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WA Cottage Food Law - Page 4

post #46 of 53
Quote:
Originally Posted by ShannonDavie View Post
 

Oh my gosh I am so sorry! I feel for you. I hate getting that dreaded email. Do they want you to up the sugar to 3:1 ratio?? I couldn't get mine there. What if you just had your current recipes lab tested. Not sure if you have a lot of them but it may be worth it. So frustrating! I got an email as well but I was lucky and it was only a few items that I was able to fix and get passed. Now I just have to do another inspection. Hope it goes better for you. Keep me posted. 

Yes, they want me to up my sugar to the 3:1 ratio. That's just too much of a change. They said I could get them lab tested, but I chose not to this time. What I did was submit 2 versions of my SMBC recipes. One version has vegan butter instead of butter, and the other version is a completely different vegan SMBC recipe. It looks like those will get approved. I did the same for my ganache and those look like they'll be getting approved as well. I got my second notice last Friday and I submitted the changes yesterday. This time, the list was much shorter and they were more just technical issues rather than problems with my ingredients. So, it looks like I'm almost there! How is your renewal going ShannonDavie?

post #47 of 53
Thread Starter 
Quote:
Originally Posted by experimenting View Post
 

Yes, they want me to up my sugar to the 3:1 ratio. That's just too much of a change. They said I could get them lab tested, but I chose not to this time. What I did was submit 2 versions of my SMBC recipes. One version has vegan butter instead of butter, and the other version is a completely different vegan SMBC recipe. It looks like those will get approved. I did the same for my ganache and those look like they'll be getting approved as well. I got my second notice last Friday and I submitted the changes yesterday. This time, the list was much shorter and they were more just technical issues rather than problems with my ingredients. So, it looks like I'm almost there! How is your renewal going ShannonDavie?

Ahh I never thought of vegan butter!! I'm glad you figured something out though and you are almost done! I actually just got the call from the inspector this morning so I should have my inspection and be finished tomorrow! Such a fun process ;)

post #48 of 53

Hi Ladies! I know this is an old thread but I am just starting the process of my application. I dont have a ton of recipes to submit, probably around 30. Did you guys ever get your SMBC approved? I feel like its nearly a deal breaker if I cant get it approved. I have a few recipes Im trying to adjust to make stable so I can get them approved, any tips you can offer?? Idk why they make it so difficult to do this legally, no wonder so many people dont bother :/

post #49 of 53
Thread Starter 

I was never able to get mine approved. I am not renewing this year as I just moved to CA so I am not sure if they have made any changes this year. As far as I know it has to be a 3/1 ratio of sugar to dairy which I could never get my SMBC to. When you do go to submit your recipes I recommend checking everything at least 3 times. I kept getting hung up because I forgot to list if butter was salted and other things that were inconsistent that I would never think would be an issue. Every time you re-submit you have to wait longer so make sure you have it done right when you send it in. I can send you a sample recipe of mine if it helps so you can see how I had to list it out. Good luck to you!

post #50 of 53

Yes they are very insistent on the 3:1 ratio and I don't know how you could get IMBC or SMBC to that ratio.  When I rented a kitchen that all I used was IMBC but had to make changes so that I could get approved.  It is a grueling process and took me a couple of months of back and forth with recipes and labels.  I'm renewing again this year and just adding a couple more recipes so it won't be as bad as last years initial process.  Good luck to you!

post #51 of 53
I am just starting the process. I don't think I M going to submit SMBC this first go round. I'm a little nervous over the whole thing!
post #52 of 53

It doesn't hurt to submit it.  I did submit my IMBC and it was not approved...like I said they told me 3:1 ratio sugar to butter.  

post #53 of 53

ForJenns-we should keep in touch! I dont have any friends in the cake biz, maybe we can help each other in the process. Im having second thoughts about the CFO though, after seeing how much easier it is in every other state and the $15k cap. Discouraging!

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