Cakes for Causes Newsletter

JANUARY 2018                              


Every month, we have the honor of being a guest on the Tucson Morning Blend show on KGUN 9 at 11:00 AM.  This month, we will be on the 8th of January. Our Miss Jeanne will be going "Back to Baking Basics" and will be sharing baking tips and tricks.  If you didn't get to see last month's segments, please go to these links:  And

Come out and see us at The Arizona State Home Show on January 5, 6, and 7, 2018 at the Tucson Convention Center.  We're in spot 1309 (east side) near the trees.  We'd love to visit with you!



Icing On The Cake Club is for all levels of bakers, cakers, sugar artists and anyone who wants to learn the art (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, January 20, 2018 starting at 2pm @
2143 N. Country Club Rd, Tucson, AZ
We will be learning to make Cake Pops!
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.  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!  Our next meeting will be in late February.  Please check out next month's newsletter for details!


1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature
2 large eggs, must be at room temperature
1 Tsp. Vanilla bean paste
1/2 cup plus 2 tablespoons of buttermilk
In mixer, beat butter and sugars until light and fluffy.  Add eggs & vanilla and mix until incorporated.
In a separate bowl, whisk together the flour, baking powder and salt.
Alternating between the buttermilk and the flour mixture, add both to the butter and sugar mix. Make sure you scrape the bowl really well.  If you have brown sugar chunks leave them, as they add to the flavor of the cake.
Pour into cupcake pans lined with paper liners.  Bake at 325 degrees for 13-16 minutes.  Allow to cool on cooling rack for 5-10 minutes before removing from pan to cool completely.  
Caramel Filling
1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature
Melt the sugar over medium high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. 
Salted Caramel Buttercream
Caramel sauce for buttercream:
1/2  cup granulated sugar 
4 tablespoons water 
1/2 cup heavy cream 
2  teaspoon vanilla bean paste
In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Make sure caramel is completely cooked before adding it into buttercream.

2 sticks salted butter 
2 sticks unsalted butter
1/2 teaspoon sea salt 
4-6 cups powdered sugar
Caramel sauce

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.
Scrape down the sides of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). 
NOTE: To adapt this to the Confectionery Goods program you can make the caramel sauce and just add it to regular buttercream made with shortening. You will just want to whip it more and maybe add a bit more sauce or water to make it creamier.

Ed Ahead, Inc.

"Ed Ahead, Inc. is a non-profit 501c3 corporation that is the charter holder and operates the K-5 free public charter school, Academy Adventures Midtown. Currently Academy Adventures Midtown serves over 60 students in the midtown area of Ft. Lowell/Alvernon. Academy Adventures Midtown is a tuition free Arizona Charter School chartered by the Arizona State Board for Charter Schools.   Our school holds a letter grade of “C” (only 2 points short of a “B”) due to our students’ performance on state testing and an emphasis on Attendance, Attitude & Academics (the 3 A’s).

Mission Statement
Academy Adventures Midtown’s mission is to create an environment where students are able to take charge of their learning by recognizing and building on their strengths.

Philosophy Statement
Our program and facilities adhere to the highest quality standards for education and environment as governed by the regulations and principles of all applicable local, state and federal agencies.

We feel that every child is special and unique.  With a low student/teacher ratio, our program provides 'hands-on', center-based daily activities, giving each child the opportunity to grow and succeed."


Q:  How can I keep the bottoms of my fruit pies from getting soggy?
A: Try using a dark non-stick pan that will absorb the heat better.  Not enough heat will sometimes be the cause of a soggy pie crust.  Also, baking it a bit longer and using a pie shield to protect the top of your crust from burning can help to prevent a soggy bottom.

Q: How can I make my brownies extra chewy?
A:  You can try to use bread flour in place of all purpose flour.  It has a higher gluten content which will create the chewy texture.  Make sure you mix your brownie batter for several minutes to help develop the gluten.

*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
**Las Colinas Condominiums
​**Vail Christian Church **Dalecke Carpentry  **Conarroe Farms

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: