Yet Another Delivery Disaster - Please Help

Decorating By torysgirl87 Updated 28 Jul 2014 , 4:22pm by costumeczar

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-K8memphis Posted 24 Jul 2014 , 4:01pm
post #31 of 53

A

Original message sent by torysgirl87

Ok, so you think if its not refrigerated it shouldn't be boxed? The bottom tier wasn't effected at all. There were hand holes cut in the top of the box for me to carry it, but the top of the box was closed.

What kind of padding do you mean? I put the box on a towel and anti slip mats.

Thank you, k8memphis.

no i think the cake should be cold already but i'm just saying in this case you had a room temp cake in a box that protected it from the air conditioning --

the towel all folded up should have helped with the bouncing around -- the padding needs to be bigger than the bottom of the box --- otherwise the box will hit on the corners and cause more damage--

Original message sent by torysgirl87

Noras mom & Frosted Moon,

I will have another inspection w/ the state, but I don't think that refrigeration of the cakes is really allowed, even if you take your groceries out.  The space isn't to be shared at all.  On designated shelf for clients only.  If you have a need for more space, the state says you need a commercial space.  I can use my deep freezer (I can live w/o putting personal groceries in it), which I do already, but I could at best use it to chill at the largest size a 14 inch cake on a 16 inch board.

oh man I've spent many midnights to 6am ditching stuff out of the fridge so I could set my cake in there -- if you plan it out you can keep it all 'on one shelf' to put your cake on-- then you can place your mayo and salad dressing and butter in an ice chest with freezer packs in there to hold it till the delivery -- you just have to plan to be low on groceries -- and be ready to move the shelves around --

and if you can fit a 16 board in the freezer you can fit a 16 cake -- just be ready to put it on a bigger board when it comes out-- i do this all the time (did) i keep my bottom tiers on boards the same size for logistics -- now i've got a roomy commercial fridge though --

of course after one tier is frozen you can stack the others on top-- sometimes it's better to put a smaller tier on the bottom because there's more clearance in the mid section of a freezer than at the bottom -- sometimes they narrow in --

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-K8memphis Posted 24 Jul 2014 , 4:04pm
post #32 of 53

and i can see how the state might not want the finished product in the fridge though -- cross contamination -- bummer for you but safer -- maybe if you emphasize to the inspector that you understand the hazard of cross contamination (chicken leaking juice down onto the the finished product for example) and that you would have nothing above the cake in the fridge --

 

might help?

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-K8memphis Posted 24 Jul 2014 , 4:09pm
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or if you got plastic boxes to hold cake tiers in -- do all the measuring and get some plastic storage boxes that will stack up in the fridge and of course not have anything on top of those either -- reuseable -- like these --

 

http://www.walmart.com/ip/Sterilite-25-qt-Mod-Latch-Box-Bamboo/20682863?action=product_interest&action_type=title&placement_id=irs_top&strategy=PWVUB&visitor_id=50766853459&category=0%3A3944%3A546952%3A1086045%3A1044274&client_guid=d7d01256-3f76-4e14-92a1-174e160036e7&config_id=2&parent_item_id=20699631&guid=d54590aa-0d11-44e3-a819-5fa72cfa9a51&bucket_id=irsbucketdefault&findingMethod=p13n

 

you can get two smaller tiers in one box

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-K8memphis Posted 24 Jul 2014 , 4:18pm
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not that you would put raw chicken above your cake -- i'm just talking generally in terms of why they may not allow  you to fridge your finished product --  

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torysgirl87 Posted 24 Jul 2014 , 9:55pm
post #35 of 53

I did have a crumb coat and a thin coat.

 

I really think the cross contamination is the issue w/ the state, but I'm going to look further into it.

 

K8Memphis, you had it right from the beginning.  The sun got to it.  That w/ the extra oil from the candy melts and a few mistakes of mine were a recipe for a disaster.  I had to deliver another cake the next day (yesterday) and it had the same icing but was covered in fondant.  I rode in the back w/ the cake and had to cover it w/ a towel to keep the sun off.  Also, I could see how the cake must have knocked around in the box the entire ride.  I don't know what I was thinking, I forgot anti-slip mat under the cake board the first day.  I only put it under the box!  I made it there successfully, thank goodness.  This has truly been a learning experience.  Thanks for your replies.

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-K8memphis Posted 24 Jul 2014 , 10:06pm
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the devil's in the details huh -- you do lovely work and i hope everything works out great for you --

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torysgirl87 Posted 24 Jul 2014 , 10:15pm
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Thanks for the suggestions of the boxes.  For what it's worth, I've never refrigerated a cake prior to delivery :-/  I've never had this issue.  The way the law is written I thought a separate fridge was a must.  When I inquired, I was TOLD differently.  So it's worth looking into more.

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Cevamal Posted 25 Jul 2014 , 12:31pm
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AWas it a crusting frosting? Is it possible the thin coat crusted before putting the rosettes on so they didn't adhere well?

I have virtually no experience so I really shouldn't even comment but it jumped out at me as a possibility.

Another thought regarding chilling in a chest freezer: if you're not using it for anything else could you unplug the freezer and leave the top open to let the cake warm up slowly and cut down on condensation?

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torysgirl87 Posted 25 Jul 2014 , 12:46pm
post #39 of 53

Thanks K8Memphis!

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torysgirl87 Posted 25 Jul 2014 , 12:48pm
post #40 of 53

Cevamal,

 

It was crusting.  I don't think that was the issue, though.  The rosettes were placed on, then the cake was boxed and settled for 12 hours before delivery.  It was the ride, I'm deciding was the issue, bumpy and too hot.

 

I like your idea about the freezer, though, to unplug it.  Thanks.

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ellavanilla Posted 25 Jul 2014 , 5:04pm
post #41 of 53

Quote:

Originally Posted by MimiFix 
 

 

With NY's CFL, paper goods still in original packaging may be stored anywhere, such as the basement or attic. But all appliances must be in the kitchen/dining room area. This prevents transporting food from the approved (clean area with a permit/license) into another part of the house that has potential for contamination. 

 

Those dreaded bathroom decorators ruined it for everyone! :-?

 

Someone mentioned midnight fridge clean outs! I can identify! MY fridge was ready for cake and someone put a CASE of tomatoes from Costco in there. But not in the box, tucked in to all the nooks and crannies. Tomatoes everywhere and not a bloody mary in sight!

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-K8memphis Posted 25 Jul 2014 , 6:52pm
post #42 of 53
Quote:

Originally Posted by ellavanilla 

 

Someone mentioned midnight fridge clean outs! I can identify! MY fridge was ready for cake and someone put a CASE of tomatoes from Costco in there. But not in the box, tucked in to all the nooks and crannies. Tomatoes everywhere and not a bloody mary in sight!

 

yeah me -- omg if i found tomatoes like that i think i would deposit them into their bed to snuggle up to at night heheheheh -- stick a few down by their toes tuck the sheet in tight -- i'll tell yah what i did do though-- a 'close relative' said they would clean out the fridge for me but fell asleep on the couch forgot to do it and crawled into bed so very shortly after that i had a beautiful commercial fridge delivered  <big fat grin-> do not mess with a chick in the midst of decorating a cake -- just don't

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torysgirl87 Posted 25 Jul 2014 , 6:58pm
post #43 of 53

Quote:

Originally Posted by -K8memphis 
 

 

do not mess with a chick in the midst of decorating a cake -- just don't

I'm painting this on the wall in my kitchen! LOL!  It will be one of the first things my 2yo will learn to read!

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-K8memphis Posted 25 Jul 2014 , 7:04pm
post #44 of 53

Quote:

Originally Posted by torysgirl87 
 
Quote:
Originally Posted by -K8memphis 
 

 

do not mess with a chick in the midst of decorating a cake -- just don't

I'm painting this on the wall in my kitchen! LOL!  It will be one of the first things my 2yo will learn to read!

 

hahahahaha-- decorate it with a few tomatoes!  :lol: 

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cupadeecakes Posted 25 Jul 2014 , 8:17pm
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@torysgirl87, I have been reading through this thread and I sure felt for you the entire time.  I'm glad it seems like you figured things out with the icing.  I really feel for you about the whole licensing process.  There was no CFL in GA when I got licensed, so I had to build on to our house.  And that greastrap - ARGH!  County required a 300 gallon greasetrap.  When I called the greasetrap folks - they only sell 250 gallon and 1000 gallon greasetraps, but they could custom build a 300 gallon trap for just over the cost of a 1000 gallon trap.  Health Dept couldn't possibly let me get away with 50 less gallons, so now there's a huge bunker buried in my backyard.

 

I get inspected about every 6 months through the Dept of Ag, but I have heard that once you are CFL licensed that there are no regular inspections unless there is a complaint.  Is that right?  If so, get licensed and then get that extra fridge!  BTW, I'll only travel with a cold cake, they behave much MUCH better than a room temp cake!

 

Best of luck to you!

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torysgirl87 Posted 25 Jul 2014 , 9:27pm
post #46 of 53

Thanks for your well wishes.

 

I too attempted to build.  The county would not allow the commercial equipment!  I get it - they said, "What will we do w/ the commercial equipment in that house if you decide to move?"  I tried to fight it to no avail.  The story is so exhausting, I won't tell anymore LOL.  

 

At this point, I'm just fortunate to be able to add a small grease trap (25 lbs) outside in the yard on the other side of my kitchen.  Gwinnett county is still blocking CFL b/c they require so large a grease trap it can't be installed on residential property.

 

As far as the inspections go, I think you still have one every year when you renew your license.  They do not happen throughout the year unless there is a problem.  I'm going to read into the rules more extensively (I thought I had)  and talk to someone else.  I have the plumbing permit for the grease trap installation.  The work is to begin in September.

 

Do cold cakes not sweat when they come to room temp?  I've never, EVER traveled w/ a cold cake?

 

Thanks again for your help.

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costumeczar Posted 27 Jul 2014 , 12:48am
post #47 of 53

Quote:

Originally Posted by torysgirl87 
 

 

 

Do cold cakes not sweat when they come to room temp?  I've never, EVER traveled w/ a cold cake?

 

 

I'm in Virginia so it's hot but not as hot as Georgia, and I would never travel with a room temp cake in the summer! They might sweat a little as they come to room temp, but they dry off if you leave them alone, and it's soooooo much safer to travel with a cold cake boxed up safely.

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torysgirl87 Posted 27 Jul 2014 , 1:41am
post #48 of 53

ACostumeczar,

Do colors run?

I will have to figure out how to change and tackle this with the current laws.

Thanks!

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costumeczar Posted 27 Jul 2014 , 12:09pm
post #49 of 53

I don't think so, unless there was a ton of food coloring. Here's an experiment I did with black icing at one point. I realized that I didn't do one that was refrigerated then taken out to warm up, but I bet that it would have condensation on it for such a short amount of time it wouldn't be a problem. It's also worth noting that the ONLY one that had any bleeding of the color was the one that was left at room temp! http://acaketorememberva.blogspot.com/2012/06/how-to-keep-black-icing-from-bleeding.html

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torysgirl87 Posted 27 Jul 2014 , 12:39pm
post #50 of 53

ANice experiment, thanks!

The one I noticed with bleeding was in a sealed container, not just out at room temperature. But yes, my concern would be coming to room temp from refrigeration.

Though I say room temp I do mean a very cold room and car, too cold for comfort w/o a jacket, even in the summer. But I'm definitely going to need to work through this. Thanks so much.

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cupadeecakes Posted 28 Jul 2014 , 12:43pm
post #51 of 53

The only trouble I have ever had with condensation is when I have used those darned edible food markers.  To the point where i just threw them all away.  And I 100% agree with costumeczar's post above about not touching the cake - the condensation will dry out.

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FrostedMoon Posted 28 Jul 2014 , 2:31pm
post #52 of 53

I've only just started refrigerating cakes.  I haven't had issues with colors running, but both my ABC frosting and homemade marshmallow fondant ended up with little pock marks from the condensation.  Not awful, but I noticed it and it was not there prior to coming out of the fridge and having condensation on it.  With the last fondant covered cake I was a bit panicked because I thought the fondant was starting to melt off, but it did not and there was no problem other than the little pock marks.  The one time it did not happen even with an extreme temp change (cold cake sat poolside in the shade on an 86 degree day) I let the cake come to temp in a closed cardboard box with a few of those dessicant packets in with it.  Obviously that's not always possible, but it definitely worked the best.

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costumeczar Posted 28 Jul 2014 , 4:22pm
post #53 of 53

Quote:

Originally Posted by FrostedMoon 
 

I've only just started refrigerating cakes.  I haven't had issues with colors running, but both my ABC frosting and homemade marshmallow fondant ended up with little pock marks from the condensation.  Not awful, but I noticed it and it was not there prior to coming out of the fridge and having condensation on it.  With the last fondant covered cake I was a bit panicked because I thought the fondant was starting to melt off, but it did not and there was no problem other than the little pock marks.  The one time it did not happen even with an extreme temp change (cold cake sat poolside in the shade on an 86 degree day) I let the cake come to temp in a closed cardboard box with a few of those dessicant packets in with it.  Obviously that's not always possible, but it definitely worked the best.

that's weird, I've never seen that before.

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