bakingbuyer - April 2011 - (Page 10)

INDUSTRY NEWS ‘Last Cake Standing’ Returns Food Network puts the icing on the cake with the season two premiere of Last Cake Standing. Premiering after the finale of Chopped All-Stars on Sunday, April 3 at 10 p.m. Eastern (with subsequent episodes premiering Sundays at 9 p.m. ET/PT), the six-week series places eight of America’s top pastry chefs in intense challenges with crazy twists as they vie for the title of “Best Cake Artist in America” and an incredible $100,000 grand prize. Justin Willman (Cupcake Wars) serves as Last Cake Standing competitor Jörg Amsler airbrushes beautiful color onto his team’s “Monster Cake” in episode one. host, with the judging panel led by notable faces of the ever-popular Food Network Challenge: renowned pastry chef and Denverbased owner of D Bar Desserts, Keegan Gerhard, along with celebrated cake designer and master sugar artist, Kerry Vincent. The Last Cake Standing competitors include Jorg Amsler of Truly Jorg’s in Saugus, MD; Jason Ellis of Top Tiers in Glen Cove, NY; Nikita “Nikki J” Jackson of Absolutely Edible Cakes & Catering in Rowlett, TX; Kaysie Lackey of The People’s Cake in Seattle; Richard Ruskell of Montage Resort in Los Angeles; Joshua John Russell of Highland Bakery in Atlanta; Orlando Serrano of Orlando Serrano Cakes in Chicago; and Marina Sousa of Just Cakes in Capitola, CA. These competitors have no “sweet escape” as they face extreme and grueling challenges. From designing over-the-top monster cakes, to ones that “sing and dance” for a talent show, to those inspired by Marvel’s classic comic book series, “The Fantastic Four,” and Sin Cityinspired illusion cakes, these competitors are pushed to their artistic limits. Deli Added to 2012 Atlantic Bakery Expo 2012 Atlantic Bakery Expo is set for March 18-19, 2012, and will be adding deli/prepared foods, cheese and salty snack categories to their show, according to Ken Downey, Director of Bakery for Kings Super Markets and ABE Show Committee Member. “During these tough economical times, we have realized as an organization that our over 6,000 retailer attendees have or need to expand into other avenues. We will be aggressively seeking Deli/Prepared Foods, Cheese and Salty Snack manufactures to join us in this venture and fulfill this void,” he said. “Our attendees from all over the east coast should be prepared to view not only the newest items in these categories, but also learn about additional sales opportunities and distribution solutions to fill their needs.” If you are a manufacturer in the bakery, deli/prepared foods, cheese or salty snack categories, please contact to learn more. The Atlantic Bakery Expo committee also announces the addition of two new committee members from the deli industry: Patti Rispoli, Deli Supervisor – Food Circus Supermarkets, Inc., Middletown, NJ, and Siobhan Furia, Deli Account Executive, Food Scene, Inc., Colts Neck, NJ. Photo courtesy of Food Network Barry Callebaut Strengthens Healthier Confectionery Alternatives Barry Callebaut continues to respond to the call for healthier alternatives in the confectionery segment. Following increased consumer demand for products that are lower in saturated fats and in anticipation of new European measures, Barry Callebaut now offers a wide range of filling and coating applications with significantly lower saturated fat content. Over the past few years, Barry Callebaut has been taking major steps to dramatically reduce the use of hardened (hydrogenated) fats in its confectionery fillings and coatings while still maintaining the high standards of taste and quality for which the company is renowned. To put this reduction in perspective, the hydrogenated fat content of Barry Callebaut products has been reduced from 47% to 20% in just 8 years. Barry Callebaut has also drastically reduced the trans-fatty-acid content of all vegetable oils in use since 2002 (from 6.1% to 1.3%). As a result, practically all trans-fatty-acids have been eliminated from the vast majority of its products. 10 · BAKING BUYER · APRIL 11

Table of Contents for the Digital Edition of bakingbuyer - April 2011

bakingbuyer - April 2011
EDITOR’S NOTE - The Century Mark
‘Last Cake Standing’ Returns
Deli Added to 2012 Atlantic Bakery Expo
Barry Callebaut Strengthens Healthier Confectionery Alternatives
WP Bakery Group Joins Industrial Market
Wilton Survey Reveals How America Bakes
Robbie Unveils Fresh N Tasty Bakery Pouches
Celebration Bread
Using Preferments
Team USA Profi le
Prom Cakes: The next big thing in occasion cakes
Popular Prom Themes
Party Time
Expand Your Horizons
A Fresh Take on Take-and-Bake
The Sandwich Parallel
Online Ordering
Pick-up Artists
History IN THE Baking
Employee Recognition
Tips on Fondant Sheeting
Smoothies Sell Themselves
Production Schedule
Sammie Surprise

bakingbuyer - April 2011