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WA Cottage Food Law - Page 2

post #16 of 47
Is all the paperwork and restrictions really worth it? I'm on the fence about doing it as a business but getting an llc seems like to much $ right now.
post #17 of 47
Quote:
Originally Posted by nikkinl View Post

Is all the paperwork and restrictions really worth it? I'm on the fence about doing it as a business but getting an llc seems like to much $ right now.

Sending you a PM.

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post #18 of 47
Quote:
Originally Posted by nikkinl View Post

Is all the paperwork and restrictions really worth it? I'm on the fence about doing it as a business but getting an llc seems like to much $ right now.

My LLC was only $100

post #19 of 47
Thread Starter 

Experimenting - would you mind telling me is your SMBC just a standard recipe? They are trying to tell me I need to have a 3/1 sugar to dairy ratio in order for them to approve it and I just don't see how I can get there with SMBC. Also is your ganache just chocolate and whipping cream or do you add anything to it? I tried challenging my reviewer and she is not budging. I think I am just going to have to go around her at this point. 

 

Thank you!!

post #20 of 47

My SMBC is: 

3/4 cup pasteurized egg whites

1 1/2 cups sugar

1 lb 2 oz unsalted butter

 

And yes, my ganache is just chocolate and cream using a 2:1 ratio for dark and 3:1 ratio for white.

 

I wonder if it's just a difference between the counties? It's still pretty new to WA. Did you try asking your regional manager? I asked mine when I didn't agree with what my reviewer said :) I say definitely get a 2nd and 3rd opinion.

 

Good luck!

post #21 of 47
Thread Starter 

Thank you so much for you help!! I actually did try the regional manager today and he is now telling me the same thing as my reviewer :( He said that there have been some changes to the review process and they are no longer allowing ganache. I am now waiting to hear back from him if it is possible to get my ganache lab tested. I am not sure where to go from here on the SMBC though because there is no way I can get to a 3:1 ratio of sugar to dairy without compromising the taste. I was told that each recipe would need to get lab tested and I don't really want to pay to get 14 recipes tested! 

post #22 of 47

Oh no! I wonder if my ganache will stay approved during my renewal. That blows! I thought it was 60% sugar, which isn't quite 3:1. Another place to ask questions is the Washington State Cottage Food facebook page:

 

https://www.facebook.com/pages/Washington-State-Cottage-Food/212823708752853

 

Felicia Hill runs the page. She's responsible for getting the Cottage Food Law passed in WA and was the first to get approved for a permit.

post #23 of 47

I just posted on the fb page about what you were told about ganache. She said she hadn't heard of this and will look into it.

post #24 of 47

I'm in Snohomish and watching this thread.

post #25 of 47
Thread Starter 

You are awesome!! Thank you! I will let you know if I hear back from my regional manager as well. He never responded to my last email asking about having my ganache lab tested. 

post #26 of 47

Here is a link to recipes that were tested and approved to be shelf stable in Texas for their cottage food law. I think if you can show them that they were already tested they should be allowed here in WA as well. But you will have to check to be sure. It has a cream cheese frosting recipe on the list.

 

http://www.texascottagefoodlaw.com/Resources/Recipes.aspx

post #27 of 47
Thread Starter 

Thank you Smallfrye. I actually found that link and thought about trying that as well. It's worth a shot but I am guessing that they are going to want me to have my own testing done. I did actually manage to get my cream cheese recipe approved already which is the Earlene's cream cheese recipe that is on that link. I don't think that other recipe that is on there for cream cheese frosting would be approved because it is similar to the one I submitted originally and was told it needed more sugar. I found Earlene's recipe and used that and it was approved. The only thing that stinks about it is that it is so sweet I can't even really tell it's supposed to be cream cheese frosting! My husband and kids like it so I guess it's not too bad!

post #28 of 47

I'm curious to find out if it varies from one person to the next on who is approving the recipes. I wonder if they have a set formula that they are using. I keep seeing posts about how some get recipes approved and others don't get similar ones approved. Which makes it more confusing for those of us that are still working on our recipes. I would think that it would make sense to let us use recipes that other states cottage food laws have already tested. It would take the guess work out of it for them approving some of the recipes.

post #29 of 47

Yes..It has to have a low PH and aw (water) level. If the aw level in VA is below .92 it can be any PH level and still be NPH food (not potentially hazardous). I'm sure it is similiar in most states

post #30 of 47
Thread Starter 

This whole process has been so difficult and feels like it has taken forever. I just got my 3rd email from my reviewer with corrections to make. This time it at least seems like it may be the end of them however they are just refusing to approve SMBC if it does not meet a 3:1 sugar to dairy ratio. I can't get mine there without replacing the butter with shortening and I would rather not use it than do that. Experimenting - I'm not sure what the review process is like but you may have a hard time getting your recipes approved when it comes to that time! I hope you don't! I really want to keep fighting with them on the SMBC but I just want to get this business going already so I am going to let it go for now and maybe revisit later. Still haven't heard on ganache but was lead to believe that as long as I had it at 3:1 for both white and milk chocolate that it would get approved. I will let you know what happens with that...though it takes about a month between submissions before I get any answers! Sorry can you tell I'm a bit frustrated?!

 

A little advise for anyone who may be going through this process: really watch your labels and recipe. Make sure they match exactly. If your recipe says unsalted butter make sure the label does as well. Same with flour if it is cake flour it needs to say so in both places. For some reason I did a bad job with this and had to make a ton of corrections!

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