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!