sugar Artists

PLUS:

W W W . E D I B L E A R T I S T S N E T W O R K . C O M

www.EdibleArtistsNetwork.com/SubscribeSubscribe Today!

M A G A Z I N E

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Main Stage

F R I D AY, N O V E M B E R 1 5 , 2 0 1 3

WHEAT REALKim Nordin

11.30am – 12:30pm

CAKE CONNECTIONDiane Simmons1.00pm – 2.00pm

Food Editor, DAILY HERALDDeb Pankey

2.30pm – 3.30pm

Home-Baking Recipe Competition 4:00pm-5:30pm

Categories: Coconut Macaroons, Oatmeal Cookies, Bread Pudding, Marble Bundt Cake

CABOT CREAMERYJimmy Kennedy6.00pm – 7.00pm

CREATIVE CUTTERSGeraldine Randlesome

7.30pm – 9.00pm

At the Main Stage the best of the best outdo each other with their

baking and sugarcraft skills. Competitions are queued from morning

till evening over three days as follows.

Here is the list of scheduled events:

*Subject to Change

S AT U R D AY, N O V E M B E R 1 6 , 2 0 1 3

Brian Emmett“Winner of CBS’s American Baking Competition”

10.30am – 11:30am

Home-Baking Recipe Competition 12:00pm-1:30pm

Categories: Christmas Fruit Cake, Lemon Pound Cake, Pecan Pie,

Butter Tarts, Peanut Brittle, Carrot Muffin

Gale Gand 2.00pm – 4.00pm

DOLCI DELLA DEAKathy Wakile

4.30pm – 5:30pm

S U N D AY, N O V E M B E R 1 7, 2 0 1 3

KENMORE10.30am – 11:00am

Jackie Alpers 11.30am – 12.30pm

Baking Editor, DAILY HERALDAnnie Overboe

12.45pm – 1.45pm

Duff Goldman 2.00pm – 4.00pm

DOLCI DELLA DEAKathy Wakile

4.30pm – 5:30pm

At the Cake Design Academy, a team of baking masters will take you

through enriching sugarcraft techniques, ensuring you get expert

guidance at every step. Whether you attend the demo sessions or the

two-and-a-half-hour hands-on classes, your experience will be unique.

For all hands-on classes there are tools that are required. A list is

provided on the website under ‘Take A Class’ at the top of the page.

You can either bring your own tools, or buy them on site from our

exhibiting vendors.

F r i d a y

Cake DesignAcademy

DEMO SESSIONSFRUIT TARTChef, Melissa Trimmer, CEPC10.00AM–11.00AMIn this demonstration class, watch as Le Cordon Bleu Chef Melissa Trimmer demonstrates the classic French Fruit Tart.

CUSTOM CONFECTIONSChef, Melissa Trimmer, CEPC11.30AM–12.30PMLe Cordon Bleu Certified Executive Pastry Chef Melissa Trimmer will demonstrate confectionary ideas and techniques that will spruce up any mignardise or candy presentation.

GUMPASTE FLOWERSChef, Eurico “Jing” Palasigue, CMSA1.00PM–2.00PMIn this demonstration class, watch as Le Cordon Bleu Certified Master Sugar Artist Chef Eurico Palasigue demonstrates creative techniques used in gumpaste flower production.

WEDDING CAKE DESIGNChef, Eurico “Jing” Palasigue, CMSA4.30PM–5.30PMLe Cordon Bleu Chef Eurico Palasigue will demonstrate wedding cake decoration ideas and techniques that are part of every wedding cake decorator’s toolbox.

SUGAR CENTRE PIECE7.00PM–8.00PMTaking pastry to the next level in this demonstration class, Le Cordon Bleu Chef Cara Benski will demonstrate how to create a stunning sugar showpiece.

CREATIVE CUPCAKESChef, Cara Benski8.30PM–9.30PMImpress your guests with the quintessential fancy cupcake – a staple of American bakeries. This dainty confection features a variety of innovative cake flavors, buttercreams, and creative decorations.

S a t u r d a y

DEMO SESSIONS

CUPCAKE MEETS THE WEDDING CAKE DESIGNERChef, Michelle Bommarito10.00AM–11.00AMBommarito’s name is synonymous with Wedding Cakes, yet in this class she decides to offer her designs on a smaller canvas...the cupcake.

BOMMARITO UNVEILS HER BAG OF TRICKSChef, Michelle Bommarito11.30AM–12.30PMBommarito will show you how to use various molds, cutters and appliqués and take it one step further to make the embellishments “your own”.

INTRODUCTION TO AIR BRUSHINGChef, Jorg Amsler2.30PM–3.30PMA simple airbrush system is one of the greatest addition to any cake decorators collection of tools and has become a must for the modern cake artist.

GALE GAND’S BAKING SECRETSChef, Gale Gand4.00PM–5.00PMPastry Chef Gale Gand of Food Network’s Sweet Dreams will demonstrate 3 recipes.

HANDS-ON CLASSESSTEP BY STEP!!! REALISTIC LOOKING CHOCOLATE JEWELLERYChef, Jorg Amsler9.00AM–11.30AMMaking your own chocolate jewelry is easier than you think. This class will show you how you can customize your pieces by making your own molds.

BRUSH EMBROIDERY ON SUGAR COOKIESGeraldine Randlesome12.00PM–2.30PMIn this hands on class the student will learn the techniques of brush Embroidery, a very old Australian design from the 1950, Known as Guipure Lace.

ANTIQUE BOOKChef, Michelle Bommarito3.00PM–5.30PMAs seen on the Food Network “Sugar Rush” - Double Take Episode, learn how to create antique books with rolled fondant.

HANDS-ON CLASSESGUMPASTE FLOWERSChef, Jean Stephenson, CWPC8.30AM–11.00AMIn this practical class, watch as Le Cordon Bleu Certified Working Pastry Chef Jean Stephenson demonstrates proper techniques of gumpaste flower making.

MARZIPAN MOULDINGChef, Jean Stephenson, CWPC11.45AM–2.15PMIn this practical class, Le Cordon Bleu Chef Jean Stephenson will show classic French techniques of working with marzipan as a sculptural medium.

FUN WITH FONDANTChef, Jean Stephenson, CWPC6.15PM–8.45PMIn this practical class, watch as Le Cordon Bleu pastry Chef Jean Stephenson demonstrates proper professional techniques to use for rolled fondant.

*Subject to Change

S u n d a yDEMO SESSIONSFONDANT “BOMMARITO STYLE”Chef, Michelle Bommarito 10.00AM–11.00AMBommarito will share 16 plus years experience of how to apply rolled fondant seamlessly with her infamous karate stance technique.

ROYAL ICING SUGAR COOKIE DECORATINGChef, Michelle Bommarito11.30AM–12.30PMA fun and informative class…ideal for all occasions.

CAKE MECHANICSChef, Jorg Amsler1.00PM–2.00PMOne of the most underrated and yet important knowledge a cake artist needs to now to create large and tall custom cakes and tackle 3D projects. This is not about stacking a wedding cake.

STENCILING MADE EASYBarbara Evans2.30PM–3.30PMMake stenciling fun when you learn new and easy ways to stencil with CMSA, Barbara Evans. The demonstration will include making stencils; where to buy and how to use them.

MELON CARVING FOR CENTREPIECESChef, Jorg Amsler4.00PM–5.00PMAs cake decorators we know that people always eat with eyes first and its all about presentation.

HANDS-ON CLASSESAIRBRUSHING: TRICKS AND METHODSChef, Jorg Amsler9.00AM–11.30AMA simple airbrush system is one of the greatest addition to any cake decorators collection of tools and has become a must for the modern cake artist.

DECORATING BRIDAL COOKIES WITH SUGAR PASTEGeraldine Randlesome12.00PM–2.30PMIn this on hands class the students will learn how to dress up cookies for bridal showers, favours and cookie bouquets.

SCULPTED” ELEGANT ROLLED FONDANT SCROLL DESIGN CAKEChef, Michelle Bommarito3.00PM–5.30PMBommarito will share her knowledge and techniques on how to sculpt and carve the top tier of the cake into a hour glass figure and then how to apply rolled fondant seamlessly.

• Complete Line Paper Baking Products

• Various Designs, Sizes & Colors

• Baking Cups, Doilies, Cake Drums, Cake Boards, Cake & Cookie Boxes

• Custom Imprinting

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