Ok, first and foremost, I am a licensed, inspected , and insured home-based cake artist. When I relocate, those are the very first things on my list to get taken care of. That said, I am moving from SLC, Utah to West Chester , PA (just outside of Philly) . Apology in advance, there are a few.  Here are my questions:

1. What are the adjustments if any to baking?

(going from seal level to high altitude, there is a ton of info on ,but I can't seem to find anything to the  reverse. When one is used to baking at high altitudes, I suspect lowering altitude will cause a few issues as my recipes are made for the higher. I must tell to you I am a doctored box baker and I love it)

2. I make MMF , any alterations there?

( last year I traveled to Florida and made my brother's wedding cake and that was a total wretch of a time getting the fondant to even look decent, I pulled it off ,but what a nightmare. Certainly don't want to go through that with every cake.)

3. Using a commercial oven?

Most likely, I will be renting a commercial kitchen share until I am more settled into my own environment. I have never used a commercial type oven before. Any advice on going from a standard home type oven to a commercial oven?

4. If you are based in that area,what can I expect the average customer to be like?

I know that's a broad question but what I am used to is the folks here tend to be more on the "cheap side" and even though my prices are competitive and I thing reasonable, I would love to know what to expect there.

( if you would like, you can see some of my work and my pricing on my website at www.sophisticakesutah.com )

5. Another ? for folks that may be close to that area, is the licensing process difficult?

It was rather mind numbing here,but now I am accustomed to the process. I already called the Dept. of Ag there, but more from a personal perspective?

6. In terms of Fondant and Humidity , what are your thoughts?

Do you use it regardless? Is there a trick in the summer?

7. And buttercream? I make my AMBC from scratch with slightly more short. than butter and it is very delicious. I get compliments all the time. However, with so much butter, will I be in trouble? My ratio is 4 c short to 3 c butter.

I've never baked in high altitudes, so can't help with that aspect.

Just wanted to mention, you may have to change your name. There is already a Sophisticakes within a few miles of West Chester. http://www.sophisticakespa.com/

Getting licensed and inspected in the Philly burbs is fairly easy (not sure about West Chester specifically, you'll have to call their zoning board).

thanks for the response. I knew about the other Sophisticakes in pa. I am already in brainstorming processes. I don't want to change it to0 much but will most likely change it somehow. I don't want my business to be associated with the other one good or bad , or thought to be a branch there of. I am sure she does amazing work but we are not the same business. Plus , I'm pretty sure I won't be able to license!! 

Also , tracy.. were you able to answer anything about the fondant and buttercream issues?