Has anyone had an experience or have any thoughts about freezing cupcakes topped with french buttercream? It's for shipping purposes. Also, how long would you recommend that they could be (1) left at room temperature, (2) stored in fridge for maximum flavor and freshness?
Any help, ideas or discussion would be great!
I wrote this in your other thread.
You need to have an FDA certified kitchen and comply with detailed, very specific requirements. The FDA inspector will review your shipping protocol and determine if it meets the standards. These are not choices.
You can contact your local HD and the Dept of Ag to find out how to make your commercial kitchen compliant. Once it will pass, contact the Dept of Ag to set up your inspection and licensing.