This is a very good question and comes up frequently. If you run a commercial bakery or food establishment then you need to follow the usda or local health dpt sanitation and food handling recommendation. Salmonella grows outside of the uncracked egg, if the salmonella grew and covered the egg shell during the extended warm period then it is more of an issue of disease spreading thru your kitchen from your hands touching around utensils and other non refrigerated foods. A typical cake gets baked hot and long enough to sterilize it even any salmonella. at home where you typically bake one cake once and then and don’t constanly handle nor stock the same ingredients continously then the salmonella or such won’t have a constant medium to live and reproduce. Just think, supposelly the salmonella is all over your oven, the oven gets sterilized when you preheat it. Also, your salmonella hands get washed, and so on.
I never use eggs that are close to old, so one night of hot won’t rot it.
Rose recipes are designed for the typical home baking environment, so if using a commercial environment then you should follow the sanitation class rules.
Glad you are making the oblivion, it is a Cake Bible signature! And I don’t seem to run out of different ways to decorate it…