re: Shelf stable fillings and frosting.

I’m in CA too and my application is currently being processed. They did not say anything about my Swiss meringue buttercream or fruit fillings but they questioned my cream cheese frosting and chocolate ganache and told me I need to get it tested at a lab for PH and water analysis to see if it is either acidic enough or has low enough water content to be sustained at room temp stable as a frosting only (they still would not allow it as a filling). I passed the lab analysis so I think my application will be approved. The law creates a lot of limitations (especially on your choice of cake fillings) but I’m glad for this law nonetheless. Good luck!