Cakes for Causes Newsletter

FEBRUARY 2017                               


On the first Monday of every month, we have the honor of being a guest on the Tucson Morning Blend show on KGUN 9 at 11:00 AM.  We will be on the 6th of February with our Sophia Wright and Dee Cardinale from Gospel Rescue Mission.  If you didn't get to see last month's segment, please go to this link:


IOTCC is for all levels of bakers, cakers and sugar artists, ages 13 and up!  We have some "Back to the Basics" classes along with some more intermediate classes.  IOTCC usually meets the third week of every month on Saturday afternoons from 2:00 PM - 4:00 PM!

Our next meeting will be Saturday, February 18, 2017
Contact us for more information and details!

For additional information, dues, schedule and location, please email us at:  or give us a call at:  520-303-7893.

New members are always welcome!


It is great to get kids started young!  Classes are usually the last Sunday of every month.  We accept children from ages 3-12 years old.  There is a different activity every month.

Come on out for some sugar and art fun!  We will meet on the 26th of February from 1:00 PM - 4:00 PM. The theme will be St. Patrick's Day and kids will learn how to make homemade gummy candy and then decorate a St. Patty's themed cupcake!  We will be meeting at Masonic Lodge #4.

Please visit our webpage at: to register your child, niece, nephew, grandchildren or friends!  We are excited to teach them!


Did you know there's a lot more you can do with a cake mix than just follow the recipe on the box and bake a cake?  

Join Cakes for Causes as we explore some of the many yummy treats that can be made with these versatile mixes. We will learn what to add to the mix to make a cake that tastes homemade. We will make some cake mix cookies. We will make a crumble topping, and so much more. This will be a fun and informative class!  All supplies are included to bake your own treats to take home.  Registration is $35.00 which includes lunch.

Saturday, March 4, 2017
at Fountain of Life Lutheran Church
10:00 am to 2:30 pm.  

Class size is limited, so follow the link below to reserve your spot today.

 (Note: The class will require standing for the majority of the class.)


(Gluten-Free Baking Classics - 2nd Edition Annalise Roberts)


8 ozs. semisweet chocolate
8 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
7 large eggs, separated, room temperature
1 teaspoon pure vanilla extract


Makes one 9-inch round cake.
  1. Preheat oven to 350F.  Position rack in center of oven.  Line 9-inch spring form pan with parchment or wax paper and spray lightly with cooking spray.
  2. Melt chocolate in small, heavy saucepan over low heat, stirring constantly.  Remove from heat and cool until lukewarm.
  3. Beat butter and sugar in electric mixer 4-5 minutes.  Add egg yolks, one at a time, beating after each addition.  Beat in the chocolate and vanilla.
  4. Using clean beaters and another large bowl, beat egg whites until soft peaks form.  Use a spatula and fold 1/3 of the egg whites into the batter to lighten it.  Then fold in remaining egg whites.
  5. Pour batter into prepared pan and bake in center of oven for 40-45 minutes or until cake is puffed and the center is firm and elastic to touch.
  6. Cool cake in pan for 5 minutes (cake will fall).  Use a small knife to cut around pan sides to loosen cake.  Remove sides of pan and invert the cake onto a rack.  Peel off paper.  Cool completely and slide onto a plate.
Serve cake at room temperature.  Cake can be made ahead up to two days before serving.  Wrap tightly in plastic to refrigerate.  Bring to room temperature before serving.
Can serve with whipped cream (make sure to make your own confectioners’ sugar), chocolate sauce, or a fruit coulis (or a combination).


The ministry of Gospel Rescue Mission is based on Christian beliefs and values.
Our purpose is to serve the homeless and needy in our community through the power of Jesus Christ.


Q: What is the difference between baking using glass or metal?
A: The heat distribution is different in glass than in metal.  Baking in glass may require more baking time, but the heat distribution is very uniform.  Metal conducts heat better so it stays hotter as does the contents.  To ensure proper cooking, make sure you use the type of pan the recipe calls for.

Q: What is the difference between using Baking Powder and Baking Soda?
A:  Baking Powder is a combination of baking soda and an acid and cornstarch to help absorb moisture.  It has an expiration date and is perishable and should be stored in a cool dry place.

Baking Soda is four times stronger than Baking Powder.  It only requires about 1/4 of a teaspoon for rising to every cup of flour where Baking Powerder requires 1 teaspoon.  It is a better choice when your recipe contains more acidic ingredients like buttermilk, yogurt, sour cream, citrus juice, molasses and/or brown sugar.  It reacts quickly to liquids so always add it to the dry ingredients first.

*If you'd like to see more of our work, please visit our Facebook page.



A very special thank you for the support from the following organizations:
**American Home Shows, Inc.   
**Tucson Electric Power  **Tucson Morning Blend
**Tucson Masonic Lodge #4   **Robert M. with Valley Imaging Solutions
**Las Colinas Condominiums **LaMonte Hunley with Arizona Health Inc. 
​**Midtown Bar and Grill

Also a big "Thank you!" goes out to Marie Vincent Conarroe of Conarroe Farms in Willcox for their donation of pumpkins and Natural Grocers for their donation of bananas!!

Thank you to all of our individual donors as we could not do this without all of you and our sponsors!  YOU ROCK!!

Have a question or content you'd like for us to share?  Email us at: