Sour Cream And Refrigeration?

Baking By cakediva032 Updated 4 Apr 2013 , 12:09am by -K8memphis

cakediva032 Posted 3 Apr 2013 , 4:19pm
post #1 of 4

Hi Everyone!

 

I was hoping someone may give me tips on storing and refrigeration. I am beginning to sell cupcakes and cakes at a local farmers market.

 

Some of my recipes for vanilla cupcakes use some sour cream. I was curious if based on the sugar ratio, it is safe to be left out or do you always refrigerate? I am usually in the habit of refrigerating. I am thinking about the outdoor sales and when customers buy to bring home.

 

Any advice greatly appreciated!!!!!

3 replies
-K8memphis Posted 3 Apr 2013 , 8:52pm
post #2 of 4

after the sour cream is mixed into the flour and eggs and all-- then baked it is no longer under the highly hazardous rules

 

if it is a sour cream filling baked into the middle of the cupcake then yes it still needs to be kept at or below 40 degrees

 

but it's gonna get hot at the fm so i would definitley keep the bulk of them chilled for best results--maybe even make some dummy cupcakes to keep on the table and hand them nice firm ones--then they can figure out how to keep them from melting ;)

 

and a corrugated cardboard box with freezer packs inside can keep things fairly chill--not cold enough for highly hazardous and i'd keep things layered off so when you open it it doesn't cool the entire contents--just the top layer for example but yes a cooler of some kind is a great idea i think

cakediva032 Posted 3 Apr 2013 , 10:29pm
post #3 of 4

AThank you so much for your input! I really appreciate it! :) I am in the process of getting my liability insurance, It really makes me think about safety... When selling cakes for events and people choose fillings, do you have to label the box as requiring refrigeration to protect yourself?

I think I will be ok for the next few weeks since our temperatures right now are 60 and below for my cupcake sales. I will definitely purchase some freezer packs for the near future!

Thanks again!

-K8memphis Posted 4 Apr 2013 , 12:08am
post #4 of 4
Quote:
Originally Posted by cakediva032 

Thank you so much for your input! I really appreciate it! icon_smile.gif
I am in the process of getting my liability insurance, It really makes me think
about safety... When selling cakes for events and people choose fillings, do you have to label the box as requiring refrigeration to protect yourself?
 

 

 

that's an interesting way to think about it

 

i did not do many sales like this so i don't know the ins & outs of that exactly but that does sound like a good idea

 

i mostly do celebration cake

 

but if i had hazardous fillings i would advise my client to not delay the cake cutting and i would deliver at the last possible moment in order to protect them

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