RebecaR Posted 24 Sep 2013 , 7:22am
post #1 of

Hello everybody, I recently got approved/registered for a class A cottage food operation. I live in California so I cannot make/use cake fillings that need to be refrigerated. So no cream cheese, custards, mousses or ganache fillings. :-( I saw a recipe for a "mock" mousse that called for Pastry Pride and instant pudding. What's Pastry Pride and does it need to be refrigerated? Also would the texture of the "mock" mousse be similar to that of a real mousse made with meringue and heavy cream? Thank you everybody. :) 

1 reply
Sandiego Posted 24 Mar 2014 , 7:22pm
post #2 of

RebecaR--Were you ever able to find any information re. using Pastry Pride for your cottage food products?

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