Every county has been different in what they okay. The only thing I really changed was some recipe ratios that coincided with recipes on the Texas CFO page. I did not give the county every single cake or filling flavor. What I did was provide my base flavors and then wrote up a separate section of flavorings/add-ins, etc. that would change up the cake/filling flavor, and they were okay with that. I did list everything that I could think of. I also asked about new flavors added at a later date, and what my county told me was that, as long as I wasn't adding new items to my menu, I didnt have to submit new flavors for review.
The whole task in creating the sample labels def took awhile. I used a weight conversion chart to help list ingredients in descending order. I think I am fortunate in my county...I haven't heard others having the same ease in dealing with their counties.
Look for the "creating your California cottage food operation" group in Facebook...helpful stuff there.