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Would you eat this?

post #1 of 34
10/19/11 at 4:46pm
Thread Starter 
This isn't a disaster perse, but I wasn't sure where else to post it. And maybe it's a disaster in the making.

Disclaimer: this cake is for me, not for a client or any other party. Just me and a few people in my house. So don't ask yourself "would I give this to my client or serve this at a wedddin"" but rather, "would I myself eat this if it were in front of me and looking very delicious?"

I frosted a cake last night, and, as per my usual practice, I left it on the counter overnight to let it settle (I NEVER have bulges anymore since letting my cakes sit overnight before putting in the fridge). About 5:30 am I wake up in a kind of frenzy, remember that the cake had a pastry cream filling (cooked milk, eggs, sugar) that should probably be refigerated. So, it was out on the counter a total of about six hours in a 60 degree kitchen. Am I playing with food poisining fire, or WOULD YOU EAT THIS CAKE?

Thanks
I'm a total, total neophyte. I have no training and little natural talent, and I'm way better at concocting delicious cake flavors than at decorating, but I'm having a blast experimenting and am always looking for excuses to make cakes for people.
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I'm a total, total neophyte. I have no training and little natural talent, and I'm way better at concocting delicious cake flavors than at decorating, but I'm having a blast experimenting and am always looking for excuses to make cakes for people.
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post #2 of 34
10/19/11 at 4:55pm
I personally don't take chances. I've had food poisoning and it just isn't worth it to me! I'm not saying it's not safe to eat, but I wouldn't do it.
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post #3 of 34
10/19/11 at 4:56pm
Nope, I would not eat it. It has been in the "danger temp. Zone" too long.
Baking Blog - http://thebaKINGway.wordpress.com
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Baking Blog - http://thebaKINGway.wordpress.com
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post #4 of 34
10/19/11 at 5:10pm
Just wonder though, pastry cream is cooked...and isn't that the same thing they fill donuts with (bavarian cream or custard) and let sit out? I'm really careful with food and would be too nervous to throw up to eat it (probably) but I just wondered.
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post #5 of 34
10/19/11 at 5:17pm
If you've ever eaten restaurant food, then you've already eaten food more dangerous than your pastry cream filling.
website www.BakingFix.com
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #6 of 34
10/19/11 at 5:18pm
Thread Starter 
Quote:
Originally Posted by kellikrause

Just wonder though, pastry cream is cooked...and isn't that the same thing they fill donuts with (bavarian cream or custard) and let sit out? I'm really careful with food and would be too nervous to throw up to eat it (probably) but I just wondered.



That's what I was thinking--it's cooked! And it has lots of orange in it, and doesn't acid preserve? And doesn't the sugar preserve? Well, anyway, these are the things I've been telling myself.

Ever since I spent a summer in West Africa many years ago, my ideas about food hygiene have really changed. The women would wake before dawn and prepare food, then sell it all day in the sun with no way to keep it out of the danger zone. It had meat, hard boiled eggs, rice, etc. I would arrive at 6:30pm after my work with a local NGO, and this is what I would eat, with flies on it and everything. I NEVER got sick. I have not abandoned my standard of cleanliess here, but I sometimes think that our hygiene obsession as more to do with tort law than with actual danger. But that's another subject...
I'm a total, total neophyte. I have no training and little natural talent, and I'm way better at concocting delicious cake flavors than at decorating, but I'm having a blast experimenting and am always looking for excuses to make cakes for people.
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I'm a total, total neophyte. I have no training and little natural talent, and I'm way better at concocting delicious cake flavors than at decorating, but I'm having a blast experimenting and am always looking for excuses to make cakes for people.
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post #7 of 34
10/19/11 at 5:23pm
Yep, I'd eat it without batting an eyelid. I wouldn't sell it to someone, but I'd eat it myself.
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post #8 of 34
10/19/11 at 5:27pm
I would eat it. Send it on over...... icon_smile.gif

I hope I die before "your" is the official contraction of "you are."

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I hope I die before "your" is the official contraction of "you are."

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post #9 of 34
10/19/11 at 5:34pm
Not only would I eat it, I'd likely have seconds. We're neighbors. I'll be right over with my own plate and fork, so you won't have to clean up after me.
Kats Suite Cakes......Cakes "to live for"
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Kats Suite Cakes......Cakes "to live for"
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post #10 of 34
10/19/11 at 5:55pm
I wouldn't eat it, nor would I allow my family to eat it.
~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
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~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
http://beautifullyembellishedcakes.blogspot.com/

Check out Colorado's premier sugar art show on Facebook! https://www.facebook.com/SweetTimesintheRockies
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post #11 of 34
10/19/11 at 5:58pm
If the taste still good, no sour or bitter...I'll eat it !
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post #12 of 34
10/19/11 at 6:10pm
I, too, would eat it. The custard was cooked, to a temperature hot enough to destroy any bacteria in the eggs (also known as pasteurization). Plus, you are right about sugar and citric acid being preservatives. Further, it's not as if your kitchen was 90 degrees, it was 60 degrees and bacteria needs a warm temperatures (close to body temps) to grow. So, go and enjoy your delicious cake!!
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post #13 of 34
10/19/11 at 6:13pm
Yes I'd eat it. I'd take a tiny taste to be sure it is not sour but most likely it is just fine and would finish it off.
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post #14 of 34
10/19/11 at 6:19pm
Thread Starter 
I think I've had enough positive responses that I'm going to go ahead and bury my face in it. Will let you know within a few days if I survived icon_biggrin.gif
I'm a total, total neophyte. I have no training and little natural talent, and I'm way better at concocting delicious cake flavors than at decorating, but I'm having a blast experimenting and am always looking for excuses to make cakes for people.
Reply
I'm a total, total neophyte. I have no training and little natural talent, and I'm way better at concocting delicious cake flavors than at decorating, but I'm having a blast experimenting and am always looking for excuses to make cakes for people.
Reply
post #15 of 34
10/19/11 at 6:26pm
Years ago I fried some chicken for my aging Grandmother, the next day I come over to make breakfast and find the leftover chicken in the oven. I fussed at my Grandma about the dangers of eating food not kept at the right temps. She laughed at me and said "Lord honey what do you think we did before refrideration." Didn't kill her and I doubt your cake will make you sick, enjoy!
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