Traditional Christmas Cakes & Puddings - Lions District 201Q3
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Traditional Christmas Cakes & Puddings
Last updated: July 10th 2020
Copyright. This document is the property of Lions Australia and all rights are reserved in respect of it.
This document may not be reproduced or disclosed in any manner whatsoever, in whole or in part, without the prior written consent of Lions
Australia.
Lions Australia expressly disclaims any responsibility for or liability arising from the use of this document by any third party.
CONTENTS
National Cake Committee Contact Details ............................................................ 3
District Cake Chairmen Contact Details ................................................................ 4-5
History of Lions Christmas Cakes in Australia ....................................................... 6
Product Information .............................................................................................. 7-8
Features, Advantages and Benefits ....................................................................... 9
Incentive Awards....................................................................................................... 9
MD201 Lions Christmas Cake Committee ............................................................. 10
Roles and Responsibilities .................................................................................... 10
District Chairman ……………………………………………………………………….. 11
Incoming Club Officers Seminars .......................................................................... 12
Promoting and Selling Cakes and Puddings ………………………………………… 12
Club Chairman ………………………………………………………………………….. 13
Payment Method ………….……………………………………………………………. 14
Important Information for Filling out Order Form ……………………………………. 15
Club Ordering Process ..………..……………………………………………………… 16
Club Ordering Process Cont’d ……………………………………………………….… 17
Club Ordering Process Cont’d – Outlet Ideas ……………………………….……… 18
Lions year at a Glance ………………………………………………………………… 19/20
Important Information for All Clubs …………………………………………………... 21
Corporate Ordering System ………………………………..………………………… 22
Stock Storage, Rotation and Handling - Public Complaints Process ……….……. 23
Club Stock Control System – Promotional Merchandise........................................ 24
Delivery Issues ...................................................................................................... 25
Q & A – Common Questions Asked ................................................................... 26/27
Promotional Banner Information ……….……….………………………………….…. 28
Copy of a Club Letter ………………………………….………………………………. 29
National Cake Committee Contact Details
NATIONAL CAKE COORDINATOR
PDG Terry COLLISON “Kelso Park” 230 Manley Rd Mobile: 0439 468 786
Partner Brenda MOOROOPNA NORTH Email: cakes@lions.org.au
WEST VIC 3616
C DISTRICTS
Tony MATTHEWS 11 Eden Avenue Phone: (H) (08) 8278 3743
Partner Jillian BELLEVUE HEIGHTS SA 5050 Mobile: 0418 892 445
Email: tony.matthews05@gmail.com
N DISTRICTS
Ken BROOKS Lot 19 Phone: (H) (02) 6653 5874
Partner Nora 257 Pine Creek Way Mobile: 0427 406 453
BONVILLE NSW 2441 Email: norabrooks2010@gmail.com
Q DISTRICTS
John BROAD 3/58 Rialto Street Phone: (H) (07) 3394 4957
COORPAROO QLD 4151 Mobile: 0413 257 504
Email: sigma200@bigpond.net.au
T DISTRICTS
Cheryl BROWN 13 Millview Drive Mobile: 0447 775 706
OAKDOWNS TAS 7019 Email: cheryl.brown.cb1@gmail.com
Postal Address: PO Box 36
ROSNY PARK TAS 7018
V DISTRICTS
230 Manley Road Mobile: 0439 468 786
PDG Terry COLLISON
Mooroopna North West Email: cakes@lions.org.au
VIC 3616
(Acting)
W DISTRICTS
Carolyn 8 Newell Place Phone: (H) (08) 9592 5211
MIDDLETON COOLOONGUP WA 6168 Mobile: 0408 815 091
Partner PDG Barry Email: party.candles@bigpond.com
WEBPAGE - MEMBERS AREA
www.lionsclubs.org.au/cakes
3
District Cake Chairmen Contact Details
N1 Lion Ken BROOKS Lot 19 Phone: (H) (02) 6653 5874
Partner Nora 257 Pine Creek Way Mobile: 0427 406 453
BONVILLE NSW 2450 Email: norabrooks2010@gmail.com
N2 PCC Gary Parker 33 Drevermann Street Mobile: 0458 232 000
Partner Lois Farrer ACT 2515 Email: gjparker@aapt.net.au
N3 Lion Dianne LOUIS 3/8-10 Bromley Court Phone: (H) (02) 4392 8027
LAKE HAVEN NSW Mobile: 0429 928 027
2263 Email: dilouis23@bigpond.com
N4 Lion Ross CATANZARITI 21 Clifton Boulevard Phone: (H) (02) 6964 5702
Partner Desma GRIFFITH NSW 2680 Mobile: 0412 205 430
Email: rosscat.1@bigpond.com
N5 Lion David ERSKINE 89 Beaconsfield Road Phone: (H) (02) 9419 8592
CHATSWOOD NSW 2067 Mobile: 0409 226 347
Email: david.erskine5@bigpond.com
QI Lion Savva ARGYROU 7 Eucalypt Close Mobile: 0425 972 782
Partner Sophia MACKENZIE QLD 4156 Email: savvargyrou@hotmail.com
Q2 Lion Damian MOTT 5 Mill Street Phone: (07) 4945 4140
Partner PROSERPINE QLD Mobile: 0416 244 485
4800 Email: damienmott@certconfng.com.au
Q3 PDG Kaye SMITH 3 Coachwood Court Phone: (H) (07) 3204 6697
Partner Allan MURRUMBA DOWNS Mobile: 0477 212 242
QLD 4503 Email: lion.kayesmith@bigpond.com
Q4 Lion Dawn HEBBLEWHITE 59 Kiel Mountain Road Phone: (H) (07) 5442 1226
WOOMBYE QLD 4559 Mobile: 0427 753 177
Email: q4cakesmints@gmail.com
C1 PDG Dean NOLL 9 Taylor Street Phone: (H) (08) 8522 1654
Partner Dorothy Gawler East SA 5188 Mobile: 0458 616 009
Email: danddnoll@bigpond.com
C2 Lion Tony MATTHEWS 11 Eden Avenue Phone: (H) (08) 8278 3743
Partner Jillian BELLEVUE HEIGHTS SA 5050 Mobile: 0418 892 445
Email: tony.matthews05@gmail.com
4
District Cake Chairmen Contact Details (continued)
NT Lion Andrew Kent 17 Applegum Drive 0415
Mobile: (H)
Phone: 521
(03) 4081193
9481
Partner Meg Karama NT 0812 Mobile: 0418 633 789
Email:
Email: atkent1@bigpond.com
bdelahunt53@gmail.com
T1 Lion Cheryl BROWN 13 Millview Drive Mobile: 0447 775 706
OAKDOWNS TAS 7019 Email: cheryl.brown.cb1@gmail.com
Postal Address: PO Box 36
ROSNY PARK TAS 7018
VI-4 Lion Brendan DELAHUNT 26A Hardy Street Phone: (H) (03) 9481 1193
Partner Catherine PRESTON VIC 3072 Mobile: 0418 633 789
(National Mint Email: bdelahunt53@gmail.com
Coordinator)
V2 Lion Lindsey Blackwood 10 Ramsay Street Mobile: 0419 560 776
Partner Shirley Nhill VIC 3418 Email:
lindseyblackwood56@gmail.com
V3 PDG George RADFORD 17 Jefferson Avenue Phone: (H) (03) 5155 1991
Partner Joyce LAKES ENTRANCE Mobile: 0431 534 663
VIC 3909 Email: cakesandmints201v3@gmail.com
V5 PDG Terry COLLISON “Kelso Park” 230 Manley Road Mobile: 0439 468 786
Partner Brenda MOOROOPNA NORTH Email: cakes@lions.org.au
WEST VIC 3616
V6 Lion Marie FURZE 3 Anderson Street Mobile: 0411 126 937
WODONGA VIC 3690 Email:
v6.cakesandmints@gmail.com
W1 Lion Carolyn MIDDLETON 8 Newell Place Mobile: 0408 815 091
Partner PDG Barry Email:
COOLOONGUP
w1cakesmints@gmail.com
WA 6168
W2 PDG Dave MOLCHER 12 Gadd Avenue Mobile: 0413 548 661
BYFORD WA 6122 Email:lion.dave.molcher@gmail.com
WEBPAGE - MEMBERS AREA
www.lionsclubs.org.au/cakes
5
History of Lions Australia Christmas Cake Programme
The Christmas Cake Programme had its beginnings prior to the 1965 International Convention in Los
Angeles where the late PDG Captain Philip Lusher was to be inducted as District Governor, District 201B.
PDG Philip, whilst in North America prior to the Convention, visited a number of Clubs in Canada, and
whilst attending a meeting of the Lions Club of Montreal, heard of the “Lions Christmas Cake”
programme, and returned to Australia with full organizational details for the information of his fellow
Governors.
District Governor 201 E, the late Ken Fenwick and his Cabinet Secretary the late Lion Ern Smith
introduced the programme to their District with home baking and packaging of Lions Christmas Cakes in
the Goulburn, NSW area.
The following year, Lions of the Multiple District were seeking a National fund-raising project to support
“SAVE SIGHT” activities and the Council Chairman, the late PDG Jamie Jamieson, called for ideas for a
project to fund the campaign.
Lion Ern Smith suggested to his District Governor, that Lions should sell Christmas Cakes and the project
brought back from Montreal Lions Club by PDG Captain Philip Lusher should be expanded to a National
programme. His Governor told him he was crazy.
The Council Chairman noted the exchange and called on District Governor Ken for comment, who said
“This clown of a Cabinet Secretary of mine has suggested we should sell Christmas Cakes!” It was
immediately formulated, moved, seconded and adopted that Lion, later District Governor, Ern Smith,
be given one week to formulate a plan to bring his idea into being. The first “LIONS SAVE SIGHT
CHRISTMAS CAKES” were baked by Big Sister, part of the Reckitts and Coleman group of companies,
and were three pound cakes.
The project immediately proved successful, and sales have been constant over the past two decades,
after reaching astronomical sales on the inception of the programme.
In 1975 the cake became “metric” and converted to 1.5kg and reduced in packaging from twelve to
ten per carton. This resolved many headaches for Club Chairmen with stock control records and book
keeping made so much easier.
In 1986, it was decided that the cake be manufactured to a lower, larger profile which has proved popular.
Cakes have been baked by Australia's leading food companies, including Big Sister, Gartrell White,
Arnotts, Sara Lee, and since 1983 by the present manufacturer, Top Taste, the baking division of
George Weston Foods Limited, formerly The Webster Biscuit Company.
1998 saw the introduction nationally of the 1kg Lions Christmas Cake, baked to the same high standards
and the same recipe as the original 1.5kg Cake, added to the programme.
2010 saw the formal introduction of a 900gram Lions Traditional Christmas Pudding into the product
range, again following the same recipe lines are our cakes with a blend of 45% fruit and wonderful
traditional spices.
2012 saw the introduction of the Lions Traditional Mini Cake 80gm, this too follows the same
recognized recipe and is ideal for that quick indulgent craving.
All cakes and puddings are baked to the relevant, identical recipe by the manufacturer, ensuring a uniform
high quality product.
Revenue from sales to the public nationally in the past year has exceeded $6,500,000 and the funds
available to the Clubs and Districts for community service programmes somewhere in the order of
$2,000,000.
It is estimated that since the inception of the MD201 Lions Christmas Cake Programme funds available
to the Clubs of Lions Australia have exceeded....
$60,000,000
This is an outstanding result and reflects the enthusiasm of the Clubs participating in the program, it is a
testament to a unique, high quality product and respected brand, “Lions Christmas Cakes and Puddings “.
6
Product Information - Christmas Cake
A Lions Christmas Cake contains the following ingredients: -
Shortening, Sugar, Golden Syrup, Salt, Flour, Baking Powder, Eggs, Rum,
Vanilla, Invert Syrup, Cake Colour, Sultanas, Peel and Whole Cherries. It is notable that the Egg Content is
8.5% and the Fruit content is 50%.
The Cake is mixed in the conventional style by first creaming up the shortening and sugar and then
adding the Egg and mixing until the required density is reached. The Flour and other dry ingredients
are then added and thoroughly mixed in, before adding the Fruit. The mixing is then finished and must
comply with a required density, so that the products can be kept to an even standard. The mixing takes
approximately 20 minutes.
502,000 Lions Cakes (1.5 kg and 1 kg combined) are made from nearly 1479 mixes that use up 367,384
kgs of blended fruit, 62,118 litres of egg and 5,620 litres of Rum.
The cakes are then deposited into baking tins and baked @ 130c for two (3) hours. They are de-panned
automatically and then cooled in the spiral coolers for a period of 4 hours. They are then wrapped, boxed
and placed into cartons ready for despatch.
Oven Capacity
4200 units based on 1kg (or) 2520 units 1.5kg. Wrapping & Packing - 1kg = 1400 units per hour,
1.5kg = 840 units an hour.
Density or Specific Gravity
This is the weight of mixing in a container of specific size. The weight varies by the amount of air beaten
into the mixture.
Quality Control
Quality Control on Lions Cake commences from the time the ingredients are received into store with
minor ingredients weighed up into mixing sizes, and a Senior Supervisor doing spot checks in the various
weighed up ingredients chosen at random. With the installation of the batching system, Flour, Sugar,
Shortening and Eggs are automatically weighed into the mixer. The ingredients are then taken to the cake
mixers, where the mixings are made and densities taken for Quality Control purposes at three (3) stages
of the mixing :-
During the packing phase, all products go through a metal detected and X-ray machine and validated
every 30 minutes with operations signing off with tests they do on these critical control points.
1. After the Shortening and Sugar are creamed up.
2. After the Eggs have been added in.
3. After the Fruit has been mixed in.
These checks are necessary to ensure that all mixings
are of the same standard. Any changes in the densities
are immediately reported to the Production Manager to
be rectified, or if this is not possible, the mixing is
discarded.
All densities, mixing times and temperatures pertaining
to each individual mixing are recorded and thoroughly
checked at various intervals by Senior Supervisors and
the Production Manager.
Quality Control does a check on the product each day.
7
Product Information - Christmas Pudding
A Lions Christmas Pudding contains the following ingredients: -
Shortening, Sugar, Brown Sugar, Golden Syrup, Glucose, Butter, Water, Salt,
Flour, Eggs, Rum, Brandy, Sultanas, Peel, Currants, Raisins, Starch, Potassium, Spice, Cinnamon, Cloves,
and Ginger.
The Pudding is mixed in the conventional style by first creaming up the shortening and sugar and then
adding the Egg and mixing until the required density is reached. The Flour and other dry ingredients
are then added and thoroughly mixed in, before adding the Fruit. The mixing is then finished and must
comply with a required density, so that the products can be kept to an even standard. The mixing takes
approximately 20 minutes.
The Puddings are then deposited into Pudding Bowls and baked @ 160c for (2) hours 10 minutes. They
are cooled in the Block Line cooling unit for 2hrs and then de-panned automatically to travel to the
spiral coolers for a period of 4 hours. They are then boxed and placed into cartons ready for despatch.
Oven capacity:
Based on 900g = Wrapping & Packing. 900g unit = 2000 units per hour.
Density or Specific Gravity:
This is the weight of mixing in a container of specific size 456 g Density weight. The weight varies by the
amount of air beaten into the mixture.
Quality Control
Quality Control on Lions Pudding commences from the time the ingredients are received into store with
minor ingredients weighed up into mixing sizes, and a Senior Supervisor doing spot checks in the various
weighed up ingredients chosen at random. With the installation of the batching system, Flour, Sugar,
Shortening and Eggs are automatically weighed into the mixer. The ingredients are then taken to the cake
mixers, where the mixings are made and densities taken for Quality Control purposes at three (3) stages
of the mixing :- During the packing phase, all product goes through a metal detected and X-ray machine
and validated every 30 minutes with ops signing off with tests they do on these critical control points .
1. After the Shortening and Sugar are creamed up.
2. After the Eggs have been added in
3. After the Fruit has been mixed in.
These checks are necessary to ensure that all mixings are of the same standard. Any changes in the
densities are immediately reported to the Production Manager to be rectified, or if this is not possible, the
mixing is discarded.
All densities, mixing times and temperatures pertaining to each individual mixing are recorded and
thoroughly checked at various intervals by Senior Supervisors and the Production Manager.
Quality Control does a check on the product each day.
8
Features, Advantages and Benefits
Feature Advantage Benefit
Mini cake 80gm Available all year ‘round, individually Selling opportunities at Lions BBQs,
wrapped to meet Health and Safety Driver Reviver, Mobile Coffee Vans
requirements. or Lions functions
Two (2) Cake sizes Buyers have a choice, these are now Suits the needs and purse of
available all year ‘round as well. different buyers
More than 50% fruit High quality Fruit Cake product Development of a very good
content compared to the market. reputation in the market. Our cakes
30 months shelf life from In today’s market our product is still do freeze very well.
the day of manufacture value for money.
1.5kg cake – largest on Plenty of great tasting cake to go Still very good value for money
the market around.
Attractive and distinctive Makes an ideal present for friends A truly appreciated and practical gift
packaging and family at Christmas time and can also be
New packaging (Aussie feel) used for many Family celebrations
900g Pudding Buyers are now able to purchase their Great gift idea
45% fruit content Christmas fare in the one place
Fundraising activity Funds raised returned to worthy service Benefiting those less fortunate in the
projects in the local community. Taking community
part in the Cake & Mint Program not
only makes profit for the Club, also
helps the District and MD, it’s a win for
all.
Incentive Awards
District Awards
Lion Power Award
To be eligible for the Lions Power Award Districts should –
Have 95% of their outstanding Cake accounts for Clubs in the District to be finalized with Top
Taste, by 31st January of the succeeding year.
Be the District achieving the highest percentage increase in sales by weight
District Chairman’s Award
To be eligible for this Award the District Chairman must –
Be instrumental in increasing the number of Clubs within the District taking part in the Cake
Programme.
Proactively encouraging Clubs to pay their accounts in a timely manner by 31st January.
Have at least 95% of District Clubs accounts paid in full by the 31st January.
9
MD 201 Lions Cake & Mint Committee
Coordinator Fundraising
General Carrying
Roles and Responsibilities
National Committee (for current contacts refer to www.lionsclubs.org.au/cakes/ )
• To ensure the future of the Lions Australia Cake and Mint Programmes.
• To increase sales of Lions Cakes and Puddings through increased Club participation particularly with
those Clubs demonstrating token support to the programme to achieve the strategic objectives of the
programme.
• To ensure future adequate supply of good quality products to the Clubs from the manufacturer and
distributor through accurate reporting, trend analysis and accurate forecasting of future requirements.
• To make available to Clubs up to date and relevant Point of Sale advertising materials through the Club
Supplies.
• To organize the preparation and distribution of Community Service Announcement media for
advertising the programme on local television and radio networks.
• To continually update and make available for Clubs to purchase promotional products of a high
standard.
• Provide input to the MD201 Management Plan and Annual Budget.
10District Chairman
The primary role of the District Cake Chairman is to increase the sales of Cakes and Puddings throughout
the District.
Your duties include:
❖ Actively promote the sales of Cakes and Puddings through the District Newsletter and the District
website.
❖ Urge all Clubs to be fully involved in this Programme, in particular, those clubs which have
demonstrated only token support for the programme in recent years (i.e. ordering less than five
(5) cartons of cakes) or those Clubs who do not participate at all not forgetting any new Clubs or
Lioness and Leo Clubs in the District.
❖ Encourage all Clubs to increase their sales by providing examples of successful cake programmes
from other Clubs/Districts. Using previous year’s statistics develop a sales target for the District
equal to at least a 5% increase on the previous year.
❖ Liaise with successful Club Cake Chairs to ascertain their various methods of sale, successful
outlets etc., and share this information throughout the District.
❖ To compile a telephone directory of each of the Club Cake Chairman within the District,
remembering correspondence must be forwarded through the Club Secretary.
❖ Handle enquiries and complaints from Clubs, referring these on to appropriate areas.
❖ Prepare a report at each Cabinet Meeting, with the aid of the Sales Analysis Reports, on the
progress of sales. Inform the District Governor and the Cabinet Secretary of any Christmas Cake
sales issues and end of year sales results.
❖ Arrange an interesting display and promotion at your District Convention.
❖ Co-ordinate a Cake Decoration Competition at your District Convention.
❖ Reinforce if the LCI Number is not stated on the Order Form received, Customer Service may
return, by email, the order back to the Club for correction. It is vital you maintain a close liaison
with the Club Cake Chairmen. They are the people who will have the responsibility of motivating
their own Club members.
❖ Assist the Multiple District Cake Chair in ensuring that all Clubs involved in this programme have
met the financial requirements of participating in this programme. This is especially important to
ensure that all Club payments are finalised by the deadlines set by the Multiple District Chair to
ensure that the District gets its maximum rebate from the programme.
❖ Reinforce the use of the Top Taste Pay Way Card as the method of payment. Make sure all Clubs
keep these in a secure place (as the Club Cheque Books are held by the Treasurer, they would be
the appropriate person to hold onto these cards).
❖ Use the Sales, Stock on Hand and Aged Trial Balance Reports to aid you in keeping track of the
Clubs, assisting them with relevant information and making sure that you and the District has a
successful year.
❖ To organise a training seminar in your District for Club Cake Chairmen, to familiarize them with the
Cake Programme, its purpose and objectives and the tools available to them to achieve their goals.
Make any presentation a
meeting of like minds and a
sharing or ideas – talk with
the group not at the group
11District Incoming Club Officers and Orientation Seminars
Ask your District Governor for authority to be part of these seminars for Incoming Club Officers.
• Advise Club Presidents of the importance of selecting a Club Cake Chairman who believes in the
programme and who is committed to being successful.
• Request each Club Secretary advise you of the name, address and contact numbers of the Cake
Chairman as soon as they are appointed. These names will be the basis of your directory.
• Use some of your sample stock for morning or afternoon tea at these functions and at Cabinet
Meetings.
• Keep your segment of the seminar short, and to the point.
• Remind those present from the Clubs that all information is available in the Lions Cake Programme
Guidelines which is available on the MD Website.
• Remind Clubs of their commitment to pay accounts as soon as possible, and certainly no later than 31st
January each year. It often occurs that GWF-Top Taste is still waiting payments in excess of
$1,000,000 from Clubs after the deadline for final payment. Monies outstanding as of 28 February will
be deducted from the District Cake Rebate.
• Advise attendees of any of your District’s incentive awards that may be available through participation in
the programme.
• Failing your addition to the Incoming Club Officers Training, use some initiative and try and organize an
information day with assistance from your Zone or Region Chairmen.
Ideas for Promoting & Selling Cakes and Puddings
Expose Yourself
• Like all saleable items they will not sell if they are not EXPOSED
• They should be on display in your outlets no later than the 1st
week in November – follow the major department store and
supermarket chains for timing, however, our products can be sold
all year ‘round and you might need to be creative as to how and
where you can be seen at times other than Christmas.
• The Bigger the display the Better chance of being noticed
• Use novelty approaches – e.g. fill a wheelbarrow full of cakes
and puddings, like the old Pig-In-A-Barrow raffle. Create your
own posters; make them fun something to draw the crowd.
• Use your local media in community diary sections, editorial and
consider a paid advertisement for your District. Try your local Real
Estate booklets and Neighbourhood Watch newsletter
• Use public notice boards in shopping centres.
• Use the outer shipping cartons to enhance the size of your displays
and utilise the posters obtained by contacting your District
Chairman or a member of the National Cake Committee
12Important Information for Club Chairman
• READ the Lions Cake Programme Guidelines
(Now on Website – www.lionsclubs.org.au/cakes and will be updated regularly if need be).
• PROMOTE the sale of all products in the Lions Cake Programme.
• ORDER using the prescribed Lions Australian Order Form, on the website, remembering there are 12
x 1kg cakes, 10 x 1.5kg cakes, 45 x 80g Mini cakes and 12 x 900g puddings in their respective shipping
cartons (refer page 14 on how to fill out an order form correctly).
• ORDER FORM can be filled out online, saved to your computer and then attached to an email directly
to Top Taste Customer Service at – lionscustomerservice@gwf.com.au
• Remind all Clubs that they NEED to keep the confirmation documentation (email) they receive
from Top Taste once their order has been received and processed.
• You or a Club representative should be on sight when your order is being delivered and you will
be given a copy of the POD (proof of delivery) ask for a copy of this document and keep it.
• Your actual INVOICE will arrive by email approx. 3 weeks after the order has been delivered and
it should be kept in a safe place to negate the necessity to request a copy come payment time
on or before 31st January.
• Maintain an accurate record by keeping copies of all order forms submitted to Top Taste for your
own records. If possible keep a copy of all delivery documentation. This will assist if you have a
problem and at payment time of 31st January.
• Allow SUFFICIENT TIME for delivery of your orders. A minimum TEN (10) NORMAL BUSINESS
DAYS must be allowed for, from the date of receipt of your order.
NOTE: this is imperative for orders submitted to receive the discount, orders, payments and delivery must
occur by the 31st October remembering the ten (10) day time allowance for deliveries. Get these orders in
early to guarantee that you will receive the discount. Suggest that ordering happens by the 20th October to
guarantee delivery by the 31st, if not you may find that your order will be delivered in November, hence no
discount.
• Special DELIVERY INSTRUCTIONS must be clearly noted on all orders submitted. You will be contacted
prior to the delivery date to confirm these instructions and the anticipated time of day for the delivery. If
you do not receive this call you MUST CONTACT the Enquiry Hotline on 1800 033 366.
• You MUST advise Top Taste of any DAMAGED STOCK or SHORT DELIVERIES on your order within
fourteen (14) days of that delivery.
• If there is any damage to your order or the order is short any cartons you MUST note this on the POD,
Proof of Delivery document, or if the damage is substantial, reject the entire delivery. Do not accept it.
• 3 carton minimum purchase (with all products on the one order form this can now be a combination of
products – e.g. 1 carton of each of 1.5kg Cakes + 1.0kg Cakes + 1 Minis or it could be 3 cartons Minis).
• Ensure your cakes and puddings are ON DISPLAY no later than late October to take advantage of the
TV and radio media coverage organised by the National Cake Committee.
• Maintain a detailed list of SALES OUTLETS utilised by the Club including all contact details for future
years of selling. Please remember to look after your outlets, and after peak period all monies and
remaining cakes MUST be collected from your outlets in a timely manner. This will ensure a good
relationship with your outlets for following years. Notify the District Chairman and State Co-ordinators of
your Club Outlets.
• Ensure that PAYMENT to GWF Top Taste for all orders is made by your Club no later than 31st January.
• Ensure that Club Members are aware that cakes and puddings are AVAILABLE FOR 12 MONTHS OF
THE YEAR.
• Visit the MD201 web page (www.lionsclubs.org.au/cakes) and make yourself familiar with the
section in relation to Lions Christmas Cake and Puddings.
• To purchase any Cake merchandise, this is now done through the Club Supplies Shop at Newcastle
and you access it by - Lions Australia Website - www.lionsclubsshop.com.au - Fundraising
Merchandise - Cakes & Puddings
13Payment Method
1. Lions Club arranges cheque payment to ‘George Weston Foods Top Taste’.
2. Lions Club presents Payway Card & cheque payment at Australia Post Office.
3. Australia Post processes payment and provides receipt of transaction
4. Payment allocated to the unique Lions Club Top Taste account.
5. PLEASE NOTE: Payment transaction may take up to 48 hours to process.
Transactions can only be made at Australia Post Offices
No transaction fees apply
Each Payway Card is unique to each Lions Club
There is no Lions Club information stored on the Payway Card
Keep Payway Card in a safe location - (suggest the Club Treasurer)
New replacement Payway Card will incur a cost of $30 if lost or damaged
PLEASE NOTE: Deposits at Australia Post Offices will only be accepted with your Payway Card and
attempts to pay without the Card will be rejected by Australia Post.
Payment Details
DISCOUNT PAYMENT PERIOD
❖ The discount price is only available if the payment and delivery is made within the discount
period of 1st July to 31st October
CHARGE ACCOUNT / STANDARD PRICE
➢ Please note for all charge accounts, the FINAL payment is required on or before the 31st
January
WEBPAGE – MEMBER’S AREA – ORDER FORM
www.lionsclubs.org.au/cakes
Username: cakes
Password: westons2020
Download additional order forms
PLEASE READ THE HINTS ON THE SAMPLE ORDER FORM ON THE
NEXT PAGE. PLEASE ENSURE YOU USE THE 2020 ORDER FORM
YOU MUST INSTILL IN YOUR CLUBS THAT THE CORRECT INFORMATION
WILL ASSIST THE PROCESS FROM ORDER TO DELIVERY TO INVOICE.
COPY INFORMATION FROM THIS MANUAL TO HAVE AT YOUR
DISTRICT CONVENTIONS TO ASSIST THE CLUBS.
AS YOU KNOW SOME CLUBS NEED ASSISTANCE EVEN IF THEY DO NOT
ASK FOR IT..SO BE PROACTIVE.
14Left - Make
2019
your selection
Below – it is
important to
fill this bit in,
NB watch the
This is the Club dates
contact who will
receive the
paperwork from
Top Taste
Please check your calculations
before emailing to Top Taste
Make sure that you check your adding up before sending your order through, double check & check again.
This is the person
that General
Carrying will
contact prior to
delivering order
to this address.
If you select “Charge Account
/Standard Price” option, you have
made the commitment to pay your
account on time – on or before the
31st January.
This is the right and Lion thing to do
15Club Ordering Process
Guidelines for the Ordering, Delivery and Payment of Christmas Cakes and Puddings.
ORDERING
New Order Forms will be updated and available on the Website on the 1st July each year.
To assist Clubs with a speedy delivery of the ordered goods, it is the responsibility of the Club Christmas
Cake Chairman to ensure that the Order Form is completed correctly and includes:
• Tick the method or order placement (email or post)
• Club LCI number - Must appear on Order Form.
• Full Club details (Name, District and dates [order and delivery dates]
• A contact name and details
• Telephone number of the contact
• Delivery address/details, prefer business or Club address (a P.O. Box cannot be used)
• Product quantity & pricing need to be clearly stated (be careful of your calculations)
• Each order to contain all products not a separate order for each
• Special delivery instructions
All Christmas Cake Account Orders can be posted or emailed to Customer Service. It is far better to use the
email option as you will receive a confirmation of receipt of your order the same date you send.
1. Mail to Lions Club Orders, George Weston Foods Ltd.
Reply Paid 555 Enfield NSW 2136 (Email is the best method as post can take up to 10 days)
2. Email orders to – lionscustomerservice@gwf.com.au
3. Invoices for products that have been delivered will be issued by GWF Top Taste approx. 3 weeks after
delivery, clubs with invoicing queries please contact 1800 033 366. Please retain for payment
purposes.
All prices to Clubs apply from 1st July to 30th June of each year, subject to availability from the previous
year’s bake; otherwise the new prices to Clubs will apply from 1st July of that year.
PAYMENT WITH ORDERS – TO ATTAIN THE DISCOUNT, PAYMENT AND DELIVERY MUST BE MADE WITHIN THE
DISCOUNT PERIOD. (1/7/20 – 30/10/20)
DELIVERY DETAILS
Delivery Address (No PO Box addresses allowed)
Delivery Contact Name _________________________________
Address _____________________________________________
____________________________________________________
Suburb _____________________________________________
State ________ P/Code __________Phone No ( ) ____________
PAYMENT DETAILS
Please see reverse for payment method
DISCOUNT PAYMENT PERIOD
The discounted price is only available if payment and
delivery is made between 1 July and 31 October 2019.
CHARGE ACCOUNT/STANDARD PRICE
Orders delivered and payment after 31 October will be
invoiced at full price.
Please note for all charge accounts, payment in full must
be made by 31st January 2020 or earlier.
ALL ORDERS BETWEEN 1ST JAN 2021 TO 30TH JUNE 2021 MUST TO BE PAID FOR IN FULL, WITH
YOUR ORDER.
NO DISCOUNTS APPLY
16CAKE PRICES for 2020
Product 1.5kg Cake 1kg Cake 0.9kg Pudding 80gm Mini
Club Selling Price $17.00 $13.00 $13.00 $ 2.00
Club Purchase Price $12.93 $ 9.51 $ 9.45 $ 1.10
Club Profit $ 4.07 $ 3.49 $3.55 $ 0.90
Discounts apply as follows:
1.5kg Carton 1kg Carton 900g Carton
Carton Discounts for Orders placed $1.65 $1.32 $1.32
between 1st July – 31st October 2020
No discount for Lions Mini Fruit Cake.
NOTE: TO ATTAIN DISCOUNT PAYMENT AND DELIVERY MUST BE MADE WITHIN THE
DISCOUNT PERIOD, THAT IS ORDERED, PAID FOR & DELIVERED ON OR BEFORE THE 31ST
OCTOBER 2020. LAST ORDER DATE FOR DISCOUNT IS 15th OCTOBER 2020
PAYMENT METHOD 2020
Payment Method
1. Lions Club writes out their cheque payment as per normal.
2. Lions Club presents their PayWay Card and cheque payment together at their local Australia Post
Office.
3. The Australia Post Office will process your Lions Club payment and provide the Lions Club member with
a receipt of the transaction.
4. Payment will be allocated to the Lions Club Top Taste Account.
5. Transactions can only be made at Australia Post Offices and no fees apply.
*** PLEASE NOTE. Deposits over the counter at any Australia Post Office will only be accepted with your PayWay
Card. Attempts to pay without your PayWay Card will be rejected by Australia Post.
Loss of a PayWay Card
1. Contact Top Taste Customer Service Team on 1800 033 366
2. Request a new PayWay Card.
3. There will be a charge of $20 to replace any lost or damaged PayWay Cards.
(it may take up to 12 weeks to replace)
ORDERS “ON ACCOUNT” - NO DISCOUNTS APPLY
Any order that is to be charged to your Club Account should be emailed through to George Weston
Foods - Top Taste.
URGENT NOTE:
For emailed orders do not post the same order without clearly marking on it that it is a copy only
attached to your payment, if you fail to do this there is every chance that the order will be duplicated.
NOTE: YOU WILL RECEIVE A RESPONSE FROM TOP TASTE CONFIRMED RECEIPT OF YOUR ORDER
SO THERE IS NO NEED TO SEND A HARD COPY TO THEM AT ALL.
Lions Clubs can email to lionscustomerservice@gwf.com.au, clubs would be required to fill in order
form and scan and email to the email address provided. Confirmation of order received and processed
will be sent back to the club’s email address.
FREIGHT COSTS
• All freight costs are included in the price of the cakes to Clubs.
• Under no circumstances should you pay any freight to any carrier.
17OUTSTANDING PAYMENTS
• All outstanding payments MUST be received by Top Taste by 31st January, ph: 1800 033 366.
• It is imperative to finalise these accounts as soon as possible after the receipt of the invoice.
• If you have a query with your account please contact Top Taste Customer Service on 1800 033 366
as soon as possible, do not leave it until January to do so.
WEBSITE ORDERS (from the public or corporations)
Members of the National Cake Committee are usually assigned the task of co-ordinating calls from mobile
phones and website enquiries.
All sales generated through the Lions Australia “WEBSITE” are referred to the local Club on a post code
allocation basis or as preferred by the purchaser.
The National Cake Committee may co-ordinate large corporate orders where goods are to be distributed
on an Australian-wide basis. Such sales will be co-ordinated by a Committee member who will liaise with
the Clubs involved in the order.
WEBPAGE - MEMBER'S AREA - ORDER FORM
www.lionsclubs.org.au/cakes
Username: cakes
Password: westons2020
Download additional order forms
Clubs should consider approaching the following outlets.
• All club members to be involved, selling to themselves, families, friends and at their place of work
• Banks, Building Societies, Credit Unions and other financial institutions
• Bunnings and Hardware House Retail Outlets
• Post Offices and Police Stations
• Butchers, Fruit Shops and other Retail Outlets
• New and Used Vehicle Dealers (a Cake with every sale)
• Clubs for use as Raffle prizes, Gifts for Guest Speakers, Youth of the Year Judges etc.
• Service Stations and Road Houses
• Local Real Estate Agencies (a Cake with every Sale made)
• Funeral Directors
• Christmas in July Functions, Australia Day Celebrations
• Coffee Shops, Mobile Coffee Vans and Workplace lunch rooms
• Sporting and Other Clubs
• Last year’s list of outlets
• Local Government Offices and Libraries, State & Federal elected members offices
• Direct selling on stalls at Local Shopping Centres
• 70% of sales are made to women. So, target Boutiques, Hairdressers and Craft Shops
• Retirement Villages, Nursing Homes, Child Care Centres and School and University Canteens
• Door Knock Appeals: Successful in selling cakes and gaining new Club Members.
18The Lions Year at a Glance
JULY
Set your goals…..establish your priorities….work out plans to achieve your goals which will let
you accomplish your objective.
Remind Clubs that there is only one (1) Discount Period – 1st July 2020 – 31st October 2020 and the discounted price
is only available if payment and delivery is made within the discounted period. All deliveries must be before the
31 October 2020. Remind Clubs please to do not order in October and request a delivery for November and expect
toget the discount.
Send your introductory letter to all Clubs, this will provide you with an excellent opportunity to promote your
portfolio with enthusiasm and pride. Let the Clubs know what your goals are and what you hope to accomplish
in your year. Ask Club Secretaries for the name, email address and phone number of their Clubs Cake
Chairman.
Prepare a report for inclusion in the next edition of your District Newsletter. Learn the deadlines for each month’s
edition and make sure that you have an article in all editions for the year.
To assist Clubs, remind and encourage Club Secretaries and or Club Cake Chairmen to print off a copy of the
Guidelines, Order Forms and any other resource that is available from the Website (lionsclubs.org.au/cakes)
AUGUST
District Chairmen should by now be visiting Lions Clubs and meeting Club Cake Chairmen.
Contact your District Zone Chairmen; ask for permission to attend their meetings. Use these opportunities to
promote the entire range of products (cakes & mints), use your sample stock effectively when attending meetings
Run information sessions for Club Cake Chairmen, keep them interesting and no longer than an hour or two
Have your second article ready for your District Newsletter.
Send out information via email or District Newsletter, or both, re - Cake decorating Competition at your Convention
Visit as many meetings as possible, this is a good opportunity to meet as many Club Presidents and Secretaries.
It is also a good idea to ask the Zone Chairman to invite the Club Cake Chairman to the meeting.
SEPTEMBER
You should by now be thinking about a static display at your District Convention. Contact your District Governor
and Convention Chairman and explain to them the importance of the Cake Programme, not only to the Clubs but
also to the District. Request a prominent position – use your samples, (both cakes & mints) as they are always
very popular at District Conventions.
Organise a Lions Christmas Cake decorating competition for Lions Club members.
This will afford you the opportunity to get up on the stage at the Convention.
Ask your District Governor to present a prize to the winners. You will be surprised with the results.
OCTOBER
You should be utilizing your District Newsletter to get your message out to all Club members.
It is most important from now until December that you get articles in your District Newsletter.
You will receive printouts of sales for your Clubs in your District. This will let you know which Clubs have placed
orders, how many and which clubs have yet to place an order. Using the information provided, you should
contact Clubs that have not ordered and get them moving.
Also, talk to the clubs that have ordered less than last year and find out the reason why. Advise all Lions
Clubs to plan early and to act early in this year’s campaign.
The nearer Christmas comes, the more difficult it becomes to obtain publicity and the harder it becomes to
sell. The most successful Clubs last year were selling months before Christmas and pursuing corporate
orders.
19NOVEMBER
You must remain proactive with your Clubs, encourage them to be out and about selling at every opportunity.
Use the outlets that you have wisely, outlets like Bunnings, if you cannot get a table then ask if you can sell out
of a trolley – this does work, suggest Clubs give it a go.
One club divides the club members into three groups under the three Vice Presidents and awards a prize to
DECEMBER
the group selling the most cakes. Tell Clubs to stop worrying about supermarkets selling cheaper, they don’t.
.
You have the best Christmas Cakes that money can buy, and our Customers do get value for money.
DECEMBER
JANUARY
With Christmas fast approaching, now is the time to advise and motivate all Clubs to take their cakes out into
the shopping centres. A folding table and a couple of folding chairs, a wheelbarrow filled with Cakes is all they
AY
will need. It is sure to be a Winner.
Remind Clubs of the cut-off date for placing their orders (date this year is – 8th December 2020)
Very Important Note: Now would be a good time to remind the Clubs of their responsibility to pay their account
by the due date. Some Club Treasurers seem to believe that they must get the Board’s approval to pay their
Cake Account, not so. When the Club approved the purchase of cakes, they then made a commitment to pay for
them and all Clubs should be encouraged to finalize their Top Taste Cake Account before breaking up for
Christmas.
District Chairman please keep your District Zone Chairmen informed of what you are doing, and any problems that
could arise during your year you can be assured you have their total support.
You will start to receive printouts of the Clubs owing money for their cakes so that you can be on top of this problem
early.
JANUARY
Early in the New Year you will receive ATB Reports (Aged Trial Balance) more regularly telling you of the Clubs
that still owe money for cakes. It is important that you contact the Clubs concerned and remind them if they
have not already paid their account to please do so as soon as possible.
Please encourage all Clubs to pay via their Payway Cards at the Post Office, this method is far more reliable
than sending a cheque through the post. Cheques notoriously get lost and these days take time to reach their
destination.
PLEASE NOTE - All accounts MUST be finalized by the 31st January of each year. All
subsequent orders placed from 1st January to 30st June must be paid in full with the order, no
discount applies.
FEBRUARY/MARCH
Again, you will receive in early February and March notification advising you of the Clubs that are still dragging
their feet with late settlement of accounts. Monies outstanding as of 28 February will be deducted from the
District's Cake Rebate. This will involve more phone calls.
District Chairmen - Keep a check of all your phone calls and out of pocket expenses to be able to claim
expenses. Claims for expenses must be directed to your District if you have organized a budget for your
portfolio. The Multiple District will not reimburse any expenses other than those approved for attendance
at authorized training seminars and National Cake Committee meetings.
APRIL/MAY/JUNE
Multiple District Convention
District Chairman’s Promotion & Training Seminar
20IMPORTANT INFORMATION FOR ALL CLUBS
1. A minimum ten (10) normal business days for deliveries. Regardless of the quickness of
some online orders arriving the next day, you MUST remember that any Company delivering
their (our) products by road and servicing Clubs scattered all around Australia, so not to
favour one Club over the other, the worst scenario comes into play. (e.g. a Club in Sydney
could get a delivery in 3-5 days or less, but how could a Company guarantee a 3-5 days
turnaround to all Clubs, when getting an order to north west Western Australia will take 10
days.) This is the simple fact and one we need to accept and move on.
2. Damaged and short deliveries. Notification within 14 days is not a new rule, however, it is one
that Top Taste will be adhering too in the future. No other Company would allow any receiver
of a product to wait up to 3 months to complain and then expect either a replacement or a
refund. This is a fact of life and one that we, Lions, need to be aware of. I know that it may be
a challenge for your Club to have someone in attendance for the delivery of your cake order,
however, it is the responsibility of the Club to make sure, in a timely manner, (14 days from
receipt of delivery) to check their order and to notify Top Taste of any problems.
NOTE: if the problem is damage, please remember to take photos of the damaged goods
and send them through to Top Taste with your complaint, either by email (preference) or snail
mail if necessary.
3. Payment of your Club account to Top Taste MUST be paid on or before time. Top Taste allow
Clubs to purchase product early (July if needed) and only pay for all orders by 31st January
2020. There is absolutely no reason why this cannot be done, and it really is unethical for
Clubs not to pay their accounts in a timely manner. Please also remember that when
purchasing product between January and June each year these orders MUST be paid for at
the point of purchase and they cannot hang around and marry up with your peak period
orders and then be paid for by January the following year.
There is no excuse for tardiness, so please make sure this year that you pay your account by
Christmas and get it out of the way and then it’s done.
4. Please encourage ALL Clubs to keep the following paperwork in a safe place in case there is
a problem at payment time.
❖ Your Order Form
❖ The Confirmation Email from Top Taste Customer Service
(stating that your order has been received for processing)
❖ The Invoice (once you receive this please put it in a safe place)
❖ The Payment - keep a copy of your receipt from the Post Office
❖ Your Cheque - make sure that you check to see the cheque
has been presented from your Statement, if there is a query on
your payment you have proof.
Keep your Club Pay Way Card in a safe place (with the Treasurer would be best) and please
if the person looking after the card is away on holidays, please make sure that they leave the
card with someone in the Club. This is no excuse for non-payment.
5. It is imperative if your Club is contacted by or sent through a request for a cake or cakes by
the MD Chairman, that the Club act on that request immediately, not in a day or week but the
moment that you receive these requests they must be dealt with in a timely manner as that is
a Customer and one we should respect even if they wish to purchase just one cake. In most
cases it will be either the President or the Secretary that will be contacted (simply because it
is your details in the Directory). If your Club has a Cake Chairman, then please pass on to
him/her that day so that they can contact the person and organise something to get the order
filled.
6. Please make your District Cake Chairman your first call, for anything and if they cannot help
you, they will certainly make sure that they find out a solution and get back to you as soon as
possible. If they do not get back to you in a timely manner then your next call should be to the
State Chairman, you’ll find their details on the MD Cake web page.
21Corporate C a k e Sales – Tax Invoice Request
The area of Corporate Sales is a largely untapped market for many clubs. But those Clubs which do
pursue corporate sales have seen significant increases in sales.
a. Include with your letter a Corporate Sales brochure. Packs of 25 for $5.00 of these brochures
can be purchased from the Club Supplies Shop on the MD website.
b. Contact as early as possible the General Manager or Corporate Services Manager of the
targeted businesses as many corporations plan very early for staff/customer Christmas
bonuses and gifts.
c. Introduce yourself to them through a follow-up phone call within one to two weeks.
d. After completion of the corporate delivery write to the organisation thanking them for their
support, advising where the funds raised will be distributed and provide them with a Certificate
of Appreciation (sample letters are available on the Christmas Cake web page
www.lionsclubs.org.au/cakes and Certificates can be purchased at $1.00 each from the Club
Supplies Shop on the MD website.
e. Should one of your clients require a tax invoice and your club is not registered for GST, please
contact the National Office prior to placing the order.
f. Should one of your clients wish to pay by credit card and your club does not have credit card
facilities, please contact the National Office.
Note: Top Taste minimum order of 3 cartons applies.
Early payment discounts will not apply to sales processed by the National Office.
Refer to (e) and (f) above, if you require a tax invoice for your Corporate Order Client then these are
the steps you must follow if your Club does not have an ABN and registered for produce tax invoices.
LIONS CAKE GUIDELINES FOR CORPORATE SALES:
Should one of your clients require a tax invoice and your Club is not registered for GST, please contact
the National Office prior to placing the order.
Follow the procedure below –
1. Club representative to complete the Request Form and email it to finance@lions.org.au
2. Finance Officer will provide the Club with a Purchase Order number to use to place the order
with Top Taste
3. Top Taste invoice to be emailed to finance@lions.org.au for processing and payment (must
reference the Purchase Order number provided)
4. Finance Officer will raise and send a Tax Invoice to the client
5. Upon receipt of payment from client – Finance Officer will transfer:
a. Order payment to Top Taste
b. Order profit to the Club
NOTES
Unpaid orders will be the responsibility of the Club (if the client does not pay the Club has to)
Merchant fee will be deducted from order profit if client payment is made by credit card (Club carries
the Credit Card fee, deducted from your profit)
Minimum sales order value of $1000 applies. (for the order to be processed by National Office it must
be over $1000.00)
22Stock Storage, Rotation and Handling
As Lions Christmas Cake and Puddings are Food Products, they should be handled under the strict
guidelines that are required for the Safe Handling of consumable Food Products.
The Australian and New Zealand Food Standards Code (Standard 1.2.5) authorises the use of a “Best
Before” date. This date signifies the end of the period during which the intact package of food, if stored in
accordance with stated storage conditions, will remain fully marketable and retain all claimed qualities.
The Best Before date should be used and recorded on your stock inventory sheets to ensure that the
stock is rotated through any storage location or facility. Best Before dates on Lions Christmas Cakes and
Puddings are based on the currently approved shelf life of 30 months from the date of baking.
In particular all ingredients and finished products shall:
(i) be stored in a weatherproof and pest-free environment under cover, in a clean, dry,
odour-free area;
(ii) be stored away from walls and elevated off the floor in racking to facilitate cleaning and pest
control activities;
(iii) not be stored or transported with other materials that may present contamination hazards due to
odour or toxicity or otherwise;
(iv) be stored at such temperature as required to ensure they do not sustain damage or deterioration
due to extremes of heat or cold. This includes damage by condensation;
(v) be protected from adverse weather conditions during transportation; and
All ingredients and finished products storage and warehousing systems shall apply the “First in First
out” (FIFO) principle of inventory control. All products from an individual “Best before” date should be
received, distributed and sold prior to the same products with a later “Best before” date being received,
distributed and sold.
NOTE: IT IS IMPORTANT TO BE MINDFUL OF STOCK ROTATION AT ALL TIMES, SELL THE
OLDEST STOCK FIRST. VERY IMPORTANT THIS YEAR, WITH NEW PACKAGING ROLLING OUT.
Public Complaints Process – Important to Remember
Complaints from the public should be resolved at the earliest opportunity, with care and tact, by the Club
Cake Chairman.
The process to follow is:-
• Ask the customer to show you the goods in question and provide the packaging for easy identification
of the baking batch run by the manufacturer.
• The Club immediately provides the customer with a replacement product from their stocks at no cost
and collects the faulty goods and associated packaging.
• Report the matter to your District Cake Chairman who will replace the goods at no charge
• Send the goods in question and associated packaging to the District Cake Chairman.
• The District Chairman is to notify the relevant Area Co-ordinator on the National Cake Committee who
will in turn advise the manufacturer
• The District Chairman will on-forward the goods to the manufacturer at the address below, only if
requested to do so by the manufacturer.
Attn: Dion Waite (0447 443 077)
Top Taste
25 Keller Crescent, Carrara, QLD 4211
• The manufacturer will investigate the matter and maintain a record of complaints and background
details for review by the National Cake Committee.
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