IBIE - 2016 Official Show Directory - 56

Educational Seminars adds both elegance and texture to any cake design and a large wafer paper flower adds a dramatic statement. This class will demystify both techniques. Students will learn how to work with, store and apply edible lace pieces. (Due to drying time of edible lace pieces, completed pieces will be provided for applying on cake design.) The Winbecklers have worked with wafer paper for over 30 years and can share their experience on how best to work with this adaptable medium. Audience: Retail - Bakers/Decorators Track: RHO Edible Decorating Technology 7:00 PM - 9:00 PM | N264 | $100 Chef Mike Terry, CMSA, Bakery Professionals This session will teach you how to create everything: side trim, flowers, lace, logos, holiday designs using wafer paper and icing Sheets with Silhouette Cameo Software...things you can't do by hand. Audience: Retail - Bakers/Decorators Track: RHO The Secrets of Successfully Writing and Piping on Cakes 7:00 PM - 9:00 PM | N260 | $100 Julie Bashore, Founder - Master Confectioner, Sugar Arts Institute Knowing how to write, pipe and personalize a cake is essential for becoming a truly talented cake decorator! Don't let messy piping ruin a beautiful cake! Learn the techniques to pipe like a pro. Work with buttercream, piping-gel and royal icing to pipe with flair and speed. Learn the basics, then pipe fancy script, old English style, flow-in style and "script cartooning" Practice the delicate art of pressure piping figures and animals with flair and ease. Learn to pipe attractive borders and decorative scrolls. It's easy when you know how! No more slow-poke TRACKS: 56 I R RHO BBG INT M SM IP FSS Retail Retail Hands On Bread Bakers Guild of America International Management Sales & Marketing Ingredient & Process Food Safety & Sanitation fondant cut-outs. Develop your own designs to stylize your cakes! Audience: Retail - Bakers/Decorators Track: RHO TUESDAY, OCTOBER 11 2-D Sculpted Cakes 8:00 AM - 12:00 PM | N260 | $200 Bronwen Weber, Executive Chef, Frosted Art Bakery This hands on class will teach the basics of sculpting, shaping, covering, a 2-dimensional human face. Audience: Retail - Bakers/Decorators Track: RHO Showcase Individual Desserts 8:00 AM - 12:00 PM | N262 | $200 Becky Rink, Owner, Freelance Chef Instructor Students will learn how to create a variety of easy and fast single serve desserts that will add a "Wow!" factor to your bakery case. You will work with chocolate, cake, fillings, and a variety of toppings to create stunning yet simple desserts as well as utilize the little bits of leftovers. Audience: Retail - Bakers/Decorators Track: RHO Easy Edible Lace & Wafer Paper Flower 8:00 AM - 12:00 PM | N264 | $200 Roland & Marsha Winbeckler, Owners, CakeSuppliesPlus.com Two current popular techniques in cake design are easy edible lace and large, prominent wafer paper flowers. Edible lace OFFICIAL IBIE SHOW DIRECTORY The American Grain Movement. Where We Are in 2016 8:00 AM - 10:00 AM N252 | $100 Richard Miscovich, BBGA Take a look at the contemporary American grain scene by getting to know key players in the (literal) field who grow and process an ancient staple. Amber waves of grain still stretch from coast to coast and are grown and milled in the matter of other artisan foods. They appear anywhere from small-scale, wood-fired bakeries to fine dining establishments. Come see how the American Grain Movement developed, matured and is manifesting in the industry. You will learn: -The background, maturation and diversity of The American Grain Movement -Various organizations that are leaders in the small scale and ancient grain industry -How the American Grain Movement is manifesting in the larger industry. Audience: All Audiences | Track: BBG What Bakers Want from their Supplier Sales Staff 8:30 AM - 9:30 AM | N257 | $10 Rick Crawford, Managing Partner, The RPIA Group; Randall McArthur, Partner, The RPIA Group Hardly anyone asks "What do you Really Want?" in day-to-day sales relationships. If the questions is asked; are the answers frank and honest? The RPIA Group questioned the bakers and the results are in a white paper summary to be presented at IBIE 2016. Granted some of the information is what they do not want... however that is just as important. Better communications between Sales Reps and their Baker customers will lead to more http://www.CakeSuppliesPlus.com

Table of Contents for the Digital Edition of IBIE - 2016 Official Show Directory