I'm looking for guidelines on what needs to be refrigerated, because in my state I can sell things from home as long as they don't need to be. For example, I can make things with cooked milk or sour cream, but not uncooked, yes? How about things from a jar that are marked "refrigerate after opening?" I have a strawberry buttercream recipe that calls for putting a jar of preserves in at the end, is that OK? Or, my favorite lemon filling is lemon curd from Stonewall Farms that comes in a jar.

Anything specific or general, even a good website to look at would be appreciated!

Hmmmm I wouldn't know where to start. Hopefully someone will see this and be able to answer your questions, good luck

Maybe try posting this in the Cake Business forum and see if someone there can answer you better? Hope that helps.