I am starting my home based bakery in CA under cottage food law. Just finalizing my recipes, labels, and application. I have been experimenting with shelf stable frosting recipes. I am custom to using buttercream under my fondant. I know I can get ganache approved from what I have heard from others...but has anyone had any luck with frostings that work for a crumb coat and pass the Cottage requirements? I don't want to always use ganache. Hoping maybe Indydebi's frosting will pass? And any other advice before I submit my application?
Would love to make some connections with fellow Californians who are taking on this adventure of home based custom cakes as well!
AThere is a FB group called Creating Your California Cottage Business, that has been discussing the BCs. Search and request to be added, there's others that are dealing with this now you can talk to.
Thank you Amylou will do.