Thanks to all the ladies that joined us last night, including a new member that read about our Guild in the Mandarin Newsline!

For last night's meeting, we decided to experiment with rice/wafer paper. We started with flowers and made our way to feathers. We cut, punched, and dipped the night away. Here are how some of the members' feathers turned out...

They were all beautiful and, just like real feathers, each one was unique!

We hope to see some cakes in the future that use these new skills.

If you couldn't make it to the meeting, but still want to try out this technique, you can follow the same instructions we did, found here.

And for the flowers, you can check our Chef Rubber's site and click on the "Contemporary Introduction to Wafer Paper Molding" booklet. Just a warning, Lisa makes it sound and look a lot easier than it is!

Good luck on all your wafer paper adventures and 

hope to see you all at our June meeting!

New Classes Coming to Jax

Our President, Jane has informed me that there a a few new classes coming to our area!

First up, Sidney Galpern, from Simi Cakes and Confections, will be teaching 3 isomalt classes on Saturday, June 11. They will be:

Class 1:  Casting Isomalt, Including Gems 10-12pm
Class 2:  Sculpted and Pulled Sugar: Vines, Roses, Calla Lilies 12:15-2:15
Class 3:  Spun Sugar and Blown Bubbles 3-5pm

All of the tools and supplies needed for these classes are provided. 

The cost is $60 each or $150 for all three classes

We were lucky enough to attend a couple of these classes in Melbourne recently. Sidney may be young, but she sure is talented! And a wonderful teacher too. If isomalt is something you've been wanting to try, now's the time. But hurry, these classes fill up fast!

The very next day, Patrice Drinkard will be teaching an awesome, hands-on Mask class!

The class fee is $75. 

Both of these classes will be held at 4237 Salisbury Road.  

More details will be coming soon!

If you have any questions about either of these classes, please contact Jane.

Q and A

For those of you that may have questions about the Cottage Food Act that recently passed, I'll post another email from Barbara Schmal.

She says,

"First of all thank you so much for all the kind words.  I am glad I was able to help get the Cottage Food Act passed in Florida.  It appears there is still confusion what is allowed and what isn't allowed for you to do.  I copied the bill as it states on the Senate website.  Everything in RED Bold is what you need to follow.  Once the bill becomes effective in July, if you have any questions you will need to contact one of the following departments: Dept of Agriculture, Dept of Business and Professional Regulations and Dept of Health.

 

What it comes down to is.

 

1,  NO Licensing NO Inspections of our kitchens (unless there is a compliant).

2.  Gross Sales $15,000 annually.

3.  Proper Labeling and packaged.  (Again, use your judgment, if you can't box a wedding cake include this information in their contract.)

4. Cannot sell your goodies on the "Internet, Mail Order or Wholesale" (you can have a website to advertise and promote yourself but, cannot have a shopping cart) 
5. Labeling:

   

(a) The name and address of the cottage food operation.

(b) The name of the cottage food product.

(c) The ingredients of the cottage food product, descending order of predominance by weight. 

(d) The net weight or net volume of the cottage food product. 

(e) Allergen information as specified by federal labeling 945 requirements. 

(f) If any nutritional claim is made, appropriate nutritional information as specified by federal labeling  requirements. 

(g)  This must be on your label

"Made in a cottage food operation that is not subject to Florida's food safety regulations."

The above is a quick reference for you and the attached document is more detailed.  I feel the state made it pretty simple.  There isn't anywhere in the bill that states you cannot sell at Flea Markets or Farmers Markets.  The state did not state that only certain types of foods can be made in a cottage food kitchen.  So I feel we are very lucky.  Some of you feel $15,000 isn't enough well, if you are making more than that then it maybe time for you to move up.  If you move into a commercial kitchen or rent a space than the above rules and regulations do not apply.  You have to follow the Food Establishment requirements and regulations.

I hope this helps."

 This may not answer all of your questions, but it will help you start out. 

Also, you can read the document she had attached here.