Hi Everyone!

I was hoping someone may give me tips on storing and refrigeration. I am beginning to sell cupcakes and cakes at a local farmers market.

Some of my recipes for vanilla cupcakes use some sour cream. I was curious if based on the sugar ratio, it is safe to be left out or do you always refrigerate? I am usually in the habit of refrigerating. I am thinking about the outdoor sales and when customers buy to bring home.

Any advice greatly appreciated!!!!!

after the sour cream is mixed into the flour and eggs and all-- then baked it is no longer under the highly hazardous rules

if it is a sour cream filling baked into the middle of the cupcake then yes it still needs to be kept at or below 40 degrees

but it's gonna get hot at the fm so i would definitley keep the bulk of them chilled for best results--maybe even make some dummy cupcakes to keep on the table and hand them nice firm ones--then they can figure out how to keep them from melting ;)

and a corrugated cardboard box with freezer packs inside can keep things fairly chill--not cold enough for highly hazardous and i'd keep things layered off so when you open it it doesn't cool the entire contents--just the top layer for example but yes a cooler of some kind is a great idea i think

AThank you so much for your input! I really appreciate it! :) I am in the process of getting my liability insurance, It really makes me think about safety... When selling cakes for events and people choose fillings, do you have to label the box as requiring refrigeration to protect yourself?

I think I will be ok for the next few weeks since our temperatures right now are 60 and below for my cupcake sales. I will definitely purchase some freezer packs for the near future!

Thanks again!