Probably we move to California soon, so I asked around for some information about home bakery. I happily found out about the cottage food law. But it says no cream because it has to be refrigerated. So no ganache. But Ganached cake doesn't has to be refrigerated...so how is it works? Once it cools down it's became solid.
,,The legal definition of non-potentially hazardous foods is that they have a pH of less than 4.6 and aw value of 0.85 or less. Foods that are perishable, such as cheesecakes, or custard fillings, or meringue pies, are not covered in the law.''
ganache has cream in it, but doesn't has to be refrigerated. Any thought about it?