Non Perishable Cakes And Cupcakes Frosting And Filling Choices
Business By plumprose Updated 22 Mar 2014 , 9:27pm by BeesKnees578
Hi there,
I Have a question, do not know who can help, I have written to the instructors, but have never got a reply back. I currently got a permit under new Cottage Food regulation and I am allowed to bake and sell cakes from my home now. The problem I have is that this regulation limits me with lots of ingredients I am allowed to use. Everything has to be very shelve stable and non perishable. What type of cakes, creams, filling I can use in order to meet the regulations and to make tasty cakes???
AWhen they gave you the permit they should have given you a list of items that are ok and what's not ok. If not ask for one where you got your permit. Where I live when I got approval they gave me a pretty detailed list and sample labels for my items.
ACall your inspector, they are there to help. She or he can go over your recipes with you and help sort them out, and will most likely refer you to a food test lab for verification of any ones that are iffy.
I can't stress this enough: Never hesitate to call your inspector and always go to them first.
A@plumprose: "I currently got a permit under new Cottage Food regulation and I am allowed to bake and sell cakes from my home now. " How did you get a permit if you don't have the recipes or labels for what you're going to sell? Is this the way with some state? What state do you live in anyway?
that's very good advice--in the meantime--obviously anything that needs refrigeration--think of items that would be safest to have at a picnic--that would last the longest and be the best at room temperature--
this is not to replace anything you need to learn from your local authorities--just giving you some ideas in the meantime--
best to you
Hi there,
I Have a question, do not know who can help, I have written to the instructors, but have never got a reply back. I currently got a permit under new Cottage Food regulation and I am allowed to bake and sell cakes from my home now. The problem I have is that this regulation limits me with lots of ingredients I am allowed to use. Everything has to be very shelve stable and non perishable. What type of cakes, creams, filling I can use in order to meet the regulations and to make tasty cakes???
Two things scare me about your post: You have no idea who to contact, and you don't understand the concept of non-hazardous products. You must absolutely call your inspector (NOT "instructor").
A
Original message sent by thecakewitch
@plumprose: "I currently got a permit under new Cottage Food regulation and I am allowed to bake and sell cakes from my home now. " How did you get a permit if you don't have the recipes or labels for what you're going to sell? Is this the way with some state? What state do you live in anyway?
I didn't have to provide ANY recipe/ingredients lists for my OH inspection. Only needed the inspection in order to do refrigerated items (cheesecakes, custards, etc.) - let my license lapse because I don't do things that need refrigeration right now. No carpet in kitchen, no pets and had to use my home kitchen for the production. That is it.
But you can look up your state's dept of ag and it should all be listed there.
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