Can't Decide On A Display Case....suggestion?

Business By ohsugarsweets Updated 1 Jul 2013 , 3:47pm by btrsktch

ohsugarsweets Posted 30 Jun 2013 , 3:50am
post #1 of 10

Hi, I'm planning the opening of my shop and I've hit a slight speed bump. I can't decide if I want a refrigerated display case or a regular one. Here is my conflict- I use a lot of different Smbc flavored frostings, but they get really firm when refrigerated. I also use a 

9 replies
liz at sugar Posted 30 Jun 2013 , 4:14am
post #2 of 10

I think part of your post disappeared.

 

I don't like how the meringue buttercreams get when refrigerated, either.  I would lean toward using a recipe that is shelf stable and go with an unrefrigerated case.

 

Liz
 

ohsugarsweets Posted 30 Jun 2013 , 4:20am
post #3 of 10

AThat's weird, here is the whole post

Hi, I'm planning the opening of my shop and I've hit a slight speed bump. I can't decide if I want a refrigerated display case or a regular one. Here is my conflict- I use a lot of different Smbc flavored frostings, but they get really firm when refrigerated. I also use a lot of cream cheese frostings that have to be refrigerated. If I get a cold display, what should I do if someone purchases a smbc cupcake but they want to eat it right away?

liz at sugar Posted 30 Jun 2013 , 4:32am
post #4 of 10

If you search Texas cottage food recipes, you find shelf stable recipes for both cream cheese frosting and SMBC.  Maybe these will help you be able to use the non refrigerated case.

 

Liz

ohsugarsweets Posted 30 Jun 2013 , 5:39pm
post #5 of 10

Decisions. Decisions.  I'd hate change the recipes that my customers really like. This is a hard choice to make :)

btrsktch Posted 1 Jul 2013 , 12:14am
post #6 of 10

AGet the refrigerated case, raise the temperature. I finally broke down and got a cold case. It's something I wish I had done long ago. It makes a difference in not only what you sell, but longevity of product.

ohsugarsweets Posted 1 Jul 2013 , 12:57am
post #7 of 10

A

Original message sent by btrsktch

Get the refrigerated case, raise the temperature. I finally broke down and got a cold case. It's something I wish I had done long ago. It makes a difference in not only what you sell, but longevity of product.

You use smbc frostings?If so, how do serve your customers that want to eat the item right away? It gets so firm when it's cold. Thanks for the advice

ohsugarsweets Posted 1 Jul 2013 , 12:59am
post #8 of 10

ASorry about the messed up text...lol...this new phone has a weird keyboard :)

kaylawaylalayla Posted 1 Jul 2013 , 5:18am
post #9 of 10

AAt work we have a case that's always at 69 degrees for truffles. Smbc is already shelf stable.

btrsktch Posted 1 Jul 2013 , 3:47pm
post #10 of 10

Yes. I use SMBC, and on my cupcakes only, I add a little bit of Sweetex shortening to it and powdered sugar. It makes it a bit sweeter - which my customers prefer, and the shortening helps to not have it super-firm in the fridge.  I raise the temperature to 68 degrees also.  I also sell sugar cookies with SMBC on it, and it works the same way.  It's a little firm, but still melts away pretty nicely in the mouth.  HTH.
 

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