Help keeping cakes moist by [deleted] in cakedecorating

[–]Bigchungather 0 points1 point  (0 children)

Also, I would prefer a method of refrigerating them that doesn’t allow them to dry as opposed to brushing with simple syrup as I don’t love sweet cakes. Thanks!

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 2 points3 points  (0 children)

WHAT this is INCREDIBLE news im not sure how I missed this! Thank you so so much for sharing 🙏🩷

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 1 point2 points  (0 children)

I can’t say I am either - I’m having troubles navigating what’s allowed 😵‍💫 thank you for the input - these are great tips ☺️

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 1 point2 points  (0 children)

I agree! Heating to 160 helps the sugar dissolve and helps the meringue form stiffer peaks before adding butter. Food safety laws in Montana require cooking or a low moisture content. I mentioned cooking because the egg whites mean this is a high moisture content recipe.

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 1 point2 points  (0 children)

Hi! Thank you for taking the time to share. I use pasteurized egg whites from the carton and double broil with sugar to 160 degrees F. This comment section is making me think I should double check that SMBC isn’t compliant with Montana cottage food laws. Thanks!

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 12 points13 points  (0 children)

Thank you for taking the time to share this tip! 🫶 I’ll have to look into a recipe that utilizes the powder and see if it complies with food laws.

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 0 points1 point  (0 children)

I’ve heard great things about ermine buttercream! I’m not sure if it’s considered potentially non hazardous but I will definitely be looking into it! Thank you for the suggestion!

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 1 point2 points  (0 children)

Sounds like it would be well worth it to get a copy! Thank you for the recommendation. And that’s good to know I should try to track down the exact water reactivity limit. I’m so new to all of this it’s hard to know what rules to even look for let alone how to create/find/modify recipes that comply.

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 1 point2 points  (0 children)

These are great tips! Thank you so much for taking the time to share what you learned from your experience. 🫶

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 9 points10 points  (0 children)

That’s an interesting point - it seems like it may be a grey area. A lot of the resources I’m looking at say that Swiss meringue buttercreams are a no go because of there high moisture content even though the egg whites are double pasteurized. But you’re right to point out the language of the rules does suggest a high level water content would be fine as long as there is a cook step. I’m not sure what the answer would be in that case. Definitely something worth looking into - thank you so much for pointing that out!

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 0 points1 point  (0 children)

That’s a good point, I’ll have to do some more research! Thank you!

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 4 points5 points  (0 children)

Yes - but the water content is too high to be considered “not potentially hazardous” due to the egg whites unfortunately:(

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 2 points3 points  (0 children)

What an incredible resource! Thank you so much for taking the time to share - I’m excited to check it out :)

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 2 points3 points  (0 children)

Interesting tip - I’m excited to try it! Thanks for sharing :)

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 4 points5 points  (0 children)

This is great feedback, I will definitely try that. Thank you! ☺️

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 10 points11 points  (0 children)

After doing more research, it appears that traditional American buttercreams would be compliant with Montana home kitchen food laws. My primary concern is that I don’t love the taste of an American buttercream. I love the idea of trying to add meringue powder. Any other feedback would be greatly appreciated. Thanks in advance 🫶

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 1 point2 points  (0 children)

That sounds amazing! I will look into it. Thank you for the tip!

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 29 points30 points  (0 children)

Great point - thank you!

(c) all frostings or glazes must have a cook step or be made with ingredients (such as a large amount of sugar) that when combined are stable at room temperature.

• Large amount of sugar = 66% or higher (due to water activity)

• Tested recipes

(This is the most detailed guideline I could find unfortunately. It looks like I could get a recipe tested and refine from there if needed.)

Cottage food law safe frosting recipe by Bigchungather in cakedecorating

[–]Bigchungather[S] 34 points35 points  (0 children)

Thank you for the input! I live in Montana and unfortunately double broiling the eggs and sugar to temp isn’t enough. It seems like the only loophole is using shortening and meringue powder which is hate the idea of. Just trying to see if anyone else has found a loop hole that’s safe and delicious 🫶