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THE BAKE FEST

VIRTUAL BAKING CLASSES & NETWORKING

May 20-21, 2023

A limited number of tickets Are available

Here's Everything You Get:

EVERY ONE OF THESE CLASSES IS INCLUDED:

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Pie Crust 101

(Hands-On Class)

Erin Jeanne McDowell

Dive in deep to the process of making a perfect pie crust by hand, including additional manipulation techniques to achieve a variety of different textures and end results. Learn about par and blind baking and when to utilize these techniques to achieve a perfect pie – every time!

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How to Build a Baking Brand

Coinneach MacLeod

Coinneach will walk you through what it takes to create a brand – from picking your tone of voice to building a social media presence to partnerships, events, and book deals!
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Cake Jars

(Hands-On Class)

Denea Gresham

Bitsy (Denea) will walk you through her entire process of baking, creating, and shipping her infamous cake jars in a brand new flavor – Banana Rocher! You’ll get recipes for the banana cake, Nutella buttercream, ganache, and chocolate hazelnut wafer crunch – plus, you’ll learn how to properly assemble and ship cake jars.

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Creating Your Own Line of Custom Products

Barbara Hobart

Learn why it’s important to create your own line of custom products, how to generate revenue with them, choosing products, financing, and sourcing.

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Chocolate Hazelnut Choux Puffs

(Hands-On Class)

Fred Csibi-Levin

Join Fred and learn how to bake delicious and beautiful chocolate hazelnut choux puffs. The class will cover the basics of pâte-à-choux (choux pastry), how to prepare & bake choux with craquelin, how to make fillings, and how to fill and decorate the choux. Fred will explain the whole process, including the science and parameters that will help you succeed. You don’t need any prior experience with choux pastry!
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Mixed Media Springtime Cookies

(Hands-On Class)

Julia M. Usher

In this class, learn how to make a mixed media springtime-themed cookie featuring a combination of decorating techniques including embossed and/or contoured cookies, textured and/or contoured royal icing, airbrushing, stenciling, rubber-stamping, piped royal icing flowers, and more.

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How to Make Authentic New York Bagels

(Hands-On Class)

Kristin "Baker Bettie" Hoffman

Join Kristin “Baker Bettie” Hoffman in this bake-along class on how to make authentic New York Style Bagels! You will learn how to properly knead bread dough, what a pre-ferment is and why it makes amazing bagels, the most important ingredients for making authentic bagels, how to boil bagels to get the iconic dense and chewy texture, and how to properly shape the dough.
Sophia Mya Cupcakes

Floral Cupcake Techniques

(Hands-On Class)

Nina Michael

Learn the piping essentials to creating eye-catching floral cupcakes. Using Nina’s provided buttercream recipe, you’ll learn how to color the buttercream, add dimension using color, and what glam details to add for extra glamor.

Mandylicious Challah

Challah 101 - Beautiful Basics

(Hands-On Class)

Mandy Silverman

Whether you’re a novice or expert, there’s something for you to learn in this class about the ancient, beautiful art of making traditional Jewish braided bread: challah. You will learn how to choose the best yeasts and flours for your recipe, getting your dough to the right consistency, strand rolling techniques, how to create beautiful, even braids, and how to elevate your challah by stuffing your strands with delicious fillings.
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You Don't Have to Do it Alone - The Ins and Outs of Hiring a Team

Karen Bornarth

You have been operating as a solo-entrepreneur for some time and you’re ready to hire a team (or at least one person to help out!). Bringing on staff can be both a relief and a stress, as it is not always easy to hire and to delegate the work that you’ve been managing yourself. Learn best practices for building and managing a team before you even make that first hire. Taking a proactive approach, with the right tools in place, will ensure that you and your team are well set up for success. This session will cover crafting job descriptions, setting performance expectations, and designing training materials and product specifications.

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Cake Writing, from Pen to Piping Bag

(Hands-On Class)

Hans Westermark

The art of cake writing involves more than a piping bag and consistent pressure. Become an expert as you learn about the importance of posture, mediums and tools, visualizing and planning techniques, and the necessity of practicing.
Unlocking the Power of Instagram Reels

Unlocking the power of Instagram Reels

Hena Arora Mahajan

Are you seeing people grow their Instagram account through Reels but have absolutely no idea where to start? Are you too busy making and selling cakes and don’t have the patience to spend time on Reels? Have you tried posting Reels but have been deflated by the response? Are you uncomfortable with being in front of the camera and dancing around/entertaining? Are you concerned about spending money on fancy equipment? Join Hena as she takes you through her journey of growing her baking account to more than 150K followers on Instagram and reaching millions of people across the world and subsequently growing her small-business to over 100 countries by unlocking the power of Instagram reels. Learn Hena’s strategies on filming, editing, and posting reels while staying true to your niche and within your comfort zone.
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The Art of Sugar Flowers

(Hands-On Class)

Alexandria Murray

Learn how to make calla lilies, billy buttons and forget me nots with Alexandria from Finespun Cakes. This class will cover learning to hand-cut and texture petals, making hand-pulled flowers, making 3 flowers without the use of silicone molds or cutters, adding edible pollen to flowers, and bringing flowers to life with dusting.
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Money, Money, Money!

Brette Hawks

Money is a touchy subject, but it does NOT have to be! Learn how to really get a grip on how to use, receive, and manage money in your baking business. Brette will teach you how to stop letting the money scare you, how to open the gate to profit in your business, how to set the “right” price, the importance of elevating your brand value to match your pricing, and how to cover your costs, compensate your labor, and grow your business.
ComingSoonPink

Anatomy of the Best Chocolate Cake

(Hands-On Class)

Erika Kwee

Take a deep dive into the many scientific factors that go into baking the perfect chocolate cake. In this class, you’ll learn how to tweak a recipe to achieve your ideal cake texture and flavor by leveraging leaveners, fats, mixing techniques, chocolate types, and much more!

Check back for more classes added soon!

Meet Our Sponsors

Meet Our WORLD-CLASS Instructors

Erin McDowell

Erin Jeanne McDowell

Erin Jeanne McDowell is an author and video host specializing in all things baking. Her first book, The Fearless Baker, was named one of the best baking books of the year by the New York Times. Her second, The Book on Pie, is a NYT Bestseller. Her latest, Savory Baking, is all about the pleasures of baking for “Breakfast, Dinner, and Everything in Between.” She hosts the award winning series Bake it Up a Notch on Food52.
Coinneach MacLeod

Coinneach MacLeod

Inspired by traditional family recipes and Scottish flavours, Coinneach MacLeod, the Hebridean Baker, has been Scotland’s best-selling cookbook author for the past two years.


Coinneach was born and raised on the Isle of Lewis, the most northerly of the Outer Hebrides. His cookbooks and online videos (watched by over 25 million people) have inspired millions around the world to bake, visit Scotland, learn Gaelic, enjoy a dram or two of whisky and to seek a more wholesome, simple life. The Hebridean Baker showcases Scotland’s extensive larder and brings us flavourful dishes with a story to tell and aims to bring the best of Scotland to a worldwide audience.

Baker Bettie

Kristin "Baker Bettie" Hoffman

Kristin “Baker Bettie” Hoffman is a trained chef, baking educator, cookbook author, and owner of Bettie’s Chicago, a 1950’s styled event space and recreational baking school in downtown Chicago. Since 2011, she has created educational content about baking on the Baker Bettie website, YouTube channel, and on social media! Kristin specializes in teaching fundamental baking techniques, basic bread baking, and sourdough. Her approach is to break down baking science in an approachable way to help bakers build their confidence in the kitchen.
Julia M Usher

Julia M. Usher

Julia M. Usher is a world-renowned sugar artist most recognized for her pioneering work in 3-D cookies. She is also the author of two books, 13 e-books, and an app, all about cookie decorating. When not spreading her love for cookie art in classes across the globe or online, Julia produces videos for her popular YouTube channel and website; oversees Cookie Connection™, the world’s largest online cookie decorating community; designs cookie stencils and cutters under her JULIA brand; and manages Julia M. Usher’s Cookie Art Competition™, which was filmed in 2019 for a Food Network documentary. Julia is Past President of the International Association of Culinary Professionals and has received multiple food writing, decorating, and video awards, including James Beard Food Writing Award finalist (2008), Cordon d’ Or Food Writing Award winner (2009), Cake Masters Magazine Cookie Award winner (2013), Oklahoma State Sugar Art Show (OSSAS) Medal of Honor (2014), both Edible Artists Global Academy Association (EAGAA) US and International Sugar Artist of the Year Awards (2016), Cake Masters Magazine Cookie Icon (2018), TASTE Breakout Foodie of the Year (2019), and Best Online Cookie Decorating Classes from The Spruce Eats (2020). She is also a two-time Global Sugar Hero finalist in the Australian Cake Artists & Decorators Association (ACADA) annual Cake Oscar Awards (2021/2022), and a 2023 finalist in the global Positive Leadership Awards for her impact on the cookie arts community. Most recently, Julia launched a series of licensed 3-D cookie decorating courses in Asian markets with the highly regarded Japan Salonaise Association. Her favorite mantra is “live sweetly”, which she urges everyone to do every day!

Barbara Hobart

Barbara Hobart

Barbara Hobart is an award-winning television writer/producer and is also the owner of HomePlates Worldwide, Inc. a company which manufactures custom products for brands across the globe. She is also the creator and owner of Best Ever Backdrops, the 100% waterproof, stain resistant, and lightweight backdrops for food and product photographers.
Nina Michael

Nina Michael

Nina, from Sophia Mya Cupcakes, is a multi-award winning & trend setting cupcake artist originally from Chicago and has been residing in Melbourne since her sweet journey started.

 

She started the #monogramcupcakes trend in 2015 and loves creating unique, colorful and glam creations. Nina, from Sophia Mya Cupcakes, is a multi-award winning & trend setting cupcake artist originally from Chicago and has been residing in Melbourne since her sweet journey started. She started the #monogramcupcakes trend in 2015 and loves creating unique, colorful and glam creations.

Denea Gresham

Denea Gresham

Denea “Bitsy” Gresham founded Bitsycakes in 2017 shortly after deciding to leave her position as executive pastry chef at a million-dollar catering company. She had already graduated from the nation’s premier culinary school (CIA 2010) and had years of experience in the industry under her belt. She knew that the time was right to take a chance and bet on herself!

 

Bitsy gathers her motivation from her 5 year old autistic son, Zachary, whom she cares for while managing all the day to day operations of Bitsycakes.

 

Above all else, Bitsy prioritizes providing memorable moments for her clientele and students! She uses all of her experience and knowledge obtained over the past 13 years to educate, inspire, and brighten everyone’s days!

Fred Csibi-Levin

Fred Csibi-Levin

Hi! I’m Fred, also known as Doc Macaron on social media. I am a scientist turned pastry chef.

 

I have always had a sweet tooth and really enjoyed pastries, but I was never really a baker before the pandemic.

 

Initially, I focused on macarons, which are known for being particularly difficult to bake. I spent countless hours experimenting, trying to see how many parameters can contribute to making a successful (or unsuccessful) macaron. This opened my eyes to a whole new perspective of the science of baking and, as a scientist, I got hooked.

 

I made the big decision to make baking more than a hobby and earned a pastry chef degree. My brand primarily focuses on different aspects of education through workshops, sharing my recipes on my blog, and consulting to bakeries, restaurants, and individuals.

Mandy Silverman

Mandy Silverman

Mandy Silverman founded Mandylicious in 2013 in Sharon, MA. Since then, she has created over 400 unique challah and babka recipes and has developed a global following, including all 50 states in the US and over 70 countries around the world. In addition to selling challah and teaching classes, she loves sharing her recipes and tips, and supporting others who want to make their own challah.
Karen Bornarth

Karen Bornarth

Karen Bornarth is Executive Director of the Bread Bakers Guild of America, a nonprofit membership association dedicated to supporting the sustainable growth of the artisan baking industry through education, training and community. The Guild’s 2000+ members are bakery owners, professional bakers, ingredient and equipment suppliers, educators and others dedicated to the production of the highest-quality baked goods and to advancing the baking industry.

 

Through her years of experience as a bread baker and educator in New York City’s culinary landscape, Karen brings a passion for education and advocacy for frontline food production workers. She is particularly interested in breaking down the systemic and structural barriers to career and economic advancement for people of color and women in the culinary industry.

 

In her current work with the Bread Bakers Guild of America, she supports bakery owners and professional bakers to achieve success in their baking practices and businesses through classes and events in baking techniques and the business of baking, and opportunities to connect with and learn from their peers.

 

During her 7+ years with Hot Bread Kitchen, a nonprofit workforce and small business development agency in NYC, she developed an initiative to improve job quality and business performance in small food businesses, and oversaw a team to design and deliver a dynamic workforce development program in New York City.

 

She launched her career at Amy’s Bread as an overnight production baker, taught bread baking for several years at the French Culinary Institute, and developed products and processes for Le Pain Quotidien, an international franchise of bakery-cafes.

Hans Westermark

Hans Westermark

Hans Westermark began working at Apple Annie’s Bake Shop in 1990. Hans has apprenticed in every aspect of the baking profession – mixing, baking, pastries, breads, cakes, and decorating. For two years he apprenticed in a European bakery in Solothurn, Switzerland. After returning to the States in 1999, Hans focused primarily on decorating cakes for Apple Annie’s Bake Shop. An avid videographer, Hans’s videos of his cake decorating surged in popularity on TikTok at the beginning of the pandemic. He is excited to share his knowledge of old school cake writing techniques.
Hena Arora Mahajan

Hena Arora Mahajan

A jewelry designer and graduate gemologist from GIA London, Hena Arora Mahajan stumbled into the caking world in 2014 when she decided to bake her son’s 2nd birthday cake. Funky Batter was born in 2015 as a creative outlet for her with cakes as her canvas.


Hena is a Recipe Developer and works hard to shatter traditional boundaries by creating easy to make and functional recipes. Her main focus is to address pain points in the industry and simplify baking and cake decorating with her recipes and tutorials. She has created her famous #FunkyBattercream and #funkybattercake recipes which are being used by bakers in 102 countries.


She puts her heart and soul into each creation trying to bake the world happy, one cake at a time.

Alexandria Murray

Alexandria Murray

Alexandria started Finespun Cakes as a luxury cake business back in 2015, renting out odd catering kitchens and making sugar flowers at her kitchen counter.


Since then, she’s opened a cake studio in Toronto, had over 600 students go through her online courses, and grown her social media following to over 200k fellow cake makers and appreciators.


She’s been featured in wedding and cake magazines, blogs, podcasts, and was one of Wedluxe’s top 10 Wedding Cake Designers for 2023.


Alexandria has a love of creating sugar flowers, piped cakes, and helping other cake decorators navigate their own creative journeys and businesses.

Brette Hawks

Brette Hawks

Brette is a home-based wedding cake designer and baker out to prove that success in business is not about luck, but about solid business strategy, active implementation of those strategies, and holding a positive mindset. She runs not just one, but two baking businesses and enjoys creating beautiful floral painting wedding cakes as her signature style. She has been featured by Wilton, American Cake Decorating Magazine, and Cake Masters. As a coach for other bakers, Brette powerfully teaches all the nitty-gritty know-how about money and pricing, marketing, business planning, and how to confidently run your business without letting it run you. She hosts the podcast Business Is Sweet and it’s like a mini coaching session in your own kitchen! Brette lives with her husband and two cutie boys in Utah, and when she’s not making cake or teaching, she writes, goes for runs, gets lectured on Star Wars canon by her husband, and plays Taylor Swift songs on the guitar as loud as she can.

Erika Kwee

Erika Kwee

Erika is the creator and recipe tester behind The Pancake Princess, a baking blog curating popular internet recipes via monthly bake offs. The bake offs, which have been running since 2017, include testing 9-12 different recipes in one day, gathering taster feedback and analyzing the data to find the crowd favorite. Based in New York City, Erika recently transitioned from a product marketing manager at a software company to a full-time content creator.

Check back for more SPEAKERS added soon!

Is The Bake Fest For Me?

The Bake Fest is for everyone with a love for baking:

We couldn’t find any other baking event like this, so we created one! It’s the best place for all bakers to get ready for the holidays.

1,000+ Bakers ATTEND OUR EVENTS

Here's What They Have to Say:

What Are You WAiting For?

A limited number of tickets Are available

Bake along in expert-led hands-on baking classes that inspire and educate.

Grow your business and make more money with help from our experienced business instructors.

Meet and interact in real-time with the best baking and business brands.

Enter to win incredible prizes.

Join the fun entirely from the comfort of your own home!

About The Bake Fest

The Bake Fest 2023 marks our fourth virtual event that celebrates all bakers – home bakers, pastry chefs and bakery owners, recipe developers, and baking influencers. Our virtual gatherings are a place for us all to learn through interactive classes, networking opportunities, and shopping experiences. It’s a space to get to know each other and exchange tips so we can grow together.

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