Cupcake Smash 2015
Online registration is now closed. You are welcome to register on-site at the door. Registration is $30 for adults and $15 for children (12 and under) and includes entry into the event, all-you-can-eat cupcakes and beer or wine for those over 21 years old. IDs will be checked at the door.
Philabundance’s signature Cupcake Smash event challenges amateur and professional bakers to create delicious, unique cupcakes— and cupcake enthusiasts can come out to try them all! Back for its fifth year, this year bakers will be challenged to find inspiration in everyone’s favorite weekend treat: BRUNCH.
This young, fun community event brings together bakers, guest judges and cupcake fans alike to raise money and fight hunger in our region. Since its inception, Cupcake Smash has doubled in size each year. Help us smash our previous goals to raise $50,000 which will help to provide 100,000 meals to our neighbors in need!
Sunday, May 31, 2015
2:00 – 5:00 pm
A SWEET TREAT!
Show your support all year long by wearing a sweet SMASH HUNGER
t-shirt! These are only available online so click here to purchase your
t-shirt today. Get one for yourself and one as a gift for a friend who can’t attend the event. Proceeds will be donated to Philabundance.
Questions about Cupcake Smash? Please email email@example.com.
MEET OUR EMCEE
Wendy Rollins hosts middays (10am-3pm) on Radio 104.5 in Philadelphia and loves cupcakes almost as much as she loves music. She has been in Philadelphia since the station’s inception eight years ago and has become a fast fan of all things Philly. She also produces Radio 104.5 Studio Sessions, a collection of their best Studio Session performances, every year to benefit Philabundance. She is honored to return for another Cupcake Smash!
MEET OUR JUDGES
Daniela D’Ambrosio, The Pickled Heron
Daniela D’Ambrosio is the co-chef and co-owner of The Pickled Heron, a BYOB in the Fishtown section of Philadelphia. She is passionate about promoting seasonal and local food and creating artisan breads and pastas to enhance the dining experience. When Daniela is not cooking, she enjoys knitting and hiking with her pups, Mrs. Jones and Fasha the Dog.
Matt Fein, Federal Donuts
Federal Donuts chef Matthew Fein is a native of Langhorne, PA and graduated from Cambridge School of Culinary Arts in Cambridge, MA in 2009. Prior to captaining the ship at FedNuts, Matt cooked at Zahav restaurant in Philadelphia. When not at work, he most enjoys spending time with his family, including pup Finley, and cooking things other than fried chicken and donuts.
Toni Johnson, Philabundance Community Kitchen
Chef Toni Johnson developed her passion for cooking at a young age in her homeland of Jamaica. As a child, she learned about creating full flavor cuisine while preparing family meals with her grandmother. In 2004, she opened Fusion Island, her very own Caribbean restaurant, just off the Main Line in Philadelphia where she featured fresh, home cooked traditional island cuisine, custom catering and inspired cooking classes. On nights and weekends you can find Toni around town as chef-owner of The Mixin’ Bowl Food Truck and of course at Philabundance Community Kitchen where she brings her baking expertise and lessons to deserving students every day.
Jamie Landers, Luscious Bakery
Jamie Landers is the owner/operator of Luscious Bakery, a brunch inspired bakery café food truck, which opened in Philadelphia in July 2014. Jamie and Luscious Bakery have received several accolades in the first year of operation including being named Top Food Trucks in Philadelphia by the Sun Times, named Best Dessert at the PHS Pop Up Garden and featured in several media outlets. Prior to launching Luscious Bakery, Jamie spent twelve years as an aerospace engineer specializing in space situational awareness and space protection. While Jamie enjoyed her career in engineering she found herself repeatedly being drawn to culinary experiences. In 2012 she enrolled in several community education courses at The Restaurant School at Walnut Hill College, where they encouraged her to explore owning a food business. Jamie resides in the Chestnut Hill neighborhood of Philadelphia.
Sara May, Bing Bing Dim Sum
Sara May has worked as a pastry chef for the Franklin Fountain, Little Nonna’s and Aldine restaurant. You can now find her steaming dumplings and slinging ice cream at Bing Bing Dim Sum on E. Passyunk Avenue.
Jill McClennen, Cathedral Kitchen in Camden
Since getting her first job in a bakery at age seventeen outside of her hometown of Vineland, New Jersey, Jill McClennen has worked to better her culinary and leadership talents. Previously, she ran the kitchen and was co-owner of The Sweet Life Bakery, along with her husband, Stephen, in Vineland which was open for over six years. Jill and her team won many awards and accolades, especially for their wedding cakes, but also for their pastries, lunches and the extensive community service that they engaged in. Since closing The Sweet Life Bakery in late 2013, Jill has been spending time raising her two young children, as well as freelancing, working on a cookbook and doing some pastry consulting. She recently accepted a position at Cathedral Kitchen in Camden as their bakery and pastry instructor. When not in the kitchen or spending time with her family, Jill and her husband enjoy playing roller derby for the New Jersey league, Shore Points Roller Derby, where she is a skater who plays under the name Memento Mori.
Rob Mitchell, The Cow and The Curd
Rob Mitchell serves as President of the Philadelphia Mobile Food Association (PMFA), Secretary of New Jersey Food Truck Association (NJFTA) and is also a board member of the National Food Truck Association. A former English teacher of 16 years, Rob turned his summer “stick stand” gig into a full-time concessions business in 2009. A high-volume concessions outfit with contracts covering a five state region, he specializes in events ranging from seasonal food festivals to sports tournaments and outdoor concerts including Dave Matthews and Metallica. In 2013, Rob launched The Cow and The Curd food truck, which quickly gained recognition and popularity as Best of Philly winner, a repeat Vendy award winner and a repeat People’s Choice winner at numerous food truck mega-events throughout the East Coast region. In 2015, The Cow and The Curd began distributing their Wisconsin battered fried cheese curds to area bars and restaurants. These days, Rob spends most of his time as a consultant to event planners and food truck start-ups. He also dedicated significant time to working on legislative reform for food truck friendly business environments.
Peter Scarola, R2L
Peter Scarola is the Pastry Chef of R2L, the acclaimed modern American restaurant on the 37th floor of Two Liberty Place in Center City Philadelphia. His approach to pastry and dessert is using fresh, seasonal ingredients where flavor, function and an element of surprise take precedence over fashion and flair. A Philadelphia-native, Peter has been employed with Daniel Stern Restaurants since 2008. He leads his staff at R2L in the creation of pastries and artistic plated desserts for the restaurant and for off-site events. In the winter of 2013, Peter was recognized as a Rising Star Pastry Chef of Philadelphia through StarChefs. He then went on to compete in the 4th Annual Pastry Competition at the International Chefs Congress in New York City. He frequently holds classes at COOK, a kitchen-classroom that offers demonstrations by Philadelphia’s most established and aspiring chefs.
Stephen Wilson, 10Arts at The Ritz-Carlton Philadelphia
Since getting his first job in a kitchen at the age of 16 in his hometown of Gainesville, Florida, Chef Stephen Wilson has worked to better his culinary and leadership talents. Since taking over the pastry chef position at The Ritz-Carlton Philadelphia in early 2013, he has built a strong pastry team, revamped the banquet and restaurant menus, and continues to improve the baking and pastry experience for every guest that visits the exquisite and historic property.
In addition to his time in the kitchen, Wilson also is finishing his first book, entitled ‘Your Perfect Wedding Cake’ that is written as a guide to help engaged couples navigate the process of ordering their wedding cake on any budget. He is also the father of two young children, Berkeley and Verbena.
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