I've finally tried the high ratio shortening in my buttercream recipe, and WOW does it taste good. Nice and creamy and not too sweet, just right. Tonight is my last class of gumpaste and fondant, and then I have completed all the Wilton Courses. YEAH! Now it is perfecting what I've learned.
Have a great day!
It is is more temperature stable and will hold air better upon whipping, improving volume and stability of icing.
I know of Sweetex, CK repackages Bake Sense brand. http://slice-heaven.com/store/show/77-320
Ladycat, after tonight I'll be able to get out my book and start those experiments. I'll be sure to post my final class cake too.
Thanks, everyone for all your help, support, and encouragement!
I also want to try working with scratch cakes and see how well these work for me. In all, the bottom line falls with whatever works best for you and you like the results. I have purchased several cake books with great recipes and ideas that I want to try. So far, the cake decorating has been mostly relaxing. I have had two stressful events, one when my dogs ate my final tierd cake for course 3 (and my pinky diamond ring) and I had to scramble to make another one before class which was schedule for 3:00 that day, and making a cake for a friends party, nothing seemed to go right.
There are several experts on this forum that could give you better explanations and advice than me, as I am still learning, but I think cake decorating is like life...You'll learn something new everyday, good or bad, it's what you do with the information that counts.
I do have an inquiring mind, so the information that I have gleaned from this site I will be experimenting and putting it to good use. Now I need to find out how to make figurines out of fondant and gumpaste. Is there a book out there I can learn from?
I cracked up when I read that your dog ate your homework!! That is TOO funny.
I'm in California and had six months of cake decorating under my belt when they outlawed trans-fat high-ratio shortening on 1/1/11. I bought 10 lbs. of hi-ratio about 2 months before it was illegal and LOVED IT! Oh...my...gosh...the difference between the new no-trans fat Crisco and hi-ratio is astounding. In December 2010 I ran down to my local cake supply store and bought a 50 lb. box. I fully intend to smuggle it across the border when I run out.
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more