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Commercial or Scratch fillings

post #1 of 11
Thread Starter 

Hi there everyone! So, I have just started taking baking more seriously and have some really great scratch cakes under my belt. However, I'm really wondering about fillings. I've made some tasty scratch custard and fruit fillings, but I'm questioning if switching to a commercial product (like the fillings in the sleeves) would be something to try. I want to have a professional product that I can be proud of but at the same time quick. I'm wondering if these kind of shelf stable fillings are better for a commercial environment. Logistically I would think so. But I'd love to hear your opinions! Thanks!

post #2 of 11
It depends on if you are working under cottage food laws. In most places it is my understanding that you cannot sell any potentially hazardous foods like custards or certain cream cheese fillings. But I'm not sure
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post #3 of 11

I am here to tell you the sleeved fillings taste like crappy chemicals and give me headaches. I wouldn't use them if I had to, I would close first. 

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post #4 of 11
Thread Starter 
Quote:
Originally Posted by Annabakescakes View Post

I am here to tell you the sleeved fillings taste like crappy chemicals and give me headaches. I wouldn't use them if I had to, I would close first. 

 

Yeah this is what I was thinking. I want to stay away from anything tasting like chemicals. I figured it would because it's shelf stable. I'm also worried about refrigeration with custard/creme filled cakes.

 

Also, I've read IL Cottage Food Bill over and over and the only thing I can find is that it states that pastries with potentially hazardous fillings are a no-no and only high acid fruits for pies are okay. It says nothing about cakes so I think I'm in the clear for that.

post #5 of 11

I don't think you can use custards and cremes at all, with a cottage food business. You can make fruit fillings that are okay for a time at room temp, like jams, and jellies. 

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post #6 of 11

I have only ever tried 2 sleeve fillings, one was a lemon the other was bavarian cream, they were both really really bad. Maybe different companies make better ones? They were just super sweet and had that strange aftertaste, sort of like diet pop has.

 

There are tons of home made shelf stable recipes, I would go with those.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by Annabakescakes View Post

I don't think you can use custards and cremes at all, with a cottage food business. You can make fruit fillings that are okay for a time at room temp, like jams, and jellies. 

 

This is all I can find pertaining to the custard and creme issue which you would think that if the pies can't be sold then cakes with these kinds of fillings would be void as well.

 

The following are potentially
        hazardous and prohibited from production and sale by a
 
        cottage food operation: pumpkin pie, sweet potato pie,
        cheesecake, custard pies, crème pies, and pastries
        with potentially hazardous fillings or toppings.
post #8 of 11
Quote:
Originally Posted by SweetCuppie84 View Post

 

This is all I can find pertaining to the custard and creme issue which you would think that if the pies can't be sold then cakes with these kinds of fillings would be void as well.

 

The following are potentially
        hazardous and prohibited from production and sale by a
 
        cottage food operation: pumpkin pie, sweet potato pie,
        cheesecake, custard pies, crème pies, and pastries
        with potentially hazardous fillings or toppings.


Cake and fillings/frostings would fall under the pastries bit.

post #9 of 11
Thread Starter 
Quote:
Originally Posted by scrumdiddlycakes View Post


Cake and fillings/frostings would fall under the pastries bit.


That's why I was confused because I don't consider a cake to be a pastry. I guess I will have to adapt and change.

post #10 of 11
That's what I was thinking. I was like what makes it ok for some buy not others.
Quote:
Originally Posted by scrumdiddlycakes View Post


Cake and fillings/frostings would fall under the pastries bit.
Anyways, I think that scratch is the way to go for you. I bet that you could really get creative flavoring butter creams with jams or vanilla bean paste. This could be quick for you to maybe make a large batch of plain butter cream and reserve it to be flavored for fillings. Lorann oils also has a lot of interesting flavors that you can incorporate into butter cream.
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post #11 of 11
Thread Starter 

Thank you for the ideas! I will be sad to let my custard filling go. It's so good! But I want to be safe and do things properly. That's what matters most!
 

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