Can't Decide On A Display Case....suggestion?
Business By ohsugarsweets Updated 1 Jul 2013 , 3:47pm by btrsktch
Hi, I'm planning the opening of my shop and I've hit a slight speed bump. I can't decide if I want a refrigerated display case or a regular one. Here is my conflict- I use a lot of different Smbc flavored frostings, but they get really firm when refrigerated. I also use a
I think part of your post disappeared.
I don't like how the meringue buttercreams get when refrigerated, either. I would lean toward using a recipe that is shelf stable and go with an unrefrigerated case.
Liz
AThat's weird, here is the whole post
Hi, I'm planning the opening of my shop and I've hit a slight speed bump. I can't decide if I want a refrigerated display case or a regular one. Here is my conflict- I use a lot of different Smbc flavored frostings, but they get really firm when refrigerated. I also use a lot of cream cheese frostings that have to be refrigerated. If I get a cold display, what should I do if someone purchases a smbc cupcake but they want to eat it right away?
If you search Texas cottage food recipes, you find shelf stable recipes for both cream cheese frosting and SMBC. Maybe these will help you be able to use the non refrigerated case.
Liz
Decisions. Decisions. I'd hate change the recipes that my customers really like. This is a hard choice to make :)
AGet the refrigerated case, raise the temperature. I finally broke down and got a cold case. It's something I wish I had done long ago. It makes a difference in not only what you sell, but longevity of product.
A
Original message sent by btrsktch
Get the refrigerated case, raise the temperature. I finally broke down and got a cold case. It's something I wish I had done long ago. It makes a difference in not only what you sell, but longevity of product.
You use smbc frostings?If so, how do serve your customers that want to eat the item right away? It gets so firm when it's cold. Thanks for the advice
AAt work we have a case that's always at 69 degrees for truffles. Smbc is already shelf stable.
Yes. I use SMBC, and on my cupcakes only, I add a little bit of Sweetex shortening to it and powdered sugar. It makes it a bit sweeter - which my customers prefer, and the shortening helps to not have it super-firm in the fridge. I raise the temperature to 68 degrees also. I also sell sugar cookies with SMBC on it, and it works the same way. It's a little firm, but still melts away pretty nicely in the mouth. HTH.
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