I've been giving out all the cakes I make at my Wilton Classes...
But I am scared to get people sick from the icing.
How do you pass the guilt?? 
Give them some different flavors.. Do a lemon cake with buttercream and a hint of lemon extract to it.. Try Pineapple cake with whipped cream icing. There are tons of extracts you can buy and have fun with.. Try red velvet cake with cream cheese icing.. or do chocolate on chocolate.. NEVER FEEL GUILTY ABOUT YOUR WORK.. I HAVE BEEN TOLD THAT I AM MY WORST CRITIC.. must just be a cake maker thing!!
Good Luck!
uh..did I read this wrong? I thought you meant sick of having the same old icing every day.. hmmmm.. literally sick of your icing????
I make cakes and give out cake balls, cookies, etc. to the employees at Michael's all the time... I'm just very careful making sure everything is clean ... you're not doing it as a buisness; you're doing it as samples as a friend would to a neighbor or family, right? If so, why worry?
Why? Because the icing is made out of shortening?
Well you don't have to worry about that. Basically is the same kind of icing you buy in the store. (premade BC, DH, PB)
Take a look at the labels : "hydrogenated oil"= shortening.
And that thing won't get anybody sick... it kills you slowly.
Oops! read that wrong.. you meant by the icing.. you should have seen my students in the last class sucking the icing down! It was their own icing though but I don't know how they didn't make themselves sick from all that sweet icing...
anyways, unless you're using some egg white/meringue powder in your icing and it's not refrigerated, then I don't think you'd have any worries.. I mean if you're just transporting it to the class and not letting it sit in heat too long (cause it'd melt for sure) I don't think it'd be a problem.
I used the meringue powder for the icing....that's what worries me. I left the cake at my husband office...but they have AC?? I told them to put the cake back in the fridge around noon.
My only comment is that if you are using meringue powder is to make people aware. My mom is allergic to all poultry and even the meringue powder will cause an allergic reaction.
I used the meringue powder for the icing....that's what worries me.
When you buy the meringue powder it is just on the shelf is it not? It does not have to be kept in the fridge.
Wilton's Class Buttercream is made to be able to sit on the kitchen cabinet for 2 weeks.
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Wilton's Class Buttercream is made to be able to sit on the kitchen cabinet for 2 weeks.[/quote]
I altered the recipe with 1/2 butter and 1/2 crisco.
Would that make a difference?
are you using salted butter ?
good question. I even had to go look in my fridge.
I used Blue Bonnet 65% vegetable oil spread.
sugar freak if you are using vegtable oil spread in leiu of butter you should not be having any problems with your icing there reallly is nothing in there to make anyone sick unless you are using out of date milk which i am sure you are not . I have noticed at times when I bake and people eat the cake that they do get a little upset tummy but that mostly comes from eating to much cake you have to remember that most people do not eat cake with home maid icing much and the body sometimes can not process all that crisco. I sould say as long as you know for a fact that your mixer, shortening and milk have not been cross contaiminated with any bad bugs you should be fine.
What is everyones opinion about using hte 1/2 butter 1/2 crisco.... can it be left out? I've done it for a few days and haven't run into any problems.......
with the whole meringue powder thing - i thought that was pretty safe - safer than using just raw egg whites anyway.... although I haven't seen an Italian Meringue recipe that used meringue powder - but no one I know really liked the Italian Meringue when I made it - it was just kind of taste-less. I could add more flavoring, I know - but I just didn't love the texture - seemed to melt away before you even tasted it.......
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