Please Advise.... Leaving Cake On Counter???
Decorating By MemphisMom9801 Updated 28 Mar 2009 , 12:50pm by -K8memphis
Lol...kinda hijacked your thread, eh? Apologies for that one!
Next time you are going to grill some steak, cut off a little end piece, lightly sprinkle with salt, close your eyes, and don't think about what you are eating....I bet you will like it!
...i like to see some blood in my medium rare, but I never gone this far...
Edna
There's always a first time for everything! Heck, since you are overcharging your customers for their cake (according to the nutball from last night) by outrageous amounts of money, you can afford to taste test allllll the good ones! Hahahahahaha!
I'm with Jamie, there's something to be said for raw meat. Some beef carpaccio (thinly slice raw beef) with grated parmesan, can't beat it! As long as you're buying good fresh meat, it's safe. My undle loves a raw beef sandwich, on rye, with onion and mustard. I've never gone that far, lol.
I used to eat my steaks well done until my brother made me try a medium-rare steak once, I've never gone back. You really wouldn't believe the difference in flavor!
Jamie shut up, eewwww,stop it,stop now,i've just had an operation and cannot afford to puke i don't have the strenght,you vampire. .You just loooove to grosse people out don't you. 
it hurts to even laugh.
There's always a first time for everything! Heck, since you are overcharging your customers for their cake (according to the nutball from last night) by outrageous amounts of money, you can afford to taste test allllll the good ones! Hahahahahaha!
you got to check this out!...
http://cakecentral.com/cake-decorating-ftopicp-6310333.html#6310333
Edna 
What more vampires 
.You guys are not organising yourselves to take over the world are you.
you would not really leave cake out that you are selling once iced and filled, right???
It grosses me out just to see the bakers and cooks on tv wearing jewlery while cooking and not covering their hair. (top chef, ace of cakes, hell's kitchen...)
making a cake and not refrigerating it for the next day.
when i started out back in the day, we left out the butter and eggs even cream cheese for cheese cake overnight to insure that everything was at room temp. guess what, they found out that that practice made people sick.
so we don't do that anymore. it did not kill millions, but made many feel awful- why take the chance of giving a client montazuma's revenge?
making a cake and not refrigerating it for the next day.
when i started out back in the day, we left out the butter and eggs even cream cheese for cheese cake overnight to insure that everything was at room temp. guess what, they found out that that practice made people sick.
so we don't do that anymore. it did not kill millions, but made many feel awful- why take the chance of giving a client montazuma's revenge?
Once you bake the eggs, milk, butter in the cake the risk of "montazuma's revenge" is zero. Walk into a bakery in your area, are all their cases refrigerated? No they're not, because refrigeration dries out baked goods i.e. bread, cake, muffins, cupcakes, danish, donuts, cookies....should I keep going?
Unless there is a perishable filling or whipped cream topping leave it out on the counter/boxed.
Oh forgot..........the butter/sugar ratio in the icing takes care of that worry too 
The example of the cake I left out for a couple of days was mine, my cake, not a paying persons order.
Please, of course I wouldn't leave a cake out for someone who ordered one. But then again, I'm not going to make one so grossly far ahead of time where "sitting out" is ever an issue anyways.
My point was kinda to nudge at the hyperreactors around here sometimes who insist that sucker has to go into deep storage from the second it comes out of the oven and be kept in cryogenic freeze state until delivery time. No, it isn't necessary.
well as for me, I dont like to bake in my house, but my favorite cake is a rum cake and that cakes loves to be out of the refrigerator. The more days you leave it out the better it tastes. usually I do it 3 days before using it. No less than that!
Edna
The ratio of sugar to butter, not so much.
There is a lot of information and mis information about this.
The cake in question had icing, icing is moist and sweet and bacteria does not really care if theres lots of fat, they like that too.
Not looking for a fight, just want to let you know you need to be very careful.
The example of the cake I left out for a couple of days was mine, my cake, not a paying persons order.
Please, of course I wouldn't leave a cake out for someone who ordered one. But then again, I'm not going to make one so grossly far ahead of time where "sitting out" is ever an issue anyways.
My point was kinda to nudge at the hyperreactors around here sometimes who insist that sucker has to go into deep storage from the second it comes out of the oven and be kept in cryogenic freeze state until delivery time. No, it isn't necessary.
Cryogenic!!! Too funny!!
Bacteria, viruses, parasites and fungi need a few things to grow and survive: Food (carbs or proteins), acidity (little or no acid) Temps between 41F and 135F, time- growth is enough to sicken at 4 hours, Oxygen and moisture. (straight from most current servsafe book)
Any pathogen that was once present in/on and egg or other cake ingredient was completely obliterated once the cake was cooked. The icing does not allow for the proper food type (no carbs or proteins) for bacteria to grown on/in the icing.
Provided that the cake was cooled to below 41F before being iced, it is safe to be let out.
That being said, most states require one to be educated on this to own a food business. While nobody WANTS to poison anyone, even with the best hygeniene practices in the world, people can still get sick (toxins cannot be erradicated with any amount of heat- only chemicals- not food safe chemicals either)
The ratio of sugar to butter, not so much.
There is a lot of information and mis information about this.
The cake in question had icing, icing is moist and sweet and bacteria does not really care if theres lots of fat, they like that too.
Not looking for a fight, just want to let you know you need to be very careful.
I am now convinced that you're talking through your A$$! Just from your first sentence.
I don't have the patience to even give you another minute of my time.
Everyone.........let's ignore this one 
First off I am with the raw groundbeef eaters!! Yummy! I like mine with salt and pepper! My mom used to always tell me I was going to get worms!! LOL Haven't yet and I don't know what ever made me think to try it, but I did and I love it too!
Secondly - is it just me or has today's posts been inundated with a TON of Newbies with less then positive attitudes and an extreme amount of "knowledge" and "years" on the book for making/baking decorating cakes? This isn't the only post.
Are you telling me that you do not eat anything you buy in a store that's NOT refridgerated? How many store bakeries do you know that have EVERYTHING in their bakery in a refridgerator? Muffins/pastries have eggs in it, do you only eat refridgerated ones? No - because it's cooked! Cake is cooked, if there are not raw ingredients in the icing you're making then what is the reason for it needing to be refridgerated? If you're making a shortening based buttercream with sugar and flavorings what part of that needs to be refridgerated? I suppose you don't eat out at restaurants? Do you think they refridgerate all of their baked goods? Do muffins need to be refridgerated? Cupcakes? Danish? Just curious since I always see these things served at room temp AND they have icing! I'm shocked that we all haven't died by now also!
I'm really curious as too all these newbies all of a sudden who are full of all this information about how mostly everyone on here is not doing things the proper way. And it seems to be the same newbies posting on different threads.
Just my observation....I'm just sayin'........... If these people are legit then fine but it's been awfully strange around here these past few days.
This site is so full of soooooo many people that have been baking/decorating for many many many years. They have been members for a long time and are trusted and respected. Everyone is extremely helpful and we look out for each other. Just be careful how you word things or how quick you are to make a comment. There are plenty of people on here that food safety certificates and have worked in the food industry enough to know the ins and outs.
I don't usually comment on posts like this, if I see something that I disagree with or someone is coming off the wrong way I just close the post and move on, there's just so much drama on here and believe me I have enough in my normal life not to need cyber cake drama too, but come on. I used to enjoy coming on here and getting some great tips and help at a moments notice but it's gotten so rediculous lately. And I'm concerned for the legit newbies that want to learn or have questions and what they see in some posts the way people talk, if it was me I would think twice about being a member. And if you're not trying to start anything then there is no need to say, "I'm not trying to start anything"!!! Just say your piece and move on. But be prepared to be called out if something you're saying is a little "off".
DKelly ahahahahahaah!!!! Just for the record your cake is safe out of fridge overnight and Jamie, I agree with you, I also like my meat talking to me.
JanH from here knows alot about this. Maybe she will see it to respond. She could make your head spin!
She gave me a little info about the sugar content of icing being hygroscopic, affecting the water activity and essentially preventing the growth of bacteria. Cake itself is sterile when it comes out of the oven.
So ice your cake after cooling, leave it out and be happy!
BTW, just cook a steak just long enough to get the "MOO" out of it!
I always have left my cakes out (that don't have perishable fillings, whipped cream, etc.) I've also taken the ServSafe food safety course and know all about time and temperatures for bacterial growth, yada yada yada.
I use Imbc (or is it Smbc, I always get them confused). My eggs are cooked, butter is FINE left out at room temp., and Crisco is fine. There is NO PROBLEM leaving a cake out on the counter.
Have you ever worked (decorating-wise) more than four hours at a time on a cake, susiecreacheese? I hope you were standing in a walk-in cooler, then. I suppose we should all start delivering wedding cakes during wedding receptions, since that's the only way to attempt to ensure that from the time we take it out of our fridge until the last wedding guest's piece is eaten is less than four hours. I suppose All the Food Network Challenge participants must always put their huge cakes in the fridge at some point then too. (I know that some do, but not all do!)
Puh-Leeze.
Like Bterpin said, I usually don't jump into drama like like this, but I'm sick of it.
Raw meat? ew. I almost threw up when I tried sushi
Blech! All this talk about eating raw meat is giving me the willies!
Oh boy, I think I just threw up in my mouth a little bit
If I hear mooing on my plate, I'm not eating. My steak has to be past well done! That said, I probably do eat some strange things so......
You gals are a hoot! I love coming here...
The only things that I'm worried about with my non-filled cakes sitting out on the counter are my two kids getting their grubby fingers on it. When that happens.... well, there goes the whole sterile cake idea. lol
Jamie- I hear ya on the steak thing... drives me insane when my hubby insists on cremating his... blech. Rare steak I love... now hambuger on the other hand- ack! You better invest in a meat grinder, boy! Do you have any idea on the bacteria count of store-bought hamburger? *shudder* I think I'd rather leave my cake out for a week and eat that before I'd scarf down some raw hamburger.
oh btw- I'm a legit newbie, honest! 
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