Hello Fellow Bakers!!!!
I would LOVE to chat with someone experienced with baking cupcakes under the Florida Cottage Law and selling them at FLORIDA Farmer's Markets. As you know we have a little bit of a HEAT issue..lol.
I pretty much understand the Cottage Law. But just to be clear.. I am allowed to use REAL butter in my buttercream, right? I see that Cream Cheese frostings are a no no. However is that for a FULL cream cheese frosting or can I use small amounts with no issues? Are there cream cheese alternatives that are workable? I'm a firm believer in natural, quality ingredients but I feel the Cottage Law will ruin that. I don't use veg shortening in my frostings and I never want to.
Any helpful tips would be wonderful. Thank you!!