Newbie With Start-Up Questions

Baking By Nancy46168 Updated 26 Aug 2011 , 7:52am by scp1127

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Nancy46168 Posted 23 Aug 2011 , 11:34am
post #1 of 3

I have been a cc gawker for months and have learned a ton from all of the posters on here. I am signing a lease today to open my own cupcake shop in my area. I am super excited and nervous!

My questions are regarding the shelf stability of cream cheese frosting, chocolate ganache, cream fillings, etc. The board of health said I have to keep them all refrigerated and not display them unless I a using a shelf stable brand.

I am making them all from scratch. It is impossible to pipe this stuff right out of fridge. I know other cupcake places use these items- do they not make it themselves? Any thoughts or insight you can give me would be SO appreciated.

2 replies
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aprilismaius Posted 25 Aug 2011 , 8:07pm
post #2 of 3

I would pipe onto the cupcakes and then keep in a refrigerated display case.

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scp1127 Posted 26 Aug 2011 , 7:52am
post #3 of 3

Yep. They must be refrigerated. The HD will not bend on this issue. They will give you the required temp and set it at the minimum. Just tell the customers that they are best eaten in about a half hour and that it is worth the wait.

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