Some Important Changes

As with any new venture, things are often tweaked based on customer response and what is best for the bottom line.

By popular demand, starting next week Ruby Cakes will be making it's own powdered sugar, so we will then become corn free! I have also decided to bite the bullet and get rid of all nuts. I was using almond flour in a few things but this was a quick fix, and I have also adjusted some of my future cookie recipes to use seeds in place of nuts. I look forward to seeing more happy faces each week!

However, due to unfortunate circumstances, I have been unable to come upon a reliable source for both dairy free and soy free margarine that will work for my small business, aka, keeping costs down while still maintaining quality. So based on customer response, I will stay dairy free and go with a margarine that contains soy. I only use margarine in my frosting, some of my cookies, and from time to time in a cake recipe, but this is rare. Grapeseed only is the main oil in my cakes. The margarine I prefer to use is SmartBalance Light Blend, a choice I feel pretty good about since it is non-dairy, gluten free, vegan, non-hydrogenated and trans-fat free.

I look forward to hearing your comments and serving you more yummy treats soon!