The finished pH has to be 4.6 or less. Does anybody else have to deal with a requirement like this? Any ideas on how to test a pH level of food?
I'm going to give it a try and see if it's even worth selling cakes for the hassles!
Most recipes you will run into will be fine. My state has restrictions on banana cake and zuchini cake (and the usual suspects as well like cream cheese icing and blah blah blah). YOu can send your stuff into the state lab to have it tested for pH and water activity and it is something like $15 per recipe.
Does your state have a list of products that need to be tested? If you call your local HD they will be able to let you know.