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Archive for the ‘Cake Decorating Contests’ Category


A BAKER’S DOZEN COMPETE TO BE TLC’S NEXT GREAT BAKER

Read exclusive interviews on The Bakery Network: http://www.thebakerynetwork.com/next-great-baker-season-2-contestants

13 Contestants vying for $100,000 prize and chance to work at Carlo’s Bakery. 

Buddy “Cake Boss” Valastro is looking for the NEXT GREAT BAKER and 13 aspiring cake artists are entering the kitchen to see if can bake their way to the top. At stake: the sweet prize of $100,000, a four page feature in Brides Magazine, and a chance to work side-by-side with Buddy and his team at Carlo’s Bakery.

The 10-episode season kicks off with a special 90-minute premiere on Monday, November 28 at 9pm ET/PT. The season one finale – which crowned Dana Hebert the winner – averaged 2.34 million viewers, up +67% from its series debut.

“This season is bigger and better – we’ve doubled the prize, the challenges are tougher, and there’s a seasoned ‘bakers dozen’ fighting it out to prove to me they have what it takes to hang with the Carlo’s crew,” said Buddy Valastro.

This season’s contestants include: 

Ryan Cimorelli, Providence, RI
30 years old; Owner, The Bakery Boutique in Smithfield, RI. 

Wesley Durden, Fayetteville NC
29 years old; Active serviceman with 82nd Airborn Division, based at Fort Bragg. 

Chad Fitzgerald, Duncanville, TX
44 years old; Owner of THE CAKE GUYS in Dallas and Duncanville, TX; also a High School Math Teacher. 

Jasmine Frank, Los Angeles, CA
20 years old; Owner of Jazzy Cakes 

Tony Frys, Forth Worth, TX
23 years old; a co-owner of “The Sugar Art” 

Heather Grubb, Knoxville, TN
31 years old; owner of Cake of Knoxville.

Megan Hart, Pittsburgh PA
38 years old; works as a paramedic for the city of Pittsburgh. 

Marissa Lopez, Pompton Lakes NJ
24 years old; Cake decorator at the Brownstone in Patterson NJ and small business owner.

Heather Macia, Las Vegas, NV
32 years old; a culinary school graduate, she currently works as an exotic dancer.

Carmelo Oquendo, Worcester, MA
43 years old; a retired Gang Unit Police Officer and now the “Cakefather of Worcester.” 

Nadine Reibeling, New York, NY
28 years old; owner of Lolly Love, LLC, and also works in catering sales for a hotel.

Minerva Vazquez, Miami, FL
46 years old; a personal chef and cake artist 

Sara Williams, Cedartown, GA
39 years old; owner of a bakery, Crickette’s Cakes 

Contacts: Dustin Smith, (310) 975-1640, dustin_smith@discovery.com
Press materials: http://press.discovery.com/us/tlc/programs/next-great-baker-2/

The series fan site can be found at http://tlc.howstuffworks.com/tv/next-great-baker.  

NEXT GREAT BAKER is produced for TLC by High Noon Entertainment.

About TLC TLC is a global brand that celebrates extraordinary people and relatable life moments through innovative nonfiction programming. A top 10 cable network for women, TLC has built successful franchises around the Cake Boss, Say Yes to the Dress and Police Women brands. In the first half of 2011, TLC had 23 series averaging 1.0 million viewers or more including Extreme Couponing, Sister Wives, 19 Kids and Counting, What Not To Wear, and Kate Plus 8.

TLC is available in more than 99 million homes in the US and 75 million households in 34 countries internationally. A

destination online, TLC.com offers in-depth fan sites, exclusive video content, and original editorial covering style, home, food, and more. Fans can also interact with TLC via On Demand services, on mobile platforms, including an iPhone App, and through social media such as Facebook or @TLC on Twitter. TLC is part of Discovery

Communications (NASDAQ:
DISCA, DISCB, DISCK), the world’s number one nonfiction media company reaching more than 1.5 billion cumulative subscribers in over 210 countries and territories.

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On The Rise with Beth Appleton of Whimsical Cakes

October 2011, The Bakery Network
Joe Baker, jbaker@thebakerynetwork.com

In the business of making special days just a little sweeter, Beth Appleton of Whimsical Wedding Cakes sits down with Joe Baker to talk about her passion for designing works of art.

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1. Why wedding cakes?
I love being a part of something so special. So much time and energy is put into a wedding and for most it’s a once in a lifetime event…and I get to share in that.

2. How long have you been designing cakes?
I’ve been designing cakes professionally for 3 years. Prior to that I was self taught and made cakes for family and friends. I finally got to a point where I felt I had learned as much as I could on my own and succumbed to taking classes. It was the best thing that I could have ever done. A friend once told me that if you want to be the best at what you do, you must learn from the best. So I did. I went to Bonnie Gordon’s School of Confectionary Arts. The school is now an accredited College.

3. What or who was your inspiration for becoming a Pastry Chef and opening your own specialty shop?
When I was planning my own wedding 9 years ago I was in love with Collette Peter’s wedding cakes. She was ahead of her time and in my books she is responsible for changing cake design from typical to Whimsical.

4. What was your biggest challenge in learning how to bake?
Ah yes, learning to bake…I learned how to design and decorate a cake before I could actually bake. I think my biggest challenge has been to create my own unique flavours and to add a twist to old favourites. My best selling chocolate cake recipe has been in my family for over 100 years but I’ve tweaked it a bit by adding espresso and a hint of cinnamon.

5. What is your favourite all time recipe?
I would have to say my favourite recipe would be my Great Great Grandmother’s Chocolate cake with raspberry curd and dark chocolate ganache or vanilla bean cake filled with lime curd and cream cheese filling.

6. Have you always wanted to be a Pastry Chef?
Nope. It wasn’t until I was planning my wedding that I realized my love of cake design. And still it took me 6 years to realize that I had it in me to actually do it.

7. Do you have any advice for someone wanting to start in the bakery business?
The same advise that was given to me…learn from the best.

8. What type of schooling or baking background do you have?
As I mentioned before, I went to Bonnie Gordon’s School of Confectionary Arts in Toronto. In addition I’ve taken several Celebrity Cake Designers Classes focusing on Sugar Flowers, Air brushing and Carving.

9. Any awards or special achievements?
This past spring I won a Live Cake Star Challenge at Bonnie Gordon’s 3rd annual Cake Show and Competition. I was up against two other designers to create a wedding cake to represent one of the four seasons in front of a live audience in only 7 hours. It was amazing!! And just a short month after that I competed on a new Wedding Cake Competition Show on Slice Network in Canada. The show is called Cake Walk. For our challenge we created a 4’ tall wedding cake with lots of pillows and round tiers stacked topsy turvy as if they were floating above each other. We came in second for this show. It was truly and amazing experience.

10. What would you be doing if you weren’t designing wedding cakes?
I can’t imagine not designing wedding cakes.

Visit Beth Appleton’s website: www.whimsicalweddingcakes.com

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After doing much research on what make a winner at county baking fairs, I came across this post by Lisa Kivirist on Hobby Farns website. It’s a great, helpful article and if you haven’t read it, check it out. It just may help you win your first ‘Blue-Ribbon’

By Lisa Kivirist – Original Article – http://www.hobbyfarms.com/food-and-kitchen/baking-tips-win-prizes.aspx

 Follow these blue-ribbon baking tips to take the top prize at your county fair.

When I entered my first culinary competition at the Wisconsin State Fair last summer, I confess I walked in with a dash of inflated attitude about my carrot cake entry. 

This cake rocked, at least according to my family of taste testers. I‘ve made it so many times, I assembled the batter on autopilot. I started mulling over where I would hang my blue ribbon as I pulled out of the driveway heading to the fair, my cake jiggling in the trunk.

What happened at the fair?
Do you remember that toddler game, “one of these things is not like the other,” where you pick out the item that clearly doesn’t belong with the rest of the group? That was my carrot cake; sitting amongst the table of beautiful, show-stopping, perfect-cake masterpieces.

At first, I felt like the ugly stepsister who tagged along to the ball, hiding in the crowd of onlookers as the judges started tasting and commenting on the cakes.

But something funny happened on the way to the awarding of the blue ribbon. No, my cake didn’t win, but I had a ball.

I learned so much from the judges’ comments, drew inspiration from the other entrants and felt part of a homespun community of cooking enthusiasts like I had never felt before.

Am I going to enter again this year? You bet. But this time, I’ll be well-seasoned with a toolbox of experiences and tips.

Agricultural Fairs in America
The first American agricultural fair dates back to the early 1800s with the Berkshire County Fair in Massachusetts, with a goal of creating a venue for farmers to come together, share information and educate each other.

This revolutionary idea fully sparked during the mid-1800s with fairs flourishing on both the state and county levels.

While the emphasis remained on celebrating and improving American agriculture, these fairs also quickly became a valuable social outlet and anticipated annual event for farmers in isolated rural areas.

The culinary divisions during these early fairs focused on the practical aspects of home farm life, such as preserving food and making butter and cheese.

As modern times evolved in the 1900s, “table luxury” categories such as cakes started appearing at fairs, indicating how rural life no longer needed to focus on just the basic necessities.

Today, more than 3,000 state and regional fairs take place annually, but the culinary competitions have taken on new roles and perspectives.

With the growth of fast food and convenience outlets, most folks today cook as a hobby and for personal interests rather than out of necessity.

This growing group of people who are passionate about cooking—perhaps fueled by popular cooking competitions on the Food Network—adds a healthy dose of renewed enthusiasm to these culinary competitions.

Top 10 Entry Tips
Tempted to enter your best recipe? Here are 10 tips to help make your experience a success.

While these tips and my experience at the Wisconsin State Fair focus on the baked-goods categories in the culinary competitions, remember there’s a wide range of other categories to enter, from jams and preserved foods to appetizers and casseroles.

1) Start With Research
The culinary arena at the Wisconsin State Fair was not only my first baking competition, it was my first state fair. Bad idea.

Try to visit and check out your county or state fairs the year before you plan to enter, and study the food items on display.

What makes the winning entries special? See if you can identify a “hidden gem” category—one that maybe doesn’t receive that many entries and therefore will be a good entry point for you.

Study cookbooks dedicated to blue-ribbon winners, as they’ll showcase a range of winning recipes across the country. While perspectives and interests vary geographically, study the recipes for commonalities and ideas that you can use in your entry.

2) Register Early and Read the Rules
Most culinary competitions require you to register several weeks or even months before the competition date, with many now offering easy-to-use online registration applications.

Each competition will provide detailed entry instructions, often posted online.

Bottom line: Read the rules carefully and follow them to the inch, ounce, minute. While there’s plenty of opportunity for creativity (see tip 4), interpretation of the rules and regulations is not one of them.

For example, the rules might specifically state that the item must be presented on a certain-sized white paper plate.

“Don’t be concerned if this seems very plain because the plate is not taken into consideration during the judging,” explains Linda Amendt, winner of more than 600 first-place ribbons and currently a competition judge and cookbook author. “In this case, the judges will be focused on the taste and appearance of the item.”

Professional chefs are ineligible to enter. While Amendt amassed her blue-ribbon collection during her culinary competition years, once her Blue Ribbon Preserves cookbook came out, she no longer qualified as an “amateur” and shifted instead to judging competitions.

Some culinary competitions are sponsored by specific companies and require you to use certain brand ingredients in your recipe. King Arthur Flour sponsored the cake competition I entered, and I was required to bring in the empty flour bag to prove I used their flour.

Once you officially enter, the fair organizers will provide you with detailed instructions on the exact time and location to bring your entry, right down to convenient parking recommendations.

With many fairs lasting a week or more, the judging schedule is quite detailed with different categories being judged on different days.

Make sure you read all of this ahead of time and call the fair organizers if you have any questions.

Organizational mistakes can be made, so double check the judging time you’re given with the master schedule that’s usually posted on the fair’s website. During my cake competition day at the fair, a woman walked in with a beautiful appetizer tray. Unfortunately, the appetizer judging took place the day before.

3) Choose Categories Carefully
There are many baked-goods category options for you to contemplate, from the classics like chocolate chip cookies to newer categories based on modern trends, like gluten-free baking.

Pick your category carefully, sticking to something that you feel comfortable and are experienced in making.

“Remember, the simpler a recipe, the more perfect the end product needs to be,” advises Jeanie Jung, a seasoned home economist who has judged Wisconsin state and county fairs for more than 40 years. “Baking-powder biscuits are a good example, as the ingredients don’t really vary; therefore, they need to be made absolutely perfect.”

4) Season With Creativity
What personal, unique touch can you add to the recipe to give it that special something the judges glow over?

Here are some ideas:

  • Add an unexpected ingredient to a classic recipe, like dried cranberries to chocolate chip cookies.
  • Use common ingredients in new ways, like adding puréed beets to muffin batter.
  • Create a healthier version of recipe favorites by cutting back on fats or increasing fiber.

5) Write a Perfect Recipe
Make sure your recipe is perfectly written.

  • Add extra description and spell out abbreviations for words such as “teaspoon” just to be perfectly clear.
  • Give detailed measurements for pan size
  • Describe how the item should look when it’s done, such as: “Golden brown on top with a lighter brown along the edges.”

Your recipe title should be both engaging and descriptive, pulling the judges in to take a closer look at your entry.

Consider using a rhyme or alliteration for the title, still focused on communicating the entry, such as “Crunchy Cranberry Cobbler.”

6) Add Organization
Entering a culinary competition is different than everyday home cooking.

Take extra care getting organized.

  • Test your oven temperature beforehand with an oven thermometer to make sure it’s accurate.
  • Don’t clean your oven the day before you make something for the competition because the cleaning odors may still be lingering.
  • Use the absolute best-quality ingredients you can find.
  • Open a fresh box of baking staples such as baking soda or powder to ensure freshness.
  • Use room temperature eggs and flour.

7) Attend to Details
If you take your usual home cooking up a notch when company comes over, think of baking your fair entry as if the president of the United States was stopping by.

  • Practice baking your entry several times first, adding notes to your recipe text on subtle details.
  • Don’t rush when creating your final entry.
  • Block out more time than you typically need to prepare the item so you can make it more mindfully.
  • Measure accurately, and never measure the salt over the mixing bowl to ensure extra granules don’t taint your recipe.
  • Crack the eggs in a small cup before adding to your batter to make sure no eggshells fall in. As fate would have it, the one bite the judge takes would be the one with that tiny shell chip.

“Remember that people—judges included—eat with their eyes, so take particular care that everything looks just right,” advises Jung. “If you’re making multiples of something, such as cookies or rolls, aim to form them as uniform in shape and size as possible.”

8) Transport With Care
Remember how I confessed that my cake was “jiggling in the trunk”?

Avoid that and craft a perfect arrival of your entry with a dash of strategic preparation.

“Stop by a cake-supply store [party-supply store] and pick up a cake box,” Amendt recommends. “These inexpensive cardboard boxes work well to transport your item, and then you can simply carry the box into the judging area. Add twisted towels as needed in your trunk to hold the box in place so it doesn’t slide around.”

9) Learn from the Judges
“Remember that every judge brings their own personal preferences and biases to the judging session, such as some like crunchy cookies while others prefer chewy varieties,” Amendt explains.

“The key for you as an entrant is to not focus on the winning, but to simply relax, have a good time and learn from the process.”

From my experience, the judging session, which is typically open to the public, proved to be the most interesting part of the process.

When I first saw Jung on stage “eating with her eyes” and staring at my entry, I felt self-conscious, but this quickly melted away as she started talking to the audience about successful baking, cake tips and savvy insight based on her years as a trained home economist.

Judges, like Jung, aim to be constructive and positive. Judging is anonymous, so no one, including the judges, knows which entry belongs to whom until after the awarding of the ribbons. Even though I came out of that session sans blue ribbon, I took home a bushel of tips and left itching to get back in the kitchen.

If your entry wins a ribbon, it typically will be held for display throughout the rest of the fair, at which point it will be thrown out for food safety issues.

Remember to bring some Tupperware or other containers to bring your item back home if you don’t win. Non-winning items usually need to be picked up immediately after the judging session.

10) Have Fun and Return
Bottom line: Culinary competitions at fairs create reasons to gather together as a community to celebrate the joys and pleasures of home cooking.

“But be forewarned: Entering county- and state-fair culinary competitions can be addictive,” Amendt says with a smile. “Folks may enter one item their first year and come back the following with entries in multiple categories.”

Amendt accurately recaped my experience: I started plotting what I would enter next year as I sat in the audience watching the judging.

Think about involving friends and family and coming to the fair together, each entering items in the same category.

I’m planning to recruit my mother, another enthusiastic cook, to come next year and we’ll both take on another favorite category of ours—appetizers—and share a fun day together at the fair.

“The spirit of these competitions remains enjoyable and encouraging to everyone to further develop their love of cooking,” sums up Jung. “I remember I once had two loaves of bread in one category that were totally different bread recipes but were identical in shape and size and must have come out of the same pan. Turns out the entries were from a husband and wife who each entered their own bread version.”

In addition to all the personal benefits of entering culinary competitions, such as fun and learning, you’re also helping to keep this agriculture-rooted fair tradition alive and vibrant.

While the exhibits might have changed over the years, the fair’s roots remain true to celebrating and enhancing American agriculture. Who knows—you or I may someday claim the title of “Queen of the Fair,” an honorary distinction many fairs give to the person winning the most ribbons each year.

About the Author: Lisa Kivirist is the co-author of ECOpreneuring and Rural Renaissance and is a W.K. Kellogg Food and Society Policy Fellow. You can find her dreaming about her blue-ribbon winner for next year’s Wisconsin State Fair on her Wisconsin farm and B&B, Inn Serendipity.

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Hostess chocolate cupcakes voted #1 Squiggle-Topped Treat in promotion’s online consumer poll

Source: www.hostess.com

Irving, TX – August 15, 2011 – Hostess®, the maker of America’s most iconic snack cakes announced that Little Egg Harbor, NJ resident Tricia Botbyl, is the $10,000 grand prize winner of the recent “CupCake Jackpot” promotion.

Coinciding with the introduction of new Hostess Strawberry CupCakes, the “Cupcake Jackpot” promotion kicked off this spring asking consumers to try their luck and “spin” the online Cupcake Flavor Wheel for the opportunity to win the $10,000 grand prize or one of over 300 daily prizes. Mrs. Botbyl had the right touch with her spin and landed on the $10,000 grand prize spot, earning a sweet reward.

Consumers taking part in the “CupCake Jackpot” promotion were also asked to vote for their favorite Hostess CupCake flavor in an online poll. With all the votes counted, the classic Chocolate CupCake won out over Hostess’ other varieties of the squiggle-topped treats. In the final tally: Chocolate Cupcakes received 7,513 votes, Golden CupCakes got 4,876 votes, new Strawberry CupCakes earned 3,234 votes and Orange CupCakes took the final spot with 1,015 votes.

More than 126,000 consumers took part in this exciting promotion. Over 300 daily prizes, including cash, a one-year supply of Hostess® CupCakes, Hostess® prize packs, and Flip Video™ cameras with customized squiggle skins were awarded to Hostess fans across the country.

Hostess Brands, Inc. is one of the nation’s largest providers of fresh-baked bread and sweet goods, sold under various brand names including Wonder®, Merita®, Home Pride, Nature’s Pride®, Hostess®, Drake’s®, and Dolly Madison. The Company is headquartered in Irving, Texas.

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The International DairyDeliBakery Association™ (IDDBA) has announced the three contestants chosen to participate in the 16th annual IDDBA Cake Decorating Challenge to be held at IDDBA’s Dairy-Deli-Bake 2011 seminar and expo in Anaheim, CA, June 5-7. There were 78 entrants from 21 supermarket chains.

IDDBA Executive Director Carol Christison commented, “I can’t tell you how many times I’ve looked at a beautiful cake and said “I wish I could do that!”  Well, I can’t.  I have the desire but I don’t have the skill set.  That’s why I’m always so impressed with the cake portfolios sent in by decorators from supermarkets all over.  They have the talent. They have the skill set.  They have the ability to “WOW” customers by making their special event memorable.

And that’s why the IDDBA Cake Decorating Challenge is so important.  It allows creative cake artisans an opportunity to show off their incredible talents and to gain fame and recognition for themselves and for their stores.  The level of excellence and commitment shown in this competition is spectacular.  Come for the show; stay for the cake!”

The decorators receiving an all-expense paid trip to compete are:

Rose Adams, The Kroger Co., Bloomfield Hills, MI. Rose, an experienced cake decorator of 33 years, credits her skills to the guidance, expertise, and support of her manager and coworkers. She enjoys the creativity of her job and the way her department works together as a team.

Stephanie Dillon, Hy-Vee Inc., Belton, MO. Stephanie has been decorating cakes for 12 years. She enjoys her job at Hy-Vee—a great place to both work and learn. She has fun everyday creating sweet treats for her customers.

Jodi Schweiss, Schnuck Markets Inc., St. Louis, MO. With 30 years in the bakery business, Jodi’s background includes custom and specialty cakes, cupcakes, and pastry. She also bakes, arranges cases, and decorates for the seasons.

There are three phases to the Challenge. On Sunday, June 5, each contestant will decorate enough cakes to fill one multi-tiered, eight-foot bakery case. On Monday, June 6, each contestant will decorate a wedding cake. Tuesday, June 7 is a special “Decorator’s Choice” theme event.

A special thanks to the following decorators who entered the competition:

Amy D. Adams, Publix Supermarket; Rose Adams, Kroger Fresh Fare; Waynette Anderson, Food City #685; Belinda Bell, Rosauers; Jessica Bettens, Price Chopper; Jill M. Blancho, Hy-Vee; Barbara Borsuk, Fry’s Supermarket; Carolyn Brooks, Giant Eagle #70; Mandy Brymer, QFC; Mark Anthony Bush Jr., Hy-Vee; Amanda Campbell, Krogers; Richard G. Castillo, Sweetbay Supermarket; Michalene Chalifoux, Kroger; Kathy Chastain, Food City #675; Kizer Cindy, Publix; Brandy Clark, Publix Greenwise; Iris Y. Claudio, Sweetbay Supermarket; Brenda Collins, Sweetbay Supermarket; Alana Conley, Sweetbay Supermarket; Dawnette D. Costa, Giant Eagle; Pamela Day, Food City; Katharine M. DeClerck, Jensen’s Finest Foods; Melanie DeKeyrel Bell, Hy-Vee; Stephanie Dillon, Hy-Vee; Karen Farmer, Kroger #804; Nikki Elaine Fisher, The Shoppes of Fiddlesticks #00864 (Publix) ; Jessica L. Foster, Prairie Village Hy-Vee; Tracy Gamble, The Cakery; Claudia Gentile, Publix; Jami Gima, QFC Bellevue Village; Danielle L. Greene, Giant Eagle #6502; Miranda Claire Greenhut, Publix Supermarkets #502; Margaret Griffin, Giant Eagle; Laurie Grissom, Walmart Supercenter; Stacie Hanselman, Hy-Vee #6; Betty L. Hartzell, Sweetbay Supermarket; Brittney Harvey, Giant Eagle; Ashley Hernandez, Sweetbay Supermarket; Brook Hovland, Rosauers; Christina Jenkins, Publix; Desiré Jordan, Publix; Missy Kirby, Kroger; Carolyn L. Kirwan, Schnuck’s; Rochelle Krueger, Walmart Store 1923; Lisa Laib, Marketplace Foods, Broadway; Rosanna Lenihan, Publix Supermarket; Ellen Levande, Festival Foods; Karen Marie Lindow, Giant Eagle #76; Christy MacDowell, Publix; Delores McCann, Price Chopper; Sandy McNicol, QFC; Gail Meter, Giant Eagle #216; Megan Miller, Giant Eagle 1297; Robyn Mindy, Fry’s Foods (Kroger) ; Harmonie Moore, Harps; Tammy Nissen, Hy-Vee Moline #2; June M. Odlum, Publix Greenwise; Britney Parlett, Publix; Elizabeth Raven, Price Chopper; Kelli Rico, Kroger #570; Cody Robinson, Publix; Janet Rondini, Giant Eagle; Barbara Rood, Wal-Mart; Rhoda Schultz, Hy-Vee #1394; Jodi Schweiss, Schnucks – Des Peres #209; Lisa Shelby, Publix Supermarkets; Erica Sherrod, Publix Supermarkets Inc.; Mandy Solich, Publix; Brenda Sorenson, Smith’s; Jenna Sparks, United Supermarkets #4363; Kristin Stiegliz Thiel, Cash Wise Foods; Cathy Stringfellow-Hartman, Giant Eagle; Sharon Sykes, Hy-Vee #1387; Michelle Trahan, Food City #670; Mary Wagner, J&B Foods; Roxanne Ware, Hy-Vee #1474; Anne Marie Warner, Sweetbay Supermarket; Carolyn J. Williams, Kroger  J864; Sara F. Wilson, Super Walmart Center 2988.

Source: http://www.iddba.org/prcakecontestants.aspx

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