Looking for commercial kitchen to rent in Bay Area/Peninsula

Are you aware that the Governor signed AB1616, the Cottage Baking law which takes effect January 1, 2013?

This law permits home baking as long as no PHF (potentially hazardous food) is incorporated.

Check with your local health department for details.

See: http://www.latimes.com/business/money/la-fi-mo-governor-1616-homemade-food-20120921,0,6155634.story
 

or http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616

Have you checked the commercial rental section of craigslist? i see hourly kitchen rentals there all the time, atleast in the east bay where i live.

also, check local churches and senior centers. a lot have commercial kitchens that sit unused for most of the week.

sorry for no specific reccomendations, or if these ideas are redundant.
 

Depends on what sort of icing you use.

Toba Garrett has what she terms a "decorator icing".

Made using high ratio shortening.

It not only tastes great (and whips up fluffy!) but doesn't leave that greasy coating on the tongue.

I use this recipe for all of my outdoor events (Texas!) and a fair share of my indoor venues also.

Also works great as a filling, by adding jams and other mix ins that are non perishable.

I also use a lot of flavor emulsions and oils (LorAn products is my go to for these, esp the butter flavorings).

Also works like a dream under fondant.

mimi

* Tip...depending on how far away the venue is I will either refrigerate or freeze (yes, even fondant) the order.

By the time I drive, set up and add in the expected time until cake cutting, the cake is a nice cool temp, perfect for slicing.

Of course any decos I will be using are left in a good sturdy box as they don't thaw as nicely as the cake.

m.