Tonight's club meeting was a busy one for sure! Paulette had a lot to talk about regarding the updated bylaws. Susan H. shared that the club will be aquiring a tv, camera and tripods to use at monthly meetings to make it easy for everyone to see the demos and hands on project on the screen without having to leave their seats. A new production crew of club members was formed to be in charge of the equiptment and running it at the meetings.
The board members along with a couple other club members met last week and it was decided that from now on all board members will have a 2 year term. There will no longer be a 1/2 price membership for people joining the club half way through the year. And all members will pay full dues from now on.
It was voted on and passed tonight that the club raise annual dues to $30 per member which will begin in October.
Barb H. shared a tool of a plastic pastry mat to easily roll out fondant on that is far less expensive that other mats.
Pam and Ellie shared a recipe and samples too for a crusting buttercream.
EVCDS employee, Rebecca talked about some new edible glitter sprinkle blends they are now carrying in the store.
Kim lead the hands on project making fondant high heel shoes.
More photos from tonight's meeting on the gallery page.
In the summer months, usually we have a little less turn out but not this month!! We had nearly 30 people attend our June meeting!
Sherry B. lead the hands on project making fondant clowns. Ivy shared a demo making galaxy cookies using a marbling technique with royal icing, spraying on luster dust and mini star sprinkles.
Susan P. shared an idea using small scrapbooking storage containers to hold small cutters and tools. As well as sharing a tip on how to make petal formers using plastic spoons with felt pads on the bottom to keep them from rocking.
Paula shared a apple cake recipe. Angel brought in a cake to show off that she made in a recent class. Susan H. showed off a new spatula that she finds very helpful.
We always have a lot going on at our meetings.
Just an early note to remind everyone that the July meeting will be held one week later that normal due to the holiday.
We'll be meeting on July 11th.
Paulette started the meeting sharing that the board will have a meeting on Tuesday, April 25th. Any members are allowed to attend to share ideas. Kim showed two tools including a cake dividing tool and a fondant edging tool. Sherry C. shared the new rose gold dusting color and several pan sprays from EVCDS. Imelda with the assistance of Mary, demo'ed how to make a tres leche cake using 3 milks squirted into the cake after it was baked. She added strawberry cream and pineapple filling with a whipped cream frosting and let everyone eat her very tasty cake!
We had a wonderful guest decorator from England, Jan Svenson join us at this months' meeting. Jan showed members how to make gum paste freesia flowers and buds. We formed the flowers without cutters, shaped, dusted and wired them along with some buds into a little spray.
We had a fun meeting! Paulette shared that guest decorator/teacher, Jan Svenson from England will be coming to our April meeting to lead a hands on project for us. The auditing of the club's financial records was completed in February.
Jeanne shared a tip on how to make a homemade smoother by cutting the side out of a plastic container. Imelda shared two cake recipes. Kim's demo was making little princess dress cupcake toppers. Ivy lead the hands on project of making mini beer mug cakes. She made all the little cakes, buttercream and gum paste handles in advance. Thank you Ivy!! Photos are in the gallery.
Kim shared info about Cake Camp coming up in August in Las Vegas.
Awesome turn out for tonight's meeting! We had over 30 members with 3 guests and FIVE new members joined!! Welcome back Ellie and Pam! And new welcomes to Monique, Barbie and Elisa!
Our annual raffle was huge! We sold over $200 in raffle tickets! That is the biggest one ever!
Michel shared a tip on how to create a unique holder for a cupcake using a glass candle stick and glass bowl. Angel shared how to make an easy buttercream flower. Kristy shared a cupcake recipe and Sherry made a display using new gold dusts so show how each of them look on different colors of fondant. (Thanks Rebecca for displaying them in Sherry's absence.)
Kristy will be leaving us (BOOOO!!!) due to a new job so Betty Jean will take over as social secretary and new member Barbie will take on membership secretary.
Jeanne went way above and beyond for this month's hands on project making tons of sugar cookies covered in poured fondant and shared lots and lots of premade fondant and chocolate flowers, hearts, cherubs and more to decorate the cookies with. THANK YOU Jeanne!
We started off 2017 with our new President, or should I say 9 times President ( in 21 years), Paulette Karras thanking all the returning members, previous and new board members and going over some cake club business. All dates are set for club meetings on the 1st Tuesday of each month EXCEPT in July where the meeting will be moved to the 2nd Tuesday, the 11th due to the holiday.
Kim shared a demo on creating fondant waves crashing on rocks. Angel shared a recipe and sample of her cheese ball dip. Kristy lead the hands on project of henna piping. Members piped freehand designs on cakes and cake boards.
Two new members joined us, Brandi and Monique. Thank you girls!
Please remember that we have not only the facebook page to share info, but our website and newsletter too. If you are not sure of when you signed up for something, check all of those places.
The 2017 Board members were voted in at this months meeting.
Starting in January our new President will be Paulette Karras. Vice President- Susan Parr. Secretary- Susan Horan. Treasurer- Angel Clark. Other volunteer postitions will be Social Secretary & Membership Secretary- Kristy Phillips. Hands on Project Coordinator- Ivy Lucia. Raffle Ticket seller- Mary Ann Schein. Newsletter Editor, Facebook and Webmaster- Kim Crapps.
Sign up sheets for refreshments, demos, recipes, tools, hints and clean up were passed around.
Denise L. shared our hands on project making fondant gingerbread people. Photos in the gallery.
The club has a brand new banner! This will be used for any occasion to promote the club.
At the end of October, members Susan P., Ivy and Kim got together to assemble and decorate the club's show piece for the cake show. They spent 6 hours covering 5 tiers in fondant decor and adding the mosaic pieces that were made by everyone at the October meeting. As well as creating some 3D fondant baking related pieces and boarders. Come see it at the cake show on November 5th at EVCDS.
A brand new website has been made to contain the club's history starting from 1995 to 2014. Please check out information and photos through the years at
Cottage Food Law in Arizona
The AZ State Legislature passed a brand new Cottage Food law that was signed by the Governor on April 13, 2011. This law means that home bakers will legally be able to bake and sell baked and confectionary foods from home kitchens. Bakers will not have to have a business license or any inspections. The Department of Health Services will require that each person gets a food handler's card and an online registry of food preparers that are authorized to prepare food for commercial purposes will be set up.
"Baked and confectionary goods that are not potentially hazardous and that are prepared in a kitchen of a private home for commercial purposes if packaged with a label that clearly states the address of the maker, includes contact information for the maker, lists all the ingredients in the product and discloses that the product was prepared in a home. The label must be given to the final consumer of the product. If the product was made in a facility for developmentally disabled individuals, the label must also disclose that fact. The person preparing the food or supervising the food preparation must obtain a food handler's card or certificate if one is issued by the local county and must register with an online registry established by the department pursuant to paragraph 13 of this subsection. For the purposes of this subdivision, "potentially hazardous" means baked and confectionary goods that meet the requirements of the food code published by the United States food and drug administration, as modified and incorporated by reference by the department by rule."
This law goes into effect July 20, 2011.