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forthwife
Frequent Member
Joined: Aug 20, 2008
Posts: 273
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Fri Jul 10, 2009 1:32 pm |
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Probably the wrong forum for this but, to me it doesn't look like Chef Duff (and crew) refrigerate their cakes once they're done being decorated. I see shelves and shelves of cakes in the store. How on earth do they do this since their cakes are iced with a buttercream containing raw egg whites????? I know refrigeration doesn't kill salmonella, but it does slow it down. Any thoughts? |
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Rylan
Forum SuperStar!
Joined: Feb 19, 2009
Posts: 3897
Location: Las Vegas
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Fri Jul 10, 2009 5:17 pm |
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The eggs are cooked I believe. |
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Rylan
Forum SuperStar!
Joined: Feb 19, 2009
Posts: 3897
Location: Las Vegas
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Fri Jul 10, 2009 5:19 pm |
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Well let me reinstate what I said. Doesn't SMBC contain eggs and still be ok to be left on the counter? |
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forthwife
Frequent Member
Joined: Aug 20, 2008
Posts: 273
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Sat Jul 11, 2009 2:44 pm |
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I know they're heated, but cooked I don't know. Regardless, would you leave scrambled eggs on the counter?? |
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varika
Forum Addict
Joined: Jul 15, 2008
Posts: 589
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Sat Jul 11, 2009 2:53 pm |
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| forthwife wrote: | | I know they're heated, but cooked I don't know. Regardless, would you leave scrambled eggs on the counter?? |
Salmonella is not co much a concern, because the eggs are pasteurized in the process if not cooked through. I've left SMBC out on the counter for three or so days, when fondant covered, though I never would if it wasn't covered. Almost all of Duff's cakes are fondant-covered.
Also, we have no idea what temperature it is in the bakery, but they all seem to have sweaters hanging on the backs of their chairs all the time--maybe the whole store is refrigerated!  |
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cylstrial
Forum SuperStar!
Joined: Aug 12, 2008
Posts: 5325
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Sat Jul 11, 2009 3:23 pm |
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I'm sure that the place is kept pretty cold. I went to the Nashville, TN cake contest and Michelle Bommarito was there. She said they keep it super, super cold.
When they make their frosting they are definitely cooking those eggs to 160 or more. And SMBC(which I'm pretty sure he uses a French Buttercream) but anyway, it can be left out for 1-2 days (for a customer) 3 days if it's for your own consumption.
I have definitely seen some cakes in their fridge before though. So maybe they only refrigerate the ones that have a filling that has to be kept refrigerated. |
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momma28
Frequent Member
Joined: Sep 16, 2008
Posts: 387
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Sat Jul 11, 2009 3:53 pm |
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I saw duff give a lesson in making smbc on food network I think during a challenge and he does not even heat his egg whites. He said that the sugar cooks the egg whites while beating. I wouldnt take that chance. |
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CakeandDazzle
Frequent Member
Joined: Jul 28, 2008
Posts: 221
Location: Buffalo, NY
Birthday: Feb 11
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Sat Jul 11, 2009 4:09 pm |
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| cylstrial wrote: | I'm sure that the place is kept pretty cold. I went to the Nashville, TN cake contest and Michelle Bommarito was there. She said they keep it super, super cold.
When they make their frosting they are definitely cooking those eggs to 160 or more. And SMBC(which I'm pretty sure he uses a French Buttercream) but anyway, it can be left out for 1-2 days (for a customer) 3 days if it's for your own consumption.
I have definitely seen some cakes in their fridge before though. So maybe they only refrigerate the ones that have a filling that has to be kept refrigerated. |
What is the difference between French bc and smbc or really what is french buttercream??
Anyways Smbc can be left out for at least 24 hours. The eggs are cooked
| momma28 wrote: | | I saw duff give a lesson in making smbc on food network I think during a challenge and he does not even heat his egg whites. He said that the sugar cooks the egg whites while beating. I wouldnt take that chance. |
That wouldn't be Smbc then right? since you cook the egg whites and sugar together? Maybe IMBC? |
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ninatat
Forum Addict
Joined: Apr 19, 2009
Posts: 597
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Sat Jul 11, 2009 4:16 pm |
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momma28
Frequent Member
Joined: Sep 16, 2008
Posts: 387
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Sat Jul 11, 2009 4:19 pm |
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I dont know which kind but I was a bit grossed out that he added them without heating. |
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Rylan
Forum SuperStar!
Joined: Feb 19, 2009
Posts: 3897
Location: Las Vegas
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Sat Jul 11, 2009 8:16 pm |
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I believe the sugar is hot enough for the eggs to be properly cooked. |
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CakeandDazzle
Frequent Member
Joined: Jul 28, 2008
Posts: 221
Location: Buffalo, NY
Birthday: Feb 11
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Sat Jul 11, 2009 8:22 pm |
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| RylanTy wrote: | | I believe the sugar is hot enough for the eggs to be properly cooked. |
totally off topic... but isn't your avatar cake the cake you were dissappointed in?? and now its you avatar?? Ummm I wonder if thats because it was a fantastic cake?? lol |
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tcturtleshell
Forum SuperStar!
Joined: Jan 29, 2005
Posts: 4546
Location: South Bossier, Louisiana
Birthday: Aug 09
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Sat Jul 11, 2009 8:30 pm |
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The last show of Duff's I saw they were shoving a cake into the walk in frig. They had to re-do the sides because the door frame of the frig took all the icing off. So I guess that would mean he does use a frig. The cake they were shoving in the frig was the cake for the 100th show or something of Broadway musical Hairspray. |
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forthwife
Frequent Member
Joined: Aug 20, 2008
Posts: 273
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Sat Jul 11, 2009 8:34 pm |
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I know some are refrigerated, but there are still tons and tons throughout the shop. I just can seem to wrap my brain around it being ok not to refrigerate an egg product. My brother in law is a microbiologist and he won't even let his family eat butter that's been left covered on the counter. Am I just paranoid?? |
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Rylan
Forum SuperStar!
Joined: Feb 19, 2009
Posts: 3897
Location: Las Vegas
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Sat Jul 11, 2009 9:23 pm |
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| CakeandDazzle wrote: | | RylanTy wrote: | | I believe the sugar is hot enough for the eggs to be properly cooked. |
totally off topic... but isn't your avatar cake the cake you were dissappointed in?? and now its you avatar?? Ummm I wonder if thats because it was a fantastic cake?? lol |
I felt like it looked better small because you can't see the flaws. |
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