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Food Symposium Offering $500 in Prizes for Cake-Baking Competition

April 23 Event to Feature Fresh Food Advocate and Author Joel Salatin

April 4, 2014

Food Symposium guests enjoyed more than 50 pies at last year's popular Food Symposium Pie-Baking Contest. This year, cake-baking will take center stage.

Food Symposium guests enjoyed more than 50 pies at last year's popular Food Symposium Pie-Baking Contest. This year, cake-baking will take center stage.

On the heels of last year’s hugely successful pie-baking contest, this year’s Food Symposium April 23 at Wilmington College will give bakers and ameteur pastry chefs an opportunity to showcase their favorite cakes.

The Food Symposium Cake Bake-Off will open the symposium with a public tasting session from 1:30 to 2:30 p.m. in Kelly Center’s McCoy Room.

The four categories for cake entries are: (A) Sheet, (B) Layered, (C) Gluten-Free and (D) Ugly. In addition, two divisions judged independently across the four categories include: (1) Student and (2) Non-Student. That means a whopping $500 worth of prize money to be awarded for the best in each category across both divisions ($50 prize), as well as a grand prize for the best overall cake ($100).

Also new this year, the Food Symposium Committee is encouraging early sign-ups by way of an online registration form: https://www.surveymonkey.com/s/GVX6FXK. All bake-off rules and regulations are included on the form.

Cakes must be dropped off at the Kelly Center McCoy Room on April 23 between 11:30 a.m. and 12:15 p.m. Private judging will follow at 12:30 p.m. The room will be open for a public cake tasting from 1:30 to 2:30 p.m.

So, according to committee leader Corey Cockerill, “Even if you don’t bake, be sure to stop by for a taste or two!”

Winners will be announced at the start of the Food Symposium keynote address featuring fresh food advocate and author Joel Salatin (“Holy Cows and Hog Heaven”), at 7:30 p.m., in Hermann Court. Contestants do not have to be present to receive an award.

Sandwiched between the cake tasting hour and the keynote address will be a panel discussion highlighting this years theme, “Beyond Nutrition: Rethinking Our Relationship with Food,” at 3 p.m. in the McCoy Room.

Panelists include: urban homesteader Rachel Tayse Baillieul, whose family produces essentially all of its food on two acres in Columbus; Steve Berk, a former crop extension agent in the Peace Corps that works for the Ohio Farm Bureau; Julie Kramer, publisher and creative director of Edible Ohio Valley; and Barbara Utendorf, doctor of naturopathy, who teaches workshops on permaculture and sustainable and organic gardening.

All events are free of charge. For more information about the symposium, visit www.facebook.com/foodsymposiumwc or on Twitter via @food_symposium.