Originally Posted by kakeladi
Many, many of us have fzn b'cream w/o problems. Today way too mamy people are germ phobics and worry the world sick instead of making them sick.,
What you made is fine to be fzr until use.
As to knowing how much to make the rule of thumb is one batch of icing using 2#s of sugar for each 1 cake mix used. Know ing how much to color for each decoration is harder to judge and you will get the hange of it as you do more and more cakes :)
I agree with you on this one. All the sanitizing of everything just makes immune systems lazy, and then when a germ comes by, the old lazy immune system doesn't know what to do.
That is not to say I don't sanitize EVERYTHING in my bakery, because I do, and I am very careful with hand washing if I answer the phone, or touch my hair or face or apron, or oven mitt, but when I am cooking for my husband and kids, I am way less careful, and my kids very rarely get sick, and get perfect attendance at school. I serve week old left overs, and I eat food that has been left out overnight, too. Room temperature pizza is great for a quick snack when running out the door, ;-)