I just got my kitchen certified by NC Dept. of Agriculture yesterday so that I can legally sell my cakes. I was pretty surprised though, that I am not allowed to make anything that requires the final product to be refrigerated. NC requires a non-home commercial kitchen for that. I can't do anything with cream cheese icing or fillings, fresh fruit that isn't cooked, ect. How do other bakers offer cream cheese icings? Do they just not worry about it, or do they treat dairy/fruit products somehow before they use them?
Any help would be hugely appreciated! My best cakes have cream cheese frostings or fillings!!