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How do you explain this to a customer?

post #1 of 28
Thread Starter 
I've thought about this before but never had the opportunity to deal with:

If a customer wants let's say red velvet cake, which of course has cream cheese icing filling, for a wedding, how do you explain that it can't sit out? What do you substitute?

Or can it sit out? Maybe indoors, but how about if the reception is outside? And how long can it sit out in general regardless of what filling it has?


Thanks!
post #2 of 28

Great news, there is a shelf-stable cream cheese icing.  This is what the TX Board of Health allows as shelf-stable, and TX can get pretty darn hot…

I guess the PH balance is such that it will not cause illness.

 

http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

 

Yum…now I want cream cheese icing.

post #3 of 28
I'm I tending on making a carrot cake with cream cheese filling next week - but am a bit worried about cream cheese sitting out.

I have purchased some Lorann cheesecake flavoured essence, I've been assured it will give a cream cheese flavour. I'm going to add it to my vanilla SMBC - and I'm hoping it will be delicious!
post #4 of 28

 I have used an instant cheesecake pudding package in my vanilla icing to make it taste like cream cheese. It is great with carrot cake.

post #5 of 28
Quote:
Originally Posted by Faradaye View Post

I'm I tending on making a carrot cake with cream cheese filling next week - but am a bit worried about cream cheese sitting out.

I have purchased some Lorann cheesecake flavoured essence, I've been assured it will give a cream cheese flavour. I'm going to add it to my vanilla SMBC - and I'm hoping it will be delicious!

 

I just tried it and was not impressed. I don't think it tastes like cream cheese icing at all. I followed the recipe on the bottle and even doubled the amount of flavoring to try to get a cream cheese taste. I tasted it side by side with actual cream cheese icing. I would love to know what you think of the flavor. Maybe I'm crazy.

post #6 of 28

I have tried it as well and am not impressed either! I heard great things about it and didn't think it tasted anything like cream cheese! I was hoping to use it for my cream cheese buttercream under my cottage food license but I ended up just using Earlene's cream cheese buttercream instead. It is super sweet but at least had more of the cream cheese flavor (since there's actually a little in it) IMHO.  

post #7 of 28
Quote:
Originally Posted by ShannonDavie View Post
 

I have tried it as well and am not impressed either! I heard great things about it and didn't think it tasted anything like cream cheese! I was hoping to use it for my cream cheese buttercream under my cottage food license but I ended up just using Earlene's cream cheese buttercream instead. It is super sweet but at least had more of the cream cheese flavor (since there's actually a little in it) IMHO.  

 

I'm glad I am not the only one. I just had a tasting where they wanted to try a mostly dairy-free cream cheese icing. I thought that the Lorann flavoring would be the answer. I didn't think it tasted anything like cream cheese and neither did my client. They ended up going with real cream cheese icing instead. I'm glad I had some on hand for them to taste in place of the fake stuff.

post #8 of 28
Are people under the impression that the cream cheese is sitting there with a little timer, and a maniacal grin just waiting to instantly spoil and kill everyone? It's locked away inside the cake, and the few hours it's waiting to be consumed is fine. Seriously.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #9 of 28
Quote:
Originally Posted by AZCouture View Post

Are people under the impression that the cream cheese is sitting there with a little timer, and a maniacal grin just waiting to instantly spoil and kill everyone? It's locked away inside the cake, and the few hours it's waiting to be consumed is fine. Seriously.

 

LOL! I'm so glad you said this. I wouldn't let it sit out all day, but I agree that it is not going to suddenly spoil at 2 hours.

post #10 of 28
Quote:
Originally Posted by AZCouture View Post

Are people under the impression that the cream cheese is sitting there with a little timer, and a maniacal grin just waiting to instantly spoil and kill everyone? It's locked away inside the cake, and the few hours it's waiting to be consumed is fine. Seriously.



Whilst I agree in principle - for those in Australia - it is more about complying with Food Standards Australia legislation than whether or not it will spoil.

The rules for what are deemed High Risk Foods (and they provide a list of those, 1 of which is cream cheese)  are very strict protocols  - not to be ignored.

Although it would appear (if I am to go by the chat on a couple of Aussie forums)  that people just choose to ignore what they are SUPPOSED to do - and just do what they THINK will be OK.....   because they read somewhere it would be OK!!     Most of them are worrying more about how to get a piping consistency .....than EVER considering that .... if they can't store it according to the regulations - they shouldn't be doing them anyway!!

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

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post #11 of 28
Quote:
Originally Posted by AZCouture View Post

Are people under the impression that the cream cheese is sitting there with a little timer, and a maniacal grin just waiting to instantly spoil and kill everyone? It's locked away inside the cake, and the few hours it's waiting to be consumed is fine. Seriously.

Yep, you're totally right. I think I'll make a cream cheese frosting and combine it with SMBC. I might add a bit of the flavouring anyway, just for shizzles, and to make me feel I haven't totally wasted my money. LOL! Actually, I might also use the flavouring when I make my MFF to cover. It might be a nice complement to the carrot cake / cream cheese of the cake.

The dude (at the cake supply shop, of all places) made me paranoid by going on and on and on about how, if I supply a cream cheese item, and the client leaves it out for four days and gets sick, it's still my fault for being the original supplier.

But later I was thinking about it, and realising how ridiculous it is. I mean, if that's the case, couldn't I just then shift the blame back to my supplier. 'But judge - the supermarket sold it to me in the first place! They shouldn't be selling stuff that can spoil!'

Anyway - I shouldn't listen to randoms in shops about this sort of stuff.
post #12 of 28
Quote:
Originally Posted by ApplegumPam View Post



Whilst I agree in principle - for those in Australia - it is more about complying with Food Standards Australia legislation than whether or not it will spoil.


The rules for what are deemed High Risk Foods (and they provide a list of those, 1 of which is cream cheese)  are very strict protocols  - not to be ignored.


Although it would appear (if I am to go by the chat on a couple of Aussie forums)  that people just choose to ignore what they are SUPPOSED to do - and just do what they THINK will be OK.....   because they read somewhere it would be OK!!     Most of them are worrying more about how to get a piping consistency .....than EVER considering that .... if they can't store it according to the regulations - they shouldn't be doing them anyway!!

Hi Pam - I would love to be able to provide a cream cheese flavour without using the product. Have you had any success with finding a suitable recipe? I am happy and able to keep my product refrigerated until delivery - if it then comes up to room temp and is served and eaten, a couple of hours after delivery - I'm feeling this is acceptably within the regulations? This is my plan.
post #13 of 28
And I would HOPE that people can use their own common sense, in that in average fair weather, is what I am referring to. Obviously if it's nasty hot and humid, then of course you wouldn't leave it out. But I'm not in a part of the world where people are partying outdoors in dripping sweat, nor leaving any kind of food outside. Sensible people that is, anyways.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #14 of 28

We had to go through a serve safe class in school. The guidelines were hot foods could sit out for 4 hours and cold foods 6 hours. The reason cold foods could sit out longer was because they first had to reach the temperature danger zone, which is 41-140 degrees with the bacteria growing fastest between 70-114 degrees. SO since a refrigerated food will take awhile to reach 70 degrees where bacteria grows most rapidly, it can sit out for an additional 2 hours. I hope this helps.

post #15 of 28
Exactly.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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