Originally Posted by cakenewbe
I do have a question though. Since it stipulates that you can not use cream or custard fillings. Does that include things like SMBC or IMBC? Does that include pastry cream too? And would you (we) be telling customers that you can not use those?
Here's where some education will help you. That's what those food safe courses are for.
So this is how you have to think under this law:
SBMC and IBMC are made from butter and meringue. Did you see those on the forbidden list?
Fruit curds are made from fruit juice, eggs, butter, sugar, water, starch. Are those limited?
OOPS--can you skip the egg part of the fruit curd for compliance? Jason, please?
"without cream, custard" theoretically includes pastry cream, pudding, cream cheese, ganache, whipped cream, and icings/frostings made with cream or cream cheese or custard.
Is custard defined as milk/cream cooked with starch and/or egg? Jason?
You MUST refuse to provide such components of baked goods to customers simply saying "state law regulations, sorry". People generally accept the concern for their safety.
Now what does this list allow for cake decorators? Jason you're the expert.
Let me illustrate one legal example that does not involve more than a minimum of chemicals. Instant pudding mix may be milk-free (check label). If so then you can blend 1 pack pudding mix and 1 cup water and whip that stiff mass into 1 cup shortening with 1 cup sugar to make a "whipped frosting" that complies with the law.With real vanilla or other extracts, it tastes a whole lot better than the commercial stuff that has titanium dioxide and only artificial flavours.