Confection Connection Cake Club

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May 1, 2018-  Our May meeting was tonight. Susan P shared a demo on making fondant blackberries. Ivy shared a recipe and tasty samples of a raspberry pink velvet cake. Kim's hands on project was making a Hawaiian themed cake with a wafer paper grass skirt, fondant flower waistband and plumeria and hibiscus flower toppers.

 March 2018- At our meeting, Jeanne Green's demo was making fondant flowers with individual, unwired petals and assembling them with royal icing (or melted chocolate) for fast decorations to adorn cakes.

Ivy Lucia shared a tip to use a plastic knife to cut brownies with, avoiding that tearing up mess a metal knife makes.

Kim's hands on project was making Lucky the Leprechaun out of fondant.

Paulette's hands on project was making marzipan potatoes.

The Board will have their next meeting on March 25th. Any member is invited to attend. Please let Paulette Karras know if you'll be attending.

Next month's hands on project will be making purse cakes with stenciling accents.

Our History

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.