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Please read the FAQS before sending a message. Chances are that your question has been asked. If not, send me a message.

If you have any questions, comments, concerns, ect, you can send me an ask or an email at confectionerybliss
@gmail.com. Also be sure to see the disclaimer at the bottom of this.

Your #1 source for all things wonderful in the baking/pastry world. Also, party planning as well. Including DIY, food photography, tutorials, how tos, and other related posts.

Comments, compliments, suggestions, etc are greatly appreciated and accepted.

I want to make sure you all enjoy this blogging experience so if there is anything you wish to say, please do not hesitate to do so. I love when my followers interact with me so do not feel like you would be annoying me. Anon is always open. I also take any submissions. Your submission will remain credited to you.

Thank you all for following! It means so much to me.

Founder/Creator/Admin: Angela

Blog birthdate: Feb 22, 2012

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Disclaimer:

Please do note that I do not take credit for majority of the things posted unless I specify that I have made them ourselves. I always give credit to the owners and their websites/blog. The majority of posts have links to the website for the recipes. I do not put my Tumblr URL as the content source, I always add the original creator's wesbite/blog URL into the content source.

If you feel that I am in any way violating copyright infringement, please e-mail me: confectionerybliss@gmail.com pertaining the image which I have violated along with your name, e-mail address, and the link or URL to the post that you feel that is violating copyright infringement. I will then remove it from the blog.

***This blog is a personal blog. It is not associated with any bakery, company, or organization even though I work as assistant baker at a bakery.***

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Toasted Fluffernutters with Cabernet Chocolate Fondue | Half Baked Harvest
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