Hi everyone. I am currently starting up an at home cake decorating business under the VA cottage law. I will not be licensed and inspected, but still legal under the law, so long as I follow certain restrictions (I would love to be licensed but have two dogs and the layout of my house makes inspection impossible). Among the restrictions is that I cannot use anything that requires "time or temperature control after preparation." I am a little confused about this and what it may include. I mean buttercream is pretty shelf stable with all the sugar, but at what point is it not? Sugar stabilizes so many things, I'm just not sure what I'm allowed to do and not allowed to do, like cream cheese frosting. Any thoughts on absolute no-no's and what people think are a go?
post #1 of 30
10/23/12 at 5:44pm