Recipe of the Month

Kake Kreations

Cake Decorating & Candy Making Supplies

Merchandise Classes Recipe of the Month What's New?

Double Lemon Cake

1 pkg. lemon cake mix, pudding included
1 pkg. instant lemon pudding
4 eggs
1 cup water
1/3 cup cooking oil

In a large bowl, combine all ingredients together and beat for 4 minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-50 minutes or until cake tests done. Cool in pan for 10-15 minutes. Turn out onto a wire cooling rack for complete cooling. Sprinkle with confectioners sugar or top with a glaze.

Download this recipe in Microsoft Word format

Almond Rocca
READ ALL INSTRUCTIONS BEFORE BEGINNING

1 lb. butter
2 c. granulated sugar
6 Tbsp. water
2 Tbsp. light corn syrup
1 lb. chopped almonds

Combine the butter, sugar, water and corn syrup in a pan and heat, stirring until the mixture reaches 280 degrees. Add 1 cup of the chopped almonds. Stir and continue heating until the mixture reaches 300 degrees. Pour into a buttered jelly roll pan or 12"x18" pan. Spread melted chocolate on top of the almond rocca and sprinkle half of the remaining chopped almonds on the chocolate.

Let cool long enough for the chocolate to set. Remove from the pan and place, chocolate side down, on waxed paper. Spread melted chocolate on the remaining side of the almond rocca and sprinkle with the rest of the chopped almonds. Let set completely and break into pieces.

Download this recipe in Microsoft Word format

Almond Apple Crumb

8 oz. almond paste
1 unbaked 9" pie crust
5 baking apples, peeled, cored and sliced
1/4 cup sugar
1 tsp. cinnamon, divided
1/2 cup all-purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 Tbsp. cold butter, in 1/2" pieces
1/4 cup chopped almonds

Preheat oven to 375. Roll almond paste between 2 sheets of waxed paper to form a 9" circle. Press rolled almond paste into the bottom of the unbaked pie crust.

In a bowl, combine apples, sugar, and 1/2 tsp. cinnamon. Pour into pie shell.

In a bowl, combine remaining cinnamon, flour, oats, brown sugar and almonds. Cut butter into flour mixture until crumbs are formed. Spoon crumb mixture evenly over apples. Bake for 55 minutes.

Download this recipe in Microsoft Word format

Sugar Cookies

1 cup sugar
1 egg
1 stick butter
1/2 cup shortening
2 cups flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Mix all of the ingredients until well blended. Roll out to the desired thickness. Cut. Bake at 325 degrees until the bottom edges begin to brown.

Download this recipe in Microsoft Word format

Double Lemon Cake

1 pkg. lemon cake mix, pudding included
1 pkg. instant lemon pudding
4 eggs
1 cup water
1/3 cup cooking oil

In a large bowl, combine all ingredients together and beat for 4 minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-50 minutes or until cake tests done. Cool in pan for 10-15 minutes. Turn out onto a wire cooling rack for complete cooling. Sprinkle with confectioners sugar or top with a glaze.

Download this recipe in Microsoft Word format

Giant Ice Cream Sandwich

2 pints chocolate chip ice cream, softened
1 pkg. chocolate cake mix
1/2 cup butter or margarine

1.Line the bottom of a 9" round pan. Spread the ice cream in the pan and refreeze. When firm, remove from the pan and return to the freezer.

2. Preheat the oven to 350 degrees. Line bottom of 2-9" round pans with parchment paper. Place cake mix in a large bowl. Add butter and mix thoroughly until crumbs form. Place half of the mixture in each pan and press lightly. Bake for 15 minutes. Remove from the oven and cool for 10 minutes. Remove cake from the pans. Remove the parchment paper. Cool cakes completely.

3. To assemble, place one cookie layer on a plate. top with ice cream. Place ice cream on top. Top with the other cookie. Wrap with foil or plastic wrap and return to the freezer for 2 hours.

Download this recipe in Microsoft Word format

Chocolate Ganache

3/4 cup heavy whipping cream
8 oz. semi sweet chocolate, chopped or chips

Heat the cream to boiling. Pour over the chocolate pieces. Stir until all of the chocolate is melted and combined with the cream. (1 Tbsp. liqueur may be added for taste.) To use as a glaze, pour over a cooled cake. To use as a frosting, let cool for about 30 minutes.

Download this recipe in Microsoft Word format

Sugar Cookies

Cream together: 1 cup butter
2/3 cup sugar
Beat in: 1 egg
Mix in: 1 tsp. vanilla
2 1/2 cups flour

Mix until all of the ingredients are well blended. Chill the dough.

Preheat the oven to 350.

Roll out the dough and cut. Bake on ungreases cookie sheets for 8-10 minutes or until slightly browned. These may be eaten plain or decorated.

Download this recipe in Microsoft Word format

Hard Candy

2 cups granulated sugar
2/3 cups light corn syrup
3/4 cups water
1/2-1 tsp flavoring oil
liquid food coloring

Prepare hard candy molds by lightly spraying with Pam and wiping away any excess.

In a 2 quart sauce pan, combine sugar, corn syrup and water. Cook on medium heat, stirring only until the sugar has dissolved. Continue to cook without stirring until the syrup has reached 300 degrees F. on the candy thermometer. Remove from heat. Allow the bubbles to settle. Add the coloring and flavoring. Stir only long enough to mix in the color and flavoring. Carefully pour or spoon the mixture into the molds. If the candy starts to harden, it may be reheated on low heat. Do not let the mixture get too hard before reheating as it will not remain clear.

Download this recipe in Microsoft Word format

Mocha Cookies

1/2 cup butter
1/2 cup packed light brown sugar
2 t. instant expresso powder
2 t. cocoa powder
dash of salt
1 egg yolk
1 T coffee liqueur
1 1/2 cups flour

Cream butter, brown sugar, expresso powder, cocoa powder and salt in a mixing bowl until combined, scraping sides as needed. Beat in egg yolk and coffee liqueur. Mix in flour. Chill dough.

Heat oven to 350 degrees. Roll dough to 1/4" thickness. Cut dough with cookie cutters and place on ungreased cookie sheet. Bake 12 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute.

Download this recipe in Microsoft Word format

Shortbread Cookies

1 lb. butter or margarine
(for cutout cookies, use a 70% margarine)
1 cup sugar
4 cups flour
flavoring to taste (optional)

Mix all ingredients together. For cutout cookies, roll out dough, cut and place on an ungreased cookie sheet. Bake at 350 degrees until the bottom edge begins to brown (usually about 10-12 minutes). For bar cookies, press dough onto an ungreased cookie sheet, prick with a fork and bake until the top begins to brown (usually about 20 minutes). Remove from the oven. Cut into bars while still warm.

Royal Icing

1/4 cup meringue powder
1 pound powdered sugar
2 tablespoons less than 1/2 cup water

Mix all of the ingredients until blended. Whip on high speed until the shine is gone (about 10 minutes). Store royal icing in an air tight container that is made of glass or metal.

Download this recipe in Microsoft Word format

Shiny Cookie Glaze

1 pound powdered sugar
3/8 cup milk
3/8 cup light corn syrup

Mix the powdered sugar and milk together until smooth. Mix in the corn syrup until mixed.

Download this recipe in Microsoft Word format

Coconut Joys

1/2 cup butter or margarine, melted
2 cups dry fondant or powdered sugar
8 oz. coconut
2 oz. cocoa dark, melted (semi-sweet candy coating)

Combine butter, fondant and coconut in a bowl and mix well. Shape into balls. Make an indentation into the center of each. Fill each indentation with the melted cocoa dark. Chill.

Download this recipe in Microsoft Word format

Double Lemon Cake

1 pkg. lemon cake
1 pkg. instant lemon pudding (3-3/4 oz.)
4 eggs
1 cup water
1/3 cup cooking oil

In a large bowl, combine all ingredients together and beat for 4 minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-50 minutes or until the cake tests done. Cool in the pan for 10 minutes, then turn out on a wire rack. Cool completely. Sprinkle with confectioners' sugar.

Download this recipe in Microsoft Word format

Rock Candy

water
sugar
16 oz. glass jar
cotton string

Bring 12 oz. of water to a boil. Remove from heat. Spoon in 1 tablespoon of sugar at a time, stirring after each tablespoons until the sugar is dissolved. Continue adding sugar, 1 tablespoon at a time, until the water reaches its saturation point (the sugar no longer dissolves in the water). Pour the saturated water into the glass jar. Immerse a piece of cotton string 3/4 of the way into the jar and tie the other end around a pencil to rest across the top of the jar. Let the contents cool for 15 minutes, then swish the mixture. Repeat after another 15 minutes. Set the jar in a cool, dry place. After 24 hours, the crystals should be done forming. Remove the string with the crystals attached from the jar and let dry.

Download this recipe in Microsoft Word format

Brown Sugar Shortbread

1/2 cup butter, softened
1/4 cup brown sugar, firmly packed
2 cups flour
1/2 tsp grated nutmeg
pinch salt

Cream butter and sugar together. Combine flour, nutmet and salt. Add to the butter mixture and blend well. Roll dough 1/2" thick on a lightly floured surface. Cut with cookie cutter and place on ungreased cookie sheet. Pierce each cookie several times with tines of a fork. Bake 300 degrees for 25 minutes or until cookies just begin to color around the edges. Remove to a rack and cool.

Download this recipe in Microsoft Word format

Graham Cracker Cookies

1 box cinnamon graham crackers
1 cup brown sugar
1 cup butter or margarine
1 tsp. vanilla
1 cup chopped pecans

Line a jelly roll pan with graham cracker squares. In a saucepan, melt the margarine or butter with the sugar and vanilla. Boil for 3-4 minutes, stirring constantly. Pour the sugar mixture over the graham crackers and sprinkle with chopped pecans. Bake at 350 degrees for 8-10 minutes. Cut into small squares. Cool on waxed paper.

Download this recipe in Microsoft Word format

Cinnamon Potato Candy

1 small potato, cooked, peeled and mashed
1 lb. dry fondant
1/2 to 1 cup moist coconut
1/2 tsp. vanilla
1/2 tsp salt
2 tsp. cinnamon
2 tsp. cocoa
cream or evaporated milk

1. Mix the potato, fondant and coconut well.
2. Add vanilla and salt.
3. Add cinnamon and cocoa and mix well.
4. Add enough cream or milk to the consistency of a cream center.
5. Shape into balls and dip into melted chocolate or use as a center for molded candy.

Download this recipe in Microsoft Word format

Sugar Cookies

1 cup granulated sugar
2 sticks unsalted butter
1 whole egg plus 1 egg yolk
1 tsp. vanilla
3 cups flour
dash of salt

Cream together the butter and sugar until light and fluffy. Add the egg, egg yolk and vanilla. Mix until well blended. Add flour and salt. Mix until the dough holds together.

This can be used for cut out cookies. Bake at 350 on ungreased cookie sheets for 15-20 minutes or until lightly browned.

Download this recipe in Microsoft Word format

Whipped Cream Truffles

1 lb. milk chocolate candy coating
1 cup whipping cream
1/4 tsp. salt
1/4 tsp. vanilla

Melt the milk chocolate candy coating. While it is melting, whip the cream until stiff. Add the melted milk chocolate, slowly, to the whipped cream while stirring vigorously with a spoon to blend the two ingredients. Then stir in the salt and vanilla.

Store in the refrigerator. This may be used as a center for a candy or rolled in sprinkles or nuts.

Download this recipe in Microsoft Word format

Chocolate Truffles

3 cups sifted powdered sugar
1-8 oz. pkg. cream cheese, softened
12 oz. semi-sweet chocolate wafers, melted
3 Tbsp. flavored liqueur or 24 drops candy oil
powdered sugar
ground nuts
cocoa

Mix the powdered sugar with the cream cheese with an electric mixer until well blended. Add the melted chocolate and mix well. Add the liqueur or flavoring and mix well. Refrigerate for several hours. Shape mixture into 1-inch balls. Roll in nuts, sugar or cocoa. Store in the refrigerator.

Download this recipe in Microsoft Word format

Caramel Truffle

1/2 cup whipping cream
1/2 pound caramel
2 cups cocoa lite (milk chocolate), unmelted

Heat whipping cream over medium heat until cream starts to bubble around the edges. Sdd caramel to the whipping cream and stir over medium heat until the caramel is melted. Add the cocoa lite to the caramel mixture and stir until completely melted and combined. Chill the truffle until it is firm enough to shape into balls.

Download this recipe in Microsoft Word format

Chocolate Fudge Icing

1/2 lb. butter
3/4-1 cup whole milk
1 tsp. vanilla
3 lbs. powdered sugar
1-8 oz. can cocoa

Blend butter, vanilla, and cocoa in a large mixing bowl. Slowly add milk and powdered sugar alternately. Beat until well blended.

*when using this icing for spreading on the cake, add 1/4-1/2 cup more milk for spreadability.

Download this recipe in Microsoft Word format

Honeycomb Candy

1 cup sugar
1 cup Karo syrup
1 Tablespoon vinegar

Cook to 300 degrees. Stir in 1 tablespoon baking soda. Stir well and pour into a buttered 9"x9" pan. Cool. break into pieces and dip into chocolate.

Tiger Butter

1 cup chocolate flavored candy coating
1 cup vanilla flavored candy coating
1/2 cup smooth peanut butter

1. Line a 9" square pan with waxed paper. Set aside.
2. Melt the chocolate flavored candy coating in a medium bowl. Set aside.
3. Melt vanilla flavored candy coating in another bowl. Add the peanut butter and mix well.
4. Add melted chocolate flavored candy coating to the peanut butter mixture, stirring slightly.
5. Pour into the prepared pan. Using a table knife stir swirls of the light and dark mixtures to give a marbled look.
6. Allow to set at room temperature until solid.

Divinity Sea Foam

3 cups granulated sugar
1/2 cup light corn syrup
1/8 teaspoon salt
2/3 cup water
2 egg whites
1 teaspoon vanilla
1 cup coarsely chopped pecans

1. Line cookie sheet with waxed paper. Set aside.
2. Combine the sugar, corn syrup, salt and water in a large,heavy saucepan.
3. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down sides of pan frequently with a pastry brush dipped in hot water. Place candy thermometer in pan.
4. Cook without stirring to 250-260 degrees.
5. Beat egg whites with an electric mixer in a large bowl until stiff.
6. Pour the cooked syrup slowly into the beaten egg whites, beating constantly at high speed until the mixture loses its gloss and forms soft peaks.
7. Add vanilla extract and pecans. Mix until well blended.
8. Drop by teaspoonfuls onto waxed paper. Cool to set.

Download this recipe in Microsoft Word format

Toffee Crunch

1/2 cup pecans, chopped
3/4 cup brown sugar, packed
1/2 cup butter
1/2 lb. chocolate candy coating

1. Butter an 8" square pan. Spread the pecans in the pan and set aside.
2. Combine the sugar and butter in a large heavy saucepan.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down sides of the pan with a pastry brush and hot water.
4. Boil to 260 degrees, (about 7 minutes), stirring constantly.
5. Remove from heat and immediately spread the mixture over the nuts in the pan.
6. Spread the candy coating over the hot mixture. The chocolate will melt. Spread the melted chocolate over the candy.
7. Chill until firm. Break into pieces.

Download this recipe in Microsoft Word format

Chocolate Frosting

1/2 lb. butter 3/4-1 cup whole milk
1 tsp. vanilla 3 lbs. powdered sugar
1 small can cocoa (8 oz.)

Blend butter, vanilla and cocoa in a large mixing bowl.
Slowly add the milk and powdered sugar, alternately. Beat until well blended.
****When using this icing for spreading on the cake, add 1/4-1/2 cup more milk for spreadability.

Download this recipe in Microsoft Word format

Crunch Cookies

1 stick softened butter 1-8oz. bag toffee crunch
1 yellow cake mix
1/2 to 1 cup chopped pecans
2 eggs
1Tbsp. water

1. Preheat oven to 350.
2. Beat butter with an electric mixer until creamy. Add cake mix, eggs, and water. Beat until blended.
3. Stir in pecans and toffee crunch.
4. Drop by teaspoons on greased cookie sheet, 2" apart.
5. Bake 8-10 minutes, until edges are lightly browned.
6. Cool 3 minutes on cookie sheet then transfer to cooling rack. Cool completely.

Download this recipe in Microsoft Word format

Marilyn's Candied Nuts

1 lb. pecan halves (or other nuts) 1 tsp. cinnamon
1 egg white 1/4 tsp. nutmeg
1 Tbsp. cold water 1/4 tsp. salt
1/2 cup brown sugar
1/2 cup sugar

Beat egg white with water until very frothy. Mix in the remaining ingredients. Coat the nuts. Spread on ungreased baking sheet. Bake at 250 degrees for one hour, stirring every 15 minutes.

Download this recipe in Microsoft Word format

PEANUT BRITTLE

1. Combine 2 cups corn syrup and 4 cups sugar in a heavy pan.
2. Cook over medium heat to 238.
3. Add 4 cups raw peanuts and 1 teaspoon salt.
4. Cook to 290. Add 2 tablespoons baking soda.
5. Pour onto a buttered cookie sheet. Let cool. Break into pieces.

Download this recipe in Microsoft Word format

Pecan Roll

2 cups marshmallo creme
3-1/2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon butter flavoring
1 pound caramel
2 teaspoons whipping cream
1/2 cup chopped pecans

1. Combine the marshmallow creme, powdered sugar, vanilla and
butter flavoring in a large bowl.
2. Knead with your hands until the sugar is thoroughly blended.
3. Shape into 8 rolls. Wrap each roll in plastic wrap and place in the
freezer until firm. (about an hour)
4. Melt the caramel in a heavy saucepan over MEDIUM heat, stirring
constantly. Remove from heat and add the whipping cream.
5. Dip the frozen rolls of candy into the melted caramel. Immediately,
roll in the chopped pecans. Allow to cool and set.
6. Wrap in plastic wrap and store in a cool dry place. Slice to serve.

Download this recipe in Microsoft Word format

HOMEMADE MARSHMALLOWS

powdered sugar for dusting
2 Tbsp. gelatin
8 Tbsp. cold water
2 cups granulated sugar
1/2 cup cold water
1/4 tsp. salt
2 tsp. vanilla extract

1. Dust a 9" square pan thickly with powdered sugar. Set aside.
2. In a small bowl, soak gelatin in 8 Tbsp. cold water. Set aside.
3. Combine granulated sugar and 1/2 cup water in a large heavy saucepan.
4. Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil.
5. Remove from heat. Pour into a large bowl and let stand until partially cool.
6. Add salt and vanilla. Beat with and electric mixer until soft and double in volume.
7. Pour into the prepared pan.
8. Set to cool until it will not stick to the finger.
9. Cut into 1 1/2" pieces and roll in powdered sugar.

Honeycomb Candy

1 cup sugar
1 cup Karo syrup
1 tablespoon vinegar
1 tablespoon baking soda

Cook the sugar, Karo and vinegar to 300 degrees, stirring only until the sugar is dissolved. Remove from heat. Stir in the baking soda. Stir well. Pour into a buttered 9"x9" pan. Let cool. Break into pieces.

**pieces may be dipped in chocolate.

EASY MICROWAVE FUDGE

4 cups dark or milk chocolate flavored candy coating
14 ounces sweetened condensed mild
1 cup chopped nuts
1 1/2 teaspoons vanilla extract (or a flavoring of your choice)

1. Line a 9" square pan with waxed paper and set aside.
2. Combine candy coating and sweetened condensed milk in a microwave safe bowl.
3. Microwave candy and milk conbination on the DEFROST cycle at 1 minute intervals, stirring after each minute, until the mixture is completely melted
4. Stir in nuts and vanilla extract.
5. Spread evenly in prepared 9" square pan.
6. Chill for 2 hours before removing the fudge from the pan and cutting.
7. Store at room temperature in an airtight container.

CREAM CHEESE MINTS

3 ounces cream chees, at room temperature
1 teaspoon mint flavoring
3 cups powdered sugar
granulated sugar

Combine the cream cheese, and flavoring (coloring may be added if desired).
Gradually add the powdered sugar.
Continue to stir until well blended.
As the mixture thickens, you may need to knead mixture with your hands.
Form 1 inch balls of the mixture and roll in granulated sugar.
Place on waxed paper and flatten with a fork.
Refrigerate until ready to use.

**These may be molded in candy molds by pressing the sugar coated balls into a mold. To release the candy, invert the mold and tap the mold on the counter.

CARAMEL BROWNIES

3/4 cup semi-sweet chocolate flavored wafers
1/2 stick margarine
7/8 cup sugar
2 eggs
1 cup flour

1/2 tsp. baking powder
1/2 tsp salt
1/2 lb. Heath Toffee Crunch
1/2 cup chopped pecans
1/4 lb. caramel

Preheat oven to 350. Melt chocolate and margarine together over low heat or hot water, stirring until completely melted and blended. Stir in sugar until completely blended. Mix in eggs, one at a time. Stir in the flour, baking powder and salt which have been mixed together. Blend in the Heath Toffee. Spread half the dough in a 9"x9" buttered pan. bake 15 minutes. Set aside and melt the caramel over low heat. Add the pecans to the caramel and stir together. The baked dough will have firmed up. Now pour the melted caramel-nut mixture over the baked dough leaving a 1/4" strip around the edges without caramel. Spread the rest of the dough oven the caramel. Bake another 25-30 minutes. Let cool completely and cut into bars.

MOCHA TRUFFLES

Directions
Heat 1/2 cup whipping cream just to the boiling point. Remove from heat. Add 1 lb. semi-sweet chocolate and 2 tsp. instant coffee powder. Cover and let stand for about 5 minutes. Mix and then beat until smooth and creamy. Use as a center for your candies. May be coated with chocolate, cocoa, nuts or sprinkles.

French Truffles

3 oz. chocolate coating, melted and cooled
1/2 stick BUTTER (NOT margarine)
7 Tbsp. dry fondant
3 Tbsp. whipping cream

Directions
Work the butter into the melted chocolate. Blend in the fondant and then the whipping cream. Whip with a wire whisk. Chill in the refrigerator. Use as a filling or roll into balls and coat with chocolate and then roll the balls in chopped nuts or coconut, etc.

**Chocolate Dough**
10 oz. chocolate coating, melted and cooled 1/3 c. light corn syrup

Mix the chocolate coating and corn syrup together well. Scoop dough into a sheet of plastic wrap and flatten into a patty. Completely cover patty with the plastic wrap. Let set at room temperature in an air tight container overnight or at least three hours.

Work small pieces with your hands to make them pliable. Color as desired with any food coloring. Be sure to keep the extra dough that you're not working with covered.

Filled Fudge Cake

**Ingredients**
2 Cups Sugar 1-1/2 tsp. Salt 1 Cup Oil 1 Cup Hot Coffee or Water 2 Eggs 1 Cup Buttermilk 3 Cups Flour	1 tsp. Vanilla 2 tsp. Baking Soda 1/2 Cup Chopped Walnuts 2 tsp. Baking Powder Coconut filling (recipe follows) 3/4 C. Unsweetened Cocoa

Directions
Generously grease and lightly flour a 10" tube or bundt pan. Combine sugar, oil and eggs into a large bowl beating for one minute at high speed. Add flour, cocoa, baking soda, baking powder, salt, coffee, buttermilk, and vanilla and beat for three minutes at medium speed, scraping the bowl now and then. Stir in nuts. Pour half the batter into the prepared pan. Carefully spoon the filling over batter and top with the remaining batter.

Bake at 350 degrees for 70 to 75 minutes or until the top springs back when lightly touched. Cool completely and drizzle with a glaze made by combining one cup Powdered Sugar, 3 tbsp. Unsweetened cocoa, 2 tbsp. butter, 2 tsp. vanilla and 1 to 3 tbsp. hot water.

**Coconut Filling**
1/4 Cup Sugar 1 tsp. Vanilla 1 8 oz. pkg. Cream Cheese, softened or at room temperature	1 Egg 1/2 C. Flaked Coconut 6 oz. Semi-Sweet Chocolate Chips

Beat together the sugar, vanilla, cream cheese and egg until smooth. Stir in the coconut and chocolate chips.

**For more information**
E-Mail Us Phone: (818) 346-7621 Fax: (818) 887-7647	Kake Kreations 21851 Sherman Way Canoga Park, CA 91303
Hours: Monday through Friday 10am-6pm, Saturday 10am-5pm (Pacific Time)